Pizza Today - December 2019 - 47

Limoncello Wings

5 pounds chicken wings
3 whole lemons
½ cup limoncello
¼ ounce fresh thyme
3 ounces fresh rosemary
¾ ounces fresh oregano
2 tablespoons kosher salt
Pinch of crushed red pepper
1½ cups extra-virgin olive oil

Place tomatoes cut side up on nonstick baking sheet, sprinkle lightly with
salt and place in 200 F oven 3 to 4
hours. Julienne lengthwise.
Mix cream cheese with 1 tablespoon
lemon juice until thoroughly combined.
Form into log, wrap with plastic wrap
and chill. Stir salt and sugar in 1 quart
of water until dissolved, add chicken
and set for 30 minutes. Grill chicken
over hot coals just until done (165 F), set
aside and keep warm. Chicken may be
sautéed with small amount of olive oil
until nicely brown and cooked through.
In medium sauce pan, melt 4 tablespoons butter with garlic and onion until
fragrant (about 2 minutes). Add wine
and lemon juice and simmer to reduce
by half. Add basil, tomatoes and capers.
Stir to incorporate. Add remaining butter
2 tablespoons at a time, melting and
stirring after each addition.
Plate chicken, top with one slice of
cheese log and 2 to 3 ounces of sauce.

Date Night

Chicken Pesto Pizza

12-ounce pizza dough
4 ounces fig jam
¼ cup walnuts
½ cup dates
¼ cup bacon
4 ounces goat cheese
Hot honey, drizzle
Thyme, to taste

Blend the quartered lemons, limoncello and rest of the ingredients in a food
processor until smooth.
Marinate 5 pounds of chicken wings
in the refrigerator for up to 24 hours.
Remove from marinade and bake
at 450 F until browned and cooked
through, 20 to 30 minutes.
Serve with roasted Vidalia onions.

Chicken Montablan
4 chicken breasts, pounded ¼-inch thick
1 tablespoon salt
1 tablespoon sugar
3 cloves garlic, minced finely
1 tablespoon white onion, minced finely
12 tablespoons unsalted butter
½ cup Marsala wine
¼ cup + 1 tablespoon lemon juice
11 fresh basil, chiffonade
4 medium tomatoes, halved lengthwise
1 ½ tablespoons capers, rinsed
6 ounces cream cheese (softened)

artichoke hearts over the sauce; sprinkle
with cheese. Bake until cheese is melted
and lightly browned at the edges.

12-ounce dough ball
1 teaspoon extra virgin olive oil
½ cup pesto basil sauce
2 cups cooked chicken breast strips
6 ounces artichoke hearts, drained
½ cup shredded fontina cheese (or mozzarella)

Cook bacon. While it is cooking,
chop the walnuts and dates.
Open pizza dough when ready.
Spread fig jam over dough to form the
base. Add chopped walnuts, dates,
bacon and goat cheese. Bake until crust
is golden brown.
Post-bake, add a drizzle of honey
or hot honey and sprinkle with thyme.
Serve.

Spread olive oil and then pesto sauce
over dough. Arrange chicken pieces and

D E C E M B E R 2 0 1 9 / P I Z Z AT O D AY. C O M / 4 7


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Pizza Today - December 2019

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

Pizza Today - December 2019
Commentary
Contributors
Expo Spotlight
Meet the Makers
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Pos System Training
Rad Appetizers
Baby Boomer Employees
2020 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - December 2019 - CT1
Pizza Today - December 2019 - CT2
Pizza Today - December 2019 - Pizza Today - December 2019
Pizza Today - December 2019 - Cover2
Pizza Today - December 2019 - Commentary
Pizza Today - December 2019 - 4
Pizza Today - December 2019 - 5
Pizza Today - December 2019 - 6
Pizza Today - December 2019 - 7
Pizza Today - December 2019 - Contributors
Pizza Today - December 2019 - 9
Pizza Today - December 2019 - Expo Spotlight
Pizza Today - December 2019 - 11
Pizza Today - December 2019 - Meet the Makers
Pizza Today - December 2019 - 13
Pizza Today - December 2019 - Conversation
Pizza Today - December 2019 - 15
Pizza Today - December 2019 - Man on the Street
Pizza Today - December 2019 - 17
Pizza Today - December 2019 - Tony’s Trending Recipe
Pizza Today - December 2019 - 19
Pizza Today - December 2019 - Knead to Know
Pizza Today - December 2019 - 21
Pizza Today - December 2019 - 22
Pizza Today - December 2019 - 23
Pizza Today - December 2019 - Destinations
Pizza Today - December 2019 - 25
Pizza Today - December 2019 - Pos System Training
Pizza Today - December 2019 - 27
Pizza Today - December 2019 - 28
Pizza Today - December 2019 - 29
Pizza Today - December 2019 - Rad Appetizers
Pizza Today - December 2019 - 31
Pizza Today - December 2019 - 32
Pizza Today - December 2019 - 33
Pizza Today - December 2019 - Baby Boomer Employees
Pizza Today - December 2019 - 35
Pizza Today - December 2019 - 2020 Menu Guide
Pizza Today - December 2019 - 37
Pizza Today - December 2019 - 38
Pizza Today - December 2019 - 39
Pizza Today - December 2019 - 40
Pizza Today - December 2019 - 41
Pizza Today - December 2019 - 42
Pizza Today - December 2019 - 43
Pizza Today - December 2019 - 44
Pizza Today - December 2019 - 45
Pizza Today - December 2019 - 46
Pizza Today - December 2019 - 47
Pizza Today - December 2019 - Product Showcase
Pizza Today - December 2019 - 49
Pizza Today - December 2019 - Pizza Today Yellow Pages
Pizza Today - December 2019 - 51
Pizza Today - December 2019 - 52
Pizza Today - December 2019 - 53
Pizza Today - December 2019 - 54
Pizza Today - December 2019 - 55
Pizza Today - December 2019 - 56
Pizza Today - December 2019 - The Marketplace
Pizza Today - December 2019 - 58
Pizza Today - December 2019 - 59
Pizza Today - December 2019 - 60
Pizza Today - December 2019 - 61
Pizza Today - December 2019 - 62
Pizza Today - December 2019 - 63
Pizza Today - December 2019 - 64
Pizza Today - December 2019 - Reader’s Resource
Pizza Today - December 2019 - Mike’s Monthly Tip
Pizza Today - December 2019 - Cover3
Pizza Today - December 2019 - Cover4
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