Pizza Today - July 2017 - 36

* Turnips, parsnips and rutabagas.

These are great values from local farmers
and can be a great base for any pie treated
like potatoes or just skinned, mashed and
added to a cream sauce. All are great with

Gruyere, provolone, lemon, maple syrup,
scallions, tomatoes and broccoli. I've found
that these aren't the best-selling A-list
vegetable headliners. So to market this
trio, I've found it best to pair with other,

3 6 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 7

more desirable vegetables or -- wait for it
-- bacon!
Kings of Summer

These three are both abundant and
cheap when the vegetable glut hits!
* Corn. I now use a method where I cut
the bottom off the ear a few inches from
the end. This releases all the silk when
peeled from the bottom. I then place it in a

large lexan and using a sawing
motion just remove the kernels vertically. Corn roasted in a pizza oven
with a little oil is delicious and fast.
Corn added to a cream sauce with
cheddar, Colby, feta or Monterey
Jack is a delight! Chili peppers added
with Cotija cheese, cumin, cilantro
topped with beef, tortillas and salsa
is a great Mexican pizza. Mushrooms, onions, garlic, dill, bell peppers and basil really rock with corn.
* Zucchini or yellow squash. I
love to make Campo de Fiori pizza
(a great pizza I had in Rome near
the Tiber River) with shredded zucchini, eggs and Parmigiano simply
mixed together and slathered on a
dough and baked. There is no better
visual pie than thin slices of zucchini placed like fish scales on top of
Parmesan and aged mozzarella with
a tomato sauce. A "deconstructed"
ratatouille pizza is also fun and sells
well. Just dice zucchini, eggplant,
onions, bell pepper, fresh tomato and
minced garlic and toss with extra
virgin olive oil. Par-cook for six minutes in a 475 F pizza oven and let
cool. Cook on a pizza with Gruyère
or swiss, oregano and ham as an option. Any squash is great with chili
peppers, sausage, fresh herbs, cumin
and basil.
* Peppers. I use all sorts of
peppers in my repertoire. I've found
a very easy way to char-roast the
sweet peppers of summer like the red
Italian sweets, pimento and yellow
Spanish toro peppers. I just take my
20-inch pans, oil them and the peppers up and send them through my
conveyor oven twice. This will char
the outer skins very fast. I then place
them in a lexan while hot and close
the lid for the skins to steam. This
makes for easy peeling when cooled.
The new customer appreciation of
spicy peppers like Trinidad Scorpion,
Paper Lanterns, habañeros of all
colors, and even ghost and chocolate
bhutlahs has made me cash in on a
pizza I sell called "The Beelzebub," a


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Table of Contents for the Digital Edition of Pizza Today - July 2017

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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