Look for these callouts:
Think Outside the Box
FOR A BIGGER SLICE OF SALES
Consider the world’s greatest love affairs — inspirations involving legendary poets, movie stars, artists, athletes, even chefs. And given its popularity, it’s safe to say that our collective infatuation with pizza qualifies as one of our best love stories. At this very moment, you are playing a passionate role in pizza history.
The first time we’re aware that anyone used the term pizza was more than 1,000 years ago in the southern Italian town of Gaeta, about 50 miles from Naples. Since that monumental event, the cheesy, saucy, crusty delight has traveled through time to become one of the most beloved meals in America. On any given day, almost 15% of the population is eating pizza, and restaurant sales exceed $45 billion annually. Pizza is BIG BUSINESS — especially heading into the fall, one of the busiest seasons for pizza sales, with students headed back to school, football season kicking off, and Halloween trick-or-treating around the corner.
Performance Foodservice has also played a substantial role in the story of
pizza. This March, Roma® will celebrate 70 years of pizza artistry. Roma founder, Mr. Louis G. Piancone, made the journey from Corato, Bari, Italy to Bradley Beach, N.J., powered by the culinary secrets of true, authentic pizza craftsmanship. And the rest is history. Since that time, Performance has been dedicated to sourcing the finest ingredients for local restaurants and pizzerias across the country.
We understand the competitiveness of the pizza industry. We’re steeped in its history, but we’re also attuned to trends — constantly evolving to best support the customers we serve. In this pizza issue of the Dish, our Roma family of brands — Piancone®, Luigi®, Assoluti!®, Ultimo®, and Saluté!® — are put to delicious work, combining the best ingredients with winning international brands and category staples to create an array of pies for which your guests will fall head over heels.
As for pizza itself, you gorgeous, ovenbaked oval of doughy scrumptiousness, we love you. Ti amiamo!
Get inside our chefs’ minds and find out what inspired their dishes.
Learn quick tips from LTOs to seasonal trends. ASK
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A-maize-ing Flavor
With impressive purchasing power and an affinity for international cultures and flavors, today’s younger generations are taking it to the streets when it comes to dining. They are interested in meals that reflect their demographics, and they’re drawn to items they can share casually, often in the form of street food.
The roots of street corn, or eloté, reach back to the earliest days of pre-Hispanic cooking. For a vibrant pie that jumps off the menu, combine authentic, creamy corn dip with a supple white cheddar cheese blend from Bacio®, the gold standard in exceptional pizza cheese.
Spread Contigo® Mexican-Style Roasted Street Corn Dip, from Performance’s specially designed Latin brand, over an Ultimo® Wood-Fired Crust, and then top with Bacio Cheese and crunchy Peak® Sliced Jalapeños. Whisk together a rich, spicy combo of sour cream with a chipotle purée, made from Contigo Chipotle Peppers in Adobo and lime juice, then drizzle the chipotle sour cream over the cheesy pie. Sprinkle with fresh, chopped cilantro to add subtle peppery, citrusy notes.
The crisp crust, the creaminess of the street corn dip, the richness of the Bacio Cheese, and the spiciness of the jalapeños and chipotle peppers converge for a dynamic blend of flavors and textures. Serve accompanied by a bottle of Contigo Hot Sauce and a frosty glass of beer or Jarritos® to wash down this a-maize-ing delight.
Home Stretch
Made with expert pizza chefs in mind, Bacio is premium pizza cheese — a special combination of fresh Grade A milk, With a Kiss of Buffalo Milk® to deliver exceptional taste and unparalleled performance. No matter which style or blend works best for you, Bacio is creamy and buttery, with a hint of sweetness, and features remarkable stretch factor.
BACIO® WHITE CHEDDAR BLEND
622414 | NH068
Consistent velvety melt, with no overbrowning or burning
Taco pizza is up
on menus in the past 4 years
ULTIMO® 12" WOOD-FIRED CRUST
102751 | EK618
Wood-fired in a lava stone deck oven, using real wood for a slightly smoky taste
CONTIGO® MEXICAN STREET CORN DIP
210673 | JW030
Frozen and made with roasted corn, jalapeños, cream cheese, cheddar cheese, and spices
Saus is Boss
The shareable trend doesn’t stop with street food. Charcuterie has traditionally been affiliated with wineries and finer dining, but the ease and elegant simplicity of sliced Italian meats and complementary cheeses has resulted in a wave of charcuterie popularity across the restaurant industry.
And pizza can get into the game as well! Consider this Roma® Charcuterie Pizza, brimming with Mediterraneanstyle toppings. Hand-stretch an Ultimo® Dough Ball and cover it with Ultimo Pizza Sauce and Bacio® Cheese. Then it’s time to slice up the good stuff. Lay out circles of flavor-rich, spicy, salty Milano, Calabrese, Toscano, and Piancone® Prosciutto, then pile on whole Marcona almonds, Castelvetrano olives, and piquant peppers.
Drop slivers of Nature’s Best Dairy® Brie for a little extra decadence, followed by an Old World showstopper — Peak® Cremini Mushrooms stuffed with classic Roma Italian Sausage. In no more than 10 minutes, your exquisite charcuterie pizza will be ready, and you can bet your guests won’t be "board" with this recontextualized feast.
Decades of Pizza Dedication
For nearly 70 years, Roma has been the leader in sourcing authentic, quality Italian ingredients that restaurants trust. With just about any product imaginable, Roma sets the standard in service, so you can keep serving your guests the special dishes they can’t get enough of.
FIND THIS RECIPE ONLINE!
CHARCUTERIE PIZZA W/SAUSAGE STUFFED MUSHROOMS
by Chef Richard Fisher, Performance Twin Cities
Pie Cutie
PIANCONE® PROSCIUTTO
232994 | FA148
Thinly sliced and salted for supple charcuterie flavor
ROMA® ITALIAN SAUSAGE
563305 | HC370
No trim, plus only the best spices, flavoring, and natural casing
ULTIMO® PIZZA DOUGH BALL
79008 | NH916
Offered in sizes ranging from 8 to 24 oz.
Spice Things Up
PIANCONE EPICUREO® GROUND LAMB
549693 | DA752
Sourced from local Colorado ranches under ideal conditions
FIND THIS RECIPE ONLINE! SPICY LAMB PIE
PIANCONE® RICOTTA CHEESE
465328 | NH004
Extraordinary rich, firm texture
How do I achieve the perfect thin crust pizza?
A high gluten flour, like Assoluti!® High Gluten Flour, is the not-so-secret ingredient to help you achieve the perfect thin crust pizza. Set apart by its superior dough strength, this flour also boasts a high fermentation tolerance and is sure to exceed even the highest expectations. If you're looking to ensure consistent quality and performance and give your crusts that artisan style, Assoluti! Flour is the crust source you can trust.
by Chef Lonnie Varisco, Performance Corporate
Make it Epic
Heat — it’s the spice of life. And consumers are clamoring for it more than ever. The numbers are pretty wild, but consider that in just the last year, social conversations about spicy food alone have increased by nearly 18%. When you add the growing popularity of spicy international foods, and the data that shows spicy is likely good for your health — the result is heightened demand.
So, what are some exciting alternatives for bringing spice to pizza? Herd yourself over for a slice of this Piancone Epicureo® Spicy Lamb Pie. Piancone Epicureo Premium Lamb is all natural USDA choice, raised in the Colorado foothills of the Rocky Mountains. Our exclusive PathProven® process ensures exceptional taste, performance, and consistency, and it’s Halal-certified. Add onion, garlic, cinnamon, cumin, and chili flakes to the ground lamb, along with ground tomatoes, rosemary, and sage for an irresistible combination.
Coat a lemon Piancone Ricotta spread over Ultimo® Dough and top with the aromatic lamb mixture, before dotting this masterpiece with Old Country favorites like Raffinato® Mozzarella, kalamata olives, cherry tomatoes, and crumbled Roma® Feta. There’s just enough spice to please heat lovers, but the heat won’t overwhelm the classic Mediterranean flavors.
Lost in the Glaze
Piancone Epicureo is Performance’s exclusive chef-centric epicurean brand of carefully selected products guided by the highest standards. The brand’s premium veal products are farm-raised in North America and carefully monitored for industry-leading animal welfare. Here, fork tender short ribs are seasoned with an orange mint sauce and laid atop a bed of peppery arugula, with sliced grapes and goat cheese. Piancone Epicureo draws on seven decades of Italian excellence for ingredients that can be used anywhere from pizzerias to fine dining establishments.
We Heart Pizza
Pizzas are only as good as their toppings. Consider adding a special that kicks meat toppings up a notch, featuring melt-in-your-mouth Braveheart® Black Angus Beef.
Performance set out to source the finest beef products in the country, and the Braveheart program was born, right smack dab in the American heartland. We work with the country’s best family-owned ranches and feedyards to select only the highest quality black Angus cattle available. With the specifications of the PathProven® program, Braveheart delivers the pinnacle of taste, quality, trim, and consistency that serves up an unforgettable experience for your guests. And now, that ranch-to-plate craveability can be savored on the Braveheart Black & Blue Pie.
This pizza is a doozy. Start by ladling a Gorgonzola bacon sauce over an Ultimo® Wood-Fired Crust. Then add the kiss of a Bacio® Provolone Blend. Tender, pink slices of a Braveheart USDA Choice Filet, with intense, flavorful charred edges, are then draped over this golden pie. Sprinkle on additional nuggets of Gorgonzola, along with Peak® Red Onion and hand-torn basil. This steak-centric pizza is a cure for the culinary blues.
A Cut Above
When you need to offer pizzas and other center-ofplate items that rise above the rest, Braveheart Black Angus Beef is the exclusive protein that can help set you apart. Restaurant guests report being amazed by the quality, and they can definitely taste the difference. Let Braveheart’s unique dedication to excellence pave the way.
BACIO® PROVOLONE BLEND
337771 | NE864
Incredible reheatability helps pizzas last
by Chef Lonnie Varisco, Performance
263722 | JJ690
Aged a minimum of 90 days, with sweet, savory, earthy, and umami flavors
Corporate
ROMA® GORGONZOLA CHEESE CRUMBLES
BRAVEHEART®
U.S.D.A. CHOICE FILET
234511 | GC742
Highly marbled from the short loin
Chef Talk
Take this pizza to the next level by coating the crust with zesty Magellan® Cajun Seasoning. Then add the Gorgonzola bacon sauce by swirling in a circular motion towards the edges of the crust for optimal flavor coverage and a touch of flair.
PEAK® BASIL LEAVES
855571 | CK134
Aromatic with hints of pepper, anise, and mint
How can I add quality flavor to pizza without
stressing labor?
From classic pies to beloved BBQ and spicy slices, McCormick for Chefs® offers versatile flavors for all the craveable pizzas patrons are after. Consider a Honey Garlic Glazed BBQ Chicken Pizza: Savory tender BBQ chicken breast is glazed with a harmonious blend of Frank’s RedHot® Stingin’ Honey Garlic™ and your choice of Cattlemen’s® BBQ Sauce, accompanied by caramelized onions, roasted corn, and smoked Gouda cheese, finished with a drizzle of honey and parsley.
Plant Your Flag
For fans of veggie-based pizzas, an eggplant pie will usually do the trick. But they’ve never tasted anything like this Peak® Roasted Eggplant Garden Pizza.
The secret to plant-lovers paradise is a zesty, creamy eggplant purée, starring roasted Peak Eggplant, Roma® Parmesan, basil, oregano, and Piancone® Extra Virgin Olive Oil. You’ll want to spread the eggplant tastiness across a 14-inch Ultimo® Self-Rising Crust and then artfully dot an assortment of veggies, including mushrooms, zucchini, and yellow squash — all from Peak Fresh Produce — across the golden-brown canvas. Hand-torn bits of Roma Mozzarella contrast the veggies with pools of fluffy cheesiness. The garden party’s not finished though; you can add an additional layer of Mediterranean magic with Peak Grape Tomatoes, roasted red peppers, shaved onions, and green and black olives. Piancone Balsamic Glaze drizzles a touch of subtly sweet Italian fruitiness, pulling all of the elements together like a lovely fountain at the heart of a neighborhood garden.
Fresh, Every Time
The freshest pizzas require the freshest ingredients. With Peak Fresh Produce, you can be assured you’re getting the highest quality toppings at the absolute best time for excellent color and taste. From tomatoes to herbs, peppers to mushrooms and onions — this is Peak Produce.
Peak Grape Tomatoes
Peak Yellow Onion
Peak Garlic Clove
Peak Oregano
PEAK® EGGPLANT
873913 | FT518
Picked fresh for an earthy, smoky, and meaty flavor
419221 | FD262
265727 | CK432
275595 | GC952
855532 | CK108
Pepper varieties like peppadew pepper & green chile and tomato varieties like cherry & grape tomatoes are trending on menus
Datassential 2024
PEAK CREMINI MUSHROOMS
272418 | 22922
These baby portobellas have a hearty, fullbodied taste
PEAK® ZUCCHINI
867211 | FA216
Consistent size allows for better menu planning
PEAK YELLOW SQUASH
867212 | 13726
Constantly monitored for freshness, size, and shape
Peak Roasted Eggplant Garden Pizza by Chef Lonnie Varisco, Performance Corporate
Servings: 1
Ingredients
1 ea. Ultimo® 14-inch Self-Rising Crust 102711 | EK628
1 ea. Roma® Fresh Mozzarella Log, hand torn into pieces, 208657 | JV186
2 ea. Peak Eggplant, roasted, 873913 | FT518
1 ea. Peak Garlic Clove, 275595 | GC952
1 tsp. Peak Basil, 855571 | CK134
1 tsp Peak Oregano, 855532 | CK108
¼ C. Piancone® Extra Virgin Olive Oil, 587291 | PB962
3 T. Roma Grated Parmesan Cheese, 232190 | HB924
¼ C. Luigi® Roasted Red Pepper Strips, 800911 | VE384
1 ½ T. Roma Sliced Green Olives, 79264 | FC274
1 T. Roma Sliced Black Olives, 231872 | CK274
½ ea. Peak Yellow Onion, shaved, 265727 | CK432
½ ea. Peak Zucchini, 867211 | FA216
½ ea. Peak Yellow Squash 867212 | 13726
1/8 tsp. Kosher Sea Salt
1/8 tsp. Ground Black Pepper
1 ½ T. Assoluti® Olive Oil, 648213 | VV222
8 ea. Peak Grape Tomatoes, cut in half, 419221 | FD262
6 ea. Peak Cremini Mushrooms, sliced, 272418 | 22922
2 T. Piancone Balsamic Glaze, for garnish
Method
In a blender or food processor add garlic, roasted eggplant (no skin), Parmesan cheese, basil, oregano, and extra virgin olive oil then puree. In a sauté pan over medium heat add one tablespoon of olive oil, mushrooms, zucchini, yellow squash, salt, and pepper. Cook for 2-3 minutes then remove from heat.
Place crust on a pizza screen and starting in the center spread the eggplant purée in a circular motion to the edges of the crust. Arrange mushrooms, zucchini, yellow squash on top of eggplant purée. Place mozzarella around the pie. Top with tomatoes, roasted red peppers, shaved onions, green and black olives, then bake in 500°F oven until crust is browned and cheese is melted.
Remove from oven and allow to rest for 1-2 minutes. Drizzle with balsamic glaze and slice then serve.
FIND THIS RECIPE ONLINE!
Bases Loaded
When is pizza not really pizza? We’ll leave the philosophical questions to others and stick with the answer — when pizza toppings are loaded up on nachos for the ultimate shareable: Roma® Loaded House Chips.
This might seem crazy, but folks aren’t always in the mood for pizza. (We know, we know.) Consumers, however, can’t seem to resist a messy platter for the whole table to enjoy. Oh, and also, the nachos aren’t really nachos —they’re boiled and then fried Roma Lasagna Sheets that have been cut into playful triangles, and then dusted with garlic butter, basil, oregano, Roma Parmesan, and black pepper. Delizioso!
Smother and cover the buttery, herbal lasagna triangles with Saluté!® Mozzarella, crispy Roma Cup ‘n’ Char Pepperoni, roasted red pepper strips, kalamata olives, green olives, and to top it all off — hand-pinched Assoluti!® Spicy Sausage brings the zest to this mess.
Luigi® Spicy Banana Pepper Rings and slivers of green onion add complementary pops of color and texture to the pizza-esque pile. Time to take an Italian dip!
Absolutely Delicious
When you’re cooking, variety is an absolute necessity. With a large selection of Old World staples for pizza and Italian restaurants, Assoluti! is all about consistent quality. Choose from flours, tomatoes, cheese, oils, dry pasta, calamari, meatballs, and more.
Red Peppers Fire Roasted 231908 | FA298
Capellini Angel Hair, 10" 251736 | CV626
Spaghetti, 10" 233386 | NH760
Linguine, 10" 233389 | CV670
ROMA® CUP 'N' CHAR PEPPERONI
268857 | NJ032
Crisp, curled edges hold the pepperoni's oils for a small drop of spicy flavor
ASSOLUTI!®
SPICY ITALIAN SAUSAGE
231771 | HB990
Frozen, but fully cooked and ready to heat-andserve straight from the bag
ROMA® LASAGNA FLAT SHEETS
231582 | CK286
Expertly crafted, versatile pasta
FIND THIS RECIPE ONLINE!
ROMA LOADED HOUSE CHIPS
by Chef Lonnie Varisco, Performance Corporate
Burrata Gotta
Chef Talk
Use the pepperoni crumbs and oil as a great garnish on pasta, pizza, and sandwiches! It can give any dish a rich, meaty flavor with the smallest amount. Consider mixing it into mayo for a pepperoni aioli as well.
What are some interesting toppings to add to pizza?
Give your guests a delicious pizza topping option with Magellan® California
Grown Black Mission Figs. Full of fiber and calcium and kosher-certified with a beautiful natural brown color, they add a chewy texture and distinctive flavor to many pizza and Italian dishes. Bulk packaged in a 5 lb. case, they offer a 12-month expected shelf life when stored in a cool, dry place.
PIANCONE® BURRATA
617157 | PB724
Proudly Wisconsin-made, featuring cow's milk sourced within 30 miles of the production facility
WOOD-FIRED CRUST
102751 | EK618
Clean label crust with no additives, preservatives, or conditioners
92 % of consumers say a truly great crust is important to a truly great pizza
Datassential 2024
Cover the Spread
Some shareable items will be on the foodier side, and yet are still suitably Italian. Over the past four years, Burrata has become one of the fastest growing cheeses on pizza menus. For this visually arresting platter, Burrata serves as a kind of spread or dip for mini pesto flatbreads, allowing you to cross-utilize and elevate pizza ingredients you may already have on hand.
Here, a cheesy, creamy ball of Piancone® Burrata is dunked in Roma® All Purpose Flour, beaten Nature’s Best Dairy® Eggs, and Asian Pride® Panko breadcrumbs, specially crafted in the Japanese tradition, and then fried until gloriously brown. We then combine Piancone Pesto with melted butter and brush the pairing on an Ultimo Wood-Fired Crust, grilled until brilliant char marks appear.
Peak® Grape Tomatoes, Peak Kale, garlic, sugar, and herbs are cooked down until the tomato compote becomes thickened — this will serve as a jammy bed for Burrata. Add a dusting of Roma Cup ‘n’ Char Pepperoni crumbs and voila, pizza ingredients have been completely re-envisioned as a chic shareable! The crispy, green crunch of the flatbread contrasts with the silky white of the Burrata and the red of the tomato compote for a stunning visual, perfect on social channels.
Grab a Bite
Our Ultimo brand combines the ultimate in operator convenience with the ultimate in Italian pizza crusts. Frozen Ultimo Dough Balls are perfect for hand-tossed style pizzas or options such as calzones and breadsticks. For this shareable app, the dough balls are wrapped around 1 oz. Piancone Beef & Pork Meatballs, Piancone Marinara, ricotta cheese, basil pesto, and mozzarella. Fry them, dust with authentic Roma Grated Parmesan, and place the golden bites on a sea of vibrant marinara.
FIND THIS RECIPE ONLINE!
FRIED PANKO CRUSTED BURRATA W/PESTO BROWN BUTTER FLATBREAD & TOMATO JAM by Chef Katie Bulger, Performance Milwaukee
Hot Ticket
Spicy has been a hot topic in this pizza edition, but we’ve not talked a lot about seafood. Interested in reeling in some salty fans this fall? Shrimp and crab are popular items, though they may stretch your budget. Cast your lot with Empire’s Treasure® Clam and Mussels Pizza Piquant.
Make it easier on your BOH by spreading Piancone® Fully Prepared Pizza Sauce on an Ultimo® Self-Rising Pizza Crust, complete with golden toast marks and a knuckle-pressed appearance. Sprinkle over with Saluté! Cheese, and then your pie is ready for a touch of the sea: Toss on Roma® Clams with Juice, which come canned from fresh, clean, hand-shucked clams and Empire’s Treasure Mussel Meat, fully cooked and frozen to reduce waste and control costs.
Roma Hot Banana Pepper Rings supply crunch, color, and heat with crushed red pepper firing up the whole pie. But clams and mussels aren’t complete without a taste of garlic and melted butter, even on a pizza, so liberally drizzle on some of the golden good stuff at the end. It’s not quite in the New Haven style, but it’s spicy enough to satisfy Northeastern guests and any other patrons around the country feeling sea-worthy.
We SalutÉ! You
This traditional, yet superior, quality mozzarella is ideal for any restaurant. Available in convenient shreds, blocks, and dices, the perfect mozz features excellent reheatability, consistency, and soft texture.
Flex Y our mussels
SALUTÉ!® MOZZARELLA CHEESE LMPS, PROVOLONE SHRED
324372 | DA464
Crafted in the classic Italian tradition
ULTIMO® 14" SELF-RISING PIZZA CRUST
102711 | EK628
Crust fermented for 24 hours in the classic style
FIND THIS RECIPE ONLINE!
CLAM & MUSSELS PIZZA PIQUANT by
Chef David McGurn, Performance Florence
Anchovies, shrimp, & crab are the most popular seafood
Toppings on pizza
Datassential 2024
PIANCONE® FULLY PREPARED PIZZA SAUCE 651947 | FJ200
Straight from the can to the oven
ROMA® CLAMS WITH JUICE
84771 | FC268
Hand-shucked for a more tender clam
‘Shroom at the Top
We continue to see international fusion make a serious mark on pizza menus. Younger generations tend to be more diverse — they certainly appreciate a diverse range of influences, including sweet, saucy, and veggie. And what part of the world combines all of these elements better than the Pacific Rim?
For the Asian Pride® Teriyaki Mushroom Pie, Italian and Eastern components collide in an adventurous mélange of taste and texture. We begin with a classic Ultimo® New York Style Crust and swirl the base in a combination of tangy gochujang and Piancone® Pizza Sauce, topped with a dusting of the Raffinato® Mozzarella Provolone Blend.
This wonderfully creative pizza is then dotted with Asian Pride Teriyaki-marinated portobello mushrooms, red and green peppers, sesame caramelized red onion, and the crunch of Asian Pride Hearts of Palm. Asian Pride Broken Mandarin Pieces bring wedges of sweetness and color to counterbalance the sauce and cheese. The crème de la crème ingredient is a cooling edamame coconut pesto dolloped beautifully across the surface. Look out world for this surefire social media hit!
Rav Your Engines
The Asian Pride portfolio was designed to suit the diverse needs of Asianinspired kitchens. Here you can feast your eyes on another example of Italian/ Asian fusion as jumbo Piancone Epicureo® Lobster Raviolis are seared in brown butter and showered in a coconut Tao sauce, starring Asian Pride General Tso Sauce, Asian Pride Coconut Milk, and Asian Pride Edamame. You take great pride in your creations; we’re proud to deliver products that fit your needs.
ASIAN PRIDE® MANDARIN PIECES
548127 | TA462
Specially selected citrus tang in a can
ULTIMO® 16-INCH NEW YORK STYLE PIZZA CRUST
102721 | EK596
Thinner center with an outer rim that's bready and soft
ASIAN PRIDE® HEARTS OF PALM
548130 | FM854
Both crunchy and creamy for a variety of dishes
Chef Talk
Toss the sliced mushrooms with teriyaki and minced cilantro, then cover and marinade overnight. After you've whisked the gochujang and pizza sauce together, reserve refrigerated for service. Shake off any excess marinade from the mushrooms before placing on the pizza.
FIND THIS RECIPE ONLINE! ASIAN PRIDE TERIYAKI MUSHROOM PIE by
ASIAN PRIDE EDAMAME
558079 | FN660
Frozen and ready for use after a quick thaw
Chef Lonnie Varisco, Performance Corporate
Better in Texas
It’s possible we saved the best for last. Nearly a quarter of consumers are interested in ordering breakfast or brunch pizza, and only 23% of restaurants currently offer them — meaning there’s plenty of opportunity available in the morning.
For the Texas Short Rib & Eggs Pizza, we spread swicy (ontrend sweet & spicy) West Creek® Jala Mango BBQ Sauce on an Ultimo® Supreme Pizza Crust, but there are more not-so lone star ingredients still waiting on the range. Let’s pile on slices of Peak® Russet Potatoes; tender, succulent Piancone Epicureo® Veal Short Rib meat; caramelized onions and bell peppers; and Luigi® Bacon Toppings. Ultimo Smoked Gouda and the Bacio® Provolone Blend coat this pie in cheesy goodness.
And we ain’t done yet: How about a few runny soft boil eggs from Nature’s Best® to soak up last night’s fun? And don’t forget to pour on Luigi Buttermilk Ranch Dressing with cilantro and fried rosemary. Now we’re ready to wake up with the chickens! The best part is you can use the crust to soak up all that bright egg yolk. Whew — we’re going to need a round of mimosas and bloody marys to wash down this Texas-sized tastiness.
Sweet Lu
For restaurants seeking value and consistency, Luigi provides a line of kitchen staples that perform. From classics like flour, tomatoes, pasta, and cheese to breaded apps, mushrooms, and sandwich steaks, Luigi is your dependable source for true Italian essentials.
Ground Tomatoes
Hot Banana Peppers Rings
Beef Topping
234437 | HB958
528658 | DA732
78575 | HB902
FIND THIS RECIPE ONLINE!
TEXAS
by Chef Joseph Attalla, Performance New Jersey
LUIGI® BUTTERMILK RANCH DRESSING
245122 | PB910
Creamy, tangy, and herbaceous, with a cooling effect
23% of consumers are interested in breakfast pizza
Datassential 2024
SHORT RIBS & EGGS PIZZA
PIANCONE EPICUREO® VEAL SHORT RIB
558562 | NJ092
Provides a delicious farm-to-fork experience
Chef Talk
Braise the short ribs the day before making the pizza. It will be easier to debone and remove cartilage when cooled. You can caramelize the onion and pepper the day before as well. The flavors will mingle together best as you store them in the refrigerator overnight.
LUIGI® BACON TOPPING
379410 | FA308
Fully cooked for extended shelf life
