The Team Platter Recipe

Make pomodoro

Heat 2 tsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (don’t brown). Stir in crushed tomatoes and tomato paste, bring to a gentle simmer. Add red pepper flakes if using, 1/2 tsp salt, 1/2 tsp sugar and simmer gently 8–10 minutes until slightly reduced. Stir in basil, taste and adjust seasoning. Remove from heat and keep warm. Reserve 1 cup for tossing wings and up to 1 cup for pizza use.

Marinate chicken pieces in 1/2 cup buttermilk with a pinch (1/4 tsp) salt and pepper for 15–30 minutes while preparing other components.

Heat oil in a deep skillet or pot to 350°F (175°C) or about medium-high so a 1" cube of bread browns in ~45 seconds. Meanwhile, combine flour, cornstarch, 1 tsp salt and 1/2 tsp pepper in a bowl. Dredge the marinated chicken in the flour mix, shake off excess.

Fry chicken in batches until golden and cooked through, about 4–5 minutes per batch depending on size. Drain on a wire rack over a sheet tray or on paper towels for 1–2 minutes.

Place hot fried chicken in a large bowl, add 1 cup warm pomodoro sauce, toss gently until evenly coated. Keep warm in a low oven (200°F/95°C) while finishing other items.

Preheat oven to 500°F (260°C) with pizza stone or baking steel inside for at least 30 minutes. If using a sheet pan, preheat to 475°F (245°C).

On a lightly floured surface or parchment, stretch dough to a 14–15" round. Dust pizza peel or sheet with cornmeal or flour to prevent sticking.

Brush dough edge lightly with 1 tbs olive oil. Spread 1 cup pizza/pomodoro sauce evenly over dough leaving a 1/2" border. Sprinkle 2 cups shredded mozzarella evenly, then arrange pepperoni slices across the top. Sprinkle dried oregano.

Slide pizza onto preheated stone or bake on sheet pan for 8–12 minutes until crust is golden and cheese bubbling. Remove and let rest 2–3 minutes, then garnish with a light sprinkle of grated Parmesan and basil if desired.

Preheat oven to 425°F (220°C). On a lightly floured surface, roll the additional dough into a roughly 12x16" rectangle.

Evenly distribute 1 cup shredded mozzarella over the dough leaving a 1/2" edge. Place pepperoni slices in an overlapping single layer over the cheese.

Starting at the long edge, roll the dough tightly into a log. Seal the seam edge, then cut the log crosswise into 8 equal pieces.

Take each piece and twist once (or braid two halves), place seam-side down on a parchment-lined baking sheet spaced 1" apart. Brush each twist with melted butter and sprinkle with grated Parmesan, Italian seasoning and a pinch of coarse salt.

Bake 12–15 minutes until golden and cooked through. Cool 3 minutes before serving.

If frying: cut potatoes into 3/8–1/2" wedges (or use a mandoline to get thinner 'cactus' style shapes). Rinse in cold water, then pat dry thoroughly. Heat oil in a heavy skillet to medium-high. Add potatoes in a single layer (work in batches) and fry, turning occasionally, until golden brown and tender, 8–12 minutes per batch. Drain on paper towels.

If roasting: toss potato wedges with 3 tbs vegetable oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Spread on a sheet pan in a single layer and roast at 425°F (220°C) for 25–30 minutes, flipping once, until crisp and golden.

When potatoes are hot and crispy, toss lightly with chopped parsley and an extra pinch of salt. Serve immediately with chosen house dip (see dressing section).

Thinly slice red onion. Arrange dill pickle spears and drained pepperoncini/banana peppers in a shallow bowl. Scatter the sliced red onion on top, drizzle 1 tsp olive oil and sprinkle 1/4 tsp cracked black pepper. Toss lightly and serve chilled or room temperature.

Ranch

In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1/4 cup buttermilk and 1 tsp lemon juice. Stir in 1 tbsp chopped chives, 1 tsp chopped dill, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp salt. Whisk until smooth and adjust thickness with more buttermilk if needed. Chill 15 minutes before serving for best flavor.

Bleu Cheese

Combine the same base (mayonnaise, sour cream, buttermilk) then fold in 1/2 cup crumbled bleu cheese. Season with 1/4 tsp each garlic powder and onion powder, 1/4 tsp salt and 1 tsp lemon juice. Stir gently so some larger bleu cheese pieces remain. Chill 15 minutes before serving.

On a large platter or board arrange: sliced pepperoni pizza, a mound of cactus cut potatoes, a bowl of pickles & peppers, 8 pepperoni stuffed twists and a bowl of pomodoro-tossed boneless wings. Place the selected house-made ranch or bleu cheese dressing in a small bowl on the platter for dipping.

Garnish the pizza and wings with fresh basil leaves and sprinkle grated Parmesan over the pizza and twists. Serve immediately so all components remain hot and crisp.