Roma® Pizza Bowl Salad
Roma® Pizza Bowl Salad
Directions
- Stretch out the dough.
- Using two stainless mixing bowls – oil the inside of one and the bottom of the second. Lay the dough over the oiled bottom half of one bowl and top with the other. Bake in a 475 degree F Pizza Oven on a screen.
- When the exposed part starts to brown, lift off the cover to brown the rest.
- Cool and remove from the bowl.
- Turn over and fill with the salad mix and vegetables. Garnish with olives, pepperoncini and cheese. Serve the dressing on the side.
Ingredients
- 1 8 oz Roma® Dough Ball
- 2 tbsp Assoluti® Pomace Oil
- 2 cups Peak Fresh Produce® Lettuce, Arcadian, salad mix
- 1/2 cup Peak Fresh Produce® Tomato(es), Roma , diced
- 1/4 cup Peak Fresh Produce® mushrooms, sliced
- Roma® Olives, Kalamata, to taste
- Roma® Pepperoncini, sliced, to taste
- Piancone® Shaved Caesar Blend Cheese, to taste
- Piancone® Parmesan Peppercorn Dressing, to taste
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
