June 26, 2013 |

Inbox July 2013

By Pizza Today



My name is Craig Goodman I own and operate a small pizza shop in Ludlow, Vermont. I just received the new issue of Pizza Today and was reading your commentary and was hoping I could get a chance to be one of your pizza stops for your Slice of Hope bike ride.

Last year we participated in this event and had a great turnout from our local community and I believe we were one of a few if not the only pizza shop to join from Vermont.

Our pizzeria and family always tries to give back to the community as much as we can. Please check our Facebook page under Goodman’s American Pie and Pizza Helping People when you have a free minute. Let me know if you think there would be a chance for us to help in any way we can.

Craig Goodman
Goodman’s American Pie
Ludlow, Vermont


Craig, thanks so much for your interest! The Slice of Hope cycling route this year goes right through Vermont. In fact, the riders will be rolling through Maine, New Hampshire, Vermont, Massachusetts and Rhode Island this year. We’re honored and thankful that you’d like to be involved. Our editor-in-chief and Slice of Hope coordinator, Jeremy White, will be in touch with you right away to see what we can work out!


Inbox July 2013

We get a lot of fresh produce this time of year and our staff always has a lot of fun finding creative ways to use it. Do you have any good recipe ideas for us to help us make use of what’s in season?

Amy Draper
Pizza Point
Los Angeles, California

With one of the best Farmer’s Markets in America located in your city, I’m sure you are really reveling in an abundance of fresh produce options right now, Amy. Considering that we absolutely adore fresh tomatoes, you can never go wrong with a simple Caprese salad. But we suspect you are looking for something a little more creative. So try this:

Mediterranean Pasta Salad // Makes 4 Servings

8 ounces of farfalle, rigatoni or other short pasta
1 large cucumber, seeded, chopped
3⁄4 cup Niçoise or oil-cured olives, pitted and halved
1 cup torn fresh basil leaves
2 cups diced, seeded dead-ripe fresh tomatoes
3 tablespoons capers, drained, rinsed
2 tablespoons balsamic vinegar
1⁄4 cup extra-virgin olive oil
1⁄4 pound feta cheese, crumbled
Salt and freshly ground pepper to taste

Cook the pasta in abundant salted, boiling water until al dente. Drain and rinse in cold water. Set aside to dry for a few minutes. (Note: Pasta can be cooked a day or two ahead. Rinse the pasta and spread out on sheet pans. Refrigerate, covered.)

In a large bowl, combine the cucumber, olives, fresh basil, tomatoes, capers, vinegar and olive oil. Toss gently to combine. Add the cheese and toss again.

Add salt and pepper to taste. Salad can be served at room temperature if need be, or it can be refrigerated for at least 1 hour before serving.