Pizza Today - December 2020 - 49

PICKLE CHIPS

1 gallon Franks Red Hot
1 pound of butter
1 tablespoon of garlic powder
1 tablespoon of onion powder
2 ounces of honey
Combine all ingredients in a heavybottom saucepot and simmer for 30
minutes.
Remove from heat and blend thoroughly so as to incorporate the butter
with the Red Hot.
Take your favorite dill pickle slices,
the thicker the better, and dredge with
whole wheat flour.
Deep fry at 350 F for 4-5 minutes or
until crispy.
Finally, toss in the Buffalo Sauce in a
small mixing bowl.
Serve with a side of Ranch or Bleu
Cheese Dressing for dipping.
Recipe courtesy of Keith Coffman,
Lost River Pizza Company, Bowling
Green, Kentucky

DENISE'S PICK I HATE
PICKLES! But I love this spicy,
fried app that happens to be
pickles. I've made these several
times, altering the heat and spice
levels each time.

SUMMERTIME PIE

1 9- to 12-ounce dough ball
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 beefsteak tomato, sliced
Â¼ cup okra, sliced
Â¾ cup whole milk ricotta
2 tablespoons pistachios, chopped
Â½ cup mozzarella, shredded
2 tablespoons shaved Parmesan
4 leaves of basil, torn
Oil a half steel sheet pan.
Place dough in the center of pan and
pour another tablespoon of olive oil
over the dough ball.
Using flat part of your fingers on both
hands, press down the dough, stretching dough to corners as far as you can.
Let rest at room temperature for 1
hour, covered with plastic wrap.
Once the dough has relaxed,
continue to lightly press dough to the
corner of pan.
Let the dough rest for another hour,
covered with plastic wrap.
Drizzle olive oil and spread mozzarella. Par-bake dough for 2 to 3
minutes.
Remove from oven. Spread ricotta
over pizza, leaving Â¼ inch at edge.
Top with zucchini and squash, then
sliced tomato.
Evenly distribute okra.
Continue to cook until golden.
Remove pizza and add chopped
pistachios, shaved Parmesan and basil.
KATIE'S PICK Is there
anything better than fresh,
homegrown produce in the
summer? Combining all
of the best summertime
produce could never be a
bad thing.

PROSCIUTTO ARUGULA PIZZA

1 12-ounce dough ball
4 ounces tomato sauce
7 ounces whole-milk mozzarella
2-3 ounces sliced Prosciutto di Parma
Â½ cup arugula
" Missing " Finishing Ingredient Options:
Shaved Parmigiano (salty/savory)
Fresh squeezed lemon wedge (citrus/acidity/savory)
Minced Calabrian peppers (spicy
hot/savory)
Piquante pepper juice (sweet and
sour/pickled flavor/savory)
Hot pepper oil (spicy hot/savory)
Agave nectar or honey drizzle
(sweet)
Maldon or Pink Himalayan salt pinch
(salty/savory)
Garlic-infused olive oil drizzle (savory)
Balsamic reduction drizzle (acidity/
sweet)
Shape and stretch your pizza into a
12- to 13-inch circle.
Add the tomato sauce, leaving a
Â¼-inch border.
Place the cheese on the pizza and
place the pizza into the oven.
When your pizza is done baking,
remove it from the oven and cut into
desired slices.
Lay the prosciutto over the pizza,
then add the arugula.
Above are a series of ingredient
options that pair well with this pizza
and many others. Choose any one
or two of the missing ingredients to
perfect the pizza to your liking. (Note:
The juice from the piquante peppers
can be used to toss the arugula in. It
creates a delicious sweet and sour/
pickled flavor.)
D E C E M B E R 2 0 2 0 / P I Z Z AT O D AY. C O M / 4 9

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11/11/20 12:00 PM
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Pizza Today - December 2020

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