Pizza Today - December 2015 - 36

MARK DYM, OWNER

CHARLIE GREEN, OWNER

TONY GEMIGNANI, CHEF/PARTNER

Nduja Spread

Soppressata

Yellowfin Tuna

Olivella's Neo Pizza / Dallas, Texas
Your hottest new ingredient: Soppressata
Why you like it: "Olivella's in Dallas was
started by the third-oldest pizza family from
Naples, Italy where soppressata is an often-
used menu item. As we updated our menu, we
wanted to incorporate some of their favorite Italian items. Soppressata is the cured meat du jour,
and the time seemed right for us to add it to our
Olivella's menus."
How you're using it: "We are using it in the
antipasti cheese and meat plate, the Italian Chef
salad, and (on the) the Soppressata and Sausage
Pizza in Roman, Neapolitan and VPN-style
pizzas."

Tony's Pizza Napoletana, Capo's, Pizza
Rock, Slice House / West Coast
Your hottest new ingredient: Goodquality yellowfin tuna packed in oil
Why you like it: "The versatility of an
ingredient like tuna is so important. Any
time an ingredient is amazing in taste and
is also healthy for you, it's a win-win for any
chef or restaurateur. These are available in
three-ounce cans and the shelf life is great.
The portion control is always the same. One
can per order and they are stackable, making
storage easy."
How you're using it: "I'm using goodquality canned tuna all over my menu from
pizzas to pastas, over salads and in appetizers. It's great in Alfredo pasta sauces that
can be sautéed and baked or can be paired
with arugula, quinoa, mixed greens, feta and
kalamatas for salads. Blend it with mayo and
topped over a sauceless cheese pizza with
onion and red peppers to make a great tunafish sandwich-like pizza. An amazing item for
another pizza is to pair (sweet peppers) with
tuna with Russian dressing, Swiss cheese
over a sauceless cheese pizza, you can soak
the tuna in sweet pepper juice for a light,
sweet and sour burst of flavor. All of these
applications are done without the tuna being
cooked, or applied towards the very end. It's
quick and easy."

Marco's Coal Fired Pizza / Denver, Colorado

Your hottest new ingredient: Nduja spread
Why you like it: "I've had great success with
nduja, which is a spreadable spicy sausage
spread originally from Calabria."
How you're using it: "I take the nduja and
mix it with a crescenza-stracchino cheese. I
put this gorgeous spread on a pizza and finish
it with mozzarella and spicy salami. I like it
because it makes me happy when I eat it."

JOE MCCONVILLE, CHEF / OWNER

WILLIAM MANZO, OWNER

English Bacon
Gusto Pizza Co. / Des Moines, Iowa
Your hottest new ingredient: English bacon
-- cure loin with fat streak on
Why you like it: "The flavor's not as overwhelmingly salty. It is meatier, the joy of eating a pork
chop with the texture of bacon."
How you're using it: "We use it on a Croque
Madame pizza, featuring a Dijon-thyme cream
sauce, English bacon, mozzarella, smoked Gouda,
a cracked egg and breadcrumbs with dressed
arugula. We also also use it on a Sandwich 6°
-- English bacon, Cajun bacon, honey ham,
baconnaise, smoked Gouda, marsala onions and
arugula on a toasted ciabatta bun."
3 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5

Hot Peppers
Federal Hill Pizza Company /
Warren, Rhode Island
Your hottest new ingredient: Hot peppers
Why you like it: "There are endless options,
with an amazing array of different styles and
flavor profiles from around the world."
How you're using it: "I'm using hot peppers
though out my entire menu, from infusing my
proteins and oils to sautéing with vegetables.
The best is dusting a specialty pizza with a blend
of cocoa chocolate and ghost chilies!"
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Pizza Today - December 2015

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