Low-Carbon Cheeseless Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
32 pies

Rick Stromire
General Manager
Sodo Kitchen; Taqueria; Little Pond Sushi and Noodle Bar

At Sodo Kitchen, the retail cafe at Starbucks' headquarters in Seattle, the chefs came up with this cheeseless pizza for Bon Appetit's Low Carbon Day, according to Rick Stromire, general manager for Bon Appetit at the account.

"It went over so well that day that we now offer it every other week," Stromire says. "It is a way for customers to see that a pizza does not have to have cheese, which can mask the fresh local flavors at times. Every bite really shows the freshness because  you can taste all of the ingredients."

Ingredients

Whole-Wheat Dough

1/2 oz. dry yeast
10 cups warm water
12 cups whole-wheat flour
24 cups high-protein flour
8 tbsp. honey
8 tbsp. olive oil
4 tsp. salt

Arugula Hazelnut Pistou

2 cups blanched arugula
3 tbsp. minced garlic
1 cup roasted hazelnuts
1 tbsp. lemon zest
Salt and pepper to taste

Steps

1. For dough: Proof yeast for 10 minutes in water. Mix all ingredients in large mixing bowl with dough hook on low speed. Mix dough until it pulls away from the bowl in a solid ball.

2. Remove from bowl and place in covered container in warm area for 45 minutes or until it has doubled in bulk. Punch dough down and place on cutting board. Cut and ball in to 5 oz. balls. Allow dough to rise for at least two hours or overnight. Roll out to 8-inch pies.

3. For pistou: Combine all ingredients in food processor until becomes a coarse paste. Season the mixture with salt and pepper to taste.

4. To assemble: Spread thin layer of pistou on rolled-out dough. Top it with any fresh local ingredients. In our case blanched asparagus and shaved Walla Walla onions. Roast in a hot pizza oven at a minimum 500°F until edges are dark brown. 

Recipe by Bon Appétit @ Starbucks Coffee Company

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources