Castle UA Cookbook v8

Garlic and Cheese Flat Bread (V)

YIELD

INGREDIENTS

QUANTITY NOTES

Sourdough Doughball Arla Pro Mozzarella Washed Roquette Extra Virgin Oil Olive

10 Each 1,000 g

10 Portions

100 g 100 ml

Polenta

300 g

EQUIPMENT

Garlic Butter (SR)

5 Each

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost pizza dough balls overnight in a tray. Ensure they are completely covered with clingfilm. • Place the polenta into a bowl. • Mix the roquette with the olive oil. • Prepare the garlic butter as per basic. • Ensure all ingredients are stored in the correct location.

Recipe.3468406

Garlic and Cheese Flat Bread (V)

INGREDIENTS

NOTES QUANTITY

Sourdough Doughball Arla Pro Mozzarella Washed Roquette Extra Virgin Oil Olive

1 Each

100 g

10 g

10 ml

Polenta

30 g

Garlic Butter (SR)

0.5 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• To order - place the pizza dough into the bowl of polenta. Sprinkle polenta onto the surface and place the pizza dough on top. • Begin to roll out pizza dough with a rolling pin, continually moving the dough to stretch the dough thinner. • Push out the dough as thinly as possible using the metal trays as a sizing guide, to give a nice round shape. • Working from the centre using both hands, stretch and turn the dough on the metal tray until the pizza is 12 to 14 inches. • It is important to keep the dough moving until the desired size and shape is achieved. • Melt the garlic butter in the microwave for approx 20 secs • Spread the garlic butter onto the prepared pizza dough, leaving a small space around the edge for a crust. • Top the pizza with the mozzarella. • Slide the peel under the pizza sitting on the metal tray and place into the pizza oven. • Cook for approximately 2- 3 minutes, turning halfway. • Then transfer the pizza from the metal tray onto the stone to finish cooking. PACKAGING

• Garnish with the dressed roquette. • Slice into 8 and serve on a plate.

Pizza

Recipe.3468406

129