With nearly 70% of all pizzerias offering chicken as a topping on their pies, the addition of fresh spinach and tomatoes and rich Asiago are sure to offer a contemporary dining taste that will set you apart from the competition.
14 oz. Pizza dough ball, slacked
Olive oil, as needed
8 oz. Grande Mozzarella Asiago Blend cheese, shredded
1/2 oz. Spinach, fresh
3 oz. Grilled chicken, diced
1 oz. Bacon, cooked, crumbled
1 oz. Tomatoes, chopped
Yield: One 14-inch pizza
Stretch pizza dough to form crust.
Brush olive oil evenly over crust.
Top with 8 oz. Grande Mozzarella Asiago Blend cheese, 1/2 oz. spinach, 3 oz. chicken, 1 oz. bacon and 1 oz. tomatoes.
Bake at 500°F for 6 to 7 minutes in deck oven or 31/2 to 4 minutes in an impingement oven until cheese is melted and crust is golden brown.