Salads & Sandwiches & Soups Archives - Pizza Today https://pizzatoday.com/recipes/salads-sandwiches-soups/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Wed, 25 Sep 2024 14:11:40 +0000 en-US hourly 1 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Salads & Sandwiches & Soups Archives - Pizza Today https://pizzatoday.com/recipes/salads-sandwiches-soups/ 32 32 Chicken Cheesesteak Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-cheesesteak-sandwich/ Wed, 25 Sep 2024 14:11:40 +0000 https://pizzatoday.com/?post_type=recipes&p=148001 Get the Chicken Cheesesteak Sandwich Recipe Print Chicken Cheesesteak Sandwich Author: Pizza Today Recipe type: Sandwich   Ingredients ¼ cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced chicken breast 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or sauté pan set over medium-high heat, sauté […]

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Chicken Cheesesteak Sandwich
Author: 
Recipe type: Sandwich
 
Ingredients
  • ¼ cup vegetable oil
  • 1 large yellow onion, cut into rings
  • 36 ounces thinly sliced chicken breast
  • 6 ounces provolone cheese, sliced
  • 6 crusty Italian rolls
Instructions
  1. In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
  2. Remove the onions and set aside.
  3. Add the remaining oil to the pan and sauté the steak until it is just cooked through.
  4. Put a slice of cheese on each roll, then add six ounces of meat to each roll.
  5. Top the meat with the sautéed onions.
  6. Serve with sweet and hot peppers or fried mushrooms.

 

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]]> Cheddar Broccoli Soup https://pizzatoday.com/recipes/salads-sandwiches-soups/cheddar-broccoli-soup/ Wed, 28 Aug 2024 14:48:56 +0000 https://pizzatoday.com/?post_type=recipes&p=147875 Get the Cheddar Broccoli Soup Recipe A Cheddar Broccoli Soup is the perfect addition to your fall or winter menu. The recipe was featured in in Executive Editor Denise Greer’s article: Build a Soup and Salad Menu to Drive Return Visits. Print Cheddar Broccoli Soup Author: Pizza Today Recipe type: Soup   Ingredients 1 pound broccoli, chopped […]

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Get the Cheddar Broccoli Soup Recipe

A Cheddar Broccoli Soup is the perfect addition to your fall or winter menu. The recipe was featured in in Executive Editor Denise Greer’s article: Build a Soup and Salad Menu to Drive Return Visits.

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Cheddar Broccoli Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 pound broccoli, chopped
  • 3 carrots, diced
  • 1 medium yellow onion, diced
  • 2 cups vegetable broth
  • 2 cups whole milk
  • 3 tablespoons flour
  • 8 ounces shredded cheddar cheese
  • 3 tablespoons butter
  • 3 cloves of minced garlic
  • ½ teaspoon smoked paprika
  • Red pepper flakes
  • Sea salt and pepper to taste
Instructions
  1. Add the butter to a medium pan and sauté onions.
  2. Just before the onions become translucent, add minced garlic.
  3. Add the flour and continue to sauté until mixture is a light brown color.
  4. Whisk in vegetable broth until blended. Under medium high heat, stir until the mixture forms a consistent roux.
  5. Under medium heat, add milk, smoked paprika, pepper, and red pepper flakes.
  6. Add the chopped broccoli and carrots and continue to simmer until vegetables are tender, about 20 minutes.
  7. Fold in cheddar cheese and let simmer until consistent. Salt and pepper to taste.

 

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]]> Summer Salad with Sausage https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-salad-with-sausage/ Wed, 28 Aug 2024 13:47:36 +0000 https://pizzatoday.com/?post_type=recipes&p=147872 Get the Summer Salad with Sausage recipe This is a great hearty late summer or fall salad. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn. Print Summer Salad with Sausage Author: Pizza Today Recipe type: salad   Ingredients […]

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This is a great hearty late summer or fall salad. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Bring the crunch — and sweetness — to your menu this autumn.

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Summer Salad with Sausage
Author: 
Recipe type: salad
 
Ingredients
  • 4 links of chicken/apple/gouda sausage
  • 1 pound mesclun mix
  • 2 cups fresh seasonal apples, sliced into small pieces (prefer Jonagold)
  • 1 teaspoon lemon juice
  • Raspberry vinaigrette dressing
Instructions
  1. Put the mesclun in a large mixing bowl.
  2. Add the fruit.
  3. Slice each sausage link on the bias into three pieces, and then into halves and add to the mixing bowl.
  4. Toss with raspberry vinaigrette dressing.

 

 

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]]> Fajita Steak Gyro Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/fajita-steak-gyro-panini/ Tue, 27 Feb 2024 19:49:59 +0000 https://pizzatoday.com/?post_type=recipes&p=147058 Get the Fajita Steak Gyro Panini Recipe This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, […]

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]]> Get the Fajita Steak Gyro Panini Recipe

This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.

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Fajita Steak Gyro Panini
Author: 
Recipe type: Sandwich
 
Ingredients
  • 10 ounces sirloin or top round steak, (don’t get “Fajita steak” at grocery stores- it’s from tougher cuts.)
  • Juice from ½ lemon
  • ¼ cup packed fresh cilantro (.85 ounces)
  • 1 to ½ jalapeño or spicy pepper (heat option is yours)
  • 1 small red bell pepper
  • 1 small red onion
  • 1 small red ripe tomato (3 ounces)
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin powder
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 tablespoon red wine vinegar
  • 5 good corn tortillas
  • ½ cup extra virgin olive oil plus 2 tablespoons for sauté
  • Two six-inch gyro breads
  • 6 slices of sharp cheddar cheese (approx. 4-5 ounces)
  • Butter as needed
Instructions
  1. Marinade procedure: Cut the onion and red bell pepper in half and reserve half of each for sauté later.
  2. Cut the steak into long, thin strips approximately four to five inches long.
  3. Place all other marinade ingredients in a blender and blend on high.
  4. Reserve ½ cup of the marinade for sauté later. Mix the steak in the marinade for at least one hour.
  5. For the grill and sauté: Place the steak on the high-heat grill and cook for only a few minutes on each side. This should be medium rare. Take off and reserve.
  6. Cut the reserved onion and bell pepper into small strips.
  7. Heat two tablespoons extra virgin olive oil in a pan and sauté on high.
  8. Once they start to wilt, add the reserved marinade to the pan and turn the heat down to medium. Sauté for three more minutes and turn off. Let the vegetables sit in the pan.
  9. For the panini:
  10. Heat the panini press. Butter one side of each gyro bread and place in the panini grill on “melt” setting.
  11. Working fast, place the bottom gyro round on the hot panini press,
  12. Place three slices of cheddar on top of the bread then the meat on top of the cheese followed by the sautéed onion and bell pepper. Finish with three more slices of cheddar and a pinch of cilantro.
  13. Place the second gyro round on top and bring the top press down making sure not to press too hard. This large panini will take a little longer because of the bulk.
  14. Cook for three minutes and turn the sandwich around.
  15. Cook for another two minutes and flip the sandwich over continuing to cook for a few minutes longer.
  16. Check for a great melt in the middle of the sandwich and pull from the panini press.
  17. Cut in pizza slices and serve with a garnish of chopped greens and tomato in the center of the slices and a side of salsa with a dusting of chopped cilantro.

 

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]]> Roasted Eggplant Parmesan Grinder https://pizzatoday.com/recipes/salads-sandwiches-soups/roasted-eggplant-parmesan-grinder/ Mon, 31 Oct 2022 20:49:52 +0000 https://pizzatoday.com/?post_type=recipes&p=144312 Print Roasted Eggplant Parmesan Grinder Author: Pizza Today Recipe type: sandwiches   Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat […]

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Print
Roasted Eggplant Parmesan Grinder
Author: 
Recipe type: sandwiches
 
Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat up without burning the roll. After each is cooked through, I transfer the eggplant to the roll and finish with basil.
Ingredients
  • 12 slices eggplant (slice in quarter inch slabs)
  • Sea salt (to taste)
  • Red pepper flakes (to taste)
  • Olive oil (about ¼ cup)
  • House marinara
  • 8 tablespoons ricotta
  • 8 slices mozzarella
  • 4 rolls
  • 16 leave basil
Instructions
  1. On a sheet tray, lay each slice of eggplant down then brush with olive oil and sprinkle with sea salt and red pepper flakes (a little goes a long way with the pepper flakes). Then flip each slice over and repeat.
  2. Roast the eggplant at 400 F for about 10 minutes or until tender and just starting to brown.
  3. Slice your rolls (I like to cut down the side and not all the way through).
  4. Put one slice of eggplant on each roll.
  5. Dollop 1 tablespoon of ricotta on top of each and spread evenly
  6. Follow with a tablespoon of marinara on each grinder.
  7. Repeat this with another slice of eggplant, then ricotta and sauce.
  8. Place another slice of eggplant on top of the sauce and then top with 2 slices of mozzarella (or about ¼ cup of shredded mozzarella)
  9. Bake on sheet tray at 550 F for about 6 minutes or until cheese on top is bubbling.
  10. Take out and finish with 4 leaves of basil per grinder.
  11. Eat and enjoy!

 

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]]> Plant-based Thai Salad with Spicy Peanut Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/plant-based-thai-salad-with-spicy-peanut-dressing/ Wed, 01 Jun 2022 10:45:04 +0000 https://pizzatoday.com/?post_type=recipes&p=143489 Print Plant-based Thai Salad with Spicy Peanut Dressing Author: Pizza Today Recipe type: Salads   Ingredients ¾ cup Napa cabbage, shredded ¾ cup red cabbage, shredded ½ cup romaine lettuce, shredded ¼ cup chopped red and yellow bell peppers ½ cup shredded carrots ¼ cup Cucumber, thin sliced ¾ cup Edamame ½ teaspoon red pepper flakes ½ […]

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Plant-based Thai Salad with Spicy Peanut Dressing
Author: 
Recipe type: Salads
 
Ingredients
  • ¾ cup Napa cabbage, shredded
  • ¾ cup red cabbage, shredded
  • ½ cup romaine lettuce, shredded
  • ¼ cup chopped red and yellow bell peppers
  • ½ cup shredded carrots
  • ¼ cup Cucumber, thin sliced
  • ¾ cup Edamame
  • ½ teaspoon red pepper flakes
  • ½ cup chopped scallions
  • ¼ cup chopped cilantro
  • ½ cup peanut butter
  • ⅓ cup water
  • 3 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Thai chili paste
Instructions
  1. To make the peanut dressing, blend peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in refrigerator.
  2. In a large serving bowl, add Napa and red cabbage, carrots, bell peppers, cucumbers and romaine and toss.
  3. Top with edamame, scallions, cilantro and crushed red pepper.
  4. Serve spicy peanut dressing on the side.

 

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]]> Peach Caprese https://pizzatoday.com/recipes/salads-sandwiches-soups/peach-caprese/ Wed, 01 Jun 2022 10:42:27 +0000 https://pizzatoday.com/?post_type=recipes&p=143488 Print Peach Caprese Author: Pizza Today Recipe type: Salads   Ingredients One peach, thick sliced 6 ounces buffalo mozzarella, sliced Fresh mint 2 ounces extra-virgin olive oil 2 ounces hot honey Sea Salt to taste Instructions Layer peach and mozzarella slices. Top with mint. Drizzle olive oil and hot honey. Finish with sea salt. 3.5.3251  

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Peach Caprese
Author: 
Recipe type: Salads
 
Ingredients
  • One peach, thick sliced
  • 6 ounces buffalo mozzarella, sliced
  • Fresh mint
  • 2 ounces extra-virgin olive oil
  • 2 ounces hot honey
  • Sea Salt to taste
Instructions
  1. Layer peach and mozzarella slices.
  2. Top with mint.
  3. Drizzle olive oil and hot honey.
  4. Finish with sea salt.

 

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]]>  The Smashed Pumpkin Soup https://pizzatoday.com/recipes/salads-sandwiches-soups/the-smashed-pumpkin-soup/ Wed, 27 Oct 2021 20:02:47 +0000 https://pizzatoday.com/recipes/the-smashed-pumpkin-soup/ Print  The Smashed Pumpkin Soup Author: Pizza Today   Ingredients 1¾ cups pureed pumpkin 2 cups chicken stock 2 cups half and half 1½ tablespoons curry Salt, to taste Pepper, to taste ½ teaspoon garlic powder 1 ½ tablespoon brown sugar Instructions Whisk together pureed pumpkin, chicken stock and half and half. Set over medium-low heat. […]

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Print
 The Smashed Pumpkin Soup
Author: 
 
Ingredients
  • 1¾ cups pureed pumpkin
  • 2 cups chicken stock
  • 2 cups half and half
  • 1½ tablespoons curry
  • Salt, to taste
  • Pepper, to taste
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon brown sugar
Instructions
  1. Whisk together pureed pumpkin, chicken stock and half and half.
  2. Set over medium-low heat.
  3. Season with salt, pepper, garlic powder and brown sugar.
  4. Cover. Turn heat to low when soup begins to simmer.
  5. Serve.

 

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]]> Pesto Super Chicken Meatball Submarine https://pizzatoday.com/recipes/salads-sandwiches-soups/pesto-super-chicken-meatball-submarine/ Thu, 28 Jan 2021 19:36:01 +0000 https://pizzatoday.com/recipes/pesto-super-chicken-meatball-submarine/ For the Basil Chicken Meatballs: Print Pesto Super Chicken Meatball Author: Pizza Today Recipe type: Appetizer Serves: 20   Ingredients 2 pounds ground chicken 2 Eggs ¾ cups Panko breadcrumbs ½ cup chopped fresh parsley ½ cup chopped fresh basil ½ cup ricotta cheese 3 tablespoons granulated Parmigiano ½ tablespoon salt ½ tablespoon dry oregano ½ tablespoon dry […]

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For the Basil Chicken Meatballs:

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Pesto Super Chicken Meatball
Author: 
Recipe type: Appetizer
Serves: 20
 
Ingredients
  • 2 pounds ground chicken
  • 2 Eggs
  • ¾ cups Panko breadcrumbs
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • ½ cup ricotta cheese
  • 3 tablespoons granulated Parmigiano
  • ½ tablespoon salt
  • ½ tablespoon dry oregano
  • ½ tablespoon dry basil
  • ½ tablespoon black pepper
  • 1 teaspoon garlic powder
Instructions
  1. Pre-heat the deck oven to 450 F and set timer to 12 minutes.
  2. Using a large bowl, combine all ingredients and mix with gloved hands to incorporate all.
  3. Pinch two small pieces from each end of the mixed meat pile and place on some foil flat in the shape of a quarter. Bake in the oven until done. Taste test for flavoring and adjust seasoning as needed.
  4. Once the meatballs taste great, collect a half sheet pan and line the bottom with parchment.
  5. Using the two-inch ice cream scoop, collect the chicken mix up to the rim. Place the mix on a scale. This should be at, or close to, two ounces.
  6. After the check, scoop and roll each meatball and place on the parchment shoulder to shoulder.
  7. Place the meatballs into the oven and bake for 12-15 minutes until the internal temperature of each meatball reaches 160 F. Reserve until assembly.

 

For the Chicken Meatball Sub:

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Pesto Super Chicken Meatball Submarine
Author: 
Recipe type: sandwich
 
Ingredients
  • Proprietary 6- inch Italian sub bun
  • 2 slices provolone cheese
  • 3 Chicken Meatballs (Recipe Above)
  • 2-3 cups proprietary marinara
  • 3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
  • 2 ounces basil pesto
  • Sprinkling of Parmigiano Reggiano
  • Sprinkling of dry oregano (optional)
  • 4 leaf’s fresh basil
Instructions
  1. Heat three Chicken Meatballs up in marinara. (Holding temp is 165 F)
  2. Cut sub bun lengthwise on the top of the bun.
  3. Place two slices of provolone on the bottom of the bun cut.
  4. Place three meatballs on the provolone.
  5. Place the fresh mozzarella in between the chicken meatballs and on the end. Do not push down, it will melt anyway.
  6. Place bun in a steamer or on a tray under a broiler or Salamader or in a 550 F top-heated oven, (You may have to encase the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese and by this point the provolone in contact with hot meatballs is already melted.
  7. Pull the Chicken Meatball sandwich from the oven or steamer and squeeze or spoon the Basil Pesto sauce on top followed by the Parmigiano and the fresh basil leaf.
  8. Serve immediately.

 

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]]> Poppyseed and Chive Buttermilk Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/poppyseed-and-chive-buttermilk-dressing/ Sat, 01 Aug 2020 04:01:26 +0000 https://pizzatoday.com/recipes/poppyseed-and-chive-buttermilk-dressing/ Print Poppyseed and Chive Buttermilk Dressing Author: Pizza Today Recipe type: salad dressing   Ingredients ½ cup buttermilk ½ cup sour cream 2 teaspoons honey 1 tablespoon lemon juice 1 tablespoon poppyseeds ½ teaspoon sea salt ¼ teaspoon black pepper 2 tablespoons fresh chives, finely chopped Instructions Whisk or blend all ingredients together. If using a blender, […]

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Poppyseed and Chive Buttermilk Dressing
Author: 
Recipe type: salad dressing
 
Ingredients
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon poppyseeds
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped
Instructions
  1. Whisk or blend all ingredients together.
  2. If using a blender, stir in chives last.

 

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]]> Cilantro Jalapeño Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/cilantro-jalapeno-vinaigrette/ Sat, 01 Aug 2020 04:01:17 +0000 https://pizzatoday.com/recipes/cilantro-jalapeno-vinaigrette/ Print Cilantro Jalapeño Vinaigrette Author: Pizza Today Recipe type: salad dressing   Ingredients 1 tablespoon shallots (about ½ shallot) 1 tablespoon roasted jalapeños 2 tablespoons fresh cilantro 1 teaspoon sea salt 1 tablespoon honey 1 tablespoon Dijon mustard ½ cup apple cider vinegar ¾ cup olive oil Instructions Blend or whisk all ingredients together, except oil. Drizzle […]

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Cilantro Jalapeño Vinaigrette
Author: 
Recipe type: salad dressing
 
Ingredients
  • 1 tablespoon shallots (about ½ shallot)
  • 1 tablespoon roasted jalapeños
  • 2 tablespoons fresh cilantro
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ cup apple cider vinegar
  • ¾ cup olive oil
Instructions
  1. Blend or whisk all ingredients
  2. together, except oil.
  3. Drizzle in oil, whisking/blending to emulsify dressing.

 

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]]> Pasquale’s Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/pasquales-pasta-salad/ Tue, 30 Jun 2020 20:26:08 +0000 https://pizzatoday.com/recipes/pasquales-pasta-salad/ Print Pasquale’s Pasta Salad Author: Pizza Today Recipe type: salad   Ingredients 16 ounces spinach penne pasta 1 cup prosciutto 6 ounces black olives, pitted 1 large tomato, diced 1 large cucumber, sliced 4 ounces yellow bell pepper, diced 4 ounces red bell pepper, diced 3 ounces broccoli, chopped 3 ounces cauliflower, chopped 2 ounces red onion, […]

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Pasquale’s Pasta Salad
Author: 
Recipe type: salad
 
Ingredients
  • 16 ounces spinach penne pasta
  • 1 cup prosciutto
  • 6 ounces black olives, pitted
  • 1 large tomato, diced
  • 1 large cucumber, sliced
  • 4 ounces yellow bell pepper, diced
  • 4 ounces red bell pepper, diced
  • 3 ounces broccoli, chopped
  • 3 ounces cauliflower, chopped
  • 2 ounces red onion, chopped
  • 12 ounces house Italian salad dressing
  • Fresh basil, to taste
  • Fresh parsley, to taste
  • Fresh grated pepper, to tasted
Instructions
  1. Cook pasta until al dente.
  2. Drain pasta and give ice bath.
  3. Mix pasta, prosciutto, olives, tomato, cucumber, bell peppers, broccoli, cauliflower, onion and dressing in large bowl.
  4. Divide in equal portions into serving bowls and top with basil, parsley and pepper.
  5. Serve with warm house bread.

 

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]]> Chicken Cheese Steak Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-cheese-steak-sandwich/ Sat, 30 May 2020 20:24:03 +0000 https://pizzatoday.com/recipes/chicken-cheese-steak-sandwich/ Print Chicken Cheese Steak Sandwich Author: Pizza Today   Ingredients ¼ cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced chicken breast 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil […]

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Print
Chicken Cheese Steak Sandwich
Author: 
 
Ingredients
  • ¼ cup vegetable oil
  • 1 large yellow onion, cut into rings
  • 36 ounces thinly sliced chicken breast
  • 6 ounces provolone cheese, sliced
  • 6 crusty Italian rolls
Instructions
  1. In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
  2. Remove the onions and set aside.
  3. Add the remaining oil to the pan and sauté the steak until it is just cooked through.
  4. Put a slice of cheese on each roll, then add six ounces of meat to each roll.
  5. Top the meat with the sautéed onions.
  6. Serve with sweet and hot peppers or fried mushrooms.

 

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]]> Pizza Sub https://pizzatoday.com/recipes/salads-sandwiches-soups/pizza-sub/ Sat, 30 May 2020 20:03:07 +0000 https://pizzatoday.com/recipes/pizza-sub/ Print Pizza Sub Author: Pizza Today Recipe type: sandwich   Ingredients 1 9-inch sub bun or French roll, split 2 tablespoons seasoned pizza sauce 1 tablespoon grated Parmesan cheese 4 ounces pepperoni 3 ounces salami 2 ounces sliced mozzarella cheese Instructions Spoon the pizza sauce evenly over the bottom half of the cut bun, then sprinkle the […]

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Pizza Sub
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 9-inch sub bun or French roll, split
  • 2 tablespoons seasoned pizza sauce
  • 1 tablespoon grated Parmesan cheese
  • 4 ounces pepperoni
  • 3 ounces salami
  • 2 ounces sliced mozzarella cheese
Instructions
  1. Spoon the pizza sauce evenly over the bottom half of the cut bun, then sprinkle the Parmesan cheese evenly over the sauce.
  2. Lay pepperoni and salami on the bun and place the sliced mozzarella on top of the meats.
  3. Next, put the top half of the bun in place.
  4. Wrap the sub in aluminum foil and bake for about 6 minutes or until the cheese has melted (time will vary relative to type of oven and oven temperature).

 

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]]> Soppressata & Frittata Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/soppressata-frittata-panini/ Thu, 30 Apr 2020 19:56:08 +0000 https://pizzatoday.com/recipes/soppressata-frittata-panini/ Print Soppressata & Frittata Panini Author: Pizza Today Recipe type: sandwich   Ingredients 8 extra-large eggs 4 tablespoons skim milk 2 teaspoons Dijon mustard 6 ounces sliced soppressata ½ cup diced roasted red bell peppers ½ cup diced Roma or plum tomatoes ¾ cup shredded mozzarella and provolone blend 8 slices panini-style bread* Instructions In a mixing […]

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Soppressata & Frittata Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • 8 extra-large eggs
  • 4 tablespoons skim milk
  • 2 teaspoons Dijon mustard
  • 6 ounces sliced soppressata
  • ½ cup diced roasted red bell peppers
  • ½ cup diced Roma or plum tomatoes
  • ¾ cup shredded mozzarella and provolone blend
  • 8 slices panini-style bread*
Instructions
  1. In a mixing bowl, combine the eggs, skim milk and mustard.
  2. Whisk to blend. Add the soppressata, bell peppers, tomatoes and cheese blend.
  3. Stir well to combine the ingredients.
  4. Pour the egg mixture into a lightly greased (or sprayed) baking pan that measures about 9 inches x 9 inches.
  5. Bake in a 375 F oven for about 20-25 minutes, or until the eggs are set and there is firmness to the frittata when pressed with your finger.
  6. Allow the frittata to cool for about 20 minutes.
  7. Turn it out of the pan and cut into 4 equal squares.
  8. Place each square between two slices of panini-style bread.
  9. Put the sandwich into a panini press to toast the bread. If you don't have a panini press, toast the bread in the oven.

 

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]]> Tony’s Trending Recipe: Sesame Seed Spinach Stromboli https://pizzatoday.com/recipes/salads-sandwiches-soups/tonys-trending-recipe-sesame-seed-spinach-stromboli/ Wed, 01 Apr 2020 04:01:31 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-sesame-seed-spinach-stromboli/ Print Tony's Trending Recipe: Sesame Seed Spinach Stromboli Author: Pizza Today Recipe type: sandwich   Ingredients 9-ounce dough ball Flour and Semolina for dusting 2 ounces mozzarella 1.5 ounces ricotta 4 ounces spinach, sautéed Pinch grated Romano Sesame seeds .30 ounces 1 egg (egg wash) 2 ounces marinara sauce Other ingredients needed include olive oil, salt, fine […]

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Tony's Trending Recipe: Sesame Seed Spinach Stromboli
Author: 
Recipe type: sandwich
 
Ingredients
  • 9-ounce dough ball
  • Flour and Semolina for dusting
  • 2 ounces mozzarella
  • 1.5 ounces ricotta
  • 4 ounces spinach, sautéed
  • Pinch grated Romano
  • Sesame seeds .30 ounces
  • 1 egg (egg wash)
  • 2 ounces marinara sauce
  • Other ingredients needed include olive oil, salt, fine black pepper
  • Equipment needed include a pastry brush, rolling pin, dough docker or fork, 10- to 12-inch pizza screen
Instructions
  1. Sauté the spinach in olive oil over medium heat. Season the spinach with salt and pepper. Make sure the spinach is not over cooked and still nice and green. Drain and place into a bowl.
  2. Carefully pat dry using a paper towel and set aside. Let your spinach slightly cool.
  3. Dust your dough in a blend of 50/50 flour and Semolina.
  4. Using a rolling pin, roll your dough into a 10-inch circle. Dock the dough.
  5. Evenly place your mozzarella, leaving a one-inch border.
  6. Add the spinach, ricotta and Romano.
  7. There are several ways to roll a Stromboli. One way is similar to rolling a cinnamon roll from one end to the other. Another way is to fold each side, then fold one side completely over and pinching/closing together the seam. It’s really personal preference.
  8. Sometimes I prefer to see what’s inside the stromboli when it’s in a showcase. The folded style shows the ingredients on both ends. Using a pizza wheel, you can always trim the stromboli for a better appearance as well.
  9. Once rolled (and/or folded), carefully stretch it out to approximately 10 inches.
  10. Egg wash your dough using a pastry brush.
  11. Sprinkle sesame seeds over the top.
  12. Place the stromboli onto a pizza screen and sit directly on the deck of your oven.
  13. I recommend you have the oven set at 525 F or lower. If the oven is too hot the stromboli may not be cooked in the middle.
  14. When the stromboli is finished cooking and golden brown, take it out of the oven and cut it into desired pieces.
  15. Serve with a side of warm marinara.

 

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]]> Eggplant Parm Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/eggplant-parm-sandwich/ Fri, 31 Jan 2020 13:33:45 +0000 https://pizzatoday.com/recipes/eggplant-parm-sandwich/ Print Eggplant Parm Sandwich Author: Pizza Today Recipe type: sandwiches   Ingredients 6 large, firm eggplants (7 to 8 pounds total weight) Olive oil 2 quarts prepared and seasoned tomato sauce 2 pounds mozzarella cheese, shredded 2 cups grated Parmesan cheese Dried oregano to taste Instructions Trim the ends of the eggplant (don't peel), and make lengthwise […]

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Print
Eggplant Parm Sandwich
Author: 
Recipe type: sandwiches
 
Ingredients
  • 6 large, firm eggplants (7 to 8 pounds total weight)
  • Olive oil
  • 2 quarts prepared and seasoned tomato sauce
  • 2 pounds mozzarella cheese, shredded
  • 2 cups grated Parmesan cheese
  • Dried oregano to taste
Instructions
  1. Trim the ends of the eggplant (don't peel), and make lengthwise slices about ¼-inch thick.
  2. Brush each slice with olive oil and grill on both sides until just cooked through.
  3. Brush three 18x12x2-inch baking or lasagna plans with olive oil.
  4. In each pan, arrange eggplant, sauce, and cheeses in layer as follows: eggplant, sauce, Parmesan and mozzarella.
  5. Make three layers, finishing with the mozzarella.
  6. Sprinkle mozzarella with oregano.
  7. Bake until the eggplant is bubbly hot and cheese topping is melted and speckled brown.
  8. Allow eggplant to cool to room temperature.
  9. Slice eggplant into squares or rectangles (relative to the shape of the bread you are using for your sandwiches).
  10. Place the eggplant between the bread slices.
  11. Serve with pepperoncini garnish.

 

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]]> Cauli-Caesar Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/cauli-caesar-salad/ Mon, 30 Dec 2019 17:51:20 +0000 https://pizzatoday.com/recipes/cauli-caesar-salad/ For the Cauli-Caesar sauce: (yield 1.5 cups) Print Cauli-Caesar Sauce Author: Pizza Today Recipe type: Dressing   Ingredients 2 cups (approx. 7.5 ounces) cauliflower florets cut into 1-inch chunks 7 anchovy filets 2 cloves garlic 3 egg yolks 5 tablespoons finely grated Parmigiano Reggiano 3 tablespoons extra-virgin olive oil ¼ cup fresh lemon juice 2 teaspoons Dijon […]

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]]> For the Cauli-Caesar sauce: (yield 1.5 cups)

Print
Cauli-Caesar Sauce
Author: 
Recipe type: Dressing
 
Ingredients
  • 2 cups (approx. 7.5 ounces) cauliflower florets cut into 1-inch chunks
  • 7 anchovy filets
  • 2 cloves garlic
  • 3 egg yolks
  • 5 tablespoons finely grated Parmigiano Reggiano
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon red wine vinegar
  • 7 turns freshly cracked pepper
  • ½ tablespoon salt
Instructions
  1. Fill a 2-quart saucepan ¾ full of water and bring to a boil with 1 teaspoon salt.
  2. Add the cauliflower and boil on high for 5 minutes before removing to a plate to cool.
  3. Place all ingredients including the cauliflower into a food processor and spin on high until a creamy sauce emerges.
  4. Reserve for salad.

 

For the Cauliflower Croutons:

Print
Cauli-Caesar Salad Croutons
Author: 
Recipe type: salad croutons
 
Ingredients
  • ½ cup (2 ounces) small crouton-sized cauliflower florets cut from a large head. Trim any stems and sides to look square if possible. (approximately 20 trimmed florets.)
  • 1 egg beaten
  • 2 tablespoons flour
  • 1 tablespoon grated Parmigiano Reggiano plus 1 tablespoon for tossing.
  • ½ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch of oregano or dry Italian seasoning
Instructions
  1. Mix the flour with the tablespoon of Parmigiano and the salt in a bowl.
  2. Toss the trimmed florets in the egg wash then toss to coat in the flour mixture.
  3. Place the 2 tablespoons oil in a small sauté’ pan and heat the oil to medium-high before placing the florets in the pan.
  4. Sauté for 2 minutes until the first side becomes golden brown.
  5. Turn to brown the other sides and you may have to turn the heat to low to finish —2 more minutes.
  6. While the croutons are hot and dark-golden like croutons, toss in a bowl with the Parmigiano so the cheese will adhere to the florets.
  7. Sprinkle a pinch of seasoning on the florets and reserve for salad.

 

For the Salad:

Print
Cauli-Caesar Salad
Author: 
Recipe type: salads
 
Ingredients
  • 3 large outer romaine leaves approximately 7 to 9 inches long
  • 5 smaller inner leaves measuring 3 to 5 inches long and trimmed 1 inch at the bottom. (Note, these leaves will be standing vertical in the middle of the salad so the bottom cut must be square.)
  • Cauli-Caesar sauce
  • Cauli-Caesar croutons
Instructions
  1. Cut the stem out of the 3 large romaine leaves, leaving 6 half leaves.
  2. Place large leaves into a large bowl and add 2 tablespoons of the Cauli-Caesar sauce and 1 tablespoon Parmigiano Reggiano.
  3. Toss with a spoon to coat all the leaves. (Note: these leaves are intentionally wilted more because they provide a nest for the smaller, crunchier, inner leaves to stand up in.)
  4. Lay all the leaves on a cutting board horizontally in a 14- to15-inch pile approximately 2-3 inches wide. (Note: leave on the board for 3 to 6 minutes to wilt a bit.
  5. Place the smaller, trimmed leaves into the bowl and toss with 2 tablespoons sauce and 1 tablespoon Parmigiano Reggiano.
  6. Once the smaller leaves are dressed, place the base of these leaves on the end of the leaves on the cutting board and roll gently while holding the roll and the leaves. Roll all the way until the end of the large leaf line.
  7. Gently turn the salad vertically making the long-leaf, circular base lay at the bottom of a plate.
  8. Gently make sure the small, vertical leaves are securely in the donut-shaped base and able to stand on their own. (This may take several tries.) Dust with more Parmigiano if you wish.
  9. Garnish with the cauliflower croutons and serve. (Optional- sautéed shrimp or chicken tossed in another tablespoon of the Caesar sauce.)

 

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]]> Hot Mess https://pizzatoday.com/recipes/salads-sandwiches-soups/hot-mess/ Mon, 02 Dec 2019 15:09:16 +0000 https://pizzatoday.com/recipes/hot-mess/ Print Hot Mess Author: Pizza Today Recipe type: sandwich   Ingredients 12 slices soft white bread 6 thick slices (about 1 pound) part-skim, low moisture, mozzarella 6 thick slices salami 6 thick slices mortadella 6 thin slices proscuitto 4 extra-large eggs, lightly beaten ½ cup milk 1 teaspoon dried oregano, crumbled 1 teaspoon salt 1 teaspoon black […]

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Print
Hot Mess
Author: 
Recipe type: sandwich
 
Ingredients
  • 12 slices soft white bread
  • 6 thick slices (about 1 pound) part-skim, low moisture, mozzarella
  • 6 thick slices salami
  • 6 thick slices mortadella
  • 6 thin slices proscuitto
  • 4 extra-large eggs, lightly beaten
  • ½ cup milk
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup olive oil
  • ¼ cup unsalted butter
Instructions
  1. Lay 6 slices of the bread out on the work surface.
  2. Lay 1 slice of the mozzarella as well as a slice of each meat on each slice of bread.
  3. Cover with the remaining slices of bread to form sandwiches.
  4. Cut the crust edges of the bread slices away.
  5. Press the edges of the bread to seal (it will not seal entirely).
  6. In a mixing bowl, combine the lightly beaten eggs with the milk, oregano, salt and pepper.
  7. Whisk to combine.
  8. Dip the sandwiches in the egg mixture one by one to coat (let the excess run off) and set aside.
  9. Using a large non-stick skillet or sauté pan, add a small amount of the oil and butter (about 1 tablespoon each of olive oil and butter) in the pan and heat until smoking.
  10. Place the sandwich in the hot skillet and brown on one side, flip the sandwich and brown on the other side.
  11. Repeat by adding more oil and butter to the pan.
  12. Fry each sandwich in this manner.
  13. To serve, cut each sandwich into two triangles.
  14. Serve with warm marinara dipping sauce.

 

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]]> Meatball Slider https://pizzatoday.com/recipes/salads-sandwiches-soups/meatball-slider/ Mon, 02 Dec 2019 14:59:32 +0000 https://pizzatoday.com/recipes/meatball-slider/ Meatball Sliders Print Meatball Slider Author: Pizza Today Recipe type: sandwiches   Ingredients 18 slider buns 18 ounces pizza sauce 18 basil leaves 18 large shaved Parmesan pieces 18 homemade meatballs (recipe follows). Instructions Open each slider bun. Add a meatball to each bun, then top each meatball with one ounce of sauce, one basil leaf and […]

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Meatball Sliders

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Meatball Slider
Author: 
Recipe type: sandwiches
 
Ingredients
  • 18 slider buns
  • 18 ounces pizza sauce
  • 18 basil leaves
  • 18 large shaved Parmesan pieces
  • 18 homemade meatballs (recipe follows).
Instructions
  1. Open each slider bun.
  2. Add a meatball to each bun, then top each meatball with one ounce of sauce, one basil leaf and Parmesan.
  3. Serve.

 

 

House-made Meatballs

Print
Meatball Slider
Author: 
Recipe type: appetizer
 
Ingredients
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup cubed day-old Italian bread
  • ½ cup milk
  • 1 teaspoon each dried oregano and dried basil, crumbled
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Romano cheese
  • 1 large egg, lightly beaten
Instructions
  1. In a large mixing bowl, combine the pork and beef.
  2. In another bowl, soak the bread in the milk until it is saturated.
  3. Squeeze the bread and drain off excessive milk.
  4. Tear the bread into small pieces and add it to the meat.
  5. Add the remaining ingredients.
  6. Mix thoroughly and form into 11/2-inch round meatballs.
  7. Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
  8. Bake the meatballs until cooked through.
  9. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)

 

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]]> Tony’s Trending Recipe: Radicchio Calzone https://pizzatoday.com/recipes/salads-sandwiches-soups/tonys-trending-recipe-radicchio-calzone/ Fri, 01 Nov 2019 04:01:07 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-radicchio-calzone/ Here is a different take on a calzone. Typically calzones are filled with meatballs, ricotta or spinach and served with a side of marinara. Fall is the season for radicchio, however. For those of you who have never tried it, it’s bitter. The combination of bitter and sweet with the balsamic reduction is amazing. The […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

Here is a different take on a calzone. Typically calzones are filled with meatballs, ricotta or spinach and served with a side of marinara. Fall is the season for radicchio, however. For those of you who have never tried it, it’s bitter. The combination of bitter and sweet with the balsamic reduction is amazing. The intense flavors of the gorgonzola and nuttiness of the walnuts makes this calzone deliciously delicate. Enjoy this twist!

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Tony's Trending Recipe: Radicchio Calzone
Author: 
Recipe type: calzone
 
Ingredients
  • 8-ounce dough ball
  • 2 ounces diced smoked pancetta
  • 3 ounces shredded part skim mozzarella
  • 2 to 2½ ounces sautéed radicchio, trimmed and cleaned
  • 2 ounces gorgonzola (preferably gorgonzola dolce) pinched in dime-size pieces
  • 2-ounce side of balsamic reduction
  • Shaved Parmigiano Reggiano
  • Extra virgin olive oil
  • Salt and pepper
  • Optional crushed walnuts, .25 ounce inside and .25 ounce on top
Instructions
  1. Trim off any brown parts of the radicchio. If the outside leaves look discolored or wilted, discard them as well.
  2. Cut the radicchio head into quarters, and discard the core from each quarter.
  3. Trim the leaves in 2-inch pieces.
  4. Add 11/2 ounces extra-virgin olive oil to a medium size sauté pan over medium heat.
  5. Add the trimmed and dry radicchio to the pan when the oil is hot.
  6. Salt and pepper the radicchio and sauté for approximately 2 minutes, continuously turning. The radicchio should be slightly firm and still colorful.
  7. Set aside to cool.
  8. Shape and stretch the dough into a 10-inch circle.
  9. On one side of the dough add the following ingredients in this order: mozzarella, pancetta, radicchio, gorgonzola and walnuts.
  10. Fold the other side of the dough, making a half moon, and connect both sides of the dough. You can close the ends of the dough using a fork or the back of a pizza wheel.
  11. Trim dough if needed.
  12. Carefully place the calzone into the oven and bake.
  13. Take the calzone out of the oven when ready.
  14. Brush with olive oil, cut in half and top it with shaved Parmigiano Reggiano and crushed walnuts. Serve with a side of balsamic reduction.

 

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]]> Gouda Calzone https://pizzatoday.com/recipes/salads-sandwiches-soups/gouda-calzone/ Fri, 29 Mar 2019 18:11:59 +0000 https://pizzatoday.com/recipes/gouda-calzone/ Print Gouda Calzone Author: Pizza Today Recipe type: sandwich   Ingredients 1 9-ounce proprietary dough ball 6 ounces aged mozzarella 1 ounce fresh spinach 1 ounce fresh mushroom 6 slices of Genoa Salami or similar salami, cut into small strips 2 ounces at least 2-year-old aged Gouda 2 ounces smoked Gouda 2 ounces young, red wax Gouda […]

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Print
Gouda Calzone
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 9-ounce proprietary dough ball
  • 6 ounces aged mozzarella
  • 1 ounce fresh spinach
  • 1 ounce fresh mushroom
  • 6 slices of Genoa Salami or similar salami, cut into small strips
  • 2 ounces at least 2-year-old aged Gouda
  • 2 ounces smoked Gouda
  • 2 ounces young, red wax Gouda
Instructions
  1. Roll out the ball into a 12- to 14-inch round.
  2. Place the mozzarella on the bottom half of the round, followed by the spinach, fresh mushroom, salami and the three cheeses. Leave a border of ½ inch between the fillings and the edge of the dough.
  3. Fold the top of the round dough down over the toppings, making sure that the toppings are secure. Be careful not to prick the dough with spinach stems.
  4. Enclose the dough with a calzone crimper, fork or by folding the dough in a crimp-like fashion.
  5. Make one slit vertically in the horizontally placed calzone. This will be the hole where the cheese and steam can escape.
  6. Option: Slather with your choice of garlic butter for flavor, extra-virgin olive oil to not have a burned look or egg-wash to enable a shiny look.
  7. Place on a parchment covered tray or pizza tray and place in an oven at 425 F for 12 minutes.
  8. After the time has elapsed, check for doneness and turn the calzone to enable proper cooking.
  9. Cook for another 2 to 5 minutes to ensure internal doneness.
  10. Place on a marinara-covered plate (or add sauce on the side) and cut the slit open to let the cheese run out.
  11. Grate aged Gouda on top of the calzone and add flat-leaf parsley for garnish.

 

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]]> Asparagus and Potato Niçoise Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/asparagus-and-potato-nicoise-salad/ Fri, 29 Mar 2019 17:42:30 +0000 https://pizzatoday.com/recipes/asparagus-and-potato-nicoise-salad/ Print Asparagus and Potato Niçoise Salad Author: Pizza Today Recipe type: salad   Ingredients 1 cup spring mix ¼ cup Kalamata olives, halved ½ cup red potatoes, cooked, chilled and cut into wedge halves ½ cup asparagus, cooked, chilled and cut into 2-inch pieces ¼ cup roasted red pepper, sliced 2 tablespoons capers 1 hard-boiled egg, halved […]

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Print
Asparagus and Potato Niçoise Salad
Author: 
Recipe type: salad
 
Ingredients
  • 1 cup spring mix
  • ¼ cup Kalamata olives, halved
  • ½ cup red potatoes, cooked, chilled and cut into wedge halves
  • ½ cup asparagus, cooked, chilled and cut into 2-inch pieces
  • ¼ cup roasted red pepper, sliced
  • 2 tablespoons capers
  • 1 hard-boiled egg, halved
  • 3 tablespoons Dijon vinaigrette
Instructions
  1. Arrange spring mix in the center of a plate.
  2. Add potatoes and asparagus, followed by red pepper, olives and capers.
  3. Top with hard-boiled egg.
  4. Serve with side of Dijon vinaigrette.

