Lunchbreak: ZEAL chef Vince makes bootie pizza

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Chef Vincent Pecora

ZEAL
680 Mall Drive
Schaumburg
(847) 995-0188
www.zealforfood.com

Chef Vince’s Dip

Ingredients:
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon garlic, minced
pinch of crushed red pepper flakes
2 Tablespoons grated parmesan/romano blend cheese
pinch of fresh chopped basil
1/2 ounce of balsamic glaze (reduction)
1 loaf of sea salt Italian bread

Instructions:
Put the olive oil on the plate first. Add a 1/4 of a teaspoon of garlic in the center of the oil. Add the balsamic vinegar to the center with the garlic. Top the garlic with a 1/4 of a teaspoon of grated parmesan, a pinch of crushed red pepper flakes and basil. Top the plate with the balsamic glaze.

Bootie Pizza
(Cheesy Beef Pizza)

Ingredients:
14″ pizza crust
5 ounces of prime rib (5 ounces of top round)
pinch of oregano between each layer
pinch of Parmesan/Romano blend between each layer
1/2 cup fried sweet peppers
2 ounces of giardiniera
8 ounces of shredded mozzarella/provolone blend
6 ounces pizza sauce
juice from the prime rib to dunk meat

Instructions:
Crisp pizza crust in oven with no toppings prior to preparing. Dunk the prime rib/top round mixture in the juice from cooked prime rib. Remove from oven and top with pizza sauce, prime rib, top round, fried sweet peppers, giardiniera (desired amount), oregano and cheeses. Place back in oven for 12 to 15 minutes (until cheese is melted and slightly browned). Top with a little more oregano and cut.

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