Pizza Today - August 2022 - 35

Stop snoozing and join the pickled pizza craze!
By John Gutekanst
Photos by Josh Keown
P
ickles have been around
my restaurant a long
time. In my pizzeria, the
staff frequently requests that we
revive some sort of pickle recipe.
Therefore, three months ago,
Reuben, my operations manager,
introduced our " Death Pickle for
Cutie " pizza again. (The title of
which came from a national band
who played a festival nearby.) With
almost no advertising or fanfare,
this pizza has become one of our
top sellers with
the young folks in
town. The ultra-thin
crust, Asiago cream
sauce, mozzarella,
provolone, cheddar,
roasted potatoes,
ranch dressing and
plenty of pickles is
a beauty to behold!
But, to some, it is a
culinary abomination.
Until they sink their
pompous teeth into
its crunchy crust
and cream, and their
flavor receptors dodge from ranch
to potato to pickle to cheese. If
I must take a ribbing from the
occasional culinary elitists, so
be it. I'll just throw out my best
defensive term for these types of
pizzas: " But it's Disgustalicious! "
Vlasic Rock
The Greeks and Romans
were very adept at building out
elaborate infrastructure with rocks
and boulders, but many people
don't know that they were prolific
picklers also, especially in the lower
classes. These poor peasants had
no choice but to forage to keep
themselves fed. Pickling recipes of
the Greeks and Romans abound
with beets, turnips, mushrooms,
olives, scallions, onions, radishes
and cabbages. Of course, a lot of
this pickling depended upon the
curing mixture. The Romans were
esteemed picklers and considered
the vinegar of Egypt the best at
pickling flowers, herbs, roots and
even small pieces of meat which
were kept in large cylinders with
wide mouths.
Quit Gherkin my Chain
Today, you can go to any
restaurant and find pickles
In my pizzeria, the staff frequently
requests that we revive some sort
of pickle recipe. Therefore, three
months ago, Reuben, my operations
manager, introduced our " Death
Pickle for Cutie " pizza again.
everywhere even though some
of the public is clueless of what
a pickle cure can consist of. The
many clay pickling jars sitting on
antiques store shelves here in Ohio
attest to the pickling abilities of the
first settlers from Germany, where
sauerkraut was king. Just cutting
the cabbage and mixing it with
salt enabled these people to eat
great, digestible and flavorful food
without the use of refrigeration.
These days there are many different
pickle varieties and methods. Here
are some different pickles and uses
in your pizzeria.
* Cucumbers. Most farmers have
either the small compact seeded
cucumbers or large, sloppy-seeded
cukes that are better for salad. Just
slice the smaller, pickling cukes
thin, adding salt and sugar in a
bowl for just 10 minutes and the
cukes will go limp. You can then
add lemon or lime juice, a touch
of vinegar or more salt and spices
for a great addition to salads,
sandwiches or even pizzas. The
cooked method usually requires
heating up vinegar and sugar with
salt and cloves, mustard seed, garlic,
onion, etc. until nearly boiling, then
just pouring it on the cucumbers.
This method does take some of
the natural taste away
from the cucumber,
but these will last
longer in the fridge.
(Remember, always
follow your health
standards for cleaning
jars and keeping
pickles.)
* Daikon, turnips
and/or kohlrabi. These
fabulous dense roots,
except kohlrabi which
grows above ground,
come in many sizes
and colors that can
bring a pizza some eye-popping
exposure. I use a Japanese mandolin
to slice all three super-thin, then
a quick pickle with salt and sugar,
tossing them in their own extruded
juices. These then can last for a
week under refrigeration. If you use
vinegar or citrus to further flavor
the colored daikon, they will lose
their flavor. For the turnips, you
may store with rehydrated kombu
for more umami.
* Pickled Mushrooms. Perfect for
appetizers or pizza toppings. There
are numerous variations for these,
but I like the simplicity of quickly
roasting one pound of the smallest
fresh mushrooms with extra virgin
olive oil and a touch of salt in a
355 F oven for only 8 to 10
minutes. Fill a large bowl with a

Pizza Today - August 2022

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

PIZZERIA OF THE YEAR
Employee Ownership
Fall Menu Favorites
Blended Service Models
Pickles on Pizza
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - August 2022 - CT1
Pizza Today - August 2022 - CT2
Pizza Today - August 2022 - Cover1
Pizza Today - August 2022 - Cover2
Pizza Today - August 2022 - Commentary
Pizza Today - August 2022 - 4
Pizza Today - August 2022 - 5
Pizza Today - August 2022 - 6
Pizza Today - August 2022 - 7
Pizza Today - August 2022 - Digital
Pizza Today - August 2022 - 9
Pizza Today - August 2022 - Conversation
Pizza Today - August 2022 - 11
Pizza Today - August 2022 - Mike's Monthly Tip
Pizza Today - August 2022 - 13
Pizza Today - August 2022 - Man on the Street
Pizza Today - August 2022 - 15
Pizza Today - August 2022 - Building Blocks
Pizza Today - August 2022 - 17
Pizza Today - August 2022 - On Deck
Pizza Today - August 2022 - 19
Pizza Today - August 2022 - Knead to Know
Pizza Today - August 2022 - 21
Pizza Today - August 2022 - 22
Pizza Today - August 2022 - 23
Pizza Today - August 2022 - Destinations
Pizza Today - August 2022 - 25
Pizza Today - August 2022 - Employee Ownership
Pizza Today - August 2022 - 27
Pizza Today - August 2022 - 28
Pizza Today - August 2022 - 29
Pizza Today - August 2022 - Blended Service Models
Pizza Today - August 2022 - 31
Pizza Today - August 2022 - 32
Pizza Today - August 2022 - 33
Pizza Today - August 2022 - Pickles on Pizza
Pizza Today - August 2022 - 35
Pizza Today - August 2022 - 36
Pizza Today - August 2022 - 37
Pizza Today - August 2022 - Fall Menu Favorites
Pizza Today - August 2022 - 39
Pizza Today - August 2022 - PIZZERIA OF THE YEAR
Pizza Today - August 2022 - 41
Pizza Today - August 2022 - 42
Pizza Today - August 2022 - 43
Pizza Today - August 2022 - 44
Pizza Today - August 2022 - 45
Pizza Today - August 2022 - 46
Pizza Today - August 2022 - 47
Pizza Today - August 2022 - 48
Pizza Today - August 2022 - 49
Pizza Today - August 2022 - Product Showcase
Pizza Today - August 2022 - 51
Pizza Today - August 2022 - Pizza Today Yellow Pages
Pizza Today - August 2022 - 53
Pizza Today - August 2022 - 54
Pizza Today - August 2022 - 55
Pizza Today - August 2022 - 56
Pizza Today - August 2022 - 57
Pizza Today - August 2022 - The Marketplace
Pizza Today - August 2022 - 59
Pizza Today - August 2022 - 60
Pizza Today - August 2022 - 61
Pizza Today - August 2022 - 62
Pizza Today - August 2022 - 63
Pizza Today - August 2022 - 64
Pizza Today - August 2022 - 65
Pizza Today - August 2022 - Expo Spotlight
Pizza Today - August 2022 - Cover3
Pizza Today - August 2022 - Cover4
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