Pesto Artichoke Pizza Production Manual
Written by Michael Chen
Updated at July 27th, 2024
Table of Contents
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Recipe Overview
Component |
Avg Weight/Qty | Shelf Life | Storage Type |
|---|---|---|---|
Parbaked Pizza Shell |
1 ea (900 g) | 2 days | Refrigerator |
Pine Nut Pesto |
220 g | 1 week after preparation | Refrigerator |
Shredded Low Moisture Mozzarella |
170 g | 1 week once opened | Refrigerator |
Roasted Portabella Mushroom |
120 g | 1 week after preparation | Refrigerator |
Artichoke Quarters |
120 g | 1 week after preparation | Refrigerator |
Sliced Jalapeno |
40 g | 1 week after preparation | Refrigerator |
Sliced Red Onion |
20 g | 1 week after preparation | Refrigerator |
Final Product |
1570 g | 4 hours | Room temperature |
Production Process
1. Roasted Portabella Mushroom Prep
- Slice mushrooms thinly into roughly 2 mm thick strips.
- Toss mushrooms in olive oil or another suitable cooking oil.
- Bake in a convection oven at 500°F for at least 7 minutes to allow most of the moisture to be cooked out of the mushrooms.
2. Prep: Pine Nut Pesto
- Toast pine nuts on a pan until golden brown, if necessary. Be careful to watch the nuts carefully, as they burn easily.
- Process the pine nuts and garlic first until relatively fine.
- Add in the parmesan cheese and basil until relatively fine.
- Slowly add in extra virgin olive oil until the mixture is homogeneous and smooth. You may have to reduce or increase the amount of oil slightly to modulate the final texture.
- Add in lemon juice.
- Add in lemon zest, salt, and pepper to taste.
3. Topping Process
4. Baking and Merchandising
- Set the oven to the appropriate parameters for topped pizza (this differs from oven to oven).
- Bake for roughly 8 minutes initially (this may differ depending on equipment), and from that point on, check the pizza closely to ensure that the ingredients do not burn.
- Check the final product photo above as a reference for doneness.
- Remove the pizza immediately from the pan and onto a cooling rack.
- Once the pizza has cooled for roughly 5 minutes, use a pair of offset kitchen shears to cut the pizza into six even slices. Please take extra care to ensure that each slice is roughly of the same weight.
