February also celebrates the Great American Pizza Bakeoff

February also celebrates the Great American Pizza Bakeoff.
So many goodies…
The Menu Shoppe has it covered…unique finds and trends.
Our  LED Board  is so perfect  for pizzerias and pubs.
From examiner.com and Buffalo Baking Examiner, Paula Thompson…this nifty find…
the recently released book:  Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg M.D. and Zoe Francois  is a virtual handbook for great artisan style pizzas.
And from cdkitchen.com more assorted info and ideas on creative pizza mastery.
Including Bacon Spinach Pizza.
Bacon Spinach Pizza
1 can (10 ounce. size) refrigerated pizza crust
1 package (9 ounce size) chopped frozen spinach
1 tablespoon oil
1/2 cup coarsely chopped onion
1 package (6 ounce size) refrigerated cooked Italian-style chicken breast strips, chopped
2 cups shredded Mozzarella cheese
1 package (3 ounce size) precooked bacon slices, cut into 1/2-inch pieces
Heat oven to 400F.  Grease 15x10x1-inch baking pan.
Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 400 degrees F for 9 to 13 minutes or until edges are light golden brown. Prepare the spinach as directed on package. Drain well; squeeze to remove liquid. Heat oil in small skillet over medium-high heat until hot. Add onion–cook and stir 3 to 4 minutes or until tender, stirring frequently.  Remove partially baked crust from oven. Top crust with spinach, onion, chicken, cheese and bacon. Return to oven; bake an additional 9 to 12 minutes or until cheese is melted. Cut into squares.
For other unique news…usatoday.com features a travel segment devoted to the best pizza—coast-to-coast.
Join them for Great American Bites and celebrate the best pizza…anywhere and everywhere!
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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