1 14” thin-crust dough shell
2 tsp. olive oil
2 tbsp. hot sauce
7 oz. mozzarella cheese, shredded
1 purple onion, thinly sliced
1½ oz. red peppers, sliced thin
6 or 7 Kalamata olives, broken
Dried parsley flakes
Salt and pepper to taste
Thinly sliced tomato
Field greens (such as fresh basil,spinach or arugula, lightly oiled)
Preheat oven to 400°F. Place the thin-crust dough shell on a pizza screen. Brush the entire surface with olive oil, including the edges. Measure hot sauce into a small dish; press fresh garlic into the hot sauce and combine. Brush the area that will be covered by cheese with the hot sauce/garlic mixture.
Spread out a layer of mozzarella cheese. Artfully arrange the red pepper strips, purple onion and Kalamata olives. Season with salt, pepper, parsley flakes and garlic powder, making sure to cover the edges. Slide onto a pizza brick and bake until mozzarella begins to bubble. Remove from oven when the cheese bubbles begin to show a hint of brown. Add tomato slices and field greens. Slice and serve.
3 Tips for Meat-Free Marketing
If you don’t offer meat-free pizza alternatives, you’re missing out on a moneymaking opportunity. Vegetarians and vegans account for only about 6% of the U.S. population, but they’re often deeply loyal to restaurants that accommodate their dietary needs. Consider these ideas for marketing to the meat-free crowd:
- Put some thought and creativity into your vegetarian/vegan pizzas. Don’t just pile random veggies on a dough crust. Look for unique toppings that complement each other and offer a few specialty pies that your competitors don’t have.
- Call attention to the veggie dishes on your menu. Use a green V to highlight specific pizzas, or create a veggie section on the menu.
- Choose substitutes, such as dairy-free cheese or mock meats, carefully. Test them in your recipes and get input from vegetarian customers to make sure you stock the best-tasting ingredients. Host a vegetarian sampling night tosolicit feedback.