{"id":3887,"date":"2023-02-15T18:16:54","date_gmt":"2023-02-16T02:16:54","guid":{"rendered":"https:\/\/foodconnectorproduction.com\/pizza2024\/?page_id=3887"},"modified":"2026-03-13T15:58:30","modified_gmt":"2026-03-13T22:58:30","slug":"pizza-recipes","status":"publish","type":"page","link":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/pizza-recipes\/","title":{"rendered":"Featured Pizza Recipes Showcasing REAL CA Mozzarella and Dairy"},"content":{"rendered":"\t\t
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BUFFALO CHICKEN PIZZA<\/h2>

Yield: 1 pizza<\/h4>

Ingredients<\/span><\/h4>

  • 12 oz Pizza dough ball\u00a0<\/p><\/li>

  • 2 oz Buffalo Chicken Sauce (from the chicken)\u00a0<\/p><\/li>

  • 3 oz Mozzarella Shreds\u00a0<\/p><\/li>

  • 3 oz Buffalo Chicken (recipe follows )<\/p><\/li>

  • 1.5 oz Pt. Reyes Blue Cheese\u00a0<\/p><\/li>

  • After Bake:\u00a0<\/p>

    • 2 oz Blue Cheese Dressing\u00a0<\/p><\/li>

    • 2 oz Stracciatella\u00a0<\/p><\/li>

    • 4 oz Celery Salad<\/p><\/li><\/ul><\/li><\/ul>

      Process<\/span><\/h4>
      • Stretch Dough to 12\u201d<\/li>
      • Brush Dough with Buffalo Chicken Sauce (accumulated from the cooking)<\/li>
      • Sprinkle with Mozzarella<\/li>
      • Add shredded chicken and crumbled blue cheese<\/li>
      • Bake @ 650 F for 5-8 minutes<\/li>
      • Drizzle with Blue Cheese Dressing<\/li>
      • Top with Stracciatella and Celery Salad<\/li>
      • Garnish with freshly ground black pepper<\/li><\/ul>

        Buffalo Chicken\u00a0<\/h3>

        Yield: enough for 4 pizzas<\/h4>

        Ingredients<\/span><\/h4>
        • 2 tbsp vegetable oil<\/li>
        • 1 red onion, thinly sliced<\/li>
        • 2 cloves garlic, thinly sliced<\/li>
        • 16 oz boneless chicken breast, cut into thin strips<\/li>
        • 4 oz butter<\/li>
        • 2 oz honey<\/li>
        • 3 oz Franks Red Hot Sauce\u00a0<\/li><\/ul>

          Process<\/span><\/h4>
          • In a large saute pan, heat the vegetable oil over medium high heat and saute the red onion and garlic until translucent.<\/li>
          • Increase the heat to high, add the chicken and brown lightly<\/li>
          • Adjust the heat to medium, add the butter, honey and hot sauce to the pan and simmer until the chicken is cooked.<\/li>
          • Cool to room temperature before using.\u00a0<\/li><\/ul>

            Celery Salad\u00a0<\/h3>

            Yield: enough for 4 pizzas<\/h4>

            Ingredients<\/span><\/h4>
            • 3 ribs celery, thinly sliced on the bias<\/li>
            • Olive Oil<\/li>
            • Salt<\/li>
            • Chives\u00a0<\/li><\/ul>

              Process<\/span><\/h4>
              • Toss sliced celery with olive oil, salt and chives<\/li><\/ul>

                Blue Cheese Buttermilk Dressing\u00a0<\/h3>

                Yield: 600 ml dressing\u00a0<\/h4>

                Ingredients\u00a0<\/h4>
                • 300 g Best Foods\/Hellmans Mayonnaise<\/li>
                • 160 ml Buttermilk, or thinned sour cream<\/li>
                • 1 medium Shallot, very finely minced<\/li>
                • \u00bd Lemon zested and juiced (or more to taste)<\/li>
                • Salt & Black Pepper to taste<\/li>
                • Additional Lemon juice to taste<\/li>
                • 150 g Point Reyes Original Blue, divided into 2<\/li>
                • 1 bunch Chives, chopped\u00a0<\/li><\/ul>

                  Process:<\/h4>
                  • Blend all ingredients except chives and using only \u00bd the blue cheese<\/li>
                  • Fold in the remaining Blue Cheese Crumbles and chives\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                    REAL CALIFORNIA “MEXICANA” PIZZA<\/h2>

                    Yield: 1 pizza<\/h4>

                    Ingredients<\/span><\/h4>
                    • 12 oz Pizza dough ball<\/li>
                    • 2 oz Tomato Sauce<\/li>
                    • 3 oz Refried Beans<\/li>
                    • 3 oz Mozzarella Shreds<\/li>
                    • 3 oz Chorizo, cooked<\/li>
                    • 1-2 oz Pickled Jalape\u00f1os<\/li><\/ul>

                      After Bake:<\/p>

                      • 2 oz Crumbled Cotija<\/li>
                      • 2 oz Cilantro Lime Crema<\/li>
                      • Cilantro Sprigs<\/li><\/ul>

                        Process<\/span><\/h4>
                        • Stretch Dough to 12\u201d<\/li>
                        • Spread Dough with refried beans and sprinkle with mozzarella<\/li>
                        • Add chorizo & half of the pickled Jalapeno<\/li>
                        • Bake @ 650 F for 5-8 minutes<\/li>
                        • Sprinkle with Cotija<\/li>
                        • Drizzle with Cilantro Lime Crema and garnish with cilantro and remaining pickled jalape\u00f1o<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                          REAL CALIFORNIA CHILI VERDE PIZZA<\/h2>

                          Yield: 1 pizza<\/h4>

                          Ingredients<\/span><\/h4>
                          • 12 oz Pizza dough ball<\/li>
                          • 2 oz Chili Verde Sauce<\/li>
                          • 3 oz Chili Verde shredded meat<\/li>
                          • 3 oz Oaxaca cheese<\/li>
                          • 2 oz Corn kernels<\/li><\/ul>

                            After Bake:<\/p>

                            • 2 oz Queso Fresco<\/li>
                            • Pickled Red Onion<\/li>
                            • 1 oz Diced Avocado<\/li>
                            • 1 oz Chicharonnes<\/li>
                            • Hot salsa<\/li><\/ul>

                              Process<\/span><\/h4>
                              • Stretch Dough to 12\u201d<\/li>
                              • Brush Dough with Salsa Verde<\/li>
                              • Add shredded chili verde and corn<\/li>
                              • Sprinkle with Oaxaca<\/li>
                              • Bake @ 650 F for 5-8 minutes<\/li>
                              • Drizzle with Salsa, Cotija, Avocado & Chicharrones<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                REAL CALIFORNIA POTATO, THYME & TRUFFLE BRIE PINZA<\/h2>

                                Yield: 1 pizza<\/h4>

                                Ingredients<\/span><\/h4>
                                • 1 Pinza<\/li>
                                • 3 oz Mozzarella<\/li>
                                • 2 oz Potato slices, sauteed in olive oil and fresh thyme<\/li>
                                • Salt<\/li><\/ul>

                                  After Bake:<\/p>

                                  • 2 oz Truffle Brie<\/li>
                                  • Fresh Chive Olive Oil<\/li><\/ul>

                                    Process<\/span><\/h4>
                                    • Sprinkle Pinsa with Mozzarella<\/li>
                                    • Layer with sauteed potatoes – sprinkle with sea salt<\/li>
                                    • Bake @ 650 F for 5 minutes<\/li>
                                    • Remove from oven, cut in squares<\/li>
                                    • While warm, top with Truffle Brie and drizzle with chive oil<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                      REAL CALIFORNIA FIG, PROSCIUTTO AND STRACIATELLA PINZA<\/h2>

                                      Yield: 1 pizza<\/h4>

                                      Ingredients<\/span><\/h4>
                                      • 1 Pinza<\/li>
                                      • 2 oz Mozzarella shreds<\/li>
                                      • 2 oz Fig Jam<\/li>
                                      • EVO<\/li><\/ul>

                                        After Bake:<\/p>

                                        • 4 oz Prosciutto<\/li>
                                        • 1 handful Arugula<\/li>
                                        • 8 oz Stracciatella<\/li>
                                        • Fresh figs ( in season)<\/li><\/ul>

                                          Process<\/span><\/h4>
                                          • Brush Pinza with fig jam, light coating of mozzarella and drizzle with olive oil<\/li>
                                          • Bake @ 650 F for 2-5 minutes<\/li>
                                          • Remove from oven, cut in squares<\/li>
                                          • Garnish each square with a little prosciutto, arugula, stracciatella and fresh figs if in season<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                            REAL CALIFORNIA BULGOGI PIZZA<\/h2>

                                            Yield: 1 pizza<\/h4>

                                            Ingredients<\/span><\/h4>
                                            • 12 oz Pizza dough ball<\/li>
                                            • 2 oz Bulkogi Gochujang Sauce (recipe follows)<\/li>
                                            • 3 oz Bulgogi Beef (Korean marinated beef, cooked & sliced thinly)<\/li>
                                            • 2 oz Red pepper, sliced thinly<\/li>
                                            • 2 oz Shiitake Mushroom, sliced thinly<\/li>
                                            • 2 oz Corn kernels<\/li>
                                            • 1 oz Red Onion, sliced<\/li>
                                            • 3 oz Shredded Mozzarella<\/li>
                                            • 2 oz TomaRashi<\/li>
                                            • Sliced Green Onion to garnish<\/li>
                                            • Sesame Seeds to garnish<\/li><\/ul>

                                              Pizza Process<\/span><\/h4>
                                              • Stretch Dough to 12\u201d<\/li>
                                              • Spread Bulgogi Sauce to \u00bd inch of the outer edge<\/li>
                                              • Add Shredded Mozzarella<\/li>
                                              • Add Bulgogi Beef, Capsicum, Mushroom, Onion and Corn<\/li>
                                              • Top with TomaRashi<\/li>
                                              • Bake @ 650 F for 5-8 minutes<\/li>
                                              • Cut then garnish with sliced green onions and sesame seeds<\/li><\/ul>

                                                Bulgogi Gochujang Pizza Sauce<\/span><\/h4>

                                                Yield: enough for 4 pizzas<\/p>

                                                4 cloves garlic, minced<\/p>

                                                100 g Bulgogi Marinade<\/p>

                                                100 g Gochujang<\/p>

                                                40 g Sesame Oil<\/p>

                                                2 tbsp. Cornstarch mixed with water<\/p>

                                                Process:<\/p>

                                                • In a small pot mix all ingredients except cornstarch<\/li>
                                                • Bring to a boil<\/li>
                                                • Add cornstarch and bring to a boil, stirring until thickened<\/li>
                                                • Cool to room temperature<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                                  REAL CALIFORNIA CHILAQUILES BREAKFAST PIZZA<\/h2>

                                                  Yield: 1 pizza<\/h4>

                                                  Ingredients<\/span><\/h4>
                                                  • 12 oz Pizza dough ball<\/li>
                                                  • 3 oz Salsa Colorado Roja<\/li>
                                                  • 3 oz Oaxaca cheese<\/li><\/ul>

                                                    After Bake:<\/p>

                                                    • 2 oz Blue corn tortilla chips<\/li>
                                                    • 2 oz Salsa Roja (for tossing chips)<\/li>
                                                    • Pickled Red Onions<\/li>
                                                    • Thinly sliced Jalape\u00f1os<\/li>
                                                    • 2 oz Queso Fresco<\/li>
                                                    • 1 oz Lime Crema<\/li>
                                                    • Thinly sliced Avocado<\/li>
                                                    • 1 ea Fried Egg or Scrambled Egg<\/li><\/ul>

                                                      Process<\/span><\/h4>
                                                      • Stretch Dough to 12\u201d<\/li>
                                                      • Spread 3 oz Salsa Roja evenly over dough<\/li>
                                                      • Sprinkle with Oaxaca cheese<\/li>
                                                      • Bake @ 650 F for 5\u20138 minutes<\/li>
                                                      • Toss blue corn chips with 1 oz Salsa Roja and scatter over pizza<\/li>
                                                      • Add pickled red onions and sliced jalape\u00f1os<\/li>
                                                      • Finish with queso fresco, lime crema, avocado slices<\/li>
                                                      • Top with fried egg<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Marinfrenchbreakfastcheesepizzaexpo\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                        REAL CALIFORNIA MARIN FRENCH BREAKFAST, CARAMELIZED ONION, APPLE & HOT HONEY PIZZA<\/h2>

                                                        Yield: 1 pizza<\/h4>

                                                        Ingredients<\/span><\/h4>
                                                        • 12 oz Pizza dough ball<\/li>
                                                        • 3 oz Caramelized Onion with Thyme<\/li>
                                                        • 2 oz Mozzarella<\/li>
                                                        • \u00bc Apple, tart and flavorful<\/li>
                                                        • 2 oz Bacon, cut in 1-inch pieces and \u00bd cooked<\/li>
                                                        • \u00bd wheel Marin French Breakfast Cheese, sliced<\/li>
                                                        • Hot Honey for garnish<\/li><\/ul>

                                                          Process<\/span><\/h4>
                                                          • Stretch Dough to 12\u201d<\/li>
                                                          • Spread Onion & Apple to within a \u00bd inch of the border<\/li>
                                                          • Sprinkle with Mozzarella<\/li>
                                                          • Add Bacon & Marin French Breakfast Cheese<\/li>
                                                          • Bake @ 650 F for 5-8 minutes<\/li>
                                                          • Drizzle with Hot Honey<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Realcaliforniachickentikkapizzaexpo\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                            CHICKEN TIKKA PIZZA<\/h2>

                                                            Yield: 1 pizza<\/h4>

                                                            Ingredients<\/span><\/h4>
                                                            • 12 oz Pizza dough ball<\/li>
                                                            • 2 oz Chicken Tikka Sauce (homemade or restaurant\/store bought)<\/li>
                                                            • 3 oz Real California Shredded Mozzarella<\/strong><\/li>
                                                            • 3 oz Chicken Tikka Meat, cut into bite size pieces<\/li>
                                                            • 1 oz Red Onion, thinly sliced<\/li>
                                                            • Green Chutney for garnish (recipe follows)<\/li>
                                                            • Cilantro and Mint leaves for garnish<\/li><\/ul>

                                                              Process<\/span><\/h4>
                                                              • Stretch Dough to 12″<\/li>
                                                              • Spread Tikka Sauce to within \u00bd inch of the outer edge<\/li>
                                                              • Sprinkle with Mozzarella<\/li>
                                                              • Add shredded chicken and red onion<\/li>
                                                              • Bake @ 650 F for 5-8 minutes<\/li>
                                                              • Cut and garnish with Green Chutney, Mint and Cilantro leaves<\/li><\/ul>

                                                                Chicken Tikka Masala<\/b><\/p>

                                                                **Store or restaurant bough works well to save time<\/p>

                                                                Yield: 6 servings or enough for 10-12 pizzas<\/p>

                                                                Ingredients:<\/p>

                                                                Marinade<\/em><\/p>

                                                                • 2 lbs Boneless chicken thighs<\/li>
                                                                • 1 cup Yogurt, plain<\/li>
                                                                • 1\/2 cup Tikka Marinade (store bought)<\/li><\/ul>

                                                                  Sauce<\/em><\/p>

                                                                  • 4 tbsp Butter<\/li>
                                                                  • 1 Onion, finely diced<\/li>
                                                                  • 2 tbsp Garlic\/Ginger Paste<\/li>
                                                                  • 1 1\/2 cups Heavy cream<\/li>
                                                                  • Salt to taste<\/li>
                                                                  • Lemon juice to taste\/balance<\/li><\/ul>

                                                                    Method:<\/p>

                                                                    • Mix all ingredients for the marinade in a large bowl and toss the chicken thighs in it to coast, and marinate for 1 hour to overnight<\/li>
                                                                    • For the sauce, heat the butter and saute the onion and garlic\/ginger paste in it until fragrant and beginning to brown.<\/li>
                                                                    • Add the cream, bring to a simmer, and set aside.<\/li>
                                                                    • Brown the chicken pieces in a large pan or grill.<\/li>
                                                                    • Pour the sauce over the chicken and simmer 10-12 minutes or until the chicken is cooked.<\/li>
                                                                    • Adjust the final flavor with salt and lemon juice – adding a little more chili if desired.<\/li><\/ul>

                                                                      Green Chutney<\/strong><\/p>

                                                                      Yield: 1 cup – enough for 6 pizzas<\/p>

                                                                      Ingredients:<\/p>

                                                                      • 1 oz Rice Vinegar<\/li>
                                                                      • 1 oz Lemon Juice<\/li>
                                                                      • 2 oz Mint leaves<\/li>
                                                                      • 2 oz Cilantro leaves<\/li>
                                                                      • 2 Garlic cloves, smashed<\/li>
                                                                      • 1 Jalape\u00f1o<\/li>
                                                                      • 1 oz Sugar<\/li>
                                                                      • 2 oz Olive oil<\/li><\/ul>

                                                                        Process:<\/p>

                                                                        • Blend all ingredients and put in a squeeze bottle for service<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                                                          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Everythingbutthebagelpizzaexpo\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                          EVERYTHING BUT THE BAGEL PIZZA<\/h2>

                                                                          Yield: 1 pizza<\/h4><\/div>

                                                                          Ingredients<\/span><\/h4>
                                                                          • 12 oz Pizza Dough Ball<\/li>
                                                                          • \u00bd oz Lemon Oil<\/li>
                                                                          • 2 oz Real California Shredded Mozzarella<\/strong><\/li>
                                                                          • 2 oz Cream Cheese Schmear (cream cheese mixed with green onions, dill & lemon zest )<\/li>
                                                                          • 3 oz Smoked Salmon<\/li>
                                                                          • 1 oz Red Onion, pickled in Rice Wine Vinegar & Sugar<\/li>
                                                                          • \u00bd oz Capers, deep fried to crispy<\/li>
                                                                          • Everything but the Bagel Seasoning<\/li>
                                                                          • Dill & Sliced Green Onions for garnish<\/li><\/ul>

                                                                            Process<\/span><\/h4>
                                                                            • Stretch Dough to 12\u201d<\/li>
                                                                            • Brush with Lemon Oil<\/li>
                                                                            • Sprinkle with Mozzarella<\/li>
                                                                            • Bake @ 650 F for 5-8 minutes<\/li>
                                                                            • Let sit for a few minutes then smear with the schmear<\/li>
                                                                            • Lay the smoked salmon slices on top<\/li>
                                                                            • Garnish with Pickled Red Onions and Fried Capers and sprinkle liberally with Everything But the Bagel Seasoning<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Mushroompointreyestomatrufflepizzaexpo\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                              POINT REYES TOMA TRUFFLE, GOUDA & MUSHROOM PIZZA<\/h2>

                                                                              Yield: 1 pizza<\/h4>

                                                                              Ingredients<\/span><\/h4>
                                                                              • 12 oz Pizza dough ball<\/li>
                                                                              • 2 oz Real California Mozzarella<\/strong><\/li>
                                                                              • 1 \u00bd oz Mushrooms, any, sliced or torn in pieces<\/li>
                                                                              • Olive oil or truffle oil<\/li>
                                                                              • 1 \u00bd oz Toma Truffle, cut in \u00bd inch chunks<\/li>
                                                                              • 1 \u00bd oz Real California Gouda<\/strong><\/li>
                                                                              • Flat leaf Parsley, chopped for garnish<\/li><\/ul>

                                                                                Process<\/span><\/h4>
                                                                                • Stretch Dough to 12″<\/li>
                                                                                • Sprinkle with Mozzarella<\/li>
                                                                                • Dot with the Truffle Toma<\/li>
                                                                                • Toss the mushroom slices in olive or truffle oil & salt and place on top<\/li>
                                                                                • Bake @ 650 F for 5-8 minutes<\/li>
                                                                                • Grate the gouda over the entire finished pizza<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Figjammarinfrenchcamembertexpo\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                  MARIN FRENCH CAMEMBERT, POINT REYES ORIGINAL BLUE, FIG JAM & WALNUT PIZZA<\/h2>

                                                                                  Yield: 1 pizza<\/h4><\/div>

                                                                                  Ingredients<\/span><\/h4>

                                                                                  • 12 oz Pizza dough ball<\/p><\/li>

                                                                                  • 2 oz Fig Jam<\/p><\/li>

                                                                                  • 2 oz Real California Mozzarella<\/strong><\/p><\/li>

                                                                                  • 2 oz Marin French Camembert<\/strong><\/p><\/li>

                                                                                  • 2 oz Pt. Reyes Original Blue<\/strong><\/p><\/li>

                                                                                  • 2 oz Toasted Walnuts<\/p><\/li><\/ul>

                                                                                    Process<\/span><\/h4>
                                                                                    • Stretch Dough to 12\u201d<\/li>
                                                                                    • Spread Fig Jam to within \u00bd inch of the border<\/li>
                                                                                    • Sprinkle with Mozzarella and dot with slices of Marin French\u00a0Camembert<\/li>
                                                                                    • Bake @ 650 F for 5-8 minutes<\/li>
                                                                                    • Immediately, garnish with Pt. Reyes Blue and Toasted Walnuts<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                                                                      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pinsa\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                      BLT PIZZA<\/h2>

                                                                                      Ingredients<\/h4>
                                                                                      • 12 oz dough ball<\/li>
                                                                                      • 3 oz shredded Real California Mozzarella<\/strong><\/li>
                                                                                      • 2 oz marinara sauce<\/li>
                                                                                      • 4 oz cooked bacon, still soft<\/li>
                                                                                      • 4 oz cherry tomatoes, halved and dressed with extra-virgin olive oil<\/li>
                                                                                      • 1 tsp fresh oregano, torn<\/li>
                                                                                      • 3 oz Real California Stracciatella*<\/strong><\/li>
                                                                                      • 1 oz baby arugula, dressed with extra-virgin olive oil, lemon juice to taste, Maldon sea salt, and black pepper<\/li>
                                                                                      • Salt & Black Pepper<\/li><\/ul>

                                                                                        Process<\/h4>
                                                                                        1. Stretch dough ball to 12\u201d.<\/li>
                                                                                        2. Spread sauce to within \u00bd inch of the edge of the dough.<\/li>
                                                                                        3. Toss the cherry tomatoes in extra-virgin olive oil, add the torn oregano, and season to taste with salt and pepper.<\/li>
                                                                                        4. Apply the following ingredients in order: Mozzarella<\/strong>, bacon, marinated cherry tomatoes.<\/li>
                                                                                        5. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li>
                                                                                        6. Top with scoops of Stracciatella<\/strong> and dressed arugula.<\/li><\/ol>

                                                                                          *Real California Burrata<\/strong> can be used as a substitute.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Buffalo\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                          BUFFALO BLEU PIZZA<\/h2>

                                                                                          Ingredients<\/h4>
                                                                                          • 12 oz dough ball<\/li>
                                                                                          • 2 oz blue cheese dressing<\/li>
                                                                                          • 1 \u00bd oz buffalo sauce<\/li>
                                                                                          • 3 oz shredded Real California Mozzarella cheese<\/strong><\/li>
                                                                                          • 3 oz buffalo chicken<\/li>
                                                                                          • 1 oz Real California Blue Cheese crumbles<\/strong><\/li>
                                                                                          • 4 oz thinly sliced celery (dressed with lemon, if desired)<\/li><\/ul>

                                                                                            Process<\/h4>
                                                                                            1. Stretch dough ball to 12\u201d.<\/li>
                                                                                            2. Squeeze the blue cheese dressing onto the pizza with a squirt bottle and spread with metal spoon evenly to within \u00bd inch of the edge of the dough. Please keep the metal spoon in its own dedicated 6 pan.<\/li>
                                                                                            3. Apply the following ingredients in order: shredded Mozzarella<\/strong>, Blue Cheese <\/strong>crumbles, minced garlic and buffalo chicken. Use a squirt bottle to apply buffalo sauce in a \u201czig zag\u201d pattern over the entire pizza.<\/li>
                                                                                            4. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li>
                                                                                            5. Spread \u00bc cup celery evenly over the top of the pizza.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Carne\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                              CARNE PIZZA<\/h2><\/div>

                                                                                              Ingredients<\/h4>
                                                                                              • 12 oz dough ball<\/li>
                                                                                              • 3 oz shredded Real California Mozzarella cheese<\/strong><\/li>
                                                                                              • 3 oz marinara sauce<\/li>
                                                                                              • 1 tsp grated Real California Parmesan cheese<\/strong><\/li>
                                                                                              • \u00bd tsp oregano<\/li>
                                                                                              • 1 tsp minced garlic<\/li>
                                                                                              • 15 pepperoni slices<\/li>
                                                                                              • 2 oz of Italian sausage<\/li>
                                                                                              • 5 salami slices<\/li><\/ul>

                                                                                                Process<\/h4>
                                                                                                1. Stretch dough ball to 12\u201d.<\/li>
                                                                                                2. Spread sauce to within \u00bd inch of the edge of the dough.<\/li>
                                                                                                3. Apply the following ingredients in order: Mozzarella<\/strong>, Parmesan<\/strong>, oregano, salami, pepperoni, sausage, minced garlic.<\/li>
                                                                                                4. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                                                                                  \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Elote\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                                  ELOTE PIZZA<\/h2>

                                                                                                  Ingredients<\/h4>
                                                                                                  • 12 oz dough ball<\/li>

                                                                                                  • 3 oz sauce, consisting of:<\/p>

                                                                                                    • 1 \u00bd oz Real California Cotija cheese<\/b><\/p><\/li>

                                                                                                    • <\/b>\u00be oz Real California Mexican Crema<\/b><\/p><\/li>

                                                                                                    • <\/b>\u00be oz Real California Milk<\/b><\/p><\/li>

                                                                                                    • <\/b>\u00bd tsp chili powder\u00a0<\/span><\/p><\/li><\/ul><\/li>

                                                                                                    • 3 oz fresh Real California Mozzarella<\/strong><\/li>
                                                                                                    • 2 oz Real California Cotija cheese<\/strong><\/li>
                                                                                                    • 4 oz charred corn<\/li>
                                                                                                    • 3 oz cherry tomatoes, multi color<\/li>
                                                                                                    • \u00bd oz cilantro leaves<\/li><\/ul>

                                                                                                      Process<\/h4>
                                                                                                      1. Stretch dough ball to 12\u201d.<\/li>
                                                                                                      2. Spread the sauce to within \u00bd inch of the edge of the dough and reserve some to drizzle on top.<\/li>
                                                                                                      3. Spread the fresh Mozzarella<\/strong> evenly and sprinkle the charred corn over the pizza.<\/li>
                                                                                                      4. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li>
                                                                                                      5. Mix the tomatoes and cilantro leaves.<\/li>
                                                                                                      6. Apply the crumbled Cotija <\/strong>cheese, tomatoes & cilantro mix, and drizzle with sauce.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Insalata\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                                        INSALATA DI PROSCIUTTO PIZZA<\/h2><\/div>

                                                                                                        Ingredients<\/h4>
                                                                                                        • 12 oz dough ball<\/li>
                                                                                                        • 2 oz extra virgin olive oil<\/li>
                                                                                                        • 4 oz shredded Real California Mozzarella<\/strong><\/li>
                                                                                                        • 1 \u00bd oz thinly sliced prosciutto<\/li>
                                                                                                        • 3 oz mixed greens salad<\/li>
                                                                                                        • 1 oz vinaigrette<\/li><\/ul>

                                                                                                          Process<\/h4>
                                                                                                          1. Stretch dough ball to 12\u201d.<\/li>
                                                                                                          2. Pour extra-virgin olive oil\u00a0on pizza and spread with back of spoon to within \u00bd inch of the edge of the dough.<\/li>
                                                                                                          3. Top with shredded Mozzarella<\/strong> and prosciutto; use tongs to stir mixed greens and Valley Vista dressing.<\/li>
                                                                                                          4. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li>
                                                                                                          5. After the pizza has been baked and cut, top with mixed greens salad in the middle.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\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\t\t\"Pesto\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                                            PESTO PIZZA<\/h2><\/div>

                                                                                                            Ingredients<\/h4>
                                                                                                            • 12 oz dough ball<\/li>
                                                                                                            • 3 oz pesto sauce<\/li>
                                                                                                            • 3 oz Real California fresh (or shredded) Mozzarella<\/strong><\/li><\/ul>

                                                                                                              Process<\/h4>
                                                                                                              1. Stretch dough ball to 12\u201d.<\/li>
                                                                                                              2. Spread 2 oz fresh pesto sauce evenly with edge of metal spoon to within \u00bd inch of the edge of the dough.<\/li>
                                                                                                              3. Tear six 1\/3 oz Mozzarella<\/strong> balls into 3 pieces and place evenly across the pizza in a random pattern.*<\/li>
                                                                                                              4. Bake @ 650\u00b0 for 5-8 minutes on a pizza stone.<\/li><\/ol>

                                                                                                                *If using shredded Mozzarella<\/strong>, spread evenly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                                                                                                                BUFFALO CHICKEN PIZZA Yield: 1 pizza Ingredients 12 oz Pizza dough ball\u00a0 2 oz Buffalo Chicken Sauce (from the chicken)\u00a0 3 oz Mozzarella Shreds\u00a0 3 oz Buffalo Chicken (recipe follows ) 1.5 oz Pt. Reyes Blue Cheese\u00a0 After Bake:\u00a0 2 oz Blue Cheese Dressing\u00a0 2 oz Stracciatella\u00a0 4 oz Celery Salad Process Stretch Dough to […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3887","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/pages\/3887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/comments?post=3887"}],"version-history":[{"count":10,"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/pages\/3887\/revisions"}],"predecessor-version":[{"id":9231,"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/pages\/3887\/revisions\/9231"}],"wp:attachment":[{"href":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/wp-json\/wp\/v2\/media?parent=3887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}