Recipe of the Month - PMQ Pizza Magazine

RECIPE OFTHE MONTH
Spicy Garlic Veggie Pizza
Recipe and image provided by
DeIorio’s
3 Tips for Meat-Fre
e
Marketing
CRUST:
1 14” thin-crust dough
shell
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
TOPPINGS:
garlic into the hot
sauce and
7 oz. mozzarella cheese
, shred- combine. Brush the
area that
ded
will be covered by cheese
with
1 purple onion, thinly
the hot sauce/garlic
sliced
mixture.
1½ oz. red peppers,
Spread out a layer
sliced thin
of moz6 or 7 Kalamata olives,
zarella cheese. Artful
ly arrange
broken
the red pepper strips,
Garlic powder
purple
onion and Kalamata
Dried parsley flakes
olives.
Seaso n with salt,
Salt and pepper to taste
peppe r,
parsley flakes and garlic
powThinly sliced tomato
der, making sure to
cover the
Field greens (such as
fresh basil, edges. Slide onto a pizza
brick
spinac h or arugu la,
lightly and bake until
mozza rella
oiled)
begin s to bubbl e.
Remove
from oven when the
cheese
bubbles begin to show
a hint of
brown. Add tomato
slices and
field greens. Slice and
serve.
If you don’t offer meat-fr
ee 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
loyal to restaurants that accomm
odate their dietary
needs. Consider these
ideas for marketing to
the
meat-free crowd:
BASE:
2 tsp. olive oil
2 cloves garlic, pressed
2 tbsp. hot sauce
32
PMQ Pizza Magazine The
Pizza Industry’s Business
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 specialty pies that your competi
tors 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, careful
ly. Test them in your
recipes and get input from
vegetarian customers to
make sure you stock the
best-tasting ingredients.
Host a vegetarian samplin
g night to
solicit feedback.
Monthly
ative. Be Original.
re
Be Inspired. Be C
and Blue Pizza
Red, White,
Nutella®
made with
Recipe
of the
Month
RECIPE OFH
THE ManOd BluNTe Pizza
Think With Tooth
Your Sweet
Reped,andWhphotiteo provided by Nutella
Reci
S:
INGREDIENT
, prebaked
1 12” pizza base
spread
12 oz. hazelnut
berries
berries, etc.)
4 oz. mixed red
raspberries, cran
(strawberries,
berries
4 oz. mixed dark
blueberries, etc.) olate
(blackberries,
choc
e
or shaved whit
2.2 oz. melted
NS:
base. Place
INSTRUCTIO
prebaked pizza
lnut spread over
the red
Distribute haze
and then place
on the outside,
white
the dark berries
zle or shave the
Driz
er.
cent
in the
berries in a pile
.
warm
e
Serv
the fruit.
chocolate over
ine
36 PMQ Pizza Magaz
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)
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