Pizza Today - August 2019 - 18

Tony's Trending Recipe

TONY GEMIGNANI

Pulled Pork & Sweet Corn Pizza
1 9- to 13-ounce dough ball
6 ounces whole-milk shredded
mozzarella
5 to 6 pound pork butt
(makes enough pork for
12 to 15 pizzas)
2 medium sized sweet corn
Butter
Salt
Black Pepper
3 to 5 dashes Red pepper
powder or Calabrese chili
powder
2 teaspoons of chopped
cilantro
Queso Fresco or Cotija cheese
3 ounces brown sugar
3 ounces dark Agave nectar
1 orange cut into 8 wedges
3 ounces fresh Tamarind pitted or paste
Corn preparation
Cover the corn with EVOO,
butter, salt, black pepper and
a light amount of red chili

powder or Calabrese powder.
Wrap in foil, place onto a half
sheet pan, or on a 14-inch
pizza screen. Bake for 15
minutes in a 550 F oven.
Turn the corn cobs half way
around and continue to cook
for another 10 to 15 minutes
or until corn is ready. Let your
corn cool. Using a knife, trim
the corn from the stocks and set
aside.
Pork preparation
Use a medium size cast iron
pot or roasting pot with lid that
is preferably oval.
Generously salt and pepper
the entire piece of pork.
Add olive oil to your pot then
place your pot on medium to
high heat. Carefully sear all
sides of the pork.
Place your pork into the pot
and fill ¾ full of water. Then
add the following ingredients

1 8 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 9

below:
3 ounces brown sugar
7 orange wedges
3 Serrano peppers sliced
1 habanero sliced in half
3 ounces tamarind
3 ounces dark Agave nectar
1 red bell pepper sliced
½ sliced white onion
Salt & black pepper
Place your covered pot into
the oven and cook pork at
500 F for three hours. Take pot
out when the pork is ready. Let
pork rest covered in the pot for
30 minutes. Carefully take the
pork out of the pot, set onto a
cutting board. Let cool for 30
minutes. Trim off the fat and
place the fat back into the juice
in the pot. Carefully shred pork
and place into a container and
set aside. Remember the pork
will still be hot so be careful.
Place your pot on a stove top
on high heat and reduce for

JOSH KEOWN

15 minutes. This will intensify
the flavor of your au jus. Turn
your au jus to low heat and be
ready to serve a side of hot
au jus.
Pizza
Shape and stretch your
dough into a 12-inch circle.
Place shredded mozzarella and
cook the pizza until ready. Take
pizza out of the oven and cut it
into desired slices. Using tongs
dip the pulled pork into the hot
au jus then evenly place your
pork on your pizza. Add corn,
cilantro, salt and queso fresco
or cotija cheese. Garnish with
a orange wedge. The squeeze
of the orange makes your pizza
really pop with the added acidity. Finish with a few dashes
of red pepper or Calabrese
powder. Serve with a side of
hot au jus.


http://www.PIZZATODAY.COM

Pizza Today - August 2019

Table of Contents for the Digital Edition of Pizza Today - August 2019

Pizza Today - August 2019
Commentary
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Supply Alternatives
Baked Goods
Pizza Toppings: Mortadella
Seasonal Pastas
Artificial Intelligence
In-House Delivery vs. Third Party
Pizza & Pasta Northeast Preview
Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today on the Road: Park Street Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2019 - CT1
Pizza Today - August 2019 - CT2
Pizza Today - August 2019 - Pizza Today - August 2019
Pizza Today - August 2019 - Cover2
Pizza Today - August 2019 - Commentary
Pizza Today - August 2019 - 4
Pizza Today - August 2019 - 5
Pizza Today - August 2019 - 6
Pizza Today - August 2019 - 7
Pizza Today - August 2019 - Contributors
Pizza Today - August 2019 - 9
Pizza Today - August 2019 - Expo Spotlight
Pizza Today - August 2019 - 11
Pizza Today - August 2019 - @ Pizza Today
Pizza Today - August 2019 - 13
Pizza Today - August 2019 - Conversation
Pizza Today - August 2019 - 15
Pizza Today - August 2019 - Man on the Street
Pizza Today - August 2019 - 17
Pizza Today - August 2019 - Tony’s Trending Recipe
Pizza Today - August 2019 - 19
Pizza Today - August 2019 - Knead to Know
Pizza Today - August 2019 - 21
Pizza Today - August 2019 - 22
Pizza Today - August 2019 - 23
Pizza Today - August 2019 - Destinations
Pizza Today - August 2019 - 25
Pizza Today - August 2019 - Supply Alternatives
Pizza Today - August 2019 - 27
Pizza Today - August 2019 - 28
Pizza Today - August 2019 - 29
Pizza Today - August 2019 - 30
Pizza Today - August 2019 - 31
Pizza Today - August 2019 - Baked Goods
Pizza Today - August 2019 - 33
Pizza Today - August 2019 - 34
Pizza Today - August 2019 - CT3
Pizza Today - August 2019 - CT4
Pizza Today - August 2019 - 35
Pizza Today - August 2019 - Pizza Toppings: Mortadella
Pizza Today - August 2019 - 37
Pizza Today - August 2019 - Seasonal Pastas
Pizza Today - August 2019 - 39
Pizza Today - August 2019 - Artificial Intelligence
Pizza Today - August 2019 - 41
Pizza Today - August 2019 - 42
Pizza Today - August 2019 - 43
Pizza Today - August 2019 - In-House Delivery vs. Third Party
Pizza Today - August 2019 - 45
Pizza Today - August 2019 - 46
Pizza Today - August 2019 - 47
Pizza Today - August 2019 - Pizza & Pasta Northeast Preview
Pizza Today - August 2019 - 49
Pizza Today - August 2019 - 50
Pizza Today - August 2019 - 51
Pizza Today - August 2019 - Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today - August 2019 - 53
Pizza Today - August 2019 - 54
Pizza Today - August 2019 - 55
Pizza Today - August 2019 - Pizza Today on the Road: Park Street Pizza
Pizza Today - August 2019 - 57
Pizza Today - August 2019 - 58
Pizza Today - August 2019 - 59
Pizza Today - August 2019 - 60
Pizza Today - August 2019 - 61
Pizza Today - August 2019 - 62
Pizza Today - August 2019 - 63
Pizza Today - August 2019 - Product Showcase
Pizza Today - August 2019 - 65
Pizza Today - August 2019 - Pizza Today Yellow Pages
Pizza Today - August 2019 - 67
Pizza Today - August 2019 - 68
Pizza Today - August 2019 - 69
Pizza Today - August 2019 - 70
Pizza Today - August 2019 - 71
Pizza Today - August 2019 - The Marketplace
Pizza Today - August 2019 - 73
Pizza Today - August 2019 - 74
Pizza Today - August 2019 - 75
Pizza Today - August 2019 - 76
Pizza Today - August 2019 - 77
Pizza Today - August 2019 - 78
Pizza Today - August 2019 - 79
Pizza Today - August 2019 - 80
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Pizza Today - August 2019 - Mike’s Monthly Tip
Pizza Today - August 2019 - Cover3
Pizza Today - August 2019 - Cover4
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