Pizza Today - June 2022 - 39

Explore appetizers that won't clog your makeline
Y
ou don't have to create extravagant
appetizers to wow your customers.
There are so many options when
it comes to appetizers that are delicious,
craveable and do not require a lot of prep to
pull off beautifully.
First, let's talk garlic knots. This might
be a sensitive area but hear me out. An
easy switch is to forgo the garlic knots in
favor of the garlic dough bites. Same great
taste, good profit margin and still uses that
leftover pizza dough but requires less prep
time.
If that's a hard pass, we have other great
options that may fit your concept and
please your customers. Let's dive into some
app ideas.
Marinated Olives
We've notice marinated olives popping
up on more pizzeria menus around the
country, and with good reason. The dish
is so simple to make, presents beautifully
and they are addicting. This app doesn't
require any other accompaniments and can
be served hot or cold, prep ahead or madeto-order.
Use pitted olives for convenience.
Avoid olives already marinated or soaked in
olive oil. You are looking for olives in brine.
Creativity is abound with this app by
swapping out ingredients. Here are a few
ways to go:
* Kalamata olives, lemon, thyme, olive oil,
garlic
* Castelvetrano olives, orange, rosemary,
olive oil and garlic
* Kalamata and black olives, dices sweet
picante pepper, and garlic
* Kalamata olives, orange, fennel seed,
garlic, thyme and olive oil
* Castelvetrano olives, lemon, garlic,
Cayenne pepper, olive oil, oregano
Here's a cold marinated olives recipe to
experiment with:
CITRUS-MARINATED OLIVES
1 cup Castelvetrano olives (fresh,
pitted)
1 orange
1 tablespoon Rosemary, chopped and
one sprig
Reinvent the Antipasto
Usually when you see antipasto, the
word platter is behind it. Or you think of
perfectly placed charcuterie boards. There is
no rule that says antipasto and charcuterie
offerings must be abundant and be artfully
presented on a large board or tray. Go
with your strengths. Get creative with a
mix of your favorite ingredients. With
cured meats and cheese, a little goes a long
way. Premium items like this demand a
premium price. Mix in low-cost items like
pickled or grilled vegetables and herbinfused
olive oil.
You can divide your typical appetizer
plate into quarters, placing giardiniera
in one quarter. Devote another fourth to
popular meats (Sopressata, Prosciutto or
Genoa Salami). Of course, a quarter goes
to fresh mozzarella. For speed, divide plate
into fourths, make a vertical line with each
offering.
Seasoned & Loaded Fries
If you're a Neapolitan or upscale pizzeria,
serving French fries just doesn't fit. But if
you're a pizzeria with good chicken wing
sales, fries should be right up your alley.
Make sure you go with good quality
regular or sweet potato fries, whether that's
standard, steak, curly, crinkle cut, shoestring
or tater tots. I'm not saying to cut your own
fries unless you are a completely scratch
kitchen. There are a ton of great options on
the market to choose from. We are seeing
a lot of waffle fries, tater tots and standard
sweet potato fries lately.
The baseline easiest and most amazing,
¼ cup extra-virgin olive oil
2 cloves of garlic, sliced thin
Red Pepper flakes to taste
Sea salt and cracked black pepper to
taste
Zest and quarter orange. Slice garlic
thin.
Add olives, rosemary and garlic to
bowl. Add red pepper flakes to taste. Add
a tablespoon of the orange into bowl. Add
olive oil. Mix. Top with rosemary sprig and
orange zest.
seasoned fries are as simple as tossing fries
with minced or roasted garlic, Parmesan,
extra-virgin olive oil, chopped fresh Italian
parsley and sea salt. From here, go wild
with what goes into the bowl with the fries.
Truffle or hot chili oil, chimichurri, Cajun
spice, Old Bay, fajita or Greek seasoning.
Another option is to go big with fries
by putting loaded fries on the menu.
The possibilities are endless here. Use
ingredients you already have. What crosses
over to make great loaded fries? Look for
inspiration on your specialty pizza and
sandwich menus. Some incredibly delicious
loaded fries include:
* Taco with pulled pork or chicken, cheddar,
mozzarella, pico de gallo or salsa, green
onion and jalapeno
* White with bechamel or Mornay sauce,
sunnyside up egg, bacon and chives
* Philly with all of the Philly Cheesesteak
sandwich fillings
* BBQ with pulled pork or brisket,
mozzarella, slaw and barbecue sauce
* Poutine with shredded beef, beef gravy
and cheese curds
* Buffalo Chicken with cheddar, blue
cheese and Ranch dressing
Let's get you started with a popular
loaded fries recipe.
MAKELINE BACON RANCH
LOADED FRIES
2 cups crinkle-cut fries
1 cup white cheddar/mozzarella blend
3 strips bacon, cooked and chopped
¼ cup jalapeno, chopped
3 tablespoons red onion, chopped
Ranch dressing
Fry crinkle cut fries. Distribute fries on
an oven-safe place. Top with cheese,
jalapeno and red onion. Bake until cheese
is melted. Finish with bacon and a drizzle
of Ranch dressing.
DENISE GREER is Executive Editor at
Pizza Today.

