Pizza Today - April 2018 - 37

2018's top
ingredients a
mix of old, new ideas
By Mandy Detwiler Photos Josh Keown

MICROGR EENS
Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco and the Pizza Rock
brand
"Microgreens -- sometimes referred to as vegetable confetti -- are a great finishing ingredient
on pizzas. The variety of these young, flavorful
vegetable greens are vast and can be used on
sandwiches and as salads."

E

very year, we ask a
handful of pizzeria
owners what ingredients sell well in their
restaurants, and no two years
are alike. While pepperoni
still remains the top choice for
most, operators find that stepping outside of their comfort
zones often translates to bigger

profits and repeat business.
As more consumers continue to test their palates, pizzeria
owners use pizza -- and their
menu --as creative outlets. The
good news is that distributors even in smaller cities are
able to source non-traditional
ingredients. All you have to do
is try!

VEG AN ALMOND CHEESE

DATES

Craig Mosmen, owner of The Couch Tomato in
Philadelphia
"A recent ingredient that we have been excited to
introduce to our menu is vegan almond cheese. We
have it shipped in from across the country by the
pallet. We are in a very health-conscious market
where veganism is rapidly growing, whether for
social or dietary reasons. Over the years, we have
tested a variety of vegan cheeses and personally
feel that their quality and flavor is unmatched, and
we simply substitute it for our standard pizza cheese
when requested."

Ali Haider, master pizzaiolo at 786 Degrees
Wood Fired Pizza Co. in Sun Valley, California
"The best way I could describe dates is a bite that is
sweet and savory, soft and crunchy, sugary and salty
all at once. Named 'the fruit of paradise', my favorite
variety are Medjool. They act as the healthiest
sweetener alternative. They bring a unique quality of
flavor and texture to any recipe. I mostly use them in
paste form or even cut dried dates in small bits (as
bacon bits) to add some bite on the pizza. Besides
the countless health factor, dates add luscious richness, sophisticated flavor and moisture to create an
overall 'X factor' to any pizza I design."

FRUITS AND FINISHING SAUCES
Kelly Stevens, co-owner of Palo Mesa Pizza in Arroyo Grande, California
"Adding a new twist on pizza is exciting, such as mushrooms sautéed in cream sherry.
At the moment we've been doing a lot with fruit. We like pears, nectarines, even
raisins. We made a pizza with house-made chorizo, corn, raisins, goat cheese and
topped it with our green sauce."

A P R I L 2 0 1 8 / P I Z Z AT O D AY. C O M / 3 7


http://www.PIZZATODAY.COM

Pizza Today - April 2018

Table of Contents for the Digital Edition of Pizza Today - April 2018

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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