Pizza Today - July 2016 - 39

with Canadian bacon such as kimchi,
teriyaki, coconut, pineapple, scallions,
mandarin oranges and cilantro after the
oven. Apples, pine nuts, cream, garlic,
cinnamon, pears, potato, spinach, mustard
and all sorts of greens are a nice foil to
this salty, deep textured ham.

Roman Pizza al Forno
Whenever I visit Rome, I cannot wait to eat the
famous, "Pasta al Forno" (which means "baked
pasta", and is made with a variety of pastas
and is traditionally served at lunch on Sunday).
Called "timballo," "timpani" or "pasticcio," it is so
good that I wanted to mimic this delicious flavor
combo using Canadian bacon in a pizza. (If you
cannot find fresh peas, just use frozen organic
peas.)
4 ounces of Romano, sliced thin from the
brick
3 ounces of béchamel or alfredo sauce
5 ounces sliced fresh mushroom
3 ounces Canadian bacon sliced in thin
strips
4 ounces fresh peas, (or frozen organic
peas, cooked lightly just to thaw)
19 ounces of dough
Using your proprietary dough ball, form a
14-inch disc.
Place the sliced Romano on the dough,
then the béchemel as evenly as possible
without displacing the cheese.
Place the mushrooms, Canadian bacon and
peas on the pizza and cook in a 575 F oven
for 10 to 12 minutes or until golden brown
and cooked through. You can finish with extra
virgin olive oil or white truffle oil for pure
decadence.

Quiche Lorraine Pizza
I have fond memories of my mom taking me
to a crepe place in my youth. She went gaga for
the Quiche Lorraine, which finds its strength of
flavor in the strong taste of gruyere, cream and
bacon. This seems daunting but if you are careful
baking this pie (at this low heat of 500 F), it is a
real winner, perfect for a Sunday brunch slice
counter.
1 19-ounce proprietary dough ball
7 ounces grated Gruyere cheese
3 ounces sliced red onions, sweated till
limp but not cooked through
7 ounces Canadian bacon (optional to slice
or keep in rounds)

Roman Pizza al Forno
Tablespoon shredded arugula and diced
roasted red peppers

For the quiche filling
½ cup Parmesan cheese
3 eggs
4 ounces Béchamel sauce
Crack the eggs in a large bowl and whisk in
the Parmesan and Béchamel sauce. Continue
mixing until some air has incorporated into
the liquid.
Form a 14-ounce round with the dough
and place the Gruyere on the dough. Place
the onions on the cheese and pour the quiche
sauce over all.
Finally, place the Canadian bacon over the
pizza. (Remember that this is a fluffy pizza and
cutting through the ham round may make it
pop up, looking unsightly, so you may opt to
slice the ham thinly in strips.)
Bake for at least 15 minutes until the egg
mixture has set. This can be seen if you shake
the pan. When it is set, it won't be wobbly any
more. You can also stick a toothpick in the
center and remove. If it comes out wet and
sticky, the quiche mix hasn't set yet.
Garnish with sliced arugula and diced
roasted red peppers for a magnificent finish.

The Belgium Bombshell
This was my pizza that won at the European
Union Trophy last year in Brussels, Belgium. It has
a fantastic "agra dolce" combination of sweet
maple and sour cheeses with the Canadian bacon leading the way and a great sweet rosemary
finished with pine nuts.

16- to 19-ounce proprietary dough ball
capable of making a 14-inch round
½ cup maple syrup
2 large sprigs rosemary
1 large shallot sliced thinly
¼ cup Parmesan
½ cup Asiago
½ cup aged provolone
5 ounces sliced Canadian bacon
4-5 ounces ripe blackberries (should be
about 25)
2 ounces of toasted pine nuts
Gently sauté shallots in butter for 4 minutes
to just wilt. Reserve shallots for topping.
Heat the maple syrup slowly in a small pan.
When almost bubbling, add the rosemary
sprigs and keep on low heat for 4 more minutes. Turn off heat and keep in the pan to cool
and macerate flavors.
Bang out a 14-inch disc and sprinkle the
Parmesan, Asiago and provolone on the
dough. Add shallots and sliced Canadian
bacon on the cheese.
Toss the blackberries in the maple syrup
and place around the pizza.
Place in a 475 F oven for 10 to 15 minutes
until golden brown and bubbling. Pour the
rest of the maple syrup on the pie and sprinkle
with the pine nuts and some added small
rosemary leaves. n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio and has a pizza blog called
Pizza Goon. He is an award-winning
pizzaiolo, baker, teacher, speaker and
author.

J U LY 2 0 1 6 / P I Z Z AT O D AY. C O M / 3 9


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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