Pizza Today - July 2017 - 37

Sweet Potato Pizza
In the height of summer, I literally
have farmers giving me sweet potatoes.
They are beautiful on a pizza if you can
par-cook them first. I've found that a
nice whirlpool bath of water, maple,
vanilla and cinnamon is just perfect for
round slices. I have started to use the
Japanese white sweet potato that is not
as visually stunning but more hardy to
top pizzas with.

dangerously hot pizza that some hot heads
just adore.
* Tomato. There are so many new
types of tomatoes it can make your head
spin. My favorite pizza to make in the
height of summer uses the tricolored
heirlooms. I just slice them thinly and let
them expel some juice then top a 12-inch
round with very little aged provolone and
Parmigiano and basil. Then, starting at the
edge, shingle them around the pie with

red, yellow and green peppers, repeating until a beautiful color swirl appears. I
then dollop with small amounts of ricotta
and bake in a deck oven at 475 F. Cherry
tomatoes are also a delight to just toss like
confetti on a pie or in a calzone. 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.

Sweet Potato Prep:
Using a vegetable cutter or sharp
mandolin, peel and cut the sweet potatoes thinly. Immediately immerse in a
pizza pan with 8 cups water, juice of 1
lemon (to combat oxidation blackness),
1 cup of maple syrup and a dash of
vanilla extract and cinnamon and roast
in an oven at 475 F for 15 to
20 minutes until the slices are just
cooked when poked with a knife. (This
is important because the slices will fall
apart if cooked too much.) Pull the pan
out and let sit on a table to cool off -
this will cook the potato slices more.

For the Pizza:
6 ounces grated Fontina cheese
12 ounces par-cooked sweet potato
chips
2 ounces sliced yellow onion
1 tablespoon fresh, chopped
rosemary
3 slices (4½ ounces) of thick cut
bacon cut into lardons or matchsticks
6 ounces of whole milk ricotta
1 ounce diced red pepper
Using your proprietary large pizza
dough ball, create a 14-inch pizza
round.
Top with the fontina cheese, rosemary, sweet potato, onion, bacon and
ricotta.
Bake in a 475 F deck oven for 12
minutes until bacon has cooked and
crust golden brown.
Garnish with dice red pepper.

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


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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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