PMQ has never been more connected to our audience than we are today. The growth, the interaction and sense of community... has never been stronger. Steve Green, PMQ Publisher PRINT WEB VIDEO SOCIAL 43,000+ Pizza industry insiders subscribe to PMQ Pizza Magazine 45,350 Unique visitors per month 23,000 E-newsletter subscribers 40,000+ Average video views per month across all platforms 43,140 Fans and followers across all platforms for PMQ and PizzaTV CONTACT US FOR A CUSTOM QUOTE Linda Green (662) 234-5481 ext. 121 linda@pmq.com Tom Boyles (662) 234-5481 ext. 122 tom@pmq.com 2
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RECIPE OF THE MONTH PRINT SPONSORED CONTENT IDEA ZONE For more than 20 years, PMQ Pizza Magazine has been free to every pizzeria owner in the U.S. Recipe of the Month 5
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LOGO ON SPREAD IN PMQ MAGAZINE THE CHEF S CORNER YOUR LOGO HERE rowing up on the mean streets of Chicago, Chef Leo Spizzirri has been in the pizza business since Ghe was a kid. Working his way up from dish boy all the way to corporate honcho for one of Chicago s largest and best-known pizza chains, Spizzirri has done it all, including coming up with a lot of killer recipes. After learning about the art of pizza in Italy at the Scuola Italiana Pizzaioli, Leo decided to open his own consulting business. The Pizza Project Group is geared towards helping everyone, from those just starting a pizzeria to established restaurateurs, learn everything about the pizza industry from the ground up. To kick off this new multimedia series, which will include in-depth online Q&As with leading pizzaioli and industry figures as well as video recipes, I decided to consult Spizzirri about a flavorful recipe to usher in the fall season. 20 PMQ Pizza Magazine The Pizza Industry s Business Monthly CAMBRO Leo Spizzirri To kick off this new multimedia series, PMQ s Brian Hernandez shares a seasonal recipe from a prominent Chicago chef and interviews him about his craft at PMQ.com. By Brian Hernandez Autumn marks the end of summer, Spizzirri says, and as preparations are made for winter, we find the final harvest of the season brings us an abundance of squash and pumpkin. I decided to stay away from pumpkin, using butternut squash as a sweet ingredient and highlighting how wonderfully savory it can be. For this recipe, I utilize my Forno Bravo wood-fired oven to roast my butternut squash as well as poblano peppers. The combination of the creamy squash and smoky pepper makes the perfect combination to pair with smoked pancetta and a delicate yet salty French feta. My final touch is the addition of Italian amaretti cookies that bring a hint of sweetness and texture to cut through these savory ingredients. I hope you enjoy. Happy Harvest! Recipe: Tarte L Automne (Autumn Pie) WOOD-FIRED ROASTED BUTTERNUT SQUASH ROASTED BUTTERNUT SQUASH SAUCE 1 2-3 lb. butternut squash 2 c. wood-fired roasted butternut squash 1/4 c. extra-virgin olive oil 1 c. mascarpone Salt & pepper to taste Salt and pepper to taste Prepare your wood-fired oven to reach an ambient temperature of 450. With a fork, pierce the outside of the Season with salt and pepper to taste. Using a potato or In a bowl, add roasted butternut squash and mascarpone. squash 10 to 15 times, pushing through the flesh to the bean masher, blend until mascarpone is completely incorporated and no white streaks remain. The mixture should ends of the tines. With a knife, carefully cut the squash in half from stem to base. Use a spoon to clean the cavity of not be completely smooth like a puree. seeds and stringy bits. Rub both halves of the squash completely with olive oil. Season the flesh side of the squash TARTE L AUTOMNE (AUTUMN PIE) with salt and pepper. Place the prepared squash, flesh side 1 300g dough ball for wood-fired pizza down, on a sheet pan or sizzle plate. Roast inside the oven 5 oz. roasted butternut squash sauce for 25 to 30 minutes until the flesh is fork-tender. When 8 strips wood-fired roasted poblano peppers cool enough to handle, scoop out the flesh and let cool 1 oz. French feta cheese in a bowl until ready to use. 8 pieces smoked pancetta, thinly sliced 2 Italian amaretti cookies, crumbled WOOD-FIRED ROASTED POBLANO PEPPERS Prepare wood-fired oven to an ambient temperature of 2 fresh poblano peppers 600. Stretch out dough ball to a diameter of 12. Spread 1/4 c. extra-virgin olive oil butternut squash sauce onto dough evenly. Scatter poblano peppers on top of sauce. Scatter pancetta onto pizza, Prepare wood-fired oven with a bed of hot coals that will achieve an ambient temperature of 600. In a bowl, coat bunching each piece up instead of laying them flat. Spread poblano peppers with oil. Arrange peppers on a sheet pan feta onto pizza evenly. Bake pizza until fully cooked. Remove from oven and spread crumbled Amaretti cookies or sizzle plate. Place peppers into the oven near the coal bed and allow them to sear until the exteriors turn black evenly. Cut and serve. and charred. Turn peppers and repeat until they are black To learn how to create this recipe and learn more about and charred on all sides. Remove peppers from oven and the craft of pizza making, read the full article at PMQ. place in a bowl. Tightly cover the bowl with plastic wrap com/leospizzirri. In our exclusive Q&A, Leo talks about and allow peppers to steam for 1 hour. Remove peppers his humble beginnings all the way up to the opening of his from bowl and peel skins from flesh. Open peppers to new pizza school, the North American Pizza & Culinary remove seeds and stem. Cut cleaned peppers into ¼ -wide Academy, in November 2017. strips and cool until ready to use. Brian Hernandez is PMQ s test chef and USPT event coordinator. November 2017 pmq.com 21 SPONSOR PACKAGE The Chef s Corner sponsorship includes print, web, video, social and audio podcast components. Package price: $1,000/mo INTERVIEW VIDEO RECIPE VIDEO Tarte L automne 300g dough ball 5 oz. roasted butternut squash sauce Mascarpone 8 strips roasted poblano peppers 1 oz. feta cheese 8 pieces smoked pancetta 2 Italian Amaretti cookies (crumbled) INTERVIEW IS ALSO A PODCAST! EACH VIDEO INCLUDES: 1. ON-AIR THANKS & MENTION OF SPONSOR 2.SPONSOR LOGO SLIDE 3. :30 SPOT FOR SPONSOR IN VIDEO 12
2018 EDITORIAL & VIDEO CALENDAR ART DUE BY ISSUE FOOD FOCUS EQUIPMENT/TECHNOLOGY RECIPE OF THE MONTH PIZZATV 12/12/17 JANUARY/FEBRUARY Flour & Crust Characteristics Ovens Gas vs. Electric Cheese D.C. Jumbo Slices 2/2/18 MARCH Olive Oils Building a Better Delivery Program Olives St. Louis-Style Pizza 3/6/18 APRIL Sourcing Cleaner Ingredients Offsite Catering Dessert Pizza Gluten-Free Pizza 4/5/18 MAY Vegetarian Meat Alternatives Direct Mail/Cooperative Mailing Flatbreads Ohio Valley-Style Pizza 5/17/18 JUNE/JULY Gluten-Free POS Mobile Payments Chicken San Francisco-Vegan Pizza 7/5/18 AUGUST Pasta Entrees Online Ordering Greek Pizza New York-Style Pizza 8/7/18 SEPTEMBER Dough Management Pizza Box Marketing Meatballs New England-Greek Pizza 9/6/18 OCTOBER Italian Meats Automated Phone Systems Stuffed Crust Chicago-Style Pizza 10/4/18 NOVEMBER Yeast Third-Party Delivery Services Sausage California-Style Pizza 11/9/18 DECEMBER Cheese POS Social Media Integration Muffaletta Detroit-Style Pizza 13
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