Pizza Today - November 2020 - 18

TONY'S TRENDING RECIPE

TONY GEMIGNANI

THE SICILIAN SAUCESQUASH
My son, Gino, and I planted
tomatoes early this year. Two
of my favorite varietals are Sun
Golds and Early Girls. With the
weather being so hot in California our harvest started early.
While I was posting pictures on
social media so many people
asked for recipes using tomatoes.
I decided to write a few. This one
reminded me of my grandfather
on the farm. He especially loved
Sun Golds, and he was a big
grower of squash. The combination of fresh burrata, ricotta
stuffed squash blossoms and Sun
Gold Sauce is absolutely delicious. Enjoy!

1 Sicilian pan, preferably 12x18
1 dough, approximately 30 to
36 ounces
19 squash blossoms
5 to 6 ounces ricotta in a small
pastry bag
12 slices mozzarella (you can use
whole milk or part-skim, but I
prefer dry mozz)
4 ounces burrata
80 to 100 Sun Gold, Sweet
100s, or Sugar Plum Cherry
tomatoes
Shaved Parmigiano
Salt & fresh cracked pepper
4 ounces rough chopped,
partially cooked smoked
bacon or imported pancetta
(optional)
Olive oil

Place tomatoes on a 1/2 sheet
pan. Season them with salt, pepper and olive oil. Place pan into
an oven until the tomato skins
crack, slightly blister, and get soft.
Remove from oven and run tomatoes through a food processor.
Carefully strain tomatoes
through a China cap and set the
house-made tomato sauce aside.
Using a spoon, make sure the
ground tomatoes are pressed
into the China cap and continue
to stir. This will release as much
sauce as you can. Also scrape
down the outside wall of the
China cap to capture all the
excess tomatoes. Taste sauce,
making sure it has enough salt.
Shape and stretch dough in a
lightly oiled pizza pan.
Carefully remove the stamen

from the inside of the squash
blossom. Trim the stem off,
almost to the end of the flower.
Carefully stuff the blossom with
1/2 ounce of ricotta.
Allow dough to rise for 1 1/2
hours. Par-bake it at 500 F until
it is 60-percent baked.
Layer sliced mozzarella over
the top of the pizza. Lay the
squash blossoms down, slightly
spreading them out. Spoon on
the tomato sauce and continue
to cook the pizza. If you're adding
bacon or pancetta, place this on
now before the final bake.
Remove the pizza from the
oven and cut into desired square
slices. Add fresh pinched burrata,
sea salt, freshly cracked pepper
and shaved Parmigiano. Serve.

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

Pizza Today - November 2020

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

Pizza Today - November 2020
Commentary
Digital
Conversation
Mike´s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Delivery Protocols
Winter Menus
Pizzeria Impact Study
1 COVID-19 Stories
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - November 2020 - CT1
Pizza Today - November 2020 - CT2
Pizza Today - November 2020 - Pizza Today - November 2020
Pizza Today - November 2020 - Cover2
Pizza Today - November 2020 - Commentary
Pizza Today - November 2020 - 4
Pizza Today - November 2020 - 5
Pizza Today - November 2020 - 6
Pizza Today - November 2020 - 7
Pizza Today - November 2020 - Digital
Pizza Today - November 2020 - 9
Pizza Today - November 2020 - Conversation
Pizza Today - November 2020 - 11
Pizza Today - November 2020 - Mike´s Monthly Tip
Pizza Today - November 2020 - 13
Pizza Today - November 2020 - Man on the Street
Pizza Today - November 2020 - 15
Pizza Today - November 2020 - Building Blocks
Pizza Today - November 2020 - 17
Pizza Today - November 2020 - Tony’s Trending Recipe
Pizza Today - November 2020 - 19
Pizza Today - November 2020 - Knead to Know
Pizza Today - November 2020 - 21
Pizza Today - November 2020 - 22
Pizza Today - November 2020 - 23
Pizza Today - November 2020 - Destinations
Pizza Today - November 2020 - 25
Pizza Today - November 2020 - Delivery Protocols
Pizza Today - November 2020 - 27
Pizza Today - November 2020 - 28
Pizza Today - November 2020 - 29
Pizza Today - November 2020 - Winter Menus
Pizza Today - November 2020 - 31
Pizza Today - November 2020 - 32
Pizza Today - November 2020 - 33
Pizza Today - November 2020 - Pizzeria Impact Study
Pizza Today - November 2020 - 35
Pizza Today - November 2020 - 36
Pizza Today - November 2020 - 37
Pizza Today - November 2020 - 38
Pizza Today - November 2020 - 39
Pizza Today - November 2020 - 40
Pizza Today - November 2020 - 1 COVID-19 Stories
Pizza Today - November 2020 - 42
Pizza Today - November 2020 - 43
Pizza Today - November 2020 - 44
Pizza Today - November 2020 - 45
Pizza Today - November 2020 - 46
Pizza Today - November 2020 - 47
Pizza Today - November 2020 - Product Showcase
Pizza Today - November 2020 - 49
Pizza Today - November 2020 - Pizza Today Yellow Pages
Pizza Today - November 2020 - 51
Pizza Today - November 2020 - 52
Pizza Today - November 2020 - 53
Pizza Today - November 2020 - 54
Pizza Today - November 2020 - 55
Pizza Today - November 2020 - 56
Pizza Today - November 2020 - The Marketplace
Pizza Today - November 2020 - 58
Pizza Today - November 2020 - 59
Pizza Today - November 2020 - 60
Pizza Today - November 2020 - 61
Pizza Today - November 2020 - 62
Pizza Today - November 2020 - 63
Pizza Today - November 2020 - 64
Pizza Today - November 2020 - 65
Pizza Today - November 2020 - Expo Spotlight
Pizza Today - November 2020 - Cover3
Pizza Today - November 2020 - Cover4
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