 

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]]> Piri Piri Chicken Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/piri-piri-chicken-panini/ Fri, 30 Nov 2018 19:24:40 +0000 https://pizzatoday.com/recipes/piri-piri-chicken-panini/ Print Piri Piri Chicken Panini Author: Pizza Today   Ingredients 1 boneless, skinless chicken breast (13 ounces) 1 3- to 4-ounce yeast sub roll (or brat bun) 5 slices, (3.5 ounces) aged provolone Butter as needed Piri Piri Marinade (as follows) ½ lemon juice 3 medium garlic cloves ½ medium red onion, (2 ounces) 1 to […]

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Piri Piri Chicken Panini
Author: 
 
Ingredients
  • 1 boneless, skinless chicken breast (13 ounces)
  • 1 3- to 4-ounce yeast sub roll (or brat bun)
  • 5 slices, (3.5 ounces) aged provolone
  • Butter as needed
  • Piri Piri Marinade (as follows)
  • ½ lemon juice
  • 3 medium garlic cloves
  • ½ medium red onion, (2 ounces)
  • 1 to 2 hot birds-eye chili, (or another hot chili pepper) (1/4 ounce)
  • ¼ cup red wine vinegar
  • ¾ cup fresh cilantro, (3 ounces)
  • 1 tablespoon fresh ginger, (1/4 ounce)
  • 1 ½ tablespoons sweet paprika
  • 1 tablespoon dried oregano
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
Instructions
  1. Marinade Procedure: Cut the chicken breast horizontally into three slabs, then lengthwise four times into long strips.
  2. Place all Piri Piri marinade ingredients in a blender or container with immersion blender and blend on high until saucy.
  3. Place the chicken breasts in the Piri Piri marinade and refrigerate for at least one hour.
  4. Turn grill on high and place the marinated chicken on the grill 3 to 4 minutes on each side until done. Because the marinade has little sugar, the strips will not char too much.
  5. Reserve the strips.
  6. For the Piri Piri Chicken Panini: Open the bun and place the provolone slices inside.
  7. Place 6 to 8 strips of the chicken in between the cheese.
  8. Butter the top and bottom of the bun and place in the panini grill on “melt” setting. Do not press down too much as these buns tend to shoot the meat out if pressed too much.
  9. Cook for one minute, then turn the bun around and melt on the press again. When the cheese is melted, the sandwich is ready.
  10. Garnish with cilantro, tomato and/or more Piri Piri sauce.

 

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]]> Goat Cheese, Prosciutto and Strawberry Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/goat-cheese-prosciutto-and-strawberry-salad/ Sun, 01 Jul 2018 04:01:20 +0000 https://pizzatoday.com/recipes/goat-cheese-prosciutto-and-strawberry-salad/ Print Goat Cheese, Prosciutto and Strawberry Salad Author: Pizza Today Recipe type: Salads   Ingredients 2 cups baby spinach 2 cups chopped kale 2 cups arugula 2 cups sliced strawberries 4 slices thin prosciutto 2 ounces crumbled goat cheese 2 ounces candied pecans Instructions Toss greens in a bowl. Top with prosciutto slices, goat cheese and candied […]

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Print
Goat Cheese, Prosciutto and Strawberry Salad
Author: 
Recipe type: Salads
 
Ingredients
  • 2 cups baby spinach
  • 2 cups chopped kale
  • 2 cups arugula
  • 2 cups sliced strawberries
  • 4 slices thin prosciutto
  • 2 ounces crumbled goat cheese
  • 2 ounces candied pecans
Instructions
  1. Toss greens in a bowl.
  2. Top with prosciutto slices, goat cheese and candied pecans.
  3. Place sliced strawberries around bowl.
  4. Serve with vinaigrette on the side.

 

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]]> Summer (Pasta) Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-pasta-salad/ Fri, 01 Dec 2017 05:01:06 +0000 https://pizzatoday.com/recipes/summer-pasta-salad/   Print Summer (Pasta) Salad Author: Pizza Today Recipe type: Salads   Ingredients 16 ounces spinach penne pasta 1 cup prosciutto 6 ounces black olives, pitted 1 large tomato, diced 1 large cucumber, sliced 4 ounces yellow bell pepper, diced 4 ounces red bell pepper, diced 3 ounces broccoli, chopped 3 ounces cauliflower, chopped 2 ounces red […]

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Print
Summer (Pasta) Salad
Author: 
Recipe type: Salads
 
Ingredients
  • 16 ounces spinach penne pasta
  • 1 cup prosciutto
  • 6 ounces black olives, pitted
  • 1 large tomato, diced
  • 1 large cucumber, sliced
  • 4 ounces yellow bell pepper, diced
  • 4 ounces red bell pepper, diced
  • 3 ounces broccoli, chopped
  • 3 ounces cauliflower, chopped
  • 2 ounces red onion, chopped
  • 12 ounces house Italian salad dressing
  • Fresh basil, to taste
  • Fresh parsley, to taste
  • Fresh grated pepper, to taste
Instructions
  1. Cook pasta until al dente.
  2. Drain pasta and give ice bath.
  3. Mix pasta, prosciutto, olives, tomato, cucumber, bell peppers, broccoli, cauliflower, onion and dressing in large bowl.
  4. Divide in equal portions into serving bowls and top with basil, parsley and pepper.
  5. Serve with warm house bread.

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]]> Philly Cheesesteak Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/philly-cheesesteak-sandwich/ Thu, 30 Nov 2017 13:54:40 +0000 https://pizzatoday.com/recipes/philly-cheesesteak-sandwich/   Print Philly Cheesesteak Sandwich Author: Pizza Today Recipe type: Sandwiches   Ingredients ¼ cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced rib eye steak 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 […]

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Print
Philly Cheesesteak Sandwich
Author: 
Recipe type: Sandwiches
 
Ingredients
  • ¼ cup vegetable oil
  • 1 large yellow onion, cut into rings
  • 36 ounces thinly sliced rib eye steak
  • 6 ounces provolone cheese, sliced
  • 6 crusty Italian rolls
Instructions
  1. In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
  2. Remove the onions and set aside.
  3. Add the remaining oil to the pan and sauté the steak until it is just cooked through.
  4. Put a slice of cheese on each roll, then add 6 ounces of meat to each roll.
  5. Top the meat with the sautéed onions.
  6. Serve with sweet and hot peppers or fried mushrooms.

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]]> Chicken Pesto Sub https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-pesto-sub/ Thu, 30 Nov 2017 13:49:59 +0000 https://pizzatoday.com/recipes/chicken-pesto-sub/ Print Chicken Pesto Sub Author: Pizza Today Recipe type: Sandwiches   Ingredients 1⁄2 cup mayonnaise 1 heaping tablespoon pesto sauce 4 8-inch French or Italian bread roll or sub rolls 4 4-ounce boneless chicken breast, pounded lightly, grilled or sautéed Sliced fresh tomatoes Leaf or romaine lettuce Instructions Combine well the mayonnaise and the pesto sauce. Toast […]

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Chicken Pesto Sub
Author: 
Recipe type: Sandwiches
 
Ingredients
  • 1⁄2 cup mayonnaise
  • 1 heaping tablespoon pesto sauce
  • 4 8-inch French or Italian bread roll or sub rolls
  • 4 4-ounce boneless chicken breast, pounded lightly, grilled or sautéed
  • Sliced fresh tomatoes
  • Leaf or romaine lettuce
Instructions
  1. Combine well the mayonnaise and the pesto sauce.
  2. Toast the rolls lightly.
  3. Spread an equal amount of the pesto mayonnaise over the bottom half of each of the rolls.
  4. Add the chicken breasts, tomatoes and lettuce.
  5. Serve.

 

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]]> Prosciutto & Melon Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/prosciutto-melon-salad/ Thu, 30 Nov 2017 13:00:00 +0000 https://pizzatoday.com/recipes/prosciutto-melon-salad/ Print Prosciutto & Melon Salad Author: Pizza Today Recipe type: salads   Ingredients 1 cup fresh arugula, patted dry 2 wedges of honeydew melon, seeded, peeled, cut into ½-inch cubes 2 thin slices of prosciutto di Parma, each slice cut into 2 strips, lengthwise Extra-virgin olive oil Fresh lemon juice Instructions Arrange the arugula in the center […]

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Prosciutto & Melon Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 cup fresh arugula, patted dry
  • 2 wedges of honeydew melon, seeded, peeled, cut into ½-inch cubes
  • 2 thin slices of prosciutto di Parma, each slice cut into 2 strips, lengthwise
  • Extra-virgin olive oil
  • Fresh lemon juice
Instructions
  1. Arrange the arugula in the center of a chilled plate.
  2. Place the cubes of melon around the base of the arugula.
  3. Crisscross the strips of prosciutto over the arugula.
  4. Drizzle the olive oil and fresh lemon juice over the salad.
  5. Serve.

