California Club Thin-Crust Pizza

Thin is in, with thin-crust pizzas growing in popularity by 11% according to Mintel Menu Insights. Bring this trend to your menu with a regionally inspired, cracker-thin crust pizza, topped with salad for a fresh and healthy feel. Featuring a roasted garlic glaze, tomato, grilled chicken, applewood bacon and shredded Grande 50/50 Blend, it’s all topped off with lettuce, sliced avocado and a drizzle of buttermilk herb ranch dressing.


8 oz. (1 each) Thin crust pizza dough

Roasted Garlic Glaze (see recipe), as needed

2 oz. (12 slices) Tomato, thinly sliced

3 oz. (3/4 cup) Grilled chicken, diced

1/2 oz. (1/4 cup) Applewood smoked bacon pieces, fully cooked

1 oz. (2 cups) Green leaf lettuce, chopped

2 oz. (1/4 cup) Roma tomato, diced

2 oz. (1/4 cup) Avocado, diced, seasoned with salt and pepper

1 oz. (2 tbsp.) Buttermilk herb ranch dressing, prepared

Roasted Garlic Glaze

8 oz. (1 cup) Olive oil

1 oz. (2 tbsp.) Roasted garlic, pureed

1 oz. (2 tbsp.) Butter

1/4 oz. (1 tbsp.) Granulated garlic

2 tsp. Kosher salt

1/2 tsp. Dried oregano

1/4 tsp. Black pepper


Yield: One 14-inch pizza
  1. Brush Roasted Garlic Glaze lightly over crust; top with 4 oz. Grande 50/50 Blend, 12 tomato slices, 3 oz. chicken and 1/2 oz. bacon.
  2. Bake at 500°F for 3 to 4 minutes in an impingement oven, at 500°F for 6 to 7 minutes in a deck oven or until cheese is melted and crust is golden brown.
  3. Cut into squares; top with 1 oz. Iettuce, 2 oz. tomato and 2 oz. avocado; drizzle 1 oz. ranch dressing over top.
Roasted Garlic Glaze
Yield: 36 oz. (11/4 cups) glaze
  1. Combine ingredients in saucepan; whisk over low heat until blended. Reserve.