FB PIZZAPASTA - May13 (Updated JD).pdf

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FRANKIE & BENNY'S
PIZZA/PASTA
MAY
2013
BRAND:
SECTION:
MONTH:
YEAR:
TAB # DISH TAB # DISH
1 Margherita 31 Penne Arrabiata
2 Main/Lunch American Hot 32 Chicken Penne Arrabiata
3 Chicken Americano 33 Chicken & Prawn Alfredo
4 BBQ Meatball 34 Cajun Chicken Pasta Bake
5 Main/Lunch Hawaiian 35 Philly Steak Bake
6 Main/Lunch Californian 36 Lasagne
7 Main/Lunch BBQ Chicken 37 Cannelloni
8 American Deli 38 Lunch Penne Bolognese
9 Boston 7 39 Lunch Penne Meatballs
10 California Club 40 Lunch Chicken Romana
11 New Yorker 41 Lunch Penne Carbonara
12 Chicago Grinder Calzone 42 Lunch Black & Blue Pasta
13 Main/Lunch New Yorker Calzone 43 Lunch Penne Arrabiata
14 Cajun Chicken Calzone 44 Specials Pulled Pork Pasta Bake
15 Main/Specials Meatball Calzone 45 Specials Veggie Gnocchi Bake
16 Garlic Mushroom & GC Calzone 46 Specials Chicken Carbonara Bake
17 Lunch BBQ Chicken 47 Specials Bolognese Bake
18 Specials Cajun Bruschetta Pizza 48 Healthy Spaghetti Oceana
19 Specials Double Pepperoni Pizza 49 Healthy Spaghetti Bolognese
20 Healthy Red French Pizza 50 Junior Spaghetti Bolognese
21 Healthy Marinara Pizza 51 Cheesy Chx & Sweetcorn Bake
22 Kids Margherita 52 Vegetable Pasta Bake
23 Junior Pizza 53 Kids Spaghetti Bolognese
24 Junior Meat Calzone 54 Kids Penne Pasta
25 Spaghetti Bolognese 55 Kids Chicken Pasta
26 Meatballs On Spaghetti 56 Macaroni Cheese
27 Mushroom Alfredo
28 Spaghetti Carbonara
29 Chicken Carbonara
30 Chicken Penne Romana
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FRANKIE & BENNY'S
MAY 2013
INGREDIENTS
QUANTITY
Qty Reg (Qty Lrg)
Dough Ball
1 sml (1 lrg)
Pizza Sauce
2oz (3oz)
Grated Mozzarella
2 ( 3)
Beef Tomato
2 slices (4 slices)
Flat Parsley
1 pinch
(PHOTO)
PLATE
GARNISH
White Pizza Plate
Pinch Parsley
CRITICAL CONTROL POINTS
METHOD
1 - Spread the pizza sauce around the freshly docked pizza base leaving an 8mm gap from the edge
2 - Sprinkle the grated mozzarella cheese using full cheese ramekins on the base avoiding the outer edge
3 - Arrange the fresh sliced beef tomato evenly over the cheese as per picture above
4 - Bake in the oven until the dough is golden and the cheese is melted
5 - Transfer onto a white pizza plate
6 - Garnish with a pinch of chopped flat parsley
Margherita
PIZZA/PASTA
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FRANKIE & BENNY'S
MAY 2013
INGREDIENTS
QUANTITY
Qty Reg (Qty Lrg)
Dough Ball
1 sml (1 lrg)
Pizza Sauce
2oz (3oz)
Grated Mozzarella
1 ( 2)
Pepperoni
20 slices (30 slices)
Green Chillies
10 slices (15 slices)
(PHOTO)
Flat Parsley
1 pinch
PLATE
GARNISH
White Pizza Plate
Pinch Parsley
CRITICAL CONTROL POINTS
METHOD
1 - Spread the pizza sauce around the pizza base leaving an 8mm gap from the edge
2 - Sprinkle the grated mozzarella cheese using a full cheese ramekin on the base avoiding the outer edge
3 - Arrange the slices of green chilli and pepperoni evenly over the cheese as per picture above
4 - Bake in the oven until the dough is golden and the cheese is melted
5 - Transfer onto a white pizza plate
6 - Garnish with a pinch of flat parsley
Main/Lunch American Hot
PIZZA/PASTA
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FRANKIE & BENNY'S
MAY 2013
INGREDIENTS
QUANTITY
Qty Reg (Qty Lrg)
Dough Ball
1 sml (1 lrg)
Pizza Sauce
2oz (3oz)
Grated Mozzarella
1 ( 2)
Pepperoni
15 slices (20 slices)
Green Chillies
10 slices (15 slices)
(PHOTO)
Blackened Chicken
3.5oz (7oz)
Red Onion
1oz (1.5oz)
Flat Parsley
1 pinch
PLATE
GARNISH
White Pizza Plate
Pinch Parsley
CRITICAL CONTROL POINTS
METHOD
1 - Spread the pizza sauce around the pizza base leaving an 8mm gap from the edge
2 - Sprinkle the grated mozzarella cheese using a full cheese ramekin on the base avoiding the outer edge
3 - Arrange the pre portioned chicken, slices of green chilli, red onion and pepperoni evenly over the cheese as per picture
4 - Bake in the oven until the dough is golden and the cheese is melted
5 - Transfer onto a white pizza plate
6 - Garnish with a pinch of flat parsley
Chicken Americano
PIZZA/PASTA
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FRANKIE & BENNY'S
MAY 2013
INGREDIENTS
QUANTITY
Qty Reg (Qty Lrg)
Dough Ball
1 sml (1 lrg)
BBQ Sauce
2oz (3oz)
Grated Mozzarella
1 ( 2)
Meatballs
3 ( 5)
Roasted Red Peppers
quarter (half)
(PHOTO)
Red Onion
1oz (1.5oz)
Flat Parsley
1 pinch
PLATE
GARNISH
White Pizza Plate
Pinch Parsley
CRITICAL CONTROL POINTS
METHOD
1 - Spread the BBQ sauce around the pizza base leaving an 8mm gap from the edge
2 - Sprinkle the grated mozzarella cheese using a full cheese ramekin on the base avoiding the outer edge
3 - Slice the cold meatballs into approx 5-6 slices per ball
4 - Arrange the meatballs, sliced roasted red pepper, red onion evenly over the cheese as per picture above
5 - Bake in the oven until the dough is golden and the cheese is melted
6 - Transfer onto a white pizza plate
7 - Garnish with a pinch of flat parsley
BBQ Meatball
PIZZA/PASTA
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