Indulge in Summer Produce
Many chefs light up when they talk about fresh summer produce. The bountiful growing season yields so many wonderful ingredients that allow them to execute high-level dishes at peak performance. I mean, look no further than the glorious tomato — one of the most important ingredients in your entire arsenal as a pizza kitchen. Take a freshly grown heirloom tomato and slice it right next to a hothouse tomato your customers can purchase at the grocery store. Compare the color, the texture, the flavor. They are two completely different items that barely resemble one another, correct? One is sweet, juicy, vibrant … the other is a poor imposter that we grudgingly make do with much of the year to put slices of tomato on sandwiches or in salads.
Point being, now is the time gardens and farmer’s markets are lighting up with an array of colors, textures and tastes that you can incorporate on your menu to make it pop. You now have access to the freshest of the fresh. Now is the time to fire up some limited time offerings that will wow your customers and give your kitchen staff a break from the monotony by allowing them the freedom to create something fun with this new palette available to them.
In his “On Deck” column this month, contributor Chris Decker glows when he writes about the fresh vegetables coming to market right now. He creates a visually stunning pizza (check the photo in On Deck) that features fresh spinach, summer squash, zucchini and three types of edible flowers. You won’t find a prettier pizza on Instagram!
Speaking of Instagram, be sure to follow Pizza Today on our favorite social media outlet. You can find us there by searching for @pizzatoday. In his column this month, after detailing how he made the summer harvest pizza, Decker asks you to get the freshest produce available to you locally, make your own summer creation and post the result to Instgram. When you do, tag us (@PizzaToday) as well as Chris (@everythingbutanchovies) and use the hashtag #ondeck.
Chris is excited to see what you come up with using his pizza as inspiration. We are, too!
‘Tis the season. Make the most of it.
Best,
Jeremy White
Editor In Chief
