Black Olive and Anchovy Pizza

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4

Handmade pizza dough, with a simple basil tomato sauce, topped with mozzarella cheese, anchovies and black Gaeta olives.

Ingredients

1 tbsp. yeast
Pinch of sugar
1⁄2 cup warm water
10 oz. flour
6 oz. high-gluten flour
1 tsp. olive oil
1 16-oz. can Italian tomatoes
6 leaves fresh basil
2 pinches oregano
1 tbsp. olive oil
1 lb. fresh mozzarella, sliced
16 fresh anchovy fillets
40 Gaeta olives
16 basil leaves, for garnish

Steps

1. In a small bowl, dissolve yeast and sugar in water and allow to sit 5 min. In a large mixing bowl with a dough hook, combine flours and salt to taste. Add olive oil and dissolved yeast mix until well incorporated. Place dough in an oiled bowl and allow to rest at least 1 hr. Punch down dough and divide into 4 rounds.

2. Meanwhile, in a blender, combine tomatoes, basil, oregano and olive oil until smooth. Season to taste.

3. Roll out pizza dough into 4 thin 6-in. crusts. Evenly top each pizza with 4 oz. tomato sauce, 4 oz. mozzarella cheese, 4 anchovy fillets and 10 olives. Bake in a very hot oven until crust is crisp and cheese is melted. Cut pizza into 4 slices. Top each slice with a basil leaf.

Source: Recipe from Chef Frank De Carlo

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources