Mediterranean cuisine has grown in popularity over the past few years as consumers seek out ethnic flavors matching their cultural background. Spinach, Kalamata olives and grilled chicken on this pizza bring the taste of Greece to your customers, with a kick of Asiago.
14 oz. Pizza dough ball, slacked
8 oz. Grande Mozzarella Asiago Blend cheese, shredded
1/2 cup Grape tomatoes, sautéed, sliced in half
1/2 cup Spinach, sautéed
1/2 cup Kalamata olives, pitted, sautéed
6 oz. Grilled chicken, sliced
Salt, to taste
Pepper, to taste
2 oz. Grande Asiago, shredded
Yield: One 14-inch pizza
Sauté tomatoes, spinach and olives. Set aside.
Stretch pizza dough to form crust.
Spread 8 oz. Grande Mozzarella Asiago Blend cheese evenly over dough.
Top with 6 oz. chicken, 1/2 cup sautéed tomatoes, 1/2 cup sautéed spinach and 1/2 cup sautéed Kalamata olives.
Top with shredded Grande Asiago. Season with salt and pepper.
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.