Pizza Today - July 2016 - 35

A couple of years ago I fell in love
with figs. They are quite healthy and

super delicious. I love them in a salad
with walnuts and spinach or on a pizza
with speck or soppressata along with
ricotta, herbs and honey. For the photo
you see above, our managing editor and
foodstylist, Mandy Detwiler, simply
brushed a pizza crust with olive oil and
garlic and then topped it with prosciutto,
basil and goat cheese. A sprinkling of
crushed red pepper and a small drizzle
of honey would finish this pizza off quite
nicely.

Speaking of honey, the golden
goodness is one of my go-to pizza
finishes. In fact, one of my favorite

pizzas features a red sauce with
pepperoni or soppressata along with
bacon, jalapeño, fresh mozzarella and a
hearty drizzle of honey. You get it all:
heat, salt, sweetness.

When you think of adding a sweet
touch to your pizza, look beyond pineapple and get creative. Pears, peaches,
mandarin oranges and apricot perserves,
for example, can all be used on pizza to
great effect. But since I'm such a fan of
fig, I'm going to highlight a recipe here
that was developed by my friend (and
Pizza Today frequent contributor) John
Gutekanst of Avalanche Pizza in Athens,
Ohio.

Guanciale & Fig Pizza
10-ounce dough ball
1 cup baby spinach
5 ounces grated mozzarella and provolone
cheese
4 ounces cured guanciale
2 tablespoons fig jam
1 handful of chopped almonds, lightly
roasted

Form the dough ball into a 12-inch pizza
shell. Add spinach, cheese and sliced guanciale.
Take the fig jam and add a little water to it in
a small bowl. This will help it drizzle better.
Bake the pizza until ready to serve.
After pulling the pizza from the oven, drizzle
with fig jam and top with almonds.
Remember, often times a little
bit of sweetness goes a long way

with many customers. You don't want to
overpower them with too much of a good
thing. Experiment until you achieve the
delicate balance your customers are looking for. Don't forget to check the recipe
section of PizzaToday.com. There you'll
find hundreds of recipes from appetizers
to desserts and everything in between. n
JEREMY WHITE

Today.

is editor-in-chief of Pizza

J U LY 2 0 1 6 / P I Z Z AT O D AY. C O M / 3 5


http://www.PizzaToday.com http://www.PIZZATODAY.COM

Pizza Today - July 2016

Table of Contents for the Digital Edition of Pizza Today - July 2016

Pizza Today - July 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Offering Wi-Fi to Customers
Sweeten Up Your Pie
Hot Toppings: Canadian Bacon
Hiring a Consultant
Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - July 2016 - CT1
Pizza Today - July 2016 - CT2
Pizza Today - July 2016 - Pizza Today - July 2016
Pizza Today - July 2016 - Cover2
Pizza Today - July 2016 - Commentary
Pizza Today - July 2016 - 4
Pizza Today - July 2016 - 5
Pizza Today - July 2016 - Contents
Pizza Today - July 2016 - 7
Pizza Today - July 2016 - 8
Pizza Today - July 2016 - 9
Pizza Today - July 2016 - Contributors
Pizza Today - July 2016 - 11
Pizza Today - July 2016 - Expo Spotlight
Pizza Today - July 2016 - 13
Pizza Today - July 2016 - Interact
Pizza Today - July 2016 - 15
Pizza Today - July 2016 - Conversation
Pizza Today - July 2016 - 17
Pizza Today - July 2016 - Man on the Street
Pizza Today - July 2016 - 19
Pizza Today - July 2016 - Respecting the Craft
Pizza Today - July 2016 - 21
Pizza Today - July 2016 - Trending Recipes
Pizza Today - July 2016 - 23
Pizza Today - July 2016 - Destinations
Pizza Today - July 2016 - 25
Pizza Today - July 2016 - Dough Doctor
Pizza Today - July 2016 - 27
Pizza Today - July 2016 - 28
Pizza Today - July 2016 - 29
Pizza Today - July 2016 - Offering Wi-Fi to Customers
Pizza Today - July 2016 - 31
Pizza Today - July 2016 - 32
Pizza Today - July 2016 - 33
Pizza Today - July 2016 - Sweeten Up Your Pie
Pizza Today - July 2016 - 35
Pizza Today - July 2016 - Hot Toppings: Canadian Bacon
Pizza Today - July 2016 - 37
Pizza Today - July 2016 - 38
Pizza Today - July 2016 - 39
Pizza Today - July 2016 - Hiring a Consultant
Pizza Today - July 2016 - 41
Pizza Today - July 2016 - 42
Pizza Today - July 2016 - 43
Pizza Today - July 2016 - Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today - July 2016 - 45
Pizza Today - July 2016 - 46
Pizza Today - July 2016 - 47
Pizza Today - July 2016 - Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Pizza Today - July 2016 - 49
Pizza Today - July 2016 - 50
Pizza Today - July 2016 - 51
Pizza Today - July 2016 - 52
Pizza Today - July 2016 - Product Showcase
Pizza Today - July 2016 - 54
Pizza Today - July 2016 - 55
Pizza Today - July 2016 - Pizza Today Yellow Pages
Pizza Today - July 2016 - 57
Pizza Today - July 2016 - 58
Pizza Today - July 2016 - 59
Pizza Today - July 2016 - 60
Pizza Today - July 2016 - 61
Pizza Today - July 2016 - 62
Pizza Today - July 2016 - 63
Pizza Today - July 2016 - The Marketplace
Pizza Today - July 2016 - 65
Pizza Today - July 2016 - 66
Pizza Today - July 2016 - 67
Pizza Today - July 2016 - 68
Pizza Today - July 2016 - 69
Pizza Today - July 2016 - 70
Pizza Today - July 2016 - 71
Pizza Today - July 2016 - 72
Pizza Today - July 2016 - Reader’s Resource
Pizza Today - July 2016 - Snapped
Pizza Today - July 2016 - Cover3
Pizza Today - July 2016 - Cover4
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