Pizza Today - July 2021 - 42

from sandwiches all across the world.
Here are some great combinations to try.
Pizza Ahogada: This has been a
great seller for us using local pork and
brisket. This mimics the Torta Ahogada
(meaning " drowned sandwich " ) from the
Jalisco region and especially in Guadalajara
where a pork sandwich is dunked
in a spicy-cumin sauce. We have used a
pungent provolone, onions and cilantro to
make this pizza sing... " Hells bells. " (See
recipe below.)
The Cubano Pizza: This pizza is as
great as it is simple. The Cuban sandwich
was first created in Tampa at the
Columbia Restaurant. It combines ham,
Genoa salami, mojo-marinated pork,
Swiss cheese, pickles, and mustard. Some
salamis burn and are better placed on
after baking. Tossing some chips atop this
pizza is a special treat.
The Reuben Pizza: We started this
pizza early in 2005 with corned beef,
mozzarella with shaved Swiss cheese
underneath, (swiss tends to burn easily in
conveyor ovens.) We then topped it with
sauerkraut and thousand island dressing.
It was delicious but we had a lot of
customers order without sauerkraut.
Chicken Cordon Bleu: This iconic
European delight is a crunchy nugget of
chicken filled with ham and swiss. Our
version uses a base of Dijon mustard
topped with mozzarella then ham under
shredded Gruyere, (expensive but worth
it) then topped with local chicken and
baked. After the oven, we drizzle with
béchamel sauce then arugula.
Nashville Hot Chicken Pizza: The
perfect pairing of super-spicy sauce made
with hot sauce, cayenne, brown sugar,
paprika, garlic and onion powder coats a
boneless wing perfectly. This chicken can
cook perfectly on a bed of provolone, feta
or even Monterey Jack. After the oven,
some garnish with dill pickle and a pile
of coleslaw on the side is a great finishing
touch.
Muffaletta Pizza: This sandwich was
made famous at the Central Grocery in
New Orleans and features Italian charcuteri
and giardinieria with added olives,
capers, roasted red peppers and minced
garlic. Provolone is the accompanying
cheese to the capicola, mortadella, Italian
salami and/or soppressata.
Two Pizzas from two famous sandwiches.
THE
BAHN MI PIZZA
This famous sandwich relies heavily
upon the crunch of crispy French bread.
For this reason, a thin and crispy crust and
a sprinkle of Japanese Panko breadcrumbs
is a good choice. This pizza is topped with
a Hoisin sauce, aged provolone, (a great
fit for Asian-style pizza flavors) pulled pork
topping and then baked. The beauty of
this is the finish of easy pickled carrot and
radishes, cilantro and pickled or fresh
jalapeño.
For the pickled carrot and radish:
3-4 radishes (or quarter daikon) and 1
medium carrot

http://www.ultragreenpackaging.com

Pizza Today - July 2021

Table of Contents for the Digital Edition of Pizza Today - July 2021

Commentary
Digital
Conversation
Mikes Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinatitons
3rd Party Delivery or DIY
Hiring, Training Managers
A Food Cost Perspective
Sandwich-Inspired Pizzas
Fine Dining Pastas
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2021 - CT1
Pizza Today - July 2021 - CT2
Pizza Today - July 2021 - Cover1
Pizza Today - July 2021 - Cover2
Pizza Today - July 2021 - Commentary
Pizza Today - July 2021 - 4
Pizza Today - July 2021 - 5
Pizza Today - July 2021 - 6
Pizza Today - July 2021 - 7
Pizza Today - July 2021 - Digital
Pizza Today - July 2021 - 9
Pizza Today - July 2021 - Conversation
Pizza Today - July 2021 - 11
Pizza Today - July 2021 - Mikes Monthly Tip
Pizza Today - July 2021 - 13
Pizza Today - July 2021 - Man on the Street
Pizza Today - July 2021 - 15
Pizza Today - July 2021 - Building Blocks
Pizza Today - July 2021 - 17
Pizza Today - July 2021 - Tony's Trending Recipe
Pizza Today - July 2021 - 19
Pizza Today - July 2021 - Knead to Know
Pizza Today - July 2021 - 21
Pizza Today - July 2021 - 22
Pizza Today - July 2021 - 23
Pizza Today - July 2021 - Destinatitons
Pizza Today - July 2021 - 25
Pizza Today - July 2021 - 3rd Party Delivery or DIY
Pizza Today - July 2021 - 27
Pizza Today - July 2021 - 28
Pizza Today - July 2021 - 29
Pizza Today - July 2021 - Hiring, Training Managers
Pizza Today - July 2021 - 31
Pizza Today - July 2021 - 32
Pizza Today - July 2021 - 33
Pizza Today - July 2021 - A Food Cost Perspective
Pizza Today - July 2021 - 34A
Pizza Today - July 2021 - 34B
Pizza Today - July 2021 - 34C
Pizza Today - July 2021 - 34D
Pizza Today - July 2021 - 34E
Pizza Today - July 2021 - 34F
Pizza Today - July 2021 - 34G
Pizza Today - July 2021 - 34H
Pizza Today - July 2021 - 35
Pizza Today - July 2021 - 36
Pizza Today - July 2021 - 37
Pizza Today - July 2021 - 38
Pizza Today - July 2021 - 39
Pizza Today - July 2021 - Sandwich-Inspired Pizzas
Pizza Today - July 2021 - 41
Pizza Today - July 2021 - 42
Pizza Today - July 2021 - 43
Pizza Today - July 2021 - Fine Dining Pastas
Pizza Today - July 2021 - 45
Pizza Today - July 2021 - 46
Pizza Today - July 2021 - 47
Pizza Today - July 2021 - Preferred Supplier
Pizza Today - July 2021 - 49
Pizza Today - July 2021 - 50
Pizza Today - July 2021 - 51
Pizza Today - July 2021 - 52
Pizza Today - July 2021 - 53
Pizza Today - July 2021 - 54
Pizza Today - July 2021 - 55
Pizza Today - July 2021 - Product Showcase
Pizza Today - July 2021 - 57
Pizza Today - July 2021 - Pizza Today Yellow Pages
Pizza Today - July 2021 - 59
Pizza Today - July 2021 - 60
Pizza Today - July 2021 - 61
Pizza Today - July 2021 - 62
Pizza Today - July 2021 - 63
Pizza Today - July 2021 - The Marketplace
Pizza Today - July 2021 - 65
Pizza Today - July 2021 - 66
Pizza Today - July 2021 - 67
Pizza Today - July 2021 - 68
Pizza Today - July 2021 - 69
Pizza Today - July 2021 - 70
Pizza Today - July 2021 - 71
Pizza Today - July 2021 - 72
Pizza Today - July 2021 - 73
Pizza Today - July 2021 - Expo Spotlight
Pizza Today - July 2021 - Cover3
Pizza Today - July 2021 - Cover4
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