Recipe of the Month
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RECIPE OF THE MONTH Red, White and Blue Pizza Recipe and photo provided by Nutella INGREDIENTS: 1 12” pizza base, prebaked 12 oz. hazelnut spread 4 oz. mixed red berries (strawberries, raspberries, cranberries, etc.) 4 oz. mixed dark berries (blackberries, blueberries, etc.) 2.2 oz. melted or shaved white chocolate INSTRUCTIONS: Distribute hazelnut spread over prebaked pizza base. Place the dark berries on the outside, and then place the red berries in a pile in the center. Drizzle or shave the white chocolate over the fruit. Serve warm. Be Inspired. Be Creative. Be Original. People in more than 200 countries around the world enjoy Nutella®, the original hazelnut spread®. 1 Be creative by adding Nutella® to your menu and offer your customers the brand they love. Now available in a variety of foodservice sizes. Use Nutella® to create unique and delicious pizzas and other creative items your customers are sure to love. ✓ Gluten free ✓ ✓ ✓ ✓ ✓ ✓ To request your FREE Nutella® Starter Kit 3 and to learn more about adding Nutella® to your menu, call 410-268-0030 ext. 259 or visit www.nutellafoodservice.com/start for more information. Your FREE Nutella® Starter Kit includes: ✓ Nutella® Usage Guide ✓ Nutella® Information Guide ✓ Recipes Inspired by Nutella® ✓ Samples to inspire the imagination: - 6 Portion Control packs - 1 - 26.5 oz. Jar 1 Nutella Fun Facts Presentation 2 Excludes 0.52 oz. Portion Control packs 3 For new customers only. While supplies last. Red, White, and Blue Pizza made with Nutella® Think With Your Sweet Tooth Dessert pizzas are easy to make—and even easier to make money on, considering the food costs are low and they can fetch a pretty penny on your dessert menu. Nutella has taken its place at the forefront of the movement, but there are other dessert pizza options to be explored, too. Just start thinking with your sweet tooth: A Washington, D.C. bakery, the Chocolate Crust (chocolate- crust.com), made headlines in the Washington Post for its unique Chocolate Crusted Pizza. The crust is prepared with a mix of white flour, dark chocolate and roasted coffee beans, while the toppings can range from blackberries and peaches to bacon and even pepperoni. Servers at Pizza Pie Café (pizzapiecafe.co), with locations in Idaho, Utah and Arizona, urge their guests to leave room for the company’s selection of seven delectable dessert pizzas, including the Oreo Dessert, featuring housemade cream cheese frosting, Oreo crumbs and a generous drizzle of caramel sauce. With stores in 19 states, BJ’s Restaurant and Brewhouse (bjsrestaurants.com) has perfected the “pizookie,” a combina- tion pizza-cookie offered in seven styles and flavors, including the deliriously decadent Salted Caramel Pizookie, made with caramel cookie dough, almond toffee, pretzel bites and white and dark chocolate chips and topped with vanilla bean ice cream, caramel sauce and Ghirardelli dark chocolate chips. 36 PMQ Pizza Magazine The Pizza Industry’s Business Monthly RECIPE OFTHE MONTH Spicy Garlic Veggie Pizza Recipe and image provided by DeIorio’s CRUST: 1 14” thin-crust dough shell BASE: 2 tsp. olive oil 2 cloves garlic, pressed 2 tbsp. hot sauce TOPPINGS: 7 oz. mozzarella cheese, shred- ded 1 purple onion, thinly sliced 1½ oz. red peppers, sliced thin 6 or 7 Kalamata olives, broken Garlic powder Dried parsley flakes Salt and pepper to taste inly sliced tomato Field greens (such as fresh basil, spinach or arugula, lightly oiled) INSTRUCTIONS: Preheat oven to 400°F. Place the thin-crust dough shell on a pizza screen. Brush the entire surface with olive oil, including the edges. Measure hot sauce into a small dish; press fresh garlic into the hot sauce and combine. Brush the area that will be covered by cheese with the hot sauce/garlic mixture. Spread out a layer of moz- zarella cheese. Artfully arrange the red pepper strips, purple onion and Kalamata olives. Season with salt, pepper, parsley flakes and garlic pow- der, making sure to cover the edges. Slide onto a pizza brick and bake until mozzarella begins to bubble. Remove from oven when the cheese bubbles begin to show a hint of brown. Add tomato slices and field greens. Slice and serve. 3 Tips for Meat-Free Marketing If you don’t offer meat-free pizza alternatives, you’re missing out on a moneymaking opportunity. Vegetarians and vegans account for only about 6% of the U.S. population, but they’re often deeply loy- al to restaurants that accommodate their dietary needs. Consider these ideas for marketing to the meat-free crowd: 1. Put some thought and creativity into your vegetarian/vegan pizzas. Don’t just pile random veggies on a dough crust. Look for unique toppings that complement each other and offer a few spe- cialty pies that your competitors don’t have. 2. Call attention to the veggie dishes on your menu. Use a green V to highlight specific pizzas, or create a veggie section on the menu. 3. Choose substitutes, such as dairy-free cheese or mock meats, carefully. Test them in your recipes and get input from vegetarian customers to make sure you stock the best-tasting ingredients. Host a vegetarian sampling night to solicit feedback. 32 PMQ Pizza Magazine The Pizza Industry’s Business Monthly Every issue of PMQ Pizza Magazine offers Recipe of the Month advertorial opportunities. Connect with our readers by providing high-quality recipes for pizzas, appetizers, entrees, desserts, cocktails and more! Your Recipe of the Month feature is a two-page spread that includes: 1. Your recipe and directions 2. Related editorial about the recipe’s main ingredient 3. Your color photograph of the final product 4. Your full-page ad on the page directly opposite the recipe What you need to provide: • Recipe and directions (in a word document) • A high resolution color photograph of the finished product (needs to be a horizontal photo, at least 8” wide, and 300 dpi) • A vector or high resolution color logo (300 dpi) Recipe of the Month
Transcript of Recipe of the Month
RECIPE OF THE MONTHRed, White and Blue Pizza Recipe and photo provided by Nutella
INGREDIENTS:
1 12” pizza base, prebaked
12 oz. hazelnut spread
4 oz. mixed red berries
(strawberries, raspberries, cranberries, etc.)
4 oz. mixed dark berries
(blackberries, blueberries, etc.)
2.2 oz. melted or shaved white chocolate
INSTRUCTIONS:
Distribute hazelnut spread over prebaked pizza base. Place
the dark berries on the outside, and then place the red
berries in a pile in the center. Drizzle or shave the white
chocolate over the fruit. Serve warm.
Be Inspired. Be Creative. Be Original.
©Ferrero 2014
People in more than 200 countries around the world enjoy Nutella®, the original
hazelnut spread®.1 Be creative by adding Nutella® to your menu and offer your
customers the brand they love. Now available in a variety of foodservice sizes.
Use Nutella® to create unique and delicious pizzas and other creative items
your customers are sure to love.
✓ Gluten free ✓ Certified Kosher ✓ No artificial colors or preservatives
✓ No peanutsNo peanuts ✓ 12-month shelf life12-month shelf life ✓ Non-GMO ingredients
Non-GMO ingredients
✓ Re-sealable containers2
To request your FREE Nutella® Starter Kit3
and to learn more about adding Nutella® to
your menu, call 410-268-0030 ext. 259 or visit
www.nutellafoodservice.com/start for more
information. Your FREE Nutella® Starter Kit includes:
✓ Nutella® Usage Guide
✓ Nutella® Information Guide
✓ Recipes Inspired by Nutella®
✓ Samples to inspire the imagination:
- 6 Portion Control packs - 1 - 26.5 oz. Jar
1Nutella Fun Facts Presentation
2Excludes 0.52 oz. Portion Control packs
3For new customers only. While supplies last.
Red, White, and Blue Pizza
made with Nutella®
Think With Your Sweet Tooth
Dessert pizzas are easy to make—and even easier to make
money on, considering the food costs are low and they can
fetch a pretty penny on your dessert menu. Nutella has taken
its place at the forefront of the movement, but there are other
dessert pizza options to be explored, too. Just start thinking
with your sweet tooth:
A Washington, D.C. bakery, the Chocolate Crust (chocolate-
crust.com), made headlines in the Washington Post for its unique
Chocolate Crusted Pizza. The crust is prepared with a mix of
white fl our, dark chocolate and roasted coffee beans, while the
toppings can range from blackberries and peaches to bacon
and even pepperoni.
Servers at Pizza Pie Café (pizzapiecafe.co), with locations in
Idaho, Utah and Arizona, urge their guests to leave room for
the company’s selection of seven delectable dessert pizzas,
including the Oreo Dessert, featuring housemade cream cheese
frosting, Oreo crumbs and a generous drizzle of caramel sauce.
With stores in 19 states, BJ’s Restaurant and Brewhouse
(bjsrestaurants.com) has perfected the “pizookie,” a combina-
tion pizza-cookie offered in seven styles and fl avors, including
the deliriously decadent Salted Caramel Pizookie, made with
caramel cookie dough, almond toffee, pretzel bites and white
and dark chocolate chips and topped with vanilla bean ice
cream, caramel sauce and Ghirardelli dark chocolate chips.
36 PMQ Pizza Magazine The Pizza Industry’s Business Monthly
Be Inspired. Be Creative. Be Inspired. Be Creative. Be Original.Be Original.
Red, White, and Blue Pizza
made with Nutella®
RECIPE OFTHE MONTHSpicy Garlic Veggie Pizza Recipe and image provided by DeIorio’sCRUST:1 14” thin-crust dough shellBASE:2 tsp. olive oil2 cloves garlic, pressed2 tbsp. hot sauce
TOPPINGS:7 oz. mozzarella cheese, shred-ded1 purple onion, thinly sliced1½ oz. red peppers, sliced thin6 or 7 Kalamata olives, brokenGarlic powderDried parsley fl akesSalt and pepper to taste� inly sliced tomatoField greens (such as fresh basil, spinach or arugula, lightly oiled)
INSTRUCTIONS:Preheat oven to 400°F. Place the thin-crust dough shell on a pizza screen. Brush the entire surface with olive oil, including the edges. Measure hot sauce into a small dish; press fresh garlic into the hot sauce and combine. Brush the area that will be covered by cheese with the hot sauce/garlic mixture.Spread out a layer of moz-zarella cheese. Artfully arrange the red pepper strips, purple onion and Kalamata olives. Season with salt, pepper, parsley fl akes and garlic pow-der, making sure to cover theedges. Slide onto a pizza brick and bake until mozzarellabegins to bubble. Remove from oven when the cheese bubbles begin to show a hint of brown. Add tomato slices and fi eld greens. Slice and serve.
3 Tips for Meat-Free MarketingIf you don’t offer meat-free pizza alternatives, you’re missing out on a moneymaking opportunity. Vegetarians and vegans account for only about 6% of the U.S. population, but they’re often deeply loy-al to restaurants that accommodate their dietary needs. Consider these ideas for marketing to the meat-free crowd:
1. Put some thought and creativity into your vegetarian/vegan pizzas. Don’t just pile random veggies on a dough crust. Look for unique toppings that complement each other and offer a few spe-cialty pies that your competitors don’t have.2. Call attention to the veggie dishes on your menu. Use a green V to highlight specifi c pizzas, or create a veggie section on the menu.
3. Choose substitutes, such as dairy-free cheese or mock meats, carefully. Test them in your recipes and get input from vegetarian customers to make sure you stock the best-tasting ingredients. Host a vegetarian sampling night to solicit feedback.
32 PMQ Pizza Magazine The Pizza Industry’s Business Monthly
Every issue of PMQ Pizza Magazine offers Recipe of the Month advertorial opportunities. Connect with our readers by providing high-quality recipes for pizzas, appetizers, entrees, desserts, cocktails and more!
Your Recipe of the Month feature is a two-page spread that includes:1. Your recipe and directions2. Related editorial about the recipe’s main ingredient3. Your color photograph of the fi nal product4. Your full-page ad on the page directly opposite the recipe
What you need to provide:• Recipe and directions (in a word document)• A high resolution color photograph of the fi nished product
(needs to be a horizontal photo, at least 8” wide, and 300 dpi)• A vector or high resolution color logo (300 dpi)
Recipe of the Month
