September 26, 2013 |

Pizza Today Chef Expert John Gutekanst gets creative in the kitchen

By Pizza Today


Pizza Today Chef Expert John Gutekanst takes his Pizza Goon blog followers inside his Athens, Ohio, pizzeria, Avalanche Pizza, for a look at some of his culinary creations. From his Pizza Today In the Kitchen features, you can probably see that he is always experimenting with new menu ideas. In his blog, Gutekanst says, “Some are winners, some are losers and some are just weird,” he says.

He highlights a Campo di Fiore pizza with Pecorino Sardo, mozzarella, Peruvian purple potato and zucchini that has been tossed in egg and more pecorino, and finished with ricotta fresca.

Gutekanst incorporates fresh, local produce that’s not commonly found on pizza, like ramps for a ramp-almond pesto pizza al metro or parsnips for a Turkish Pide with parsnips, carrots, aged provolone, basil pesto and cherry tomatoes.

Is your mouth watering yet? Check out Gutekanst’s Pizza Goon blog: http://pizzagoon.com/.

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