So many goodies…
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 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