{"id":1533,"date":"2021-07-06T09:36:05","date_gmt":"2021-07-06T16:36:05","guid":{"rendered":"https:\/\/www.foodconnectorproduction.com\/pizza-contest-2021\/?page_id=1533"},"modified":"2026-04-02T08:31:51","modified_gmt":"2026-04-02T15:31:51","slug":"2019-winners","status":"publish","type":"page","link":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/2019-winners\/","title":{"rendered":"2019 Winners"},"content":{"rendered":"\t\t
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2019 Pizza Contest Winners<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2019 Winning Recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tThe Real Californian<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Pizza Name: Cowincidence<\/p>\n

Ingredients:
1 – 11 oz Gluten Free Dough Caputo
3 oz BBQ Sauce – Sweet Baby Rays
1\/2 ozv Smoked Mozzarella DI STEFANO CHEESE
1 ozv Graziers Raw Sharp Cheddar Cheese
1 ozv Mozzarella DI STEFANO CHEESE
1 ozv chopped apple wood smoked daily’s bacon
1.5 ozv roasted chicken breast
1.5 ozv pulled pork
1 ozv pickled red onions
1 tbl Mikes Hot honey drizzle
1 tbl cilantro chopped
Preparation & Cooking Instructions:
The Caputo dough:
1 bag Caputo Gluten Free Flour
11.25 g yeast
900 g water
100 g starter
12.5 g salt
28 g oil
1 oz oil for Llyod pan to cook<\/p>\n


Method:
Mix the yeast, water, and starter together and allow to sit for 15 minutes. Mix the flour and salt in a bowl and mix then mix into the slurry mixture. Once the dough comes together drizzle the oil over the dough mixture and work the oil in. Take your Llyod pan and coat with 1-2 oz of oil so that the pan is completely coated, this will keep the dough from sticking to the pan during the cooking process. Portion the dough into 11 oz portions and place into oiled Lloyd pan and cover with plastic wrap. Allow dough to sit at room temp till it proofs dough should rise 3\/4 of the way in pan before cooking process can begin. Once the dough has proofed, preheat your oven to 550*F and put your proofed dough in the pan into the oven and allow to cook for 8 mins. The dough should have firm texture to feel and should not feel doughy if it does allow the dough to cook for an additional minute or two. Once it\u2019s finished cooking take pizza out of the pan and allow to cool on sheet tray on a cookie cooling rack crust up so the pizza should be upside down.<\/p>\n


Toppings:
Cheese blend consists of smoked mozzarella, cheddar, and shredded mozzarella mixed in a stainless steel bowl.
BBQ Sauce is Sweet baby Rays poured in a squeeze bottle.
Daily Apple Wood Bacon should be cooked on a sheet tray. After cooking the bacon crispy chop it up into small pieces (almost bits)

Roasted Chicken – take your chicken breast and coat with 2 oz EVOO and add 1 tbl chopped garlic and coat chicken breast and roast in oven on a sheet tray on top of a cookie cooling rack. Cook the chicken until internal temp of 165*F. Once chicken is finished cooking shred the chicken breast into small pieces or strips and allow cooling.
Pulled Pork – season you pork shoulder with granulated garlic, salt, pepper, and paprika all to taste and place into pan cover with plastic wrap and foil. Place the pan in a pre-heated oven set to 325*F. Cook for 3 hours and then uncover the pork shoulder and raise temp on oven to 375*F and cook for an additional 2.5 – 3 hours depending on size of pork shoulder. Once finished drain the juice and set aside, you should be able to push the meat off the bone and shred with 2 forks. If the meat looks dry add a little of the juice that was drained off after the cooking process. Allow to cool once finished.

Pickled Red Onions- slice 3 of your red onions and add to pan on medium heat and begin to sweat with 2 tbl of oil. Once you hear the pan sizzling add 1 cup of sugar, 1 cup of red wine vinegar, and 1\/2 cup of red wine. Reduce until most of the liquid is gone. About 20 minutes on medium heat. Drain any liquid that is still in the pan and cool on a sheet tray.

Mikes hot honey is in a jar and doesn’t need much attention just to open the bottle and have ready.
Cilantro is fresh and chopped and set aside you will not need this or the hot honey till after the pizza is completed.

Pizza Time:
Place the Lloyd pizza pan into 550*F preheat oven with 2 tbl oil for 4 minutes.
While pan is heating up assemble the pizza.

1 dough par cooked.
Spread BBQ sauce onto dough with squeeze bottle and use the back spoon to ensure that the dough is covered.
Sprinkle your cheese blend on top of sauce (smoked mozzarella, cheddar, and shredded mozzarella)
Add your bacon, chicken, pulled pork and pickled red onion on top. Distribute all toppings evenly.
Pull your pan from the oven after 4 minutes and place the assembled pizza in the pan you should hear it sizzle as it hits the pan. That\u2019s a good thing. Push your pan in the oven and allow to cook for 8 minutes in 550*F till the cheese is melted. Once complete use an offset spatula to remove pizza from the sides of the pan and then remove from the pan onto a regular pizza pan to make it easier to cut. Simply cut your pizza into 4 pieces and take your Mike\u2019s Hot Honey and drizzle from corner to corner side to side till you have a nice even zig zag layer across the pizza. Finish by taking your cilantro and sprinkling it from up high so that every bite gets a little.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Pizza Name: bandera de fusi\u00f3n<\/strong><\/p>\n

Ingredients

GIOIA CHEESE CO., INC – Oxaca Cheese \u2013 4 oz
JOSEPH GALLO FARMS – Asadero Cheese \u2013 4 oz
ARIZA CHEESE COMPANY – Mexican Cr\u00e8me \u2013 \u00bd cup
RIZO-LOPEZ FOODS, INC Cojita Cheese \u2013 1 oz
Pork Carnitas 2oz
Mole 1 oz
Salsa Verde 1 oz
Cilantro \u00bd oz
Pepitas \u00bc oz
Sesame Seed \u00bc oz
Jalapeno \u2013 \u00bd oz
Red Onion 2 oz
Tomato Sauce 2 oz

Preparation

Pizza dough: recipe available upon request
Sauces: Mole, Salsa Verde recipes available upon request
Tomato Sauce: DiNapoli San Marzano style tomatoes hand crushed salt to taste
White cheese blend: Take 1\/2 cup of creme and place in a small sauce pot and put on a stove at medium-low heat. Cube the Asadero and Oaxaca cheese into 1\/4″ chunks and add to the creme. Slowly heat the mixture continuing to stir. After about 15 minutes run an immersion blender through the mix. Once smooth consistency has been achieved remove from the heat.

1. Stretch the pizza dough to 9″
2. Fry the dough in a deep fryer until it puffs up and is cooked.
3. Remove the dough place on a paper towel and pat off any excess oil
4. top the pizza with 2 oz of tomato sauce evenly spread over the crust.
5. Evenly spread shredded pork carnitas over the pizza
6. Do a 1 oz drizzle of the cheese sauce evenly over the pizza.
7. Top with red onion, sliced jalepeno, diced tomato, corn
8. Garnish with pepitas and sesame seeds.
9. Place in oven and cook until toppings are warm and red onion and corn begin to char.
10. Drizzle the top with the salsa verde, chile mole and white cheese sauce in alternating patterns.
11. Garnish with parsley and cojita cheese
12. Enjoy<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Pizza Name: Harvest<\/p>\n

Ingredients:\u00a0<\/p>\n

Harvest Pizza:\u00a0<\/p>\n

New York style pizza crust (22oz dough ball)
.5oz roasted garlic & olive oil base
2oz saut\u00e9ed kale
6oz mozzarella (Stella) & 1oz fontina cheese(Loleta Cheese)
3oz fire roasted butternut squash
1oz caramelized red onions
3oz pancetta
.5oz toasted sun flower seeds
.5oz pomegranate glaze & shaved parmigiano reggiano.<\/span><\/p>\n

Preparation:

Stretch dough out to 16″ then add garlic & olive oil, kale then mozzarella & fontina cheese. Then add butternut squash, caramelized red onions & pancetta. Bake pizza the pizza at 550 degrees for about 10 minutes and when finished add toasted sun flower seeds, pomegranate glaze & parmigiana reggiano and serve.\u00a0<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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