Conch Sofrito Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

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

Ingredients

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

Steps

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

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources