The Dish | Pizza Party

ideas for success

Pizza Party

b yb y P eP e r r f of o r r mmaa n e n ccee FFooood d ss eerrvviicc e

Sauce

That’s Boss

The Big Cheese

You Can’t Top This

from the foodies at

Authentic Ingredients and Innovative Recipes

Any Way You Slice It School is back in session, football has kicked off, and Halloween is on the horizon – we’re approaching peak pizza party season.

It isn’t hard to understand why pizza is the most popular food in America.

It’s a blank circular canvas that allows us to experiment with the flavors we love and the fusion possibilities we have yet to experience. With warm, saucy, cheesy servings carved into snackable slices, pizza is the perfect comfort food, as well as the ideal shareable meal. It is the go-to order on a lazy fall Wednesday night at home or at a chaotic birthday party with perpetually hungry kids.

Pizza’s not a contender, it’s the heavyweight champ.

2

In a segment this significant, authentic expertise can be the key to success – and for decades, Performance Foodservice has delivered. Along with sourcing top ingredients from Italy, providing quality equipment, and offering a buffet of custom solutions, the Performance reputation stems from the more than 65-year history of our legendary Roma® brand. We are still the one-stop-shop for all things pizza and Italian.

For this month’s pizza-palooza, our expert chefs have crafted a series of creative pies, boldly expanding beyond the traditional parameters.

There are fresh, cheesy concoctions with a delicious array of toppings, from seafood, to meats, to veggies.

We put salad on top of pizza; heck we put pizza on top of salad! And the recipes feature an impressive slate of our top branded products, including Roma, Bacio® cheese, Peak® produce, Piancone® sauces, and Ultimo® dough.

When it comes to pizza, the busiest time of the year is knocking on your door. Let the industry experts at Performance help you throw the best pizza party in town, with the hottest slices for any event.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

Check out our library of recipes and articles online.

PerformanceFoodservice.com/theDish

3

Caesar Hail

Chef Talk This pizza can be made ahead of time. Be sure to have your ingredients ready and your oven hot. It comes together in a few easy steps and is finished with fresh lettuce and a drizzle of additional Caesar dressing.

4

ULTIMO® 14” HAND TOSSED PIZZA CRUST Easy-to-prepare with authentic pizzeriaquality ingredients

FIND THIS RECIPE ONLINE! CHICKEN CAESAR PIZZA

Smart

Selection

ROMA® CREAMY CAESAR DRESSING Rich and creamy with a delicious blend of bright, earthy flavors

For many diners, salad is what’s served before pizza. Our take is that people are now on the go and don’t always have time for multiple courses.

So, we’re doing what any pizza genius would do to save time and putting the salad directly ON the pie. Here, tender FarmSmart® Chicken Breast is topped with romaine lettuce, sun-dried tomatoes, and the nutty taste of Parmesan cheese. Creamy Caesar doubles here as both a salad dressing and a pizza dipping sauce. This pizza is a monument to the power of efficiency.

Want to add pizzas to your menu that accommodate dietary restrictions?

FARMSMART DICED CHICKEN BREAST Versatile and allnatural with no artificial ingredients or coloring

The best-tasting pizza starts with a great crust.

And 1 in 10 pizza eaters prefer gluten-free crust.

The industry experts at Ardent Mills are crustobsessed and excited to introduce new Ardent Mills Gluten-free Pizza Flour. This flour is vegan, available in convenient sizes, and yields greattasting crust so you can offer delicious pizza for customers seeking gluten-free options.

5

Burrata Wins!

ULTIMO® DOUGH BALL. Varying sizes featuring high rise, perfect for hand-tossed style pizzas

PIANCONE® PIZZA SAUCE WITH BASIL Fully-prepared sauce for an authentic Italian taste

6

Octo-pizza In the crowded pizza space, it’s important to stand out.

Likes on social media can be just as crucial as what you are serving. Time to take a deep dive into a recipe that will catch eyes in addition to satisfying stomachs. This visually stunning pizza features creamy, melted Burrata cheese with a swirl of spicy Piancone Pizza Sauce and basil. But the hook here is the tender and exotic Spanish octopus topping, sure to garner attention. Cook this pie on an easy-to-prepare Ultimo® Dough Ball, and the flavors of the octopus with Burrata meld into the crisp, wood-fired crust for a truly unique experience.

PIANCONE® BURRATA CHEESE Sweet, rich cream and curds for a delicate milky freshness

Octopus & Burrata Pizza

Serves: 2

Ingredients

preparation

16 oz.

Ultimo Dough Ball

7 oz.

Octopus, sliced

8 oz.

Piancone Pizza Sauce with Basil

1 tsp.

Roma® Crushed Chili Flakes

8 oz.

Piancone Burrata Cheese, pulled

2T

Piancone Extra Virgin Olive Oil

1/8 tsp. Sea Salt 1/8 tsp. Magellan® Ground Black Pepper 10 ea.

Peak Basil, for garnish ®

Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours.

Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60°F. Hand stretch the dough to form a 10-inch crust. Brush the edge of the crust with olive oil and season with salt and pepper. Swirl tomato sauce from center towards the edge of the crust. Sprinkle crushed red pepper on top of sauce.

Arrange octopus on top of the sauce. Bake according to oven guidelines. Remove from oven place torn Burrata around the pizza, slice, and place basil leaves on each slice then serve.

7

Meat

Your Match

ROMA® ITALIAN SAUSAGE HOT BULK, PAR-COOKED Red pepper is added to a mix of traditional seasonings

8

BACIO® MOZZARELLA LOW MOISTURE WHOLE MILK SHREDDED CHEESE Naturally crafted with our signature Kiss of Buffalo Milk™

What’s Shakin’

Bacon

The more things change, the more they stay the same. An incredible variety of toppings, flavors, and ingredients have taken the pizza world by storm, and yet, classics remain extremely popular in the segment.

This meaty treat features the one-two punch of Roma® Bacon and Hot Italian Sausage. A cheesy blend of Bacio® Mozzarella and West Creek® Sharp Cheddar form a stretchy and stringy complement to the savory meats. Piancone® Whole Peeled Tomatoes are handcrushed on the dough, giving this feast its authentic Italian taste.

WEST CREEK SHREDDED SHARP CHEDDAR CHEESE Consistent quality with labor-saving convenience and cost-saving portion control

Why should I add plant-based ingredients to my menu?

Consumer interest in plant-based items continues to be on the rise. Studies are showing that plantbased sales have exploded in the last few years as demand for healthier products is increasing.

Plus, pizza toppings, like Green Origin® PlantBased Pepperoni, taste, cook, and look just like the real thing. With natural flavors, spices, and ingredients, Green Origin Pepperoni is also fully cooked and pre-sliced for ease-of-preparation.

9

Opposites

Attract Sometimes, the magic of pizza can be in its opposites-attract simplicity.

Pick two or three ingredients that complement each other well and voilà – you’ve got pie perfection.

In this recipe, slices of mild Roma Artichoke Hearts pair with the slightly salty taste of Roma Prosciutto for an irresistible veggie/ protein combination. Add in gooey mozzarella and authentic Piancone Pizza Sauce for a great-tasting Italian-style base.

Why should I add fully-cooked ingredients to my menu?

When asked about top business issues, operators agreed that “shortage of the right skilled labor” is a major issue.

For labor-friendly products that provide consistency, inspire menu ideas, and help ease operations, look no further than fully-cooked ingredients. Fully-cooked toppings, from names like Burke, will save time and labor back-of-house and provide the quality and consistency you need.

10

ROMA® ARTICHOKE HEARTS An earthy and slightly nutty quality, loaded with nutrients

Artichoke Prosciutto Pizza Servings: 2 Ingredients 1

ROMA® PROSCIUTTO Thinly-sliced and loaded with flavor

Roma® Dough Ball, stretched to 12”

1/3 C Piancone® Ready–To–Use Pizza Sauce 6 oz.

Roma Whole Milk Block Mozzarella, sliced

2 oz.

Roma Prosciutto, sliced thin

1C

Roma Artichoke Hearts, sliced

preparation Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60°F. Preheat the oven to 400°F. Spread pizza sauce over the base of pizza crust. Top with slices of prosciutto, sliced artichokes and sliced mozzarella. Bake in the oven until crispy.

PIANCONE® READY-TO-USE PIZZA SAUCE

OVEN TEMPS & TIMES Impinger Oven.......... 450-475°F for 7-8 minutes

Just open the can and spread on dough

Convection Oven....... 375-425°F for 16-20 minutes Conventional Oven..... 425-450°F for 20-25 minutes Deck Oven.............. 500°F for 5-7 Minutes Wood Fired Oven....... 700°F for 1-2 minutes

11

Luigi

Level Up PEAK® SLICED MUSHROOMS Fresh, natural superfood with a wealth of texture and flavor

LUIGI® 12” BROCCOLI CHEDDAR PIZZA CRUST Deliciously cheesy notes with flecks of broccoli in an easy-toprepare crust

12

FIND THIS RECIPE ONLINE! PIZZA PRIMAVERA

ROMA® CHERRY PEPPERS Vibrant, spicy red peppers with a hint of sweetness

Primo Pie

The plant-based phenomenon shows no signs of abating. If anything, menus are going next level with veggie options. And even carnivores could use an occasional break from the meats. The Luigi Pizza Primavera looks as much fun as it is to eat, with colors evoking the gorgeous Mediterranean coast. Roma Pesto and Piancone Pizza Sauce form the tasty base, topped by a slew of vibrant, fresh vegetables, including those charming little toadstools – mushrooms. The gluten-free, broccoli cheddar crust from Luigi suffuses the pie with healthy flavors throughout. This is the final boss of veggie-based pizzas.

Chef Talk To maximize your valuable time and limit food waste, prep vegetables well in advance and cross utilize in salads, wraps, bowls, or other applications.

13

Cheese Louise

Every menu needs a championship contender, and this pizza topped with cheesesteak flavors has the goods to go the distance. For this pie, Roma Philly Chicken Cheesesteak meat has fire-roasted peppers and stringy mozzarella in its corner.

Authentic ground tomatoes from Piancone form the base of a classic Italian sauce. But with that combination of robust toppings, you could use a lighter touch. A parbaked thin crust from Ultimo packs a punch as the carrier system for the delectable cheesesteak toppings.

ULTIMO® 14” THIN CRUST PAR-BAKED Delicate, flaky texture with a crowdpleasing crisp

PIANCONE® FAMOSO GROUND TOMATOES The finest vine-ripened plum tomatoes offer authentic Neapolitan flavor.

14

Chicken Cheesesteak Thin Crust Pizza Servings: 2-3 Ingredients Ribbons of fire-roasted red peppers, cheesy, browned chicken, and flecks of green parsley – it’s enough to make even a Philly native green (red or orange) with envy. This award-worthy recipe will vie for Best Picture on social media.

1 ea.

Ultimo® Thin Crust Parbaked 14”

4 oz.

Piancone® Il Famoso Ground Tomatoes

6 oz.

Roma Low Moisture Part Skim Shredded Mozzarella 6-7 oz.

Roma Philly Chicken Cheesesteak

3 T.

Roma Fire Roasted Pepper Strips

1 tsp.

Peak® Italian Parsley, Minced

1 T.

Piancone Extra Virgin Olive Oil

TT

Salt & Pepper

preparation Cook your chicken cheesesteak meat on a grill and season with salt and pepper then reserve.

In a small bowl add tomatoes, olive oil, salt to taste and mix until combined thoroughly .

Add tomato sauce to the crust topped with cooked chicken, mozzarella cheese, and roasted pepper strips.

ROMA® PHILLY CHICKEN CHEESESTEAK

Place in a pizza oven set to 500 degrees and cook until cheese begins to brown.

Remove pizza and garnish with chopped Italian parsley.

Tasty, low-labor cost and ideal for pizzas and sandwiches

15

Deconstructing

Pizza

This dish packs all the flavors of pepperoni pizza into a crisp, refreshing salad. Not all diners want the heaviness of a slice all the time, and options are a good thing. Use a fresh, crunchy Peak Lettuce Mix as your base and top with slices of Roma Pepperoni and shredded Bacio® Cheese. What provides an opportunity to put this meal at a higher price point are the authentic pizza crust croutons, made from an Ultimo® Dough Ball, and the flavorful pizza sauce vinaigrette, made with a combination of Piancone® White Balsamic Vinegar, pizza sauce, and Roma Extra Virgin Olive Oil. Salad that eats like a pizza!

What’s a creative way to reach loyal customers?