Pizza Today - June 2022

Table of Contents for the Digital Edition of Pizza Today - June 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destinations
A Look at Loyalty
Third-party Conversion
Digital Marketing in 2022
Seasonal Salads
Seasonal Salads
Low Prep Wow Apps
Summer-Inspired Pizzas
The Outdoor Experience
Automation Nation
Exterior Maintenance
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - June 2022 - Ctip1
Pizza Today - June 2022 - Ctip2
Pizza Today - June 2022 - Cover1
Pizza Today - June 2022 - Cover2
Pizza Today - June 2022 - Commentary
Pizza Today - June 2022 - 4
Pizza Today - June 2022 - 5
Pizza Today - June 2022 - 6
Pizza Today - June 2022 - 7
Pizza Today - June 2022 - Digital
Pizza Today - June 2022 - 9
Pizza Today - June 2022 - Conversation
Pizza Today - June 2022 - 11
Pizza Today - June 2022 - Mike's Monthly Tip
Pizza Today - June 2022 - 13
Pizza Today - June 2022 - Man on the Street
Pizza Today - June 2022 - 15
Pizza Today - June 2022 - Building Blocks
Pizza Today - June 2022 - 17
Pizza Today - June 2022 - On Deck
Pizza Today - June 2022 - 19
Pizza Today - June 2022 - Knead to Know
Pizza Today - June 2022 - 21
Pizza Today - June 2022 - 22
Pizza Today - June 2022 - 23
Pizza Today - June 2022 - Destinations
Pizza Today - June 2022 - 25
Pizza Today - June 2022 - A Look at Loyalty
Pizza Today - June 2022 - 27
Pizza Today - June 2022 - 28
Pizza Today - June 2022 - 29
Pizza Today - June 2022 - Third-party Conversion
Pizza Today - June 2022 - 31
Pizza Today - June 2022 - 32
Pizza Today - June 2022 - 33
Pizza Today - June 2022 - Digital Marketing in 2022
Pizza Today - June 2022 - 35
Pizza Today - June 2022 - Seasonal Salads
Pizza Today - June 2022 - 37
Pizza Today - June 2022 - Low Prep Wow Apps
Pizza Today - June 2022 - 39
Pizza Today - June 2022 - Summer-Inspired Pizzas
Pizza Today - June 2022 - 41
Pizza Today - June 2022 - 42
Pizza Today - June 2022 - 43
Pizza Today - June 2022 - The Outdoor Experience
Pizza Today - June 2022 - 45
Pizza Today - June 2022 - Automation Nation
Pizza Today - June 2022 - 47
Pizza Today - June 2022 - Exterior Maintenance
Pizza Today - June 2022 - 49
Pizza Today - June 2022 - Product Showcase
Pizza Today - June 2022 - 51
Pizza Today - June 2022 - Pizza Today Yellow Pages
Pizza Today - June 2022 - 53
Pizza Today - June 2022 - 54
Pizza Today - June 2022 - 55
Pizza Today - June 2022 - 56
Pizza Today - June 2022 - The Marketplace
Pizza Today - June 2022 - 58
Pizza Today - June 2022 - 59
Pizza Today - June 2022 - 60
Pizza Today - June 2022 - 61
Pizza Today - June 2022 - 62
Pizza Today - June 2022 - 63
Pizza Today - June 2022 - 64
Pizza Today - June 2022 - 65
Pizza Today - June 2022 - Expo Spotlight
Pizza Today - June 2022 - Cover3
Pizza Today - June 2022 - Cover4
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