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

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources