Pizza Today - October 2021 - 52

Start with the Basics
Don't underestimate the power of
a good Italian bread and olive oil. It's
fast, delicious and pairs well with a
pizza dinner. But it should match the
creativity of your menu. If you rock
the classics, then go traditional. If your
menu offers more spice and variety,
try infusing olive oil with herbs, dried
chilies and fruit peels. Play with
different herbs and spices to create
something uniquely you. It can be
as simple as roasted garlic and dried
Italian herbs. If focaccia is your thing,
try an olive oil infused with rosemary,
garlic and crushed red pepper. Give
olive oil zing with lemon peels, dried
basil and peppercorns. Just remember,
the dipping oil you server is only as
good as the quality of olive oil you
buy, so go for the good stuff.
Capitalize on your strength:
cheese
As we travel the country visiting
pizzerias, there is one appetizer that
is so impressive that it sparks " ohhs "
and " ahhs " from the Pizza Today team:
burrata. While technically not a dip,
once the mozzarella is cut and the
cream spreads across the plate, the
dipping begins. A burrata appetizer
is simplicity at its finest. It can be
plated with a drizzle of high-quality
extra virgin olive oil and cracked
black pepper, served with a beautiful
Italian baguette, focaccia or crostini.
It's fine dining finesse that is a perfect
compliment to craft pizza.
Want to style burrata even more?
Infuse your olive oil with herbs or
garlic. Accompany the burrata with
roasted cherry peppers or sliced
Roma tomatoes, basil and a drizzle
of balsamic reduction and EVOO to
create a burrata caprese.
You've seen the TikTok craze of
whipped feta and goat cheese. People
love it. It's easy to make and a good
base to give it your own spin.
Is your appetizer menu more of a
bar and grill style? Then you can't go
wrong with a queso or guacamole. Or
why not combine the two to create a
loaded or extreme queso? Mix diced
avocado, tomato, red onion, cilantro,
salt, pepper and lime in a bowl and
add it to the queso. If you menu
chorizo, offer it as an add-on.
Give the people what they
want: The Classics
Spinach and artichoke dip and
Buffalo chicken dip still sell well on
pizzeria menus. Give them an update
by incorporating some trending
ingredients. Poblano pepper is hot
right now. Roast poblanos and add
them to your dip. Everything is better
with bacon, right? Try that version.
Blue cheese is standard in Buffalo
chicken dip. Change it up with a
different cheese - feta, stilton,
gorgonzola or a spiced cheddar.
Here are two recipes to play with.
See how you can vary them to give
them your own twist:
ROASTED POBLANO BACON
SPIN DIP
¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1-1/2 tablespoons minced garlic
½ cup all-purpose flour
1-1/2 cups chicken stock
1-1/2 cups heavy cream
¾ cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken
stock base or crumbled bouillon
cubes
1-1/2 tablespoons freshly squeezed
lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted,
drained well and chopped
6 ounces canned artichoke bottoms,
drained & cut into -inch slices
2 large Poblano peppers
8 strips thick-cut bacon, crumbled
1 cup finely shredded Monterey Jack
cheese
¾ teaspoon hot sauce
Preheat oven to 425 F. Cut poblanos
in half lengthwise and remove seeds.
Place on baking sheet and drizzle with
olive oil and a pinch of salt. Roast until
tender and charred. Set aside. Once
cooled, chop peppers in to ¼-inch
strips.
In a large saucepan, warm olive oil
and butter over medium heat.
Add onion, stirring occasionally, then
garlic and cook for another 2 minutes.
Sprinkle in flour and continue
cooking, stirring continuously, until
mixture turns golden in color (10 to 15
minutes)
Slowly pour in the stock until well
blended; then add cream.
Let it simmer.
Remove from heat, add Parmesan,
chicken base or bouillon cubes,
lemon juice and sugar, and stir until
thoroughly blended.
Add sour cream, spinach, artichoke
bottoms, poblano, bacon, Monterey
Jack cheese and hot sauce.
Serve hot.
GORGEOUS BUFFALO
CHICKEN DIP
16 ounces of cream cheese, softened
12 ounces of chicken, cooked & cubed
¾ cup ranch dressing
¾ cup hot sauce
½ cup shredded cheddar cheese
¼ cup gorgonzola crumbles
Beat cream cheese, ranch dressing
and hot sauce.
Fold in chicken.
Spread mixture into pie plate
sprayed with non-stick spray.
Bake at 350 F for 15 minutes.
Add cheddar to top and bake an
additional 10-15 minutes.
Top with gorgonzola crumbles and
serve with tortilla chips.
DENISE GREER is Executive Editor of
Pizza Today.
Pizza Today - October 2021

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