Pizza Today - December 2016 - 48

Cheese and Sun-Dried
Tomato Dipping Sauce
½ pound mild goat cheese
¼ cup sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 large clove garlic, peeled and minced
In the bowl of a food processor, combine
all the ingredients and blend until smooth. If
necessary, add a teaspoon of cream or milk to
thin. The consistency should be close to that of
Ranch dressing.
Serve as a dipping sauce for an assortment of
appetizers, including fried mozzarella, toasted
ravioli, breadsticks, etc.

Basic Baked Clams
Oreganatta
1 cup toasted bread crumbs
2 tablespoons garlic, finely chopped
2 tablespoons parsley, finely chopped
¼ teaspoon dried oregano
1 or 2 tablespoons extra virgin olive oil
juice of 1 lemon
18 cherrystone clams, freshly shucked
Toss all of the above ingredients, except
clams, in a bowl (add a bit more olive oil if too
dry).
Mound some of the topping onto each
shucked clam and bake at 500 F until lightly
browned.

Bruschetta di Pomodoro
Slice bread (about ¾-inch thick) into 12
pieces. Lay the slices on a sheet pan and toast
in the oven (or grill), turning once, until lightly
golden brown on both sides. Rub each slice
with fresh garlic while still hot.

Pizza Wrap
12-inch spinach-flavored flour tortilla
shell
2 tablespoons extra-virgin olive oil
1 tablespoon shredded Parmesan
1 ounce thinly sliced provolone
1 ounce thinly sliced pepperoni
1 ounce shredded mozzarella
1 ounce roasted red bell peppers
Lightly oil tortilla and then sprinkle on
the Parmesan. Next, arrange provolone,
pepperoni and red peppers in the center.

4 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 6

Sprinkle on mozzarella and then fold up
the bottom fourth of the shell, followed
by the top fourth. Starting with one side,
roll up the wrap to completely enclose
the filling. Place on pan, seam side down.
Brush with additional oil and sprinkle on
additional Parmesan, if desired. Bake at 400
F for 12-15 minutes, until golden brown.
Cook's Note: Any combination of meats,
veggies and cheeses can be used to customize your wraps. Additionally, serve with warm
marinara sauce on the side for dipping. The
sauce should not be used inside the wrap to
avoid sogginess.

Topping:
2 medium ripe fresh tomatoes, cored,
seeded, chopped
¼ cup extra-virgin olive oil
½ teaspoon salt
Ground pepper
12-18 fresh basil leaves, torn into small
pieces
12 slices of the toasted bread
Grated Parmesan
Combine the tomatoes, olive oil, salt, pepper
and basil. Spoon the mixture evenly among
the slices of bread. Sprinkle on the Parmesan.
Generally, three slices to a serving works fine.


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Pizza Today - December 2016

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

Pizza Today - December 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Custom Boxes
When in Rome...
Performance Metrics
Road to Expo
2017 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - December 2016 - CT1
Pizza Today - December 2016 - CT2
Pizza Today - December 2016 - Pizza Today - December 2016
Pizza Today - December 2016 - Cover2
Pizza Today - December 2016 - Commentary
Pizza Today - December 2016 - 4
Pizza Today - December 2016 - 5
Pizza Today - December 2016 - Contents
Pizza Today - December 2016 - 7
Pizza Today - December 2016 - 8
Pizza Today - December 2016 - 9
Pizza Today - December 2016 - Contributors
Pizza Today - December 2016 - 11
Pizza Today - December 2016 - Expo Spotlight
Pizza Today - December 2016 - 13
Pizza Today - December 2016 - Interact
Pizza Today - December 2016 - 15
Pizza Today - December 2016 - Conversation
Pizza Today - December 2016 - 17
Pizza Today - December 2016 - Man on the Street
Pizza Today - December 2016 - 19
Pizza Today - December 2016 - Respecting the Craft
Pizza Today - December 2016 - 21
Pizza Today - December 2016 - On Tap
Pizza Today - December 2016 - 23
Pizza Today - December 2016 - Destinations
Pizza Today - December 2016 - 25
Pizza Today - December 2016 - Dough Doctor
Pizza Today - December 2016 - 27
Pizza Today - December 2016 - 28
Pizza Today - December 2016 - 29
Pizza Today - December 2016 - Custom Boxes
Pizza Today - December 2016 - 31
Pizza Today - December 2016 - 32
Pizza Today - December 2016 - 33
Pizza Today - December 2016 - When in Rome...
Pizza Today - December 2016 - 35
Pizza Today - December 2016 - 36
Pizza Today - December 2016 - 37
Pizza Today - December 2016 - Performance Metrics
Pizza Today - December 2016 - 39
Pizza Today - December 2016 - 40
Pizza Today - December 2016 - 41
Pizza Today - December 2016 - Road to Expo
Pizza Today - December 2016 - 43
Pizza Today - December 2016 - 2017 Menu Guide
Pizza Today - December 2016 - 45
Pizza Today - December 2016 - 46
Pizza Today - December 2016 - 47
Pizza Today - December 2016 - 48
Pizza Today - December 2016 - 49
Pizza Today - December 2016 - 50
Pizza Today - December 2016 - 51
Pizza Today - December 2016 - 52
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Pizza Today - December 2016 - 68
Pizza Today - December 2016 - Product Showcase
Pizza Today - December 2016 - 70
Pizza Today - December 2016 - 71
Pizza Today - December 2016 - Pizza Today Yellow Pages
Pizza Today - December 2016 - 73
Pizza Today - December 2016 - 74
Pizza Today - December 2016 - 75
Pizza Today - December 2016 - 76
Pizza Today - December 2016 - 77
Pizza Today - December 2016 - 78
Pizza Today - December 2016 - 79
Pizza Today - December 2016 - The Marketplace
Pizza Today - December 2016 - 81
Pizza Today - December 2016 - 82
Pizza Today - December 2016 - 83
Pizza Today - December 2016 - 84
Pizza Today - December 2016 - 85
Pizza Today - December 2016 - 86
Pizza Today - December 2016 - 87
Pizza Today - December 2016 - 88
Pizza Today - December 2016 - Reader’s Resource
Pizza Today - December 2016 - Trending Recipe
Pizza Today - December 2016 - Cover3
Pizza Today - December 2016 - Cover4
Pizza Today - December 2016 - PE1
Pizza Today - December 2016 - PE2
Pizza Today - December 2016 - PE3
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