Crafting Seasonal Pizzas: A Creative Journey from Pizza Expo
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- Seasonal Pizza Inspiration: At Pizza Expo, Chris Decker collaborated with attendees to create a seasonal pizza featuring apricots, fontina, prosciutto, and walnuts, showcasing pizza as a versatile edible canvas.
- Encouraging Creativity: Chris invites pizza enthusiasts to experiment with ingredients like Italian apricot jam, speck, hazelnut-stuffed dates, and Fresno chilies, encouraging them to share their creations on Instagram using @everythingbutanchovies and @PizzaToday.
It was great to see so many people and meet some new ones this year at Pizza Expo. I had the opportunity to conduct a seminar about building a seasonal menu. Thank you to everyone who attended and participated. It was my second year doing this seminar, and one change I added this year was to build a seasonal pizza with the attendees.
We built a pizza around apricots, fontina, prosciutto and walnuts. I wanted to build my pizza for this On Deck column as a tribute to everyone’s suggestions and to show you what I came up with. I used an Italian apricot jam that I applied post-bake, accompanied by some speck, hazelnut-stuffed dates (because I did not have any walnuts), petit arugula, Fresno chilies for some heat and, of course, flowers.
With this one, there is no recipe. Do what feels right to you. Pizza is an edible canvas, and it would be great to see what you come up with using these ingredients. Tag @everythingbutanchovies and @PizzaToday  with your creations on Instagram.
Thanks for playing along – it was great to spend time with you all!
CHRIS DECKER is founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
