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Lunch Special Recipe

Name: Bullwinkle's Pizza Parlors Lunch Special Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce, chopped; 4 cups Mixed baby greens; 1 cups Cherry tomatoes, halved; 1 cups Cucumber, sliced; 0.5 cups Shredded carrots; 0.25 cups Red onion, thinly sliced; 0.5 cups Black olives, sliced; 0.5 cups Croutons; 0.5 cups Feta cheese, crumbled; 0.25 cups Sunflower seeds; 1 cups Chickpeas, cooked (optional); 0.5 cups Ranch dressing; 0.5 cups Balsamic vinaigrette; 2 tbs Olive oil; 1 tbs Lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tsp Active dry yeast; 1 cups Warm water (100–110°F / 38–43°C); 1 tsp Sugar; 2.5 cups All-purpose flour; 1 tbs Olive oil (dough); 1 tsp Salt (dough); 1 cups Tomato sauce; 2 cups Mozzarella cheese, shredded; 24 to taste Pepperoni slices; 1 cups Sliced mushrooms; 1 cups Sliced bell peppers; 0.5 cups Red onion, thinly sliced (pizza); 0.25 cups Fresh basil (optional)

Inspired by Bullwinkle's Pizza Parlor

Time1h 45m

Serves4

Runs weekdays 11:00 am - 2:00 pm | Enjoy all you can eat salad bar/pizza buffet

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Ingredients

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Salad Bar (build-your-own, per 4 servings)

6 cups Romaine lettuce, chopped

4 cups Mixed baby greens

1 cups Cherry tomatoes, halved

1 cups Cucumber, sliced

1/2 cups Shredded carrots

1/4 cups Red onion, thinly sliced

1/2 cups Black olives, sliced

1/2 cups Croutons

1/2 cups Feta cheese, crumbled

1/4 cups Sunflower seeds

1 cups Chickpeas, cooked (optional)

1/2 cups Ranch dressing

1/2 cups Balsamic vinaigrette

2 tbs olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pizza Buffet (yields 8 personal-size slices / 2 medium pizzas)

1 tsp Active dry yeast

1 cups Warm water (100–110°F / 38–43°C)

1 tsp sugar

2 1/2 cups 00 bread flour

1 tbs Olive oil (dough)

1 tsp Salt (dough)

1 cups Tomato sauce

2 cups Mozzarella cheese, shredded

24 to taste Pepperoni slices

1 cups Sliced mushrooms

1 cups Sliced bell peppers

1/2 cups Red onion, thinly sliced (pizza)

1/4 cups Fresh basil (optional)

1 tsp Dried oregano

1 tbs Cornmeal or flour (for dusting)

Service & Garnishes

1/2 cups Parmesan cheese, grated

2 tsp Red pepper flakes

4 to taste Fresh lemon wedges

1 to taste Napkins / serving utensils

Method

Salad Bar (build-your-own)

Prep vegetables

Wash and thoroughly dry the romaine and baby greens. Chop romaine into 1-inch pieces. Halve cherry tomatoes, slice cucumber into 1/4-inch rounds, thinly slice red onion, and shred carrots if not pre-shredded. Place each vegetable in separate serving bowls to allow self-service.

Prepare protein & add-ins

If using canned chickpeas, drain, rinse, and pat dry. Place chickpeas, sliced black olives, croutons, sunflower seeds and crumbled feta in individual bowls for the salad bar.

Dressings & simple vinaigrette

Pour store-bought ranch and balsamic vinaigrette into serving containers with ladles. For the simple olive-oil vinaigrette: whisk together 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until combined and pour into a small dispenser. Place dressings near greens with serving spoons.

Arrange bar

Arrange bowls from greens to toppings to dressings so diners build salads left to right. Keep perishable items chilled (on ice or in refrigerated wells) and replenish as needed during service.

Pizza Buffet (two medium pizzas)

Make the dough

In a small bowl, combine warm water (100–110°F) with sugar and sprinkle the yeast over top. Let sit 5–8 minutes until foamy. In a large mixing bowl, combine 2.5 cups flour and 1 tsp salt. Make a well and add the yeast mixture and 1 tbs olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbs more flour. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place 45–60 minutes until doubled.

Preheat and shape

Preheat oven to 475°F (245°C) with a pizza stone or thick baking sheet inside. Punch down the dough, divide into two pieces for two medium pizzas. On a lightly floured surface dusted with cornmeal or flour, stretch or roll each piece to about 10–12-inch rounds, keeping a slightly thicker rim for the crust. Transfer to a pizza peel or inverted baking sheet dusted with cornmeal.

Assemble pizzas

Spread 1/2 cup tomato sauce evenly over each dough round leaving a 1/2-inch border. Sprinkle 1 cup shredded mozzarella per pizza (total 2 cups). Add desired toppings: distribute pepperoni, sliced mushrooms, bell peppers and red onion evenly between the two pizzas. Sprinkle 1/2 tsp dried oregano over each and a pinch of salt and pepper if desired.

Bake

Slide pizzas onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time depends on oven and thickness.

Finish & hold for buffet

Remove pizzas, let rest 2–3 minutes, then top with fresh basil if using and a light sprinkle of grated Parmesan. Cut each pizza into 4 slices (8 total). Keep pizzas on warmed holding trays or in a low-temp oven (around 150–170°F / 65–75°C) to keep hot for buffet service, replenishing from fresh batches as needed.

Service & Garnishes

Set up the buffet line: cold items (greens, vegetables, toppings) first with utensils and plates, then hot pizzas on warm holding units with pizza cutters and tongs. Place Parmesan, red pepper flakes and lemon wedges nearby. Label dressings and common allergens. Monitor food temperatures and replenish frequently to maintain quality during the weekday lunch window (11:00 am–2:00 pm).