Ardent Mills debuts on-trend pizza ideas at Expo

Canadian Pizza
May 03, 2016
By Canadian Pizza
Sprouted Beets Pizza featuring crust made with high-protein flour and Sprouted White Spring Whole Wheat Flour and topped with candy cane beets, roasted green onions, goat cheese, fig reduction and béchamel sauce.
Sprouted Beets Pizza featuring crust made with high-protein flour and Sprouted White Spring Whole Wheat Flour and topped with candy cane beets, roasted green onions, goat cheese, fig reduction and béchamel sauce. Ardent Mills
Las Vegas – The Ardent Mills booth at the recent International Pizza Expo featured a taste of what’s next in pizza dough innovation.

Attendees sampled a range of flavours and doughs developed by the company's technical and culinary teams, and fuelled by industry-leading consumer insights, Ardent Mills said in a news release. The flour-milling and ingredient company provides pizza flours, pizza mixes and custom blends the industry.

“We see pizza dough as another great opportunity when it comes to innovating pizza tastes and textures. At the Pizza Expo, we offered samples of pizza made with doughs highlighting the great nutrition and complex flavours that can come from using our portfolio of mixes in Hand Crafted, Hearty Deluxe, Multigrain and Wholegrain varieties,” said Elaine O’Doherty, Ardent Mills Canada’s marketing manager, in a news release. "We paired creative dough recipes with complementary toppings that fall in line with eating styles diners want right now: simple, clean ingredients, better health, heartiness, unique flavour profiles and some indulgence.”

Creative recipe samples featured at the show included:
  • Rye and Reuben Pizza with ground rye-pumpernickel, quinoa and high-protein flour crust topped with pastrami, sauerkraut, Swiss cheese and Russian dressing.
  • Sprouted Beets Pizza featuring crust made with high protein flour and Sprouted White Spring Whole Wheat Flour and topped with candy cane beets, roasted green onions, goat cheese, fig reduction and béchamel sauce.
  • Neapolitan Style Funghi Pizza featuring Italian flour, white béchamel sauce, mixed mushrooms, smoked mozzarella, Gruyère and thyme.
  • Salad Pizza featuring high-protein flour and red quinoa.
“The salad pizza evolved when our chef realized that people go out to pizza in groups. Inevitably, some members of the group want a lighter option,” O’Doherty said. “This pizza is more like a salad, with quinoa, braised greens, tomatoes and vinaigrette. The dough is made with premium high-protein pizza flour that has exceptional elasticity and extensibility.”

For more information, visit www.ardentmills.ca.

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