Mare Monte Pizza


  1. Sauté garlic in a pan with olive oil on medium-high heat until caramelized, then add potatoes, olives, and season with salt and pepper.
  2. Hand stretch dough and top with sautéed ingredients, cherry tomatoes, and butterflied shrimp.
  3. Cook in a 525º F oven for 6-7 minutes until crust becomes golden brown.
  4. Garnish with pine nuts.


  • 10 oz dough made from Assoluti® Flour
  • 4.4 oz octopus leg, cut into 1/4 in sections
  • 3 oz Bay Winds® Shrimp, White 16-20 Count, RPDT/On, divided
  • 3 oz potato(es), fingerling, quartered
  • 2 Peak Fresh Produce® Garlic, Clove(s)
  • 7 each olive(s), black, sliced, pitted
  • 7 each Peak Fresh Produce® Tomato(es), Cherry, halved
  • 2 oz Piancone® Extra Virgin Olive Oil Unfiltered, divided
  • for garnish pine nuts
  • to taste salt and pepper