Edit ModuleShow Tags

SmartMarket: Operators Turn Heads With Signature Menu Items from Caputo

Leading industry cheese manufacturer Caputo Cheese in Melrose Park, IL, offers custom cheese solutions to inspire innovation.



Caputo Cheese

 

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 turn to Caputo Cheese.

Offering countless diverse types of cheese from all over the world, including their own award-winning Fresh Mozzarella line, Caputo Cheese is an expert in formulating just the perfect cheese blend for an application. By listening to the customers’ needs, and considering flavor, functionality and their bottom line, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result. Whatever your needs, you can trust that 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.

 

Focaccia with Pesto and Butternut Squash   

Recipe makes one full-size sheet tray

375⁰ in a convection oven with a low fan

 

Ingredients

2 tbsp. instant yeast
2 c. warm water, divided
¼ c. olive oil plus more for coating and drizzling
1 tbsp. honey
1 tbsp. kosher salt
5 c. AP flour
8 oz. basil pesto, divided
1 butternut squash, sliced in ¼” rounds, and roasted
1½ c. shredded Parmigiano-Reggiano
Sea salt, to taste

 

Preparation

Activate yeast by adding ¼ c. warm water, ¼ c. olive oil, and honey to bowl of a stand mixer and whisk to combine.
Let it sit for 5-10 minutes, or until yeast starts to bubble and get foamy.
Whisk kosher salt and flour together, and add to yeast mixture.
Using dough hook, start mixing while drizzling in remaining water until a dough starts to form.
Mix on medium speed for 8-10 minutes. (The dough should pull away from the bowl.) Add a sprinkle of flour if dough is sticky.
During the last minute of mixing, add 4 oz. of pesto.
Coat sides of mixing bowl with olive oil, put dough in and put in a warm place to proof, covered with plastic wrap, until dough is doubled in size.
Place dough on parchment-lined sheet tray, and shape to fit sheet tray, using fingers to make indentations throughout.
Drizzle olive oil on dough, and sprinkle with coarse sea salt.
Place butternut squash rounds on top and sprinkle with shredded Parmigiano-Reggiano. 
Drizzle with olive oil before putting in oven.
Bake until bread is browned and baked through, approximately 20-25 minutes.
Remove from oven, and let cool.
Cut and drizzle with olive oil and remaining pesto for service. 

Buon Appetito! 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags