Conch Sofrito Pizza

Menu Part: 
Cuisine Type: 

Worth the effort, this pizza combines tender conch with spicy sofrito in a fantastic combination of flavor and texture.


For the pizza dough:
4 1⁄2 cups rye flour, divided
1⁄4 cup honey
3 cups warm water (110°F)
3 oz. fresh yeast
3 cups ice water
3 oz. vegetable oil
3 oz. milk
1 lb. all-purpose flour
3 1⁄2 lb. high-gluten flour
2 1⁄2 tbsp. salt
5 oz. sugar

For the sofrito:
20 annatto seeds
1⁄3 cup olive oil
3 bacon slices, diced
20 garlic cloves, smashed
1 white onion, chopped
1 red onion, chopped
20 small red peppers, chopped
5 plum tomatoes, chopped
1 tbsp. ground coriander
1 jalapeño, chopped
8 cups chicken stock or water
Salt and pepper to taste
1⁄2 bunch thyme, chopped

For the pizza:
1 tbsp. olive oil
1 tsp. chopped garlic
3⁄4 cup ground conch
1 (8-oz) ball pizza dough
3-4 oz. sofrito
1 cup crumbled queso blanco
1⁄2 yellow bell pepper, diced
1⁄2 poblano pepper, diced
2 scallions, sliced
Lime wedges


1. In mixer bowl, whisk 3 cups rye flour, honey, warm water and yeast for sponge; let stand 10-15 min. In another bowl, combine water, oil, and milk. Attach dough hook and mix sponge on speed 2. Pour in
liquid ingredients; mix until combined. Add all-purpose and high-gluten flours, salt, sugar, and 1 1⁄2 cups rye flour. Mix dough 10 min., until pliant and elastic.

2. Divide dough into 8-oz. portions. Roll into balls; place on greased tray. Spray tops with pan release; cover with plastic wrap. Use one ball to finish pizza (below); freeze remaining dough. Yield: 8 crusts.

3. Prepare sofrito: Heat annatto seeds and olive oil in a heavy-bottomed pot until almost smoking. Remove from heat and allow to steep for 15 min. Strain out seeds.

4. Heat annatto oil over medium-high heat. Add bacon, garlic, and onions; cook 5 min. Stir in red peppers, tomatoes, coriander, and jalapeño. Add stock and salt and pepper to taste; simmer 30 min. Add thyme; simmer 15 min. more. Strain mixture, reserving liquid. Puree mixture to a rustic texture; add liquid, if needed.

5. Finish pizza: Heat remaining olive oil in a nonstick skillet. Add garlic; cook until lightly toasted. Add conch and cook until tender; set aside to cool.

6. Roll pizza dough into a 10-in. circle. Spread sofrito on dough, leaving a 1⁄2-in. border. Top with cheese, conch, peppers, and scallions.

7. Bake pizza in preheated oven (500°F), 6-8 min., until golden brown and crispy, rotating often. Serve immediately, with lime wedges.

Source: Recipe from Chef Mark Militello

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources