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 staging-pizzatoday.kinsta.cloud.

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.