John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make the Guanciale and Fig Pizza with cured guanciale (or thick-cut pancetta), fig jam, spinach and roasted almonds.
This how-to video series is part of the 2015 Pizza Today Menu Guide. For more great appetizer, salad, soup, pizza, sandwich, entree, pasta, dessert and beverage recipes, visit PizzaToday.com.
John Gutekanst is Pizza Today’s guest chef. 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.