Pizza Today - November 2020 - 32

winter vegetables is that you don't need
to add meat, they hold up just fine on
their own. If you're putting roasted
squash on a pie it just makes sense that
you would also use it as a side dish or as
a component in a salad.
I've noticed in the colder months and
all summer during the pandemic, that
our sales of cooked vegetable sides have
gone way up. People feel safer eating
something that has been fully cooked or
has the potential to be reheated. Comfort and safety sold in a side of Brussels
sprouts.
Brussels sprouts are one of those vegetables that, as a kid, you are not supposed to like. However, as you become
an adult you realize they are simply one
of the best things ever. My friend Susan
first re-introduced them to me, cooking
them down with bacon and leeks. They
are also amazing bathed in brown butter
or flash fried with capers and lemon.
While they are not in the traditional
mix of pizzeria veggies, Brussels are a

sleeper ingredient on a pizza. We toss
them together with other roasted veggies and spinach or pair with pancetta
and onions. They can also level up a
marinara with roasted garlic and Italian
white anchovies.
All summer I've been talking about
adding a take-and-bake lasagna to my
menu. It seems like the perfect meal
for the times. The layers of ricotta,
mozzarella, sauce and pasta just scream
comfort to me. If things get bad again,
it is also something that customers can
easily pick up early in the day and cook
at home. If you're pizzeria is like mine,
with our only source of cooking being
our pizza oven, having menu items that
we only assemble but don't bake off is
also a huge bonus.
Whether the winter months encourage you to add more items to your menu
or just change up the ones you already
have, there are plenty of options to play
around with. The colder season entices
people to buckle down. I'll be the first

to admit that with all of the chaos
happening, all I want after work is a
nice glass of whiskey and a huge hit
of comfort.
POTATO AND POBLANO PIZZA
12-ounce dough ball
8 ounces shredded mozzarella
1 whole poblano pepper
4 ounces thinly cut potato (about 1
whole red potato or purple potato
or 1/2 a sweet potato or russet)
2 ounces grated Pecorino Romano
cheese
1 ounce garlic oil (about 1 teaspoon
minced garlic in 1 oz extra virgin
olive oil)
1 tablespoon fresh chives
2 ounces goat cheese
On a slice or mandolin, thinly slice
potatoes, about an 1/8 inch thick. Place
in cold water.
Roast poblano pepper (toss in olive
oil, place on sheet tray and cook at
400 degree F for 20 minutes or until
blistered.
Take poblano out of oven, cover for 15
minutes, then peel and de-seed.
Roughly chop chives.
Assemble Pizza:
Push out dough ball.
Evenly distribute cheese.
Place poblanos on top of cheese in
long strips.
Scatter potatoes oven pizza,
alternating types.
Drizzle garlic oil on top of potatoes.
Sprinkle on Pecorino Romano, making sure to add a heavy amount on the
potatoes surface so that it bakes on with
the garlic oil.
Bake for 8 minutes or until crust is
golden brown.
Take pizza out of the oven and scatter
on chives and goat cheese.
Eat and enjoy! n

AUDREY KELLY is the owner and
pizzaiola at Audrey Jane's Pizza Garage in
3 2 / P I Z Z AT O D AY. C O M / N O V E M B E R 2 0 2 0

030_PIZ_1120_IKwinter.indd 32

Boulder, CO.

10/12/20 2:34 PM

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Pizza Today - November 2020

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