Pizza Today - March 2020 - 41

to measure for recipes. It is usually not an
ingredient in chili powder or paprika.
Chili di Arbol, 30,000 Scoville units:
I use this dried chili to make our famous
"Brisket Ahogada" after the famous cuminyhot Guadalajaran sandwich which features
bread and pork and is dunked fully before
serving.
Serrano, 15,000 Scoville units: These little
gems are more grassy and hotter than the
jalepeño. I love to roast them to produce
small, smoky and hot filets to a pizza or
pasta. (See recipe.)
Jalapeño, 2000 to 2500 Scoville units:
This wonderful chili can wonder up the
heat scale depending upon the year and
climate. Jalapeño salsa is particularly nice to
fold into pasta and stuffed Jalapeños with
creamed cheese and bacon is to die for.
The smoked version of this chilie is called
Chipotle and has a more intense chocolate/
tobacco flavor found in sauces.
Poblano, Ancho 1500 to 1000 Scoville
units: These are the perfect stuffing peppers
to appease a broad range of customer. The
Poblano is prized for its size as a stuffer
and dried is called the Ancho, which tastes

bittersweet and raison-rich which is perfect
for stews.

Serrano Peach Pizza
with Bacon (COVER)
I have a love affair with peach and chili
combinations. The small serrano filets, roasted
to boost the heat and charred flavor, are a
perfect foil to the fatty and salty bacon and the
sweet peach and maple syrup.
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.
1.5 fresh peaches (3 to 4 ounces) cut and
diced in centimeter cut
3 tablespoons maple syrup for garnish
Fresh cilantro sprigs for garnish
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. Q
JOHN GUTEKANST owns

in Athens, Ohio.

Avalanche Pizza



http://hotrocksoven.com/2020-giveaway/ http://hotrocksoven.com/ http://hotrocksoven.com/

Pizza Today - March 2020

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

Pizza Today - March 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
Customer Service Culture
Self-Ordering Kiosk
Meat Combo Pizzas
Trending Chili Peppers
Hot Topping: ‘Nduja
Understanding Cheese Prices
Text Marketing
Rewarding Staff
Increasing Frequency
Relationship Building
On The Road: Woodstock’s Pizza, San Diego, Ca
On The Road: Regents Pizzeria, La Jolla, Ca
Pizza Expo Preview
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - March 2020 - CT1
Pizza Today - March 2020 - CT2
Pizza Today - March 2020 - Pizza Today - March 2020
Pizza Today - March 2020 - Cover2
Pizza Today - March 2020 - Commentary
Pizza Today - March 2020 - 4
Pizza Today - March 2020 - 5
Pizza Today - March 2020 - 6
Pizza Today - March 2020 - 7
Pizza Today - March 2020 - Contributors
Pizza Today - March 2020 - 9
Pizza Today - March 2020 - Expo Spotlight
Pizza Today - March 2020 - 11
Pizza Today - March 2020 - Meet The Makers
Pizza Today - March 2020 - 13
Pizza Today - March 2020 - Conversation
Pizza Today - March 2020 - 15
Pizza Today - March 2020 - Man On The Street
Pizza Today - March 2020 - 17
Pizza Today - March 2020 - Tony’s Trending Recipe
Pizza Today - March 2020 - 19
Pizza Today - March 2020 - Knead To Know
Pizza Today - March 2020 - 21
Pizza Today - March 2020 - 22
Pizza Today - March 2020 - 23
Pizza Today - March 2020 - Destinations
Pizza Today - March 2020 - 25
Pizza Today - March 2020 - Customer Service Culture
Pizza Today - March 2020 - 27
Pizza Today - March 2020 - 28
Pizza Today - March 2020 - 29
Pizza Today - March 2020 - Self-Ordering Kiosk
Pizza Today - March 2020 - 31
Pizza Today - March 2020 - 32
Pizza Today - March 2020 - 33
Pizza Today - March 2020 - Meat Combo Pizzas
Pizza Today - March 2020 - 35
Pizza Today - March 2020 - 36
Pizza Today - March 2020 - 37
Pizza Today - March 2020 - Trending Chili Peppers
Pizza Today - March 2020 - 39
Pizza Today - March 2020 - 40
Pizza Today - March 2020 - 41
Pizza Today - March 2020 - Hot Topping: ‘Nduja
Pizza Today - March 2020 - 43
Pizza Today - March 2020 - 44
Pizza Today - March 2020 - 45
Pizza Today - March 2020 - Understanding Cheese Prices
Pizza Today - March 2020 - 47
Pizza Today - March 2020 - 48
Pizza Today - March 2020 - 49
Pizza Today - March 2020 - Text Marketing
Pizza Today - March 2020 - 51
Pizza Today - March 2020 - 52
Pizza Today - March 2020 - 53
Pizza Today - March 2020 - Rewarding Staff
Pizza Today - March 2020 - 55
Pizza Today - March 2020 - 56
Pizza Today - March 2020 - 57
Pizza Today - March 2020 - Increasing Frequency
Pizza Today - March 2020 - 59
Pizza Today - March 2020 - 60
Pizza Today - March 2020 - 61
Pizza Today - March 2020 - Relationship Building
Pizza Today - March 2020 - 63
Pizza Today - March 2020 - 64
Pizza Today - March 2020 - 65
Pizza Today - March 2020 - On The Road: Woodstock’s Pizza, San Diego, Ca
Pizza Today - March 2020 - 67
Pizza Today - March 2020 - 68
Pizza Today - March 2020 - 69
Pizza Today - March 2020 - 70
Pizza Today - March 2020 - 71
Pizza Today - March 2020 - On The Road: Regents Pizzeria, La Jolla, Ca
Pizza Today - March 2020 - 73
Pizza Today - March 2020 - 74
Pizza Today - March 2020 - 75
Pizza Today - March 2020 - 76
Pizza Today - March 2020 - 77
Pizza Today - March 2020 - Pizza Expo Preview
Pizza Today - March 2020 - 79
Pizza Today - March 2020 - 80
Pizza Today - March 2020 - 81
Pizza Today - March 2020 - 82
Pizza Today - March 2020 - 83
Pizza Today - March 2020 - 84
Pizza Today - March 2020 - 85
Pizza Today - March 2020 - Preferred Supplier
Pizza Today - March 2020 - 87
Pizza Today - March 2020 - 88
Pizza Today - March 2020 - 89
Pizza Today - March 2020 - 90
Pizza Today - March 2020 - 91
Pizza Today - March 2020 - 92
Pizza Today - March 2020 - 93
Pizza Today - March 2020 - 94
Pizza Today - March 2020 - 95
Pizza Today - March 2020 - 96
Pizza Today - March 2020 - 97
Pizza Today - March 2020 - 98
Pizza Today - March 2020 - 99
Pizza Today - March 2020 - 100
Pizza Today - March 2020 - 101
Pizza Today - March 2020 - 102
Pizza Today - March 2020 - 103
Pizza Today - March 2020 - Pizza Today Yellow Pages
Pizza Today - March 2020 - 105
Pizza Today - March 2020 - 106
Pizza Today - March 2020 - 107
Pizza Today - March 2020 - 108
Pizza Today - March 2020 - 109
Pizza Today - March 2020 - The Marketplace
Pizza Today - March 2020 - 111
Pizza Today - March 2020 - 112
Pizza Today - March 2020 - 113
Pizza Today - March 2020 - 114
Pizza Today - March 2020 - 115
Pizza Today - March 2020 - 116
Pizza Today - March 2020 - 117
Pizza Today - March 2020 - 118
Pizza Today - March 2020 - 119
Pizza Today - March 2020 - 120
Pizza Today - March 2020 - Reader’s Resource
Pizza Today - March 2020 - Mike’s Monthly Tip
Pizza Today - March 2020 - Cover3
Pizza Today - March 2020 - Cover4
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