Calypso Pizza
Source: Wisconsin Milk Marketing Board
Yield: one 16-inch pizza
Printer Friendly
Nutritional Information:
Nutritional Information
Ingredients
| • | 6 oz. SYSCO Classic white meat chicken, diced |
| • | 3 oz. SYSCO Classic cooked bacon bits |
| • | 3 oz. SYSCO Classic ham, diced |
| • | 4 oz. SYSCO Imperial pineapple, small chunks |
| • | 1-1/2 oz. each SYSCO Imperial diced red & green bell pepper, sliced onion |
| • | 1 Tbsp. SYSCO Imperial fresh garlic, chopped |
| • | 1 Tbsp. SYSCO Imperial/McCormick Jamaican jerk spice |
| • | 4 oz. Wisconsin Monterey Jack cheese, shredded |
| • | 4 oz. Wisconsin Cheddar cheese, shredded |
| • | 4 oz. Wisconsin Mozzarella cheese, shredded |
| • | 20 oz. Arrezzio pizza dough |
| • | 6 oz. Arrezzio pizza sauce |
Preparation
| 1. | Combine the first nine ingredients (from chicken to jerk spice) and set aside. |
| 2. | Combine cheeses to make a pizza cheese blend. |
| 3. | Stretch pizza dough out onto a 16-inch pizza screen. |
| 4. | Top dough with 6 oz. of your favorite pizza sacue. |
| 5. | Sprinkle half the pizza cheese blend over sauce. |
| 6. | Spread chicken mixture evenly over entire pizza. |
| 7. | Sprinkle other half of pizza cheese blend over top. |
| 8. | Bake at 725 degrees F. for 6 minutes in a conveyor oven. |
|
