“We’re very proud that we use 100% Wisconsin mozzarella cheese, which is produced
especially for us by skilled local farmers. We
want our customers to know that in our legendary stuffed deep-dish pizzas, we use the
best-quality mozzarella cheese,” says Jessica
Wenson, manager of marketing and public relations for Chicago-based Giordano’s.
“Since adding the Wisconsin Cheese Board
logo to our menus and advertising materials,
we’ve found that customers have been very
receptive to the campaign.”
Liz Barrett is PMQ’s editor at large and author
of Pizza: A Slice of American History.
Provided by French’s Food Company
12” pizza crust, par-baked
6 tbsp. Frank’s RedHot
Slammin’ Sriracha Chili Sauce
2 tbsp. coconut cream
1¾ c. mozzarella cheese
1/3 c. sausage
2 tbsp. ham
1 tbsp. bacon
¼ c. pineapple tidbits
1 tbsp. green peppers
Preheat oven to 400˚F. Combine chili sauce
and coconut cream. Spread the sauce over the
crust, leaving a ½” border along the edges. Top
with cheese, sausage, ham, bacon, pineapple
and green peppers. Bake for 8 to 9 minutes,
until the cheese is melted and the crust is crisp.
Cut into wedges and serve.