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BBQ CHICKEN PIZZA

California Pizza Kitchen shares a delicious dish

Plate Prep

Pizza Book

STATION MEASURE USAGE UOM

8 oz Original Pizza Dough 1 ea

1 fl oz BBQ Sauce 1 fl oz

½ oz Smoked Gouda .5 oz

1 cup Mozzarella 3 oz

1 oz Red Onion, 1/8" Rings 1 oz

1 ½ oz (Optional) Crispy Bacon Quarters 1.5 oz

3 oz BBQ Chicken, Pulled 3 oz

GARNISH

½ oz (squeeze bottle) BBQ Sauce (Room Temp) .5 fl oz

½ Tbl Chopped Fresh Cilantro, ¼" .05 oz

NOTE: Cut squeeze bottle tip off at the line to achieve proper hole diameter

for bbq sauce distribution.

METHOD OF PREPARATION/PROCEDURE

1. Spread the sauce to the base of the rim.

2. Distribute the cheese evenly over the sauce. NOTE: Do not top any part of

the rim with cheese.

3. Distribute all other ingredients in order evenly up to the base of the rim of the

pizza.

4. Cook pizza, remove from oven, and slice. NOTE: Do not pop bubbles that

form.

GARNISH

5. Use a squeeze bottle to add the BBQ sauce creating random drops of sauce

across the top of the pizza.

6. Distribute cilantro over the cooked pizza.

CEDAR PLANK SALMON
Plate Prep
Pizza Book
STATION MEASURE
USAGE UOM
1 piece
Salmon (Completely Thawed)
8 oz
½ oz ladle
Fresh Lime Juice
.5 fl oz
1/8 tsp
Kosher Salt
.017 oz
¼ tsp
Smoked Paprika
.025 oz
1 ea
Cedar Plank (Presoaked)
1 ea
1 portion
Corn and Spinach Succotash
1 ea
GARNISH
1 Tbl
Feta Cheese Crumbles, ¼"
.34 oz
1 half
Lime
1.37 oz
NOTE: Raw salmon cannot touch the pizza make-up table or the short pizza peel.
METHOD OF PREPARATION/PROCEDURE
1.
Using gloved hands rub lime juice on all sides of the salmon.
2.
Rub the salt and paprika on all sides of the salmon and place the salmon, blood line down, on top of the presoaked cedar plank.
3.
Bake in a hot pizza oven in the sweet spot for approximately 12 minutes, rotating as necessary to achieve an even color. NOTE: Salmon must reach an internal temperature of 145°F.
4.
Remove the cooked salmon from the oven and add it to the right side of a large rectangle plate at a slight angle. NOTE: Serve the cooked salmon on the cedar plank.
5.
Add the corn and spinach succotash to the opposite side of the plate.
6.
Garnish the corn and spinach succotash with Feta cheese.
7.
Add the lime garnish in between the corn succotash and the salmon.

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