The Marketplace Pizza Peels / Smallwares Marketplace Recipe of the Month CHIPOTLE CHICKEN PIZZA High Q ua lit y Piz z a Tools Made in Italy Since 1986 Phone 630-553-9135 sales@gimetalusa.com www.gimetalusa.com See us at Pizza & Pasta Northeast Booth 356 Signs By Glenn Cybulski brown and ready to serve. Santa Barbara, CA Cut pizza into eight slices. OCTOBER 17-18 2017 The region's first Italian restaurant and pizzeria show in more than 10 years! 100 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 7 ATLANTIC CITY, NJ ATLANTIC CITY CONVENTION CENTER PizzaAndPastaExpo.com 12 ounces pizza dough, 4 ounces chipotle sauce 4 ounces shredded chicken 4 ounces fresh mozzarella 3 ounces pico de gallo Drizzle crème fraiche Hand stretch your dough ball to inches in diameter. Ladle chipotle sauce on crust and take it to within ½-inch of edge the edge. Spread cheese to within ½-inch of edge of crust. Spread chicken evenly over pizza. Bake pizza until golden Remove from oven and sprinkle the Pico de gallo over pizza. Drizzle chipotle sauce in a zig zag motion over pizza. Drizzle crème fraiche over pizza in an opposite zig zag motion. "This pizza carries a total food cost of $2.18 in my shop. I price it at $11 and make a profit of $8.22. This pizza has won two Double Gold Medals and 4 Gold Medals at the Sonoma County Harvest Fair." ~ Glenn Cybulski.http://www.gimetalusa.com http://www.autosox.com http://www.PIZZATODAY.COM