62% of diners are more likely to return if they’ve had a personalized experience, and 21% will likely spend more when presented with a tempting tabletop message, like your latest pizza special. Tork Xpressnap and Xpressnap Fit are the only napkin dispenser systems that offer a digital DIY marketing tool to create and share your marketing message instantly on social media and display in your dispenser’s AD-a-Glance® advertising panels. Share loyalty programs, your restaurant’s heritage, or your latest pizza creation using this exciting feature.

16

PEAK® LETTUCE MIX A blend of green and red lettuce, washed and ready-to-eat out of the bag

ROMA® PEPPERONI Perfectly seasoned and aged for exquisite flavor

ROMA® Pizza Salad Servings: 1 Ingredients BACIO MOZZERELLA CHEESE ®

Expertly shredded to exacting standards

1 c.

Peak® Lettuce Mix

3 oz.

Pizza Sauce Vinaigrette (see below)

1 oz.

Bacio Mozzerela Cheese, shredded

1 oz.

Roma Pepperoni, quartered

½c

Pizza Crust Croutons (see below)

For pizza Sauce Vinaigrette (1 quart) 2 c.

Pizza Sauce

1 c.

Piancone® White Balsamic Vinegar

1 c.

Roma Extra Virgin Olive Oil

1 T.

Pizza Perfect Seasoning

For pizza crust croutons 1

Ultimo® Pizza Dough Ball

Olive Oil

TT Raffinato® Parmesan Cheese, grated

preparation Whisk the balsamic and pizza sauce together. Whisk in the olive oil in a steady stream. Stir in the seasoning.

Let sit for one hour.

Stretch out the dough and bake as a plain pizza crust.

Cool. Brush with olive oil and cut into small squares.

Toss in Parmesan.

Place the lettuce on a plate and top with the vinaigrette.

Sprinkle the cheese and pepperoni on top. Finish with the pizza crust croutons.

17

Cravin’

Happy as a Clam White pizzas are a tremendous canvas for experimentation – they unlock a different realm of tastes and ingredients. And incorporating seafood into a white pizza accomplishes a core goal: offering unusual toppings for guests at a higher price point. Roma Chopped Ocean Clams are easy to store, as well as prepare, and they provide a texture and taste that blend exquisitely with the mozzarella and shaved Parmesan. Served on a Luigi Gluten-Free Garlic & Herb Crust, this playful pie brings out garlic notes that evoke both the New Havenstyle and the Italian coast.

18

New Haven

ROMA® CHOPPED OCEAN CLAMS, USA Prepared from fresh, clean Atlantic Quahog clam meat

LUIGI® GLUTEN FREE GARLIC & HERB 12” CRUST Cauliflower is the primary ingredient, along with Parmesan and Romano cheeses

Gluten Free New Haven Style White Clam Pizza Servings: 2 1 ea.

Luigi Gluten Free Garlic and Herb 12” Crust

5 oz.

Bacio® Low Moisture Part Skim Mozzarella, shredded

¾ c.

Roma® Chopped Ocean Clams

4 ea.

Peak Peeled Garlic, Minced

1 tsp.

Peak Fresh Oregano

½ c.

Piancone® Shaved Parmesan

3 T.

Piancone Extra Virgin Olive Oil

1 tsp.

Roma Crushed Red Pepper

TT

Salt and pepper

preparation Rub 1 T. of extra virgin olive oil onto thawed pizza crust to moisten dough. In a medium bowl, mix 1 T. extra virgin olive oil, oregano, minced garlic, salt, and pepper to taste.

PEAK® FRESH OREGANO Liven up any dish with a subtle balance of sweet and spicy

Add mozzarella cheese to the dough surface followed by clam mixture and shaved Parmesan cheese. Place pizza in a 425°F convection oven, bake until cheese gets golden brown, around 8 mins.

Remove from oven, garnish with crushed red pepper and remaining 1 T. of extra virgin olive oil.

Check out our virtual pizza booth at PizzaExpo365.com

Authentic Italian Products The Performance Foodservice family of brands offers nothing less than the utmost quality in our selection of impeccable Italian products. Committed to tradition and history, Performance Foodservice branded products deliver the authentic flavor insisted upon by discerning operators.

PIZZA PARTY For more recipes, trends, and great ideas to inspire your menu, go to performancefoodservice.com/thedish ©2021 Performance Foodserivce