Pizza Today - October 2020 - 18

TONY'S TRENDING RECIPE

TONY GEMIGNANI

GRANDMA THE ROCK STAR
Carambola, otherwise known
as Star Fruit, is really spectacular. You may see it in a grocery
store and not know what it is or
what to do with it. When ripe
they are juicy, firm and sweet.
This recipe's creamy top layer
is part of a recipe I learned in a
home economics class back in
high school. It's a blend of
European peach and lemon
yogurt, mascarpone and ricotta.
The rock in "Rock Star" is actually rock candy that's ground
into a peppermint dust with
dried mint. The grated coconut
resembles shaved Parmesan. This
super delicious sweet pizza with
lemon zest is definitely one of a
kind. I know you will enjoy.

1 18-ounce dough ball
9 one-ounce slices of dry or
part skim mozzarella
2 ripened Star Fruit (cut into
20 slices)
4-5 ounces semi hard rock
candy
4 fresh mint leaves
1 lemon (for zest and juice)
5 ounces lemon yogurt (preferably European)
5 ounces peach yogurt (preferably European)
1/2 cup ricotta
1/2 cup mascarpone
3 tablespoons powdered
sugar
1/2 ounce shaved or shredded coconut
Himalayan salt
Olive oil

Equipment:
12x12 pizza pan
Zester
Vitamix blender
Stainless bowl (medium size)
Whisk

Place your fresh mint leaves
on a pan in a 500 F oven. Bake
the mint until it is dried, but not
burnt. Let mint cool. Using a
Vitamix, grind the mint and rock
candy into a peppermint dust.
Set aside.
For the Sweet Yogurt Spread:
In a bowl, blend together the
ricotta, mascarpone, powdered
sugar and both yogurts using a
wire whisk. Set aside and keep
cool.
Push your dough out in a
lightly oiled 12x12 pan. Let your

dough rise for 1 hour. Make sure
your dough has been stretched
out to the edges. Lightly dimple
the dough with your fingers,
then place your pizza into a 525
F oven and par bake. Take pizza
out of the oven and add the slices
of mozzarella, leaving a 1/2-inch
border. Continue to bake pizza
until the crust is golden brown.
Remove from oven and cut into
four squares.
Let the pizza slightly cool, then
smear the sweet yogurt spread.
Evenly place 5 slices of star fruit
on each square. Finish the pizza
with fresh lemon zest, a dusting of
peppermint powder, Himalayan
salt and shredded coconut. Give
it a squeeze of lemon juice, then
serve.
Enjoy!

TONY GEMIGNANI is one of America's most influential pizza makers. Instagram: @capopizza
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http://www.PIZZATODAY.COM

Pizza Today - October 2020

Table of Contents for the Digital Edition of Pizza Today - October 2020

Pizza Today - October 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Payroll
The Supply Chain
COVID-19 Positive Employees
Killer Meatballs
Rethink Anchovies
Pork Options
National Pizza Month
Miguel’s Pizza, Slade, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2020 - CT1
Pizza Today - October 2020 - CT2
Pizza Today - October 2020 - Pizza Today - October 2020
Pizza Today - October 2020 - Cover2
Pizza Today - October 2020 - Commentary
Pizza Today - October 2020 - 4
Pizza Today - October 2020 - 5
Pizza Today - October 2020 - 6
Pizza Today - October 2020 - 7
Pizza Today - October 2020 - Digital
Pizza Today - October 2020 - 9
Pizza Today - October 2020 - Conversation
Pizza Today - October 2020 - 11
Pizza Today - October 2020 - Mike’s Monthly Tip
Pizza Today - October 2020 - 13
Pizza Today - October 2020 - Man on the Street
Pizza Today - October 2020 - 15
Pizza Today - October 2020 - Building Blocks
Pizza Today - October 2020 - 17
Pizza Today - October 2020 - Tony’s Trending Recipe
Pizza Today - October 2020 - 19
Pizza Today - October 2020 - Knead to Know
Pizza Today - October 2020 - 21
Pizza Today - October 2020 - 22
Pizza Today - October 2020 - 23
Pizza Today - October 2020 - Destinations
Pizza Today - October 2020 - 25
Pizza Today - October 2020 - Payroll
Pizza Today - October 2020 - 27
Pizza Today - October 2020 - 28
Pizza Today - October 2020 - 29
Pizza Today - October 2020 - The Supply Chain
Pizza Today - October 2020 - 31
Pizza Today - October 2020 - 32
Pizza Today - October 2020 - 33
Pizza Today - October 2020 - COVID-19 Positive Employees
Pizza Today - October 2020 - 35
Pizza Today - October 2020 - 36
Pizza Today - October 2020 - 37
Pizza Today - October 2020 - 38
Pizza Today - October 2020 - 39
Pizza Today - October 2020 - Killer Meatballs
Pizza Today - October 2020 - 41
Pizza Today - October 2020 - Rethink Anchovies
Pizza Today - October 2020 - 43
Pizza Today - October 2020 - Pork Options
Pizza Today - October 2020 - 45
Pizza Today - October 2020 - National Pizza Month
Pizza Today - October 2020 - 47
Pizza Today - October 2020 - 48
Pizza Today - October 2020 - 49
Pizza Today - October 2020 - Miguel’s Pizza, Slade, KY
Pizza Today - October 2020 - 51
Pizza Today - October 2020 - 52
Pizza Today - October 2020 - 53
Pizza Today - October 2020 - 54
Pizza Today - October 2020 - 55
Pizza Today - October 2020 - Product Showcase
Pizza Today - October 2020 - 57
Pizza Today - October 2020 - Pizza Today Yellow Pages
Pizza Today - October 2020 - 59
Pizza Today - October 2020 - 60
Pizza Today - October 2020 - 61
Pizza Today - October 2020 - 62
Pizza Today - October 2020 - 63
Pizza Today - October 2020 - The Marketplace
Pizza Today - October 2020 - 65
Pizza Today - October 2020 - 66
Pizza Today - October 2020 - 67
Pizza Today - October 2020 - 68
Pizza Today - October 2020 - 69
Pizza Today - October 2020 - 70
Pizza Today - October 2020 - 71
Pizza Today - October 2020 - 72
Pizza Today - October 2020 - 73
Pizza Today - October 2020 - Expo Spotlight
Pizza Today - October 2020 - Cover3
Pizza Today - October 2020 - Cover4
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