Pizza Today - October 2017 - 37

blasting peppers, so we've made numerous hot variations on barbecue sauces.
This one is a blast with all the sweet Dr.
Pepper-blackberry with a hint of vinegar
and the overwhelming latent burn from
the "Ghosties."
1 cup of Dr. Pepper soda
¼ cup fresh blackberries
1 cup blackberry jam
½ cup sugar
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
Zest from half of that lemon
1 teaspoon ground cumin
Half of a ghost pepper, seeded and
chopped fine
(Note: It is easiest to freeze the
ghosties for easier cutting. Even when
cleaning any pan or pot, do not initially
use hot water because the steam will
destroy your face!)
Procedure: (Important, make sure
adequate ventilation is available and
do not put your head over this sauce.)
Combine all ingredients except the
ghost chili into a saucepan on high.
When simmering, turn to low, add the
ghost chili and simmer for 10 minutes
keeping eyes and face away. Simmer
for 10 minutes more until thickened.
THIS PROCEDURE IS A BIG HIT AT
OUR FARMERS MARKET and when we

do catering. The cured and roasted fatty
pork belly is a perfect food for a blanket
of sweet and spicy sauce with a touch
of earthy onion and garlic. When this
is cooled and sliced I place both on a
partially cooked spinach and gruyere
pizza with either walnuts or pine nuts for
a big "wow."
For the Belly:
Cut the skin off the whole belly and
slice into thirds (approximately 8 to10
inches wide each.)
Rub all pieces with ½ cup salt, ¾ cup
sugar, and a dusting of black pepper
and pack into a lexan. Cover with
plastic wrap and place in the walk-in
for 6 to 8 hours.
Preheat your deck pizza oven to
450 F and place belly in a roasting pan
fat side up. Cook for 30 minutes.
Turn the belly over and cook for
another 30 minutes. It should look
cooked and golden at this point.

Turn the oven down to 230 F and let
the pork slow-cook for another
45 minutes to an hour.
(Chef's Note: This all depends which
way you will serve this belly. For pizzas, you'll want it less cooked as it will
again be cooked on a pie. For a nice
appetizer slice, the fat needs to render
off a little more.)
Pull out and let cool. Wrap and cool
for service.
For the Belly Barbecue Sauce
2 medium yellow onions
4 chipotle peppers from a can of peppers in adobo
4 tablespoons extra virgin olive oil
1 cup dried blueberries, rehydrated in
very hot water until tender
Cut the onions in half, then into strips.
Place them in a pizza pan.
Pull each chipotle pepper from the
can of adobo. Don't worry if you have
some adobo on each pepper. Squeeze
and smash each pepper with your
hands over the onions. Add the oil and
toss well.
Place in a 500 F oven for 8 to 12
minutes until the onions are turning
translucent. Toss again and add the
blueberries and cook for another 8
minutes until all items are sizzling. Toss
again and let cool.
Add half of the blueberry-chipotle mix
to blender and blend on high. Toss this
with the solid onion mix and reserve.
For the Pizza
2-3 ounces fresh spinach
4 ounces aged mozzarella, shredded
4 ounces aged Gruyere cheese
Using your proprietary large,
14-inch dough round, make a disc.
Place the spinach and the cheese
on the pie and place in a 550 F
oven for 6 minutes. The dough should
have "set" and should be starting to
become golden. Pull the pizza out and
top with the pork belly. Place back in
the oven for 6 minutes more.
When the pizza is fully cooked and
the pork belly has exuded its juices
and has become crispy, pull from
the oven and drizzle with the chunky
chipotle-blueberry sauce. Serve hot. n
JOHN GUTEKANST owns

Pizza in Athens, Ohio.

Avalanche
O C T O B E R 2 0 1 7 / P I Z Z AT O D AY. C O M / 3 7


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
Pizza Today - October 2017 - Cover3
Pizza Today - October 2017 - Cover4
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