Romaine “Caesar-Pizzetta” Salad
Romaine “Caesar-Pizzetta” Salad
Directions
- Split the romaine heads in half lengthwise. Pour or brush dressing over the head of lettuce.
- Garnish with pepper and grated parmesan.
Ingredients
- 4 heads Peak Fresh Produce® Lettuce, Romaine Hearts
- 1 cup Village Garden® Caesar Dressing
- 1 ea Ultimo!® Pizzetta, (see recipe below)
- 4 tbsp Roma® Cheese, Parmesan, grated
Ultimo!® Pizzetta
Directions
- For the Pizzetta’s, preheat oven to 400 degrees F.
- Chop olives very fine until almost paste consistency. Stir the garlic into the olive paste.
- Split dough into 1oz. pieces and roll out into desired Pizzetta shape.
- Cover the dough with the olive and garlic paste. Sprinkle with the thyme.
- Lay the Pecorino cheese on top of the pizzetta. Season with salt and pepper, to taste.
- Bake the pizzettas for 12-13 minutes until light brown in color.
Ingredients
- 1/2 cup Roma® olives green, sliced
- 2 cloves Luigi® Chopped Garlic
- 1 9 oz Ultimo!® dough ball
- 2 tbsp Peak Fresh Produce® Thyme, Fresh, leaves
- 4 oz Piancone® Cheese, Pecorino Romano, grated
- salt and pepper
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
