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

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

FSD Resources