Pizza Today - April 2018 - 47

Whether debuting street foodinspired pizzas on their regular, special or
secret menus, pizzerias have found their
own ways to tap into the street movement in their shops.
Let's look at some common street
food favorites and how pizza chefs have
adapted them to their pizza menu.
BANH MI

Browse the menus of street vendors
in any given city and international cuisine is a major player. The Banh Mi is a
Vietnamese sandwich filled with meats,
pickled vegetables and chili peppers, and
it's hot on the street food scene.
Johnny Gilbert came out of the gate
with a Banh Mi pizza when he opened
Pizza Tree half a decade ago in Columbia, Missouri. Pizza Tree's version of a
Banh Mi features olive oil, pizza cheese,
sriracha-glazed pork belly, house-made
kimchi, chili aioli and fresh cilantro.
"We just really hit a home run with
the Banh Mi kind of unexpectedly,"
Gilbert says. "Everybody likes it. The
demand got so high on it and stayed
high for us. It was on our very first menu
we ever put out, so it's kind of part of our
identity at this point."
"It developed because it was 2012 and
sriracha was really hot. Also pork belly
was trending really hard at the time. I
don't know where the kimchi came in. At
the time, we were really trying to travel
the globe with flavors. We produce our
own kimchi for it.
"So we spent a lot of time just figuring
out how all of these elements would go
together. A Korean ingredient (kimchi) on a pizza that we were giving a
Vietnamese name? But it stuck and
the colors, the way they pop, is kind of
unique. That's another part of its claim to
fame - its sheer Instagram-ability."
MAC & CHEESE

When Laura Neely, co-owner of
The Post in Louisville, Kentucky, asked
Kitchen Manager Joshua McDonald
to come up with a macaroni and cheese
pizza, he was hesitant. "How could we
do that, where it's not something generic
and cheap, where I feel like they have

macaroni sitting on a hot plate and they
just spoon it down onto some pizza crust
and sell it to a child?" McDonald asks.
There is a caveat. "It has to be able to
be made in high numbers in the middle
of our busiest moments on a Friday
night," Neely says, without slowing down
the make line or ovens.
McDonald started on the mac-andcheese pizza two months before it
debuted as the monthly special. He
says he looks "at how many batches
of macaroni I made to make sure that
after it cools and it chilled off that on a
Friday night (pizza makers) could stick
their hands in it. I think it took me five
batches to get to a point where they
could do that, thinning out the sauce."
The end result was a popular monthly
special that featured five cheeses and a
drizzle of Buffalo sauce.
CARNE ASADA TACO PIZZA

Next to pizza, tacos are as street as it
gets. Gilbert knocked it out of the park
with his "Corne" Asada Taco Pizza. "It
makes great street food," he says. "You're
kind of confused. Are you eating a pizza
or a taco?"
The corn puree base gives the pizzas a corn tortilla taste. "We wanted to
start with the base of the taco, which
is a freshly made corn tortilla. But we
weren't crazy about putting cornmeal in
the dough or having a specific dough for
this pizza. We started combining corn
with cream in a fresh stock pot with a
little sautéed onion and a little salt and
stock. Whiz it all up with the immersion blender and we had this decadent,
beautiful - kind of like a polenta that
never sets up - sauce."
For the Corn Purée
½ pound unsalted butter
2 tablespoons vegetable oil
1 cup red onion (rough brunoise)
2 pounds sweet corn
1 cup vegetable stock
1 cup heavy whipping cream
¼ cup lime juice
Dash of paprika for color
1 teaspoon kosher salt
1 teaspoon black pepper
In a medium stockpot over medium

heat, add vegetable oil and red onions.
Stir regularly until the onions are soft.
Do not allow them to brown at all.
Add the butter, allow to melt and add
corn. Stir to coat. Cook over medium
heat until the corn is heated through.
Add lime juice and vegetable stock.
Stir to combine. Bring to a boil.
Add cream, salt, black pepper and
paprika to pot. Bring to near boil.
Reduce heat to low and simmer for
15 minutes. Remove from heat.
Pureé as smooth as possible with the
immersion blender. Cool in an ice bath
until the pureé has fallen to 60 F.
Refrigerate as needed.

For the Carne Asada
2 pounds flank steak
1 tablespoon ground cumin
1 tablespoon chili powder
¼ cup paprika
1 tablespoon dried thyme
2 tablespoon kosher salt
2 tablespoon dried chilies (ground)
6 cloves garlic minced
1 tablespoon brown sugar
2 ounces vegetable oil
1 cup orange juice
4 ounces lime juice
Combine all ingredients except steak.
Stir well to combine. Tenderize flank
steak if that tool is available. Marinate
steaks in mixture for 3 hours.
Grill steaks over high heat until
seared on the outside and very rare
(120 F) internally. Let stand and cool
in its own juices. When cool enough to
handle, cut into ¼ inch cubes. Freeze
what you don't use immediately.

For the Corne Asada Pizza
On a 12-inch crust, spread ¾ cup of
corn puree with a rubber spatula on to
crust. Add 8 ounces of cut flank steak.
Top with 2 ounces of mozzarella, 2
ounces of white cheddar cheese,
2 ounces of crumbled queso fresco.
Bake until it's golden brown.
Finish with your favorite pico de
gallo, chopped cilantro and lime
wedges. n
DENISE GREER

Today.

is associate editor at Pizza

A P R I L 2 0 1 8 / P I Z Z AT O D AY. C O M / 4 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
https://www.nxtbook.com/emerald/pizzatoday/202111
https://www.nxtbook.com/emerald/pizzatoday/202110
https://www.nxtbook.com/emerald/pizzatoday/202109
https://www.nxtbook.com/emerald/pizzatoday/202108
https://www.nxtbook.com/emerald/pizzatoday/202107
https://www.nxtbook.com/emerald/pizzatoday/202106
https://www.nxtbook.com/emerald/pizzatoday/202105
https://www.nxtbook.com/emerald/pizzatoday/202104
https://www.nxtbook.com/nxtbooks/pizzatoday/202103
https://www.nxtbook.com/nxtbooks/pizzatoday/202102
https://www.nxtbook.com/nxtbooks/pizzatoday/202101
https://www.nxtbook.com/nxtbooks/pizzatoday/202012
https://www.nxtbook.com/nxtbooks/pizzatoday/202011
https://www.nxtbook.com/nxtbooks/pizzatoday/202010
https://www.nxtbook.com/nxtbooks/pizzatoday/202009
https://www.nxtbook.com/nxtbooks/pizzatoday/202008
https://www.nxtbook.com/nxtbooks/pizzatoday/202007
https://www.nxtbook.com/nxtbooks/pizzatoday/202006
https://www.nxtbook.com/nxtbooks/pizzatoday/expo_2020
https://www.nxtbook.com/nxtbooks/pizzatoday/202005
https://www.nxtbook.com/nxtbooks/pizzatoday/202004
https://www.nxtbook.com/nxtbooks/pizzatoday/202003
https://www.nxtbook.com/nxtbooks/pizzatoday/202002
https://www.nxtbook.com/nxtbooks/pizzatoday/202001
https://www.nxtbook.com/nxtbooks/pizzatoday/201912
https://www.nxtbook.com/nxtbooks/pizzatoday/201911
https://www.nxtbook.com/nxtbooks/pizzatoday/201910
https://www.nxtbook.com/nxtbooks/pizzatoday/201909
https://www.nxtbook.com/nxtbooks/pizzatoday/201908
https://www.nxtbook.com/nxtbooks/pizzatoday/201907
https://www.nxtbook.com/nxtbooks/pizzatoday/201906
https://www.nxtbook.com/nxtbooks/pizzatoday/201905
https://www.nxtbook.com/nxtbooks/pizzatoday/201904
https://www.nxtbook.com/nxtbooks/pizzatoday/201903
https://www.nxtbook.com/nxtbooks/pizzatoday/201902
https://www.nxtbook.com/nxtbooks/pizzatoday/201901
https://www.nxtbook.com/nxtbooks/pizzatoday/201812
https://www.nxtbook.com/nxtbooks/pizzatoday/201811
https://www.nxtbook.com/nxtbooks/pizzatoday/201810
https://www.nxtbook.com/nxtbooks/pizzatoday/201809
https://www.nxtbook.com/nxtbooks/pizzatoday/201808
https://www.nxtbook.com/nxtbooks/pizzatoday/201807
https://www.nxtbook.com/nxtbooks/pizzatoday/201806
https://www.nxtbook.com/nxtbooks/pizzatoday/201805
https://www.nxtbook.com/nxtbooks/pizzatoday/201804
https://www.nxtbook.com/nxtbooks/pizzatoday/201803
https://www.nxtbook.com/nxtbooks/pizzatoday/201802
https://www.nxtbook.com/nxtbooks/pizzatoday/201801
https://www.nxtbook.com/nxtbooks/pizzatoday/201712
https://www.nxtbook.com/nxtbooks/pizzatoday/201711
https://www.nxtbook.com/nxtbooks/pizzatoday/201710
https://www.nxtbook.com/nxtbooks/pizzatoday/201709
https://www.nxtbook.com/nxtbooks/pizzatoday/201708
https://www.nxtbook.com/nxtbooks/pizzatoday/201707
https://www.nxtbook.com/nxtbooks/pizzatoday/201706
https://www.nxtbook.com/nxtbooks/pizzatoday/201705
https://www.nxtbook.com/nxtbooks/pizzatoday/201704
https://www.nxtbook.com/nxtbooks/pizzatoday/201703
https://www.nxtbook.com/nxtbooks/pizzatoday/201702
https://www.nxtbook.com/nxtbooks/pizzatoday/201701
https://www.nxtbook.com/nxtbooks/pizzatoday/201612
https://www.nxtbook.com/nxtbooks/pizzatoday/201611
https://www.nxtbook.com/nxtbooks/pizzatoday/201610
https://www.nxtbook.com/nxtbooks/pizzatoday/201609
https://www.nxtbook.com/nxtbooks/pizzatoday/201608
https://www.nxtbook.com/nxtbooks/pizzatoday/201607
https://www.nxtbook.com/nxtbooks/pizzatoday/201606
https://www.nxtbook.com/nxtbooks/pizzatoday/201605
https://www.nxtbook.com/nxtbooks/pizzatoday/201604
https://www.nxtbook.com/nxtbooks/pizzatoday/201603
https://www.nxtbook.com/nxtbooks/pizzatoday/201602
https://www.nxtbook.com/nxtbooks/pizzatoday/201601
https://www.nxtbook.com/nxtbooks/pizzatoday/201512
https://www.nxtbook.com/nxtbooks/pizzatoday/201511
https://www.nxtbook.com/nxtbooks/pizzatoday/201510
https://www.nxtbook.com/nxtbooks/pizzatoday/201509
https://www.nxtbook.com/nxtbooks/pizzatoday/201508
https://www.nxtbook.com/nxtbooks/pizzatoday/201507
https://www.nxtbookmedia.com