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]]> West Coast Chopped Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/west-coast-chopped-salad/ Tue, 28 Nov 2017 05:01:00 +0000 https://pizzatoday.com/recipes/west-coast-chopped-salad/ Print West Coast Chopped Salad Author: Pizza Today Recipe type: salads   Ingredients ½ head iceberg lettuce, chopped into ⅛-inch wide strips ½ head romaine lettuce, chopped into ⅛-inch wide strips 10 bail leaves, chopped 12 ounces mozzarella, shredded 6 ounces sharp cheddar, cut into small cubes 2 pounds Roma tomatoes, diced 1 cup honey ham, diced […]

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West Coast Chopped Salad
Author: 
Recipe type: salads
 
Ingredients
  • ½ head iceberg lettuce, chopped into ⅛-inch wide strips
  • ½ head romaine lettuce, chopped into ⅛-inch wide strips
  • 10 bail leaves, chopped
  • 12 ounces mozzarella, shredded
  • 6 ounces sharp cheddar, cut into small cubes
  • 2 pounds Roma tomatoes, diced
  • 1 cup honey ham, diced
  • 1 cup turkey breast, diced
  • ¼ cup red onion, chopped
  • ½ cup black olives, chopped
Instructions
  1. Toss all ingredients together in large bowl and keep covered in cooler.
  2. To serve, toss salad with requested dressing and serve on chilled salad plates.
  3. COOK'S NOTE: You can replace the hm and turkey with grilled chicken or a combination of salami and pepperoni, if you do not already keep ham and turkey on hand for subs.

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]]> Italian Hoagie https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-hoagie/ Tue, 01 Aug 2017 04:01:42 +0000 https://pizzatoday.com/recipes/italian-hoagie/ Print Italian Hoagie Author: Pizza Today Recipe type: Sandwich   Ingredients 2 ounces calabrese 2 ounces thinly sliced prosciutto 2 ounces capocollo 2 ounces salami 3 slices provolone (or Swiss) cheese 1 ounce spring mix 6 Peppadew peppers, chopped 3 tablespoons Balsamic vinaigrette Ciabatta or hoagie roll Roasted red pepper aioli Instructions Slice the roll in half […]

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Italian Hoagie
Author: 
Recipe type: Sandwich
 
Ingredients
  • 2 ounces calabrese
  • 2 ounces thinly sliced prosciutto
  • 2 ounces capocollo
  • 2 ounces salami
  • 3 slices provolone (or Swiss) cheese
  • 1 ounce spring mix
  • 6 Peppadew peppers, chopped
  • 3 tablespoons Balsamic vinaigrette
  • Ciabatta or hoagie roll
  • Roasted red pepper aioli
Instructions
  1. Slice the roll in half vertically.
  2. Spread aioli thinly on both sides of roll.
  3. Place cheese slices on one side of roll. Fold each slice of meat in half and place on same side of roll with cheese.
  4. On opposite roll, layer bun with chopped Peppadew.
  5. In a medium bowl, mix spring mix with Balsamic vinaigrette.
  6. Layer on Peppadew side of bun.
  7. Carefully fold sandwich together and slice in half. Serve.

 

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]]> Garden Rotini Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/garden-rotini-pasta-salad/ Sat, 01 Apr 2017 04:01:47 +0000 https://pizzatoday.com/recipes/garden-rotini-pasta-salad/ Print Garden Rotini Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 2 pounds dry tricolor rotini pasta 2 cups diced tomatoes or halved grape tomatoes 1 cup sliced black olives I cup diced green peppers 1 cup diced red peppers 1½ cups thinly sliced carrots 2 cups chopped broccoli 1 cup diced red onion 2 […]

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Garden Rotini Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 2 pounds dry tricolor rotini pasta
  • 2 cups diced tomatoes or halved grape tomatoes
  • 1 cup sliced black olives
  • I cup diced green peppers
  • 1 cup diced red peppers
  • 1½ cups thinly sliced carrots
  • 2 cups chopped broccoli
  • 1 cup diced red onion
  • 2 cups peeled diced cucumber
  • 2 cups chopped fresh spinach
  • 3 cups of your house Italian dressing
  • ½ cup sugar
Instructions
  1. First, cook your pasta in salted, boiling water and then drain, rinse and chill it.
  2. Toss everything together and you’ve got an amazing, eye-appealing pasta salad that is fairly healthy with its abundance of colorful vegetables.If you want to put a Greek spin on this pasta salad, change the black olives to Kalamata and add a cup or two of crumbled feta cheese. You can also reduce the sugar in half for a Greek-style pasta salad.

 

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]]> The Stromboli-Conda https://pizzatoday.com/recipes/salads-sandwiches-soups/the-stromboli-conda/ Sat, 28 Jan 2017 05:01:46 +0000 https://pizzatoday.com/recipes/the-stromboli-conda/ Print The Stromboli-Conda Author: Pizza Today Recipe type: Sandwich   Ingredients One proprietary 19-inch dough ball ¼ cup Béchamel or Alfredo cream sauce 100 pepperoni (5½ ounces) ½ cup grated Parmigiano-Reggiano 2 ounces fresh spinach, arugula or basil ½ cup grated mozzarella One oiled 10-inch steel pan or seasoned pizza pan. Instructions Either roll out or use […]

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The Stromboli-Conda
Author: 
Recipe type: Sandwich
 
Ingredients
  • One proprietary 19-inch dough ball
  • ¼ cup Béchamel or Alfredo cream sauce
  • 100 pepperoni (5½ ounces)
  • ½ cup grated Parmigiano-Reggiano
  • 2 ounces fresh spinach, arugula or basil
  • ½ cup grated mozzarella
  • One oiled 10-inch steel pan or seasoned pizza pan.
Instructions
  1. Either roll out or use a dough sheeter to create a rectangle approximately 25 inches by 40 inches. Place this rectangle horizontally on a stainless-steel table in front of you.
  2. Spoodle out a thin layer of the cream sauce onto the rectangle, and then place all the pepperoni, the Parmigiano, the spinach, (arugula or basil) followed by the mozzarella on the rectangle. Do not let any one topping bunch up.
  3. Stretching the Snake: Starting with the long line of dough nearest to you, start a roll. Work your way from one end to the other to start this roll. Make sure it is tight enough to roll, but not too tight because the dough will rise during the proofing stage.
  4. Roll the log to the end and secure the dough at the end as best you can. If it is still loose, you may spread a little water on it with your fingers to make the dough stick.
  5. Pick up one end of the log and, using the other hand, gently squeeze the length ensuring all the toppings do not fall when you hold the log vertically. It is best if you do this multiple times.
  6. Now pick up the log and hold vertically, letting the dough stretch.
  7. Change ends to let the dough stretch some more until you have a log that stretches up to 4½ feet. (Yes, this will take some patience — you may have to let it rest and then stretch again and again.)
  8. Place the 10-inch pizza pan near the middle of the log, bring one end to the side of the pan and twirl the snake outside in toward the center of the pan. Do not coil the dough too tightly. When complete, tuck both ends under the dough.
  9. Let proof in a 70 F environment for at least 15 minutes so the dough expands and envelops the toppings within. Brush the top with extra virgin olive oil.
  10. Place in a 425 F oven for 20 to 25 minutes until the inside of the snake reaches 190-200 F.
  11. You may pull the snake out early (after only 15 minutes) and top with mozzarella and more pepperoni for a real shocker. My staff calls this the “Pepperoni King Snake.” Or just serve like you would bread sticks, but cut in a pizza cut.

 

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]]> Panzanella Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/panzanella-salad/ Thu, 01 Dec 2016 05:01:00 +0000 https://pizzatoday.com/recipes/panzanella-salad/ Print Panzanella Salad Author: Pizza Today   Ingredients 3 cups of 2- or 3-day old Italian bread, cut into ½ inch cubes 2 pounds (8-10) very ripe Roma or plum tomatoes, cut into ½-inch chunks 1 tablespoon capers, rinsed ½ cup chopped red onion ½ cup chopped celery 1 cup cucumber in small pieces 1 cup […]

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Panzanella Salad
Author: 
 
Ingredients
  • 3 cups of 2- or 3-day old Italian bread, cut into ½ inch cubes
  • 2 pounds (8-10) very ripe Roma or plum tomatoes, cut into ½-inch chunks
  • 1 tablespoon capers, rinsed
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • 1 cup cucumber in small pieces
  • 1 cup drained canned chickpeas, rinsed
  • 10 sprigs flat-leaf parsley
  • 1 clove garlic, peeled
  • 1 teaspoon dried oregano, crumbled
  • 2 tablespoons balsamic vinegar
  • ½ cup extra-virgin olive oil
  • 8 -10 leaves fresh basil, torn
  • ½ teaspoon salt
  • 4-5 grinds black pepper
Instructions
  1. Soak the bread in a bowl of cold water for 15 minutes.
  2. Remove it from the bowl and squeeze it well with your hands.
  3. In a large serving bowl, combine the bread, capers, onion, celery, cucumbers and chick-peas. Set aside.
  4. In a food processor fitted with the steel blade, combine the parsley, garlic, oregano and vinegar.
  5. Pulse the machine two or three times to combine.
  6. With the machine running, add the olive oil in a steady stream and process until smooth.
  7. Drizzle the dressing over the salad, add the basil, and toss well to combine.
  8. Season with salt and pepper to taste.
  9. Allow the salad to sit at room temperature for at least 30 minutes before serving.

