A Slice of Heaven

FM Staff

Johnny Curet
Corporate Executive Chef
Baptist Health Medical Center
Little Rock, AR

"We do a prepared proof-perfect 16-inch crust with our own sauce and toppings. Proof perfect means it proofs as it bakes, so it comes out better tasting, I think, than a prebaked shell.

"We make about 80 pies a day. Varieties include a three-cheese, pepperoni, meat lovers, chicken ranch, bacon cheeseburger, classic supreme and sausage and mushroom. Every three months we’ll rotate out some specials like a southern barbecue pizza, Mexican taco pizza and a Greek pizza with feta, olives, peppers and chicken.

"We also make and deliver whole pizzas for catering. We just sent 26 out for an onsite party. We have insulated boxes with thermal covers to keep them hot during delivery."

Pat Brussack
Dietary Specialist
University of Georgia
Athens, GA

"Giorgio’s is our self-branded pizza. We’ve been serving it here for eight years. We originally started doing it in our bake ovens, but we could only bake it in the evening hours after the other baking was finished.

"Eventually we built a special shop dedicated to the pizza, installing a conveyor pizza oven. Now, Snelling Dining Hall serves an average of 400 16-inch pizzas daily from 11 am until midnight.

"We use a frozen dough for the crust. We proof it and then dock it so it smells like just-baked bread. It’s not ultrathin but it’s not bready either. We double and flute the edge on the crust, which is a lot thicker than the bottom of the crust.

"In addition to the usual cheese, pepperoni, supreme and veggie varieties we offer daily, we have a specialty pizza at each meal—for example, a chipotle chicken, Greek, Mexican or California veggie.

"Now we’re making breakfast pizzas, including a sweet pizza and a savory pizza. We have an apple crisp pizza, sugar and spice pizza, egg and ham pizza and an omelet pizza with eggs, cream cheese, sauteed tomato and onion. We make these a bit smaller—12-inch crust instead of the 16-inch because we didn’t expect the demand to be as great at breakfast and we wanted to turn them over more quickly."

BBQ Chicken
and Grape Pizza

Yield: one 12-in. pizza

1 ea. pizza crust, 12-in. par baked
4 fl oz. BBQ Pizza Sauce recipe follows)
1 cup chicken, grilled, sliced 1/4-in. strips
2/3 cup grapes, green
1/4 cup red onion, thinly sliced
1 cup four cheese blend or low moisture mozzarella

BBQ Pizza Sauce
1 1/2 cups barbecue sauce
1 1/2 cups pizza sauce

1. For the BBQ Pizza Sauce: In a mixing bowl, whisk together barbecue sauce and pizza sauce until thoroughly combined. To store: place in a clean container, label, date and store refrigerated.

2. For the pizza: Spread the surface of the pizza crust evenly with the sauce, going all the way to the rim indentation.

3. Add the toppings in the following order: chicken, grapes, onion, cheeses.

4. Bake pizza in a preheated 500°F conventional or standard deck oven for 7-10 minutes until crust is golden brown and the top is totally melted with light browning.

Recipe from the California Table Grape Commission.

Philly Cheese
Steak Pizza

Yield: one 16-in. pizza

1 ea. 16-in. pizza crust
1 Tbsp. olive oil
8 fl. oz. marinara sauce

6 oz. mozzarella cheese, shredded
8 oz. top round beef, cooked
2 oz., 1 Tbsp. green peppers, diced
2 oz., 1 Tbsp. red onions, sliced
6 oz. mozzarella cheese, shredded

1. Remove pizza dough from freezer 30 minutes before preparation.

2. Brush dough with olive oil.

3. Evenly spread sauce over dough or crust, leaving a border around the edge.

4. Evenly distribute mozzarella cheese, beef, diced peppers, diced onions and remaining mozzarella cheese over sauce.

5. Bake according to these directions: Convection oven, 375°F for 7-10 minutes. Conveyor oven: 475°F for 7.5 to 8 minutes. Conventional oven: 450°F for 12-15 minutes. Deck oven: 500°F for 8-11 minutes.

Recipe from Johnny Curet, Baptist Health Medical Center, Little Rock, AR.

Greek Chicken Pizza

Yield: one 16-in. pizza

1 ea. 16-in. pizza crust
1 Tbsp. olive oil
8 fl. Oz. marinara sauce
1/4 tsp. lemon pepper
1 tsp. garlic, chopped
1/2 tsp. Cavender’s Greek Seasoning
1/4 tsp. Paprika
1/8 tsp. Parsley
1/8 tsp. garlic powder
2 oz., 1 Tbsp. red onions, sliced

2.5 oz. pepperoncini pepper
2 oz. green peppers, diced
3 1/2 oz. black olives, sliced
2 oz. green olives, sliced
4 oz. feta cheese
4 oz. spinach, chopped
8 oz. cooked chicken fajita meat
8 oz. mozzarella cheese, shredded

1. Remove pizza dough from freezer 30 minutes before preparation.

2. Brush dough with olive oil.

3. Evenly spread pizza sauce over dough, leaving a border around the edge.

4. Sprinkle diced bell peppers, lemon pepper, garlic and seasoning over sauce. Arrange onions, black and green olives, feta cheese, pepperoncini and well-drained spinach. Add chicken strips.

5. Evenly sprinkle mozzarella cheese on top of pizza.

6. Bake according to these directions: Convection oven, 375°F for 7-10 minutes. Conveyor oven: 475°F for 7.5 to 8 minutes. Conventional oven: 450°F for 12-15 minutes. Deck oven: 500°F for 8-11 minutes.

Recipe from Johnny Curet, Baptist Health Medical Center, Little Rock, AR.

Omelet Pizza

Yield: 8 slices

1 ea. 12-in. sheeted dough
2 tsps. griddle oil
6 oz. soft scrambled eggs
4 oz. mushrooms, sliced
3 oz. roma tomatoes, diced
1/4 tsp. Salt
1/8 tsp. black pepper
6 oz. cream cheese, cubed 1/2-in.
3 oz. cheddar cheese, shredded
2 Tbsps. green onions, sliced thin

1. Proof and dock pizza crust. Brush only the edges with griddle oil.

2. Scramble liquid eggs just until barely set (only 3/4 done). Spread 6 oz. soft scrambled egg evenly over pizza crust.

3. Saute sliced mushroom and diced tomato; drain. Season with salt and pepper. Distribute 4-5 oz. cooked vegetables over the scrambled eggs.

4. Distribute 6 oz. cream cheese cubes and 3 oz. shredded cheddar over pizza.

5. Bake in conveyor pizza oven set at 500°F for 5 minutes.

6. Garnish with green onion.

Recipe from Giorgio’s at The University of Georgia, Athens, GA.

California Avocado-
Rock Shrimp Pizza

Yield: 12-in. pizza

1 unbaked pizza dough shell (12-in.)
1/2 Tbsp. olive oil
1/2 Tbsp. garlic, finely chopped
1/2 cup red onion, chopped
1 (8 oz.) California avocado, cut into 1/4-in. dice
1/2 cup roasted red bell pepper, coarsely chopped
1/2 cup rock shrimp, peeled
3/4 cup gouda cheese, shredded
as needed fresh basil, shredded*

1. Brush dough shell with olive oil; sprinkle with garlic.

2. Scatter, one at a time, onion, avocado, roasted pepper and shrimp.

3. Sprinkle with cheese.

4. Bake at 500°F until lightly browned, about 10 minutes.

5. Lightly sprinkle with basil.

6. Cut into 8 wedges.

* To use dried basil, lightly sprinkle it on the pizza after the cheese, before it goes into the oven.

Recipe and photo from California Avocado Commission.

Spicy Garlic Pizza

Yield: 12 slices

12 oz. chicken breast, skinless, boneless
1/2 cup green onion, sliced
2 cloves garlic, minced
2 Tbsps. rice vinegar
2 Tbsps. soy sauce
1 Tbsp. olive oil
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. Cornstarch
1 16-in. sheeted pizza dough
1/2 cup mozzarella cheese, shredded
1/2 cup Monterey Jack cheese
2 Tbsps. pine nuts

1. Rinse chicken; pat dry with paper towels. Cut chicken into 1Ú2-in. pieces. Set aside.

2. In a large bowl, combine half of the green onion, the minced garlic, vinegar, soy sauce, the first amount of oil and the red and black pepper.

3. Add the chicken pieces; stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.

4. Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or until no longer pink.

5. Stir cornstarch into reserved marinade; add to skillet.

6. Cook and stir until thickened and bubbly.

7. Proof and dock pizza crust.

8. Spread chicken evenly over top of pizza crust. Sprinkle with both cheeses.

9. Bake in a 500°F oven for 5 minutes.

10. Top with remaining green onion and pine nuts.

11. Return to oven for 2 more minutes.

Recipe from Giorgio’s at The University of Georgia, Athens, GA.