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

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources