Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Silano Pizza
Makes 1 Pizza
1 refrigerated pizza crust
1 medium head of broccoli, chopped and steamed until not quite tender.
8 oz of fresh mozzarella cheese, cut into 1/2 inch slices
1/3 - 1/2 lb of chicken, cooked and chopped
1/2 - 2/3 cup whipping cream
several tablespoonfuls of lemon juice
dash of pepper
several tablespoonfuls of grated parmesean
Spread the pizza dough on the greased cookie sheet as directed, and then mixed together the whipping cream, lemon juice, pepper and parmesan cheese to make the white sauce. Spread half the white sauce on the pizza and then added the broccoli, chicken and mozzarella. Pour the rest of the white sauce over the top of the pizza. Bake the pizza according to the directions on the package, until the crust is golden brown. About 15 minutes at 400 degrees.