Recipe of the Month: 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.



 

Ingredients:

14” gluten-free shell
1½ tsp. olive oil
1½ tsp. crushed garlic
5½ oz. mozzarella cheese, shredded
1½ oz. fresh baby spinach
3 oz. ricotta cheese
7 black olives, broken
4 slices prosciutto
6-8 roasted sweet peppers

Watch the recipe video with PMQ test chef Brian Hernandez at pmq.com/deiorioglutenfree!

Directions:

Brush the gluten-free shell with olive oil and crushed garlic. Top with shredded mozzarella cheese and bake at 550° for 6 minutes (or until cheese bubbles and begins to brown). Remove from the oven and top with spinach, dollops of ricotta cheese, black olives and slices of prosciutto. Garnish with the roasted peppers. Enjoy! 

 

Get the Gluten Out

As more restaurants offer gluten-free options, the competition for these customers is getting stiffer. Here’s how to earn their business:

Create a foolproof system. Enroll in a reputable gluten-free certification program to ensure strict standards in your kitchen. When it comes to cross-contamination, you can never let your guard down.

Show that you care. Besides gluten-free pizza, create a gluten-free dish for each part of your menu, from appetizers to desserts.

Communication is key. Make sure your waitstaff, phone staff and kitchen crew understand the needs of the gluten-free community. Train them to answer questions about your kitchen and how you prevent cross-contamination to provide a safe product.

Reach out to the community. Work with gluten-free bloggers and local celiac support groups. Invite them to a special gluten-free tasting or host a celiac awareness night.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags