Pizza Today - December 2020 - 40

SERRANO PEACH
PIZZA WITH BACON

MORTADELLA AND
PISTACHIO PIZZA

1 19-ounce proprietary dough ball
formed into a 14-inch round
7 to 8 ounces shredded mozzarella
cheese
10 Serrano peppers (approximately 7
ounces)
4 to 5 strips of bacon, (approximately 6
to 7 ounces) cut into inch pieces and
par-baked in an oven for 2 to 3 minutes until the fat is just melting.
1 Â½ fresh peaches (3 to 4 ounces) cut
and diced in centimeter cut
3 tablespoons maple syrup for garnish
Fresh cilantro sprigs for garnish

9-12-ounce dough ball
6 or 8 thin slices Mortadella
6 ounces burrata
6 slices whole-milk mozzarella
Extra virgin olive oil
1 Â½ tablespoons crushed pistachio nuts
Basil, chiffonade
Drizzle of chili oil

Place the serrano peppers in a pan and
roast in a 550-degree pizza oven for 8 minutes. The small peppers will start to blister
and even pop when done. Remove from
oven and cool.
When the serranoes are cool, cut the top
off each one and down the center.
Carefully draw the back of a knife down
the length of each seeded innards to
remove those seeds and peel the skin
away from each pepper.
Cut each side lengthwise in half again to
produce 8 small pieces.
For the Pizza: Place the cheese directly
on the dough then place the bacon and
serrano peppers. (For a good visual
appeal, face the serrano peppers pointing
the same way across the pie).
Bake in a 500 F oven for 12 to 14 minutes until the crust is golden, the bacon
is cooked and the cheese has melted.
Remove pizza from oven.
Toss the diced peaches across the pizza
then drizzle with the maple syrup and
garnish with the cilantro sprigs.
Serve immediately.

JOSH'S PICK I will defend
fruit on a pizza until my dying
day. Combine it with bacon
and it wins everytime.

Stretch dough to desired size.
Drizzle and spread olive oil.
Evenly distribute mozzarella slices.
Bake until golden.
Remove from oven and cut into desired
slices.
Fold 1 piece of mortadella for each slice.
Tear burrata into bite-sized pieces and
evenly distribute around pizza.
Sprinkle pistachios then basil.
Drizzle chili oil.
Serve.
KATIE'S PICK Mortadella
and pistachio together are a
very trendy combination, and
not without good reason! The
crunch of the pistachio paired
with the soft mortadella is
fantastic.

FOWL PLAY
12-ounce dough ball
1 teaspoon extra virgin olive oil
Â½ cup pesto basil sauce
2 cups cooked chicken breast strips
6 ounces artichoke hearts, drained
3 ounces sun-dried tomatoes, chopped
Â½ cup shredded or mozzarella
Spread olive oil and then pesto sauce
over dough. Arrange chicken pieces and
artichoke hearts over the sauce; sprinkle
with cheese. Bake until cheese is melted
and lightly browned at the edges.

ALAMO PIE
1 14-inch pizza crust
1 tablespoon vegetable oil
Â¾ pound ground beef
1 teaspoon ground cumin
Â½ teaspoon salt
Â½ cup chopped red onion
2 habanero peppers, finely chopped
Â¾ cup thick salsa
Â½ cup canned black beans, drained and
rinsed
1 cup shredded Monterey Jack cheese
Â¾ cup shredded cheddar cheese
1 tablespoon finely chopped cilantro
In a sautÃ© pan set over medium heat,
warm the oil for one minute. Add the
ground beef, cumin, salt, onion and habanero. Cook and stir until the beef is cooked
through, 4 to 5 minutes, using a wooden
spoon to break up the beef. Pour off any
excess fat from the pan.
Spread the salsa over the crust. Sprinkle
the black beans evenly over the salsa.
Spread on the ground beef. Combine the
two cheeses and sprinkle evenly over the
pizza. Sprinkle on the cilantro. Bake.

BARBECUE SHRIMP PIZZA
14-inch pizza crust
Â¾ cup BBQ sauce
20 shrimp, 40-60 count, peeled and
deveined, tails removed
Â½ cup red onion, chopped
Â½ cup pepperoncini, chopped
Â¼ cup roasted red pepper
Â¼ cup roasted yellow pepper
1 cup smoked mozzarella
1 cup fontina
In a mixing bowl, combine shrimp and
Â½ cup hot sauce.
Spread BBQ sauce on the crust, followed by shrimp, red onion, pepperoncini, roasted red pepper and roasted yellow
pepper. Add shrimp and top with cheese.
Bake at 500 F until crust is golden and
cheese bubbles.

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Pizza Today - December 2020

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