# US 2022/0030889 A1 · Food product and method of preparation

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- Number: US 2022/0030889 A1
- Document ID: US20220030889A1
- Status: Published application
- Kind: A1
- Application number: 17/390,741
- Filed: 2021-07-30
- Published: 2022-02-03
- Earliest claimed: 2020-07-31
- Applicants: Trinity Groves Restaurant Incubator Partners, LP.
- Inventors: Philip J. Romano; Jay Valley
- Web page: https://patentgrep.com/patent/US20220030889A1

## CPC

- A21D 13/41: Pizzas
- A21D 2/165: {Triglycerides}
- A21D 13/04: Products made from materials other than rye or wheat flour
- A21D 13/22: coated before baking
- A21D 13/24: coated after baking
- A21D 13/28: characterised by the coating composition
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)

## Abstract

A food product is prepared by completely baking a base and spreading a separately sautéed topping mixture thereover just prior to serving. The base or “crust” includes a bread dough on which oil is drizzled and cheese fragments are spread prior to baking to a preparation completion point. Concurrent with baking of the base, a topping mixture is sautéed, preferably timed to be completed at the same time as the base is fully baked, and is spread on the completely baked base. After optionally being garnished, the resulting food product is promptly served.

## Claims

### Claim 1

A method of preparing a food product, the method comprising:
forming an assembled food product base by:
shaping a bread dough portion of a food product base,
applying oil on at least portions of an upper surface of the shaped bread dough portion, and
topping the shaped bread dough portion with at least one type of cheese fragments;
baking the assembled food product base to a preparation completion point for the food product base to form a baked food product base;
concurrent with baking the assembled food product base, sautéing a topping mixture; and
spreading the sautéed topping mixture on an upper surface of the baked food product base to form a complete food product.

### Claim 2 (depends on 1)

The method of claim 1, wherein the oil is an only non-solid food product that is applied prior to baking the food product base.

### Claim 3 (depends on 1)

The method of claim 1, wherein the food product base is baked without a sauce.

### Claim 4 (depends on 1)

The method of claim 1, further comprising:
adding a garnish to the baked food product base prior to spreading the sautéed topping mixture.

### Claim 5 (depends on 4)

The method of claim 4, further comprising:
adding a second garnish after the sautéed topping mixture after being spread on the baked food product base.

### Claim 6 (depends on 5)

The method of claim 5, wherein adding the second garnish includes melting an additional cheese prior to adding to the sautéed topping mixture.

### Claim 7 (depends on 4)

The method of claim 4, wherein adding the garnish includes melting an additional cheese to the garnish, the additional cheese is melted prior to adding the baked food product base.

### Claim 8 (depends on 1)

The method of claim 1, further comprising:
adding a garnish to the complete food product.

### Claim 9 (depends on 8)

The method of claim 8, wherein the garnish includes a plurality of topping mixtures that are separately sautéed and spread sequentially on a surface of the food product base.

### Claim 10 (depends on 1)

The method of claim 1, wherein baking the assembled food product base includes baking the assembled food product base at a temperature range from 400° Fahrenheit (F) to 500° F.

### Claim 11 (depends on 10)

The method of claim 10, wherein baking the assembled food product base includes backing the assembled food product base for 8-10 minutes at the temperature range.

### Claim 12 (depends on 1)

The method of claim 1, wherein topping the shaped bread dough portion with at least one type of cheese fragments further includes densely placing the at least one type of cheese fragments along a circle near a periphery of the shaped bread dough portion.

### Claim 13 (depends on 12)

The method of claim 12, further comprising:
folding an edge of the shaped bread dough portion over the at least one type of cheese fragments.

### Claim 14 (depends on 1)

The method of claim 1, wherein the food product base is made of cauliflower flour.

### Claim 15 (depends on 1)

The method of claim 1, further comprising:
serving the complete food product promptly after spreading the sautéed topping mixture on the upper surface of the baked food product base.

### Claim 16

A complete food product, the complete food product comprising:
an assembled food product base baked to a preparation completion point for a food product base to form a baked food product base, the assembled food product base includes:
a bread dough portion shaped as the food product base,
oil applied on at least portions of an upper surface of the shaped bread dough portion, and
at least one type of cheese fragments topped on the shaped bread dough portion; and
a sautéed topping mixture spread on an upper surface of the baked food product base, the sautéed topping mixture spread is sautéed concurrently with baking the assembled food product base.

### Claim 17 (depends on 16)

The complete food product of claim 16, wherein the oil is an only non-solid food product that is applied prior to baking the food product base.

### Claim 18 (depends on 1)

The complete food product of claim 1, further comprising:
an additional cheese added as a garnish to the baked food product base after the sautéed topping mixture after being spread on the baked food product base.

### Claim 19 (depends on 8)

The complete food product of claim 8, further comprising:
a plurality of topping mixtures that are separately sautéed and spread sequentially on a surface of the food product base.

### Claim 20 (depends on 16)

The complete food product of claim 16, further comprising:
at least one type of cheese fragments densely placed along a circle near a periphery of the shaped bread dough portion,
wherein an edge of the shaped bread dough portion is folded over the at least one type of cheese fragments.