Pizzeria operators are turning heads with these signature menu items featuring Caputo cheese

Offering countless diverse types of cheese from around the world, Caputo is an expert in formulating the perfect cheese blend for any application.




 

With the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition. They seek manufacturers with the experience and know-how to create authentic products that best fit their culinary visions. They demand exceptional taste as well as the multiple formats, innovative formulations and custom seasoning blends, along with the melting temperatures, shelf life and back-of-house ease they need.

That’s why more and more pizzerias are turning to Caputo. Offering countless and diverse types of cheese from all over the world, Caputo is an expert in formulating just the perfect cheese blend for an application. Taking into account flavor, functionality or simply cost reduction, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result. Whatever your needs, you can rest assured Caputo will deliver the quality, flavor and consistency that only high standards and family pride can produce. For more information, call 708-450-0074 or visit caputocheese.com.

 

Panzanella di Caputo Recipe

Recipe makes 5 servings

 

Ingredients

¼ tsp. kosher salt
2 tomatoes, 2”x2” chunks
⅔ c. seedless cucumber, chopped 1”x1”
¼ c. red onion, quartered and sliced thin
1 red bell pepper, cubed 1”x1”
1 yellow bell pepper, cubed 1”x1”
5 basil leaves, chiffonade (shredded)
1 c. green pitted olives, chopped 
2 pints Caputo Ciliegini (fresh cherry-sized mozzarella)
3 c. fresh arugula
2 tbsp. chopped Italian parsley 
½ c. shaved Caputo Parmesan (grated is fine too!)
1 c. prepared pesto
1½ c. Panzanella Dressing (recipe below)
4 c. Focaccia Croutons (recipe below)

 

Preparation

Once ingredients have been prepped, combine them all in large bowl, toss with Caputo Panzanella Dressing and add Focaccia Croutons. Refrigerate for at least one hour to let flavors develop.

 

Panzanella Dressing

½ c. white wine vinegar 
¼ tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. fresh chopped garlic
1½ c. olive oil
2 tsp. Italian seasoning

 

Preparation

Combine all ingredients.

 

Focaccia Croutons:

Ingredients

focaccia loaves

 

Preparation

Preheat oven to 400°F. Cut focaccia bread into 1”x1” cubes. Spread bread cubes out on sheet pan in single layer. Bake bread until toasted (edges will turn brown).

Buon Appetito!

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags