Your customers will likely prefer lighter food bursting with fresh textures, colorful ingredients, and crisps in the summer rather than heavier foods or meaty pizzas. It’s easy to satisfy your customers’ cravings at your pizza shop!
The farmer’s markets are bursting with the summer harvest. There’s also a wide variety of artisanal cheeses, exotic meats, and cured products. These ingredients can help you to create excitement for your menu. Specialty food distributors have also picked up on this trend.
Food distributors have responded to the demand for more artisanal tastes and fresh ingredients with unique varieties of fruit, vegetables, and other seasonal items. This opens up endless possibilities for pizzerias to create a farm-to-table atmosphere. Alive & Kickin”s pizza experts have made a few new recipes to help you capitalize on these seasonal trends.
Squash Blossom Pizza
Ingredients
A&K 1 Dough Shop (r) 8oz. Dough ball
Half a summer squash thinly sliced
Remove the stems and stamens from 6 squash blossoms
4T pesto (Make it yourself with fresh basil!) )
Grape tomatoes cut into small pieces
Slice 1 small red onion
6 oz. shredded mozzarella
Parmesan shredded, 1/3 C
1/3C ricotta cheese
Five whole basil leaves
Olive oil 2T
Taste salt and pepper
Directions
Stretch the properly risen pizza dough ball out to 11-12″. Spread pesto evenly. Sprinkle mozzarella and Parmesan over pesto. On top, arrange the zucchini, tomato, onion, squash flowers, and basil. Olive oil can be brushed or drizzled on top. Spread small spoonfuls of ricotta on the pizza. Add salt and pepper to your taste. Bake at 450oF for 12 minutes.
Preparation tip from an expert: After slicing summer squash, sprinkle it with salt, let it drain for a half-hour, and then squeeze out any liquid. Then, place the sliced squash on your pizza.
Peach, Pepperoni and Gorgonzola Pizza
Ingredients
1 Alive & Kickin Cobble Hill 12″ parbaked pizza crust
Extra virgin olive oil 1 T
3T bacon Pieces
X pepperoni slices (or substitute Canadian bacon for a Hawaiian pizza twist)
1/3 C crumbled Gorgonzola cheese
One med. 1 med.
Arugula garnish is optional
1 oz. balsamic vinegar reduction
1 caramelized red onions
Directions
Spread olive oil over the crust. Top with 1/4 cup of mozzarella, bacon, Gorgonzola, and peaches. The remaining mozzarella should be topped. Bake at 400o until crust is brown, 11 minutes. Remove from the oven, drizzle with balsamic glaze, and garnish with fresh arugula.
Balsamic Vinegar Reduced Directions: Place 1/3 cup balsamic in a small saucepan on medium heat and cook until it is reduced to 2 tablespoons. (About 5 minutes).
The creative combinations for refreshing summer toppings are endless. Try seasonal recipes and offer them to customers as a “limited-time” menu item!
