Pizza Today - April 2018 - 38

SALUMI MARMALADE

CASHEW-BASED VEGAN CHEESE

Jay Jerrier, owner of Cane Rosso and Zoli's in Dallas, Texas
"We love the spicy sweet combo on pizzas, pastas, and appetizers -- and it's a
great way to use up the odd bits and ends of salumi and bacon.
We'll take the small ends of bacon, pepperoni or soppressatta and turn it
into a nice sticky marmalade with some onions, sugar and vinegar. We use
bacon marmalade on our most popular pizza -- They Honey Bastard -- that
has mozzerella, hot soppressatta, bacon marmalade and a drizzle of habanero
honey. We have also made ravioli with a bacon marmalade sauce, and, as an
appetizer, we toss carmelized Brussels sprouts and cauliflower with bacon
marmalade to give it kind of a Kung Pao twist. Soppressatta marmalade takes
it to the next level with a little more heat. We use it on our Lady Marmalade at
Zoli's -- a classic New York-style white pie with mozz, garlic, creamy ricotta,
parsley and soppressatta marmalade."

Jeffrey Goodman, CEO of American Gonzo Food Corporation, parent
company of the Pitfire Pizza brand
"At Pitfire we are always looking for ways to better serve our guest and accommodate their dietary choices. We know we are a popular destination for vegans
and have offered a 'bought out' vegan mozzarella cheese for some time. As a
company we are pretty restless when it comes to enhancing our food quality
and recently took a pass at improving our vegan mozzarella. Our team crafted
a cashew-driven recipe that produces a lovely textured and complex flavored
cheese. It is clean, simple and made from only a few ingredients. Because
we make it ourselves, we are able to completely trust the sourcing which we
know our guests really appreciate. So far it's been a huge success. We sell
about 1,000 portions a month and based on that have also created a Vegan
Margherita Pizza featured prominently on the menu."

VINEGAR AND VINAIGRETTES

CUP AND CHAR PEPPERONI

Lars Smith, owner of State of Mind Public House and Pizzeria in Los
Altos, California
"I find that a little vinegar or vinaigrette after the bake can make a good pizza
into a great pizza and be that special ingredient that customers love but can't
quite put their finger on. Currently I'm doing a pie with a spicy tomato sauce,
kale, Poblano pepper, crumbled chorizo and finished with vinegar."

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

John Arena, co-owner of Metro Pizza in Las Vegas, Nevada
"The new ingredient I'm most excited about is actually an old ingredient that
has come roaring back. Cup and char pepperoni - once the gold standard of
the industry - fell out of favor in the 1980s everywhere but Buffalo, New York.
Finally pizza makers and customers are realizing what they have been missing.
The texture, spice profile and subtle smokiness of this old school pepperoni
combines with beautiful eye appeal that makes modern pepperoni seem like
bland baloney in comparison."


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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