Pizza Today - July 2021 - 43

½ cup vinegar
¼ cup water
1 teaspoon salt
3 teaspoon sugar
Place the vinegar, water, salt and
sugar into a small saucepan on high
heat. Stir as the mixture heats to a boil.
While the pickling liquid heats, slice
the carrot and radishes on a mandolin
or the long slits on a box grater to the
thickness of quarter.
When the pickling liquid boils, pour
over the carrot and radish in a heat
proof bowl or Pyrex measuring cup.
Refrigerate immediately.
For the Bahn Mi Pizza:
Proprietary 10 ounce thin-crust pizza
dough
7 tablespoons Hoisin sauce
10 ounces of mozzarella/provolone
mix
10 ounces pulled pork, (or your
favorite, cooked tenderloin)
Pickled carrot and radish from recipe
above
1 thinly sliced fresh jalapeño or
milder pepper
¼ to half a cup of rough chopped
cilantro
2-3 tablespoons small panko breadcrumbs
Press
out the thin crust dough and
place on pizza screen or pizza peel if
going directly on the bricks.
Brush on the Hoisin sauce to the
edge of the pizza.
Place the cheese mix on the pizza.
Place the pork around the pizza atop
the cheese and bake in 500 F brick
oven for 10 minutes.
When the crust is perfectly crisp
and the cheese melted, pull from the
oven and garnish with the now cold
pickled carrot and radish, thinly sliced
jalapeño, and cilantro. Sprinkle with
the crunchy panko and serve.
AHOGADA PIZZA BONUS
Because of the same flavor profiles,
this pizza can be made exactly like the
Bahn Mi Pizza by only substituting the
Build Your Own Signature Desserts
Simply combine Blue Bunny® hard-packed ice cream with mix-ins
from your pantry to create one-of-a-kind desserts! Prep and freeze
overnight, and they remain frozen for all of your to-go needs.*
Low-Touch, Low-Labor Prepackaged Novelties
An easy add-on to boost check averages, our prepackaged
products are individually wrapped and ready to travel.
Ahogada sauce for the Hoisin. We use
approximately 4 ounces of this sauce on
our pizza, but you may want to use more.
You may not need the jalapeño because
this sauce, held under refrigeration for a
few days, really gets hot!
Ahogada Sauce:
1 ½ cups dried Arbol chilies
1 can ground tomatoes
1 ¼ cup raw whole garlic cloves
¾ cup apple cider vinegar
¾ cup cumin powder
½ cup dried oregano
¼ cup salt
Grind up all ingredients with an immersion
blender or blender. The dried Arbol
chilies will hydrate in the sauce and release
the flavor and heat. n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio.
For recipes, insights and videos to inspire your dessert
menu, visit bluebunnytogo.com.
*Third-party product testing confi rmed product can remain frozen up to an hour at room temperature, 2020.
©2021 Wells Enterprises, Inc. All rights reserved.
JULY 2021 / PIZZATODAY.COM / 43

http://www.bluebunnytogo.com http://www.bluebunnytogo.com http://www.PIZZATODAY.COM

Pizza Today - July 2021

Table of Contents for the Digital Edition of Pizza Today - July 2021

Commentary
Digital
Conversation
Mikes Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinatitons
3rd Party Delivery or DIY
Hiring, Training Managers
A Food Cost Perspective
Sandwich-Inspired Pizzas
Fine Dining Pastas
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2021 - CT1
Pizza Today - July 2021 - CT2
Pizza Today - July 2021 - Cover1
Pizza Today - July 2021 - Cover2
Pizza Today - July 2021 - Commentary
Pizza Today - July 2021 - 4
Pizza Today - July 2021 - 5
Pizza Today - July 2021 - 6
Pizza Today - July 2021 - 7
Pizza Today - July 2021 - Digital
Pizza Today - July 2021 - 9
Pizza Today - July 2021 - Conversation
Pizza Today - July 2021 - 11
Pizza Today - July 2021 - Mikes Monthly Tip
Pizza Today - July 2021 - 13
Pizza Today - July 2021 - Man on the Street
Pizza Today - July 2021 - 15
Pizza Today - July 2021 - Building Blocks
Pizza Today - July 2021 - 17
Pizza Today - July 2021 - Tony's Trending Recipe
Pizza Today - July 2021 - 19
Pizza Today - July 2021 - Knead to Know
Pizza Today - July 2021 - 21
Pizza Today - July 2021 - 22
Pizza Today - July 2021 - 23
Pizza Today - July 2021 - Destinatitons
Pizza Today - July 2021 - 25
Pizza Today - July 2021 - 3rd Party Delivery or DIY
Pizza Today - July 2021 - 27
Pizza Today - July 2021 - 28
Pizza Today - July 2021 - 29
Pizza Today - July 2021 - Hiring, Training Managers
Pizza Today - July 2021 - 31
Pizza Today - July 2021 - 32
Pizza Today - July 2021 - 33
Pizza Today - July 2021 - A Food Cost Perspective
Pizza Today - July 2021 - 34A
Pizza Today - July 2021 - 34B
Pizza Today - July 2021 - 34C
Pizza Today - July 2021 - 34D
Pizza Today - July 2021 - 34E
Pizza Today - July 2021 - 34F
Pizza Today - July 2021 - 34G
Pizza Today - July 2021 - 34H
Pizza Today - July 2021 - 35
Pizza Today - July 2021 - 36
Pizza Today - July 2021 - 37
Pizza Today - July 2021 - 38
Pizza Today - July 2021 - 39
Pizza Today - July 2021 - Sandwich-Inspired Pizzas
Pizza Today - July 2021 - 41
Pizza Today - July 2021 - 42
Pizza Today - July 2021 - 43
Pizza Today - July 2021 - Fine Dining Pastas
Pizza Today - July 2021 - 45
Pizza Today - July 2021 - 46
Pizza Today - July 2021 - 47
Pizza Today - July 2021 - Preferred Supplier
Pizza Today - July 2021 - 49
Pizza Today - July 2021 - 50
Pizza Today - July 2021 - 51
Pizza Today - July 2021 - 52
Pizza Today - July 2021 - 53
Pizza Today - July 2021 - 54
Pizza Today - July 2021 - 55
Pizza Today - July 2021 - Product Showcase
Pizza Today - July 2021 - 57
Pizza Today - July 2021 - Pizza Today Yellow Pages
Pizza Today - July 2021 - 59
Pizza Today - July 2021 - 60
Pizza Today - July 2021 - 61
Pizza Today - July 2021 - 62
Pizza Today - July 2021 - 63
Pizza Today - July 2021 - The Marketplace
Pizza Today - July 2021 - 65
Pizza Today - July 2021 - 66
Pizza Today - July 2021 - 67
Pizza Today - July 2021 - 68
Pizza Today - July 2021 - 69
Pizza Today - July 2021 - 70
Pizza Today - July 2021 - 71
Pizza Today - July 2021 - 72
Pizza Today - July 2021 - 73
Pizza Today - July 2021 - Expo Spotlight
Pizza Today - July 2021 - Cover3
Pizza Today - July 2021 - Cover4
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