John Gutekanst

John Gutekanst owns Avalanche Pizza in Athens, Ohio and has a pizza blog called Pizza Goon. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing, 2012.



Olive Lime chicken pizza, Avocado-Olive Salsa, recipe

June 1, 2018 |

Olive Lime Chicken Pizza with Avocado-Olive Salsa

For the Pizza Olive Lime Chicken Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 1 large, 19-ounce dough ball made into a 14-inch round pizza shell 2 cups fresh spinach (packed) ⅓ cup chopped, cooked makeline chicken 3 tablespoons chopped black, ripe makeline olives 2 teaspoons powdered cumin 1 half lime 1 teaspoon…Read More


Olive Lime chicken pizza, Avocado-Olive Salsa, recipe

June 1, 2018 |

Olives 101: Pit Crew

  Put these flavorful fruits to work in your kitchen The marriage between olives and modern Americans is complicated. Olives are either loved or hated. (Some of my staff can’t even get past the word “olive” by saying immediately: “I don’t DO those.”) Olives (and anchovies) are the toppings that people feel either disgust for…Read More


Green Goodness, Bruschetta, olive, spinach, ricotta, cheese spread

May 31, 2018 |

Green Goodness

Green Goodness   Print Author: John Gutekanst Recipe type: Appetizer Ingredients 2 cups whole milk ricotta 1½ cup chopped green olives 1 cup fresh spinach (packed) ½ cup roasted garlic cloves ½ cup makeline jalapeños 1 tablespoon chopped fresh rosemary Salt and pepper to taste Instructions Place all ingredients in a blender or a mixing…Read More


pizza, Big Southwest Beef and Corn Pie with Pepper Jack

May 1, 2018 |

Cheese Pairing: The Ooze Brothers

  Are you prepared for the Mozza-pocalypse? Mozzarella is an island unto itself. It is one of those foods that never needs a description. Be it pronounced as “motsa,” “mutz,” “moosa,” or “mozza,” the effect is the same to any hungry listener’s muscle memory. That long, oozy, stringy pull, deep cream taste and strong chew…Read More


pizza, Big Southwest Beef and Corn Pie with Pepper Jack

May 1, 2018 |

Big Southwest Beef and Corn Pie with Pepper Jack

For the Southwest beef: Southwest Beef for the Big Southwest Beef and Corn Pie with Pepper Jack   Print Author: John Gutekanst Recipe type: Pizza Ingredients 8 ounces raw ground beef ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon cayenne ¼ teaspoon garlic powder ½ teaspoon oregano ½ teaspoon ground cumin Instructions Mix all ingredients…Read More


Calabrian Salami and Double Pecorino Pizza

May 1, 2018 |

Calabrian Salami and Double Pecorino Pizza

For the Pecorino Coins: Pecorino Coins for Calabrian Salami and Double Pecorino Pizza   Print Author: John Gutekanst Recipe type: Pizza Ingredients ½ tablespoon grated Pecorino for each coin Instructions Prepare a large sheet pan with parchment paper. Dollop a ½ tablespoon grated Pecorino into a pile on the parchment and gently push out into…Read More


romain head, sausage stuffed romaine lettuce, appetizer, buffalo style

March 1, 2018 |

“Insane in the Romaine” Roasted Sausage-stuffed Romaine

“Insane in the Romaine” Roasted Sausage-stuffed Romaine   Print Author: Pizza Today Recipe type: appetizers Ingredients 1 head of romaine lettuce with the outer leaves removed to reveal an approximately 7-inch long by 5-inch wide heart. 1 tablespoon extra-virgin olive oil ½ tablespoon powdered paprika 3 to 4 tablespoons buffalo wing sauce 2 ounces shredded…Read More


romain head, sausage stuffed romaine lettuce, appetizer, buffalo style

March 1, 2018 |

A Starter is Born

  Appetizer trends can bring big money to guest checks he most important conversations in any restaurant planning meeting always center on butts. Specifically getting the most money out of every customers’ gluteus maximus –– or buttocks –– as it sits glued to your expensive restaurant chair. “Butts in seats” is a restaurateurs’ dream, but…Read More


“Orange you Fabulous!” Sweet Potato Pizza with Mandarins, Charred Poblano and Cheddar

March 1, 2018 |

Fear & Loathing in Las Veggies

  What to do when winter takes its toll on fresh vegetables Between winter and spring, the availability of summer vegetables has gotten tremendously better. But as a penny-pinching restaurateur, the frightening prices are enough to give a snowman the shivers. As a pizzeria owner, I have to keep certain hot-climate menu items in play,…Read More