 

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]]> Super Kale Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/super-kale-salad/ Fri, 01 Jul 2016 12:38:31 +0000 https://pizzatoday.com/recipes/super-kale-salad/ Print Trending Recipe: Super Kale Salad Author: Pizza Today Recipe type: salad   Ingredients 1 cup kale, torn 1 cup spring mix ¼ cup quinoa 3 tablespoons goat cheese ¼ Granny Smith apple, sliced thin 1 tablespoon pumpkin seeds ¼ cup pickled beets ¼ avocado, sliced thin ¼ cup warm citrus bacon vinaigrette (recipe to follow) Instructions […]

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Trending Recipe: Super Kale Salad
Author: 
Recipe type: salad
 
Ingredients
  • 1 cup kale, torn
  • 1 cup spring mix
  • ¼ cup quinoa
  • 3 tablespoons goat cheese
  • ¼ Granny Smith apple, sliced thin
  • 1 tablespoon pumpkin seeds
  • ¼ cup pickled beets
  • ¼ avocado, sliced thin
  • ¼ cup warm citrus bacon vinaigrette (recipe to follow)
Instructions
  1. Mix the kale and spring mix and place on a large plate or in a bowl.
  2. Top with quinoa in center of greens.
  3. Add beets.
  4. Top with goat cheese.
  5. Arrange sliced apples and avocado around plate or bowl.
  6. Sprinkle in pumpkin seeds.
  7. Serve with vinaigrette on the side.

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Warm Citrus Bacon Vinaigrette
Author: 
Recipe type: salad dressing
 
Ingredients
  • 6 slices of thick-cut bacon, diced and cooked until done, but soft
  • 1 medium shallot, minced
  • ½ cup red wine vinegar
  • 1½ teaspoons packed light brown sugar
  • ¾ teaspoon Dijon mustard
  • juice from 1 large orange
  • juice from 1 lemon
  • ½ tablespoon lime juice
Instructions
  1. Juice the lemon, lime and orange into a saucepan.
  2. Whisk in together with red wine vinegar and Dijon mustard.
  3. Over medium-low heat, add brown sugar and shallots.
  4. Add in bacon.
  5. Cook until the flavors melt and the bacon is fully rendered.

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]]> Caprese Meatball Sliders https://pizzatoday.com/recipes/salads-sandwiches-soups/meatball-sliders/ Fri, 01 Apr 2016 17:02:00 +0000 https://pizzatoday.com/recipes/meatball-sliders/ Print Caprese Meatball Sliders Author: Pizza Today Recipe type: sandwich   Ingredients MEATBALLS ¾ pound ground beef ¾ pound ground pork 1//2 cup panko 1 tablespoon fennel seeds 4 tablespoons grated Romano cheese 1 extra-large egg ¼ cup chopped parsley 1 teaspoon salt 1 teaspoon black pepper 3.2.2925   Print Caprese Meatball Sliders Author: Pizza Today Recipe type: sandwich […]

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Caprese Meatball Sliders
Author: 
Recipe type: sandwich
 
Ingredients
  • MEATBALLS
  • ¾ pound ground beef
  • ¾ pound ground pork
  • 1//2 cup panko
  • 1 tablespoon fennel seeds
  • 4 tablespoons grated Romano cheese
  • 1 extra-large egg
  • ¼ cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper

 
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Caprese Meatball Sliders
Author: 
Recipe type: sandwich
 
Ingredients
  • TO FINISH:
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 4 cups pizza sauce or all-purpose ground tomatoes
  • Basil leaves
  • Mozzarella
  • 18 small rolls (mini-rolls used for sliders), split horizontally
Instructions
  1. In a large mixing bowl, combine the beef, pork, panko feel Romano, egg, parsley, salt & pepper. Mix thoroughly to combine.
  2. Wet your hands a little and form the meat mixture into balls, about 1-1/2 inches around.
  3. Then using your palm, press down gently on each of the balls to flatten them slightly (this makes it easier for them to stay in the bun).
  4. In a large saute pan, warm the oil mixture over medium-high heat for 1 minute.
  5. Working in batches, if necessary, fry the meatballs, turning them frequently until they are browned and cooked through.
  6. Drain excess fat from the pan.
  7. At this point, you might have to transfer the meatballs to a larger pot.
  8. Add the tomatoes to the meatballs in the pot.
  9. Add seasonings -- basil, oregano -- if needed and bring the pot to a simmer.
  10. All of this can be prepped early in the day for lunch and dinner service.
  11. To order, open the roll, pluck a meatball and some sauce from the pot and slip it into the roll.
  12. Sprinkle some grated Romano or Parmesan cheese over the meatball.
  13. Add a touch more sauce if necessary.
  14. Top with mozzarella and basil.
  15. Serve with a garnish of olives or giardiniera.

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]]> Cavoletti Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/cavoletti-salad/ Fri, 01 Apr 2016 17:00:00 +0000 https://pizzatoday.com/recipes/cavoletti-salad/ Print Cavoletti Salad Author: Pizza Today Recipe type: salads Serves: 2 servings   Ingredients ¼ cup lemon juice ¼ cup preserved lemon, finely chopped 1 tablespoon Dijon mustard 4 tablespoons chopped shallots 2 teaspoons thyme, finely chopped 1½ cups extra virgin olive oil Salt and pepper to taste 12 Brussels sprouts Shaved 1 ounce candied pecans 1 hard-boiled […]

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Cavoletti Salad
Author: 
Recipe type: salads
Serves: 2 servings
 
Ingredients
  • ¼ cup lemon juice
  • ¼ cup preserved lemon, finely chopped
  • 1 tablespoon Dijon mustard
  • 4 tablespoons chopped shallots
  • 2 teaspoons thyme, finely chopped
  • 1½ cups extra virgin olive oil
  • Salt and pepper to taste
  • 12 Brussels sprouts
  • Shaved 1 ounce candied pecans
  • 1 hard-boiled egg, thinly sliced (discard yolk) ¼ cup Grana Padano cheese, finely shaved
Instructions
  1. To prepare dressing, combine lemon juice, lemon, mustard, shallots, thyme, oil, salt and pepper in a bowl.
  2. Mix brussels sprouts and pecans lightly with dressing.
  3. Add egg shavings.
  4. Shave Grana Padano on top.

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]]> Gorgonzola & Pear Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/gorgonzola-pear-salad/ Mon, 04 Jan 2016 05:01:35 +0000 https://pizzatoday.com/recipes/gorgonzola-pear-salad/ Print Gorgonzola & Pear Salad Author: Pizza Today Recipe type: Salad   Ingredients 12 ounces young salad greens 3 cups peeled, diced pears 6 ounces Gorgonzola cheese, crumbled 1 cup pine nuts, toasted Balsamic vinaigrette dressing (recipe below) Instructions Arrange the salad greens on 6 chilled plates. Distribute an equal amount of the pear and the Gorgonzola […]

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Gorgonzola & Pear Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 12 ounces young salad greens
  • 3 cups peeled, diced pears
  • 6 ounces Gorgonzola cheese, crumbled
  • 1 cup pine nuts, toasted
  • Balsamic vinaigrette dressing (recipe below)
Instructions
  1. Arrange the salad greens on 6 chilled plates.
  2. Distribute an equal amount of the pear and the Gorgonzola over the greens.
  3. Sprinkle an equal amount of the pine nuts over each serving.
  4. Drizzle an equal amount of the dressing over each salad.

 

Balsamic Vinaigrette Dressing

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Balsamic Vinaigrette Dressing
Author: 
Recipe type: dressing
 
Ingredients
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 clove garlic, peeled, chopped
  • ¼ teaspoon salt
Instructions
  1. Combine the ingredients in a glass jar and shake to combine.
  2. Let set while assembling the salads.
  3. Strain the dressing to get rid of the garlic.

 

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]]> Cured Short Rib Stromboli https://pizzatoday.com/recipes/salads-sandwiches-soups/cured-short-rib-stromboli/ Fri, 01 Jan 2016 05:01:49 +0000 https://pizzatoday.com/recipes/cured-short-rib-stromboli/ Print Cured Short Rib Stromboli Author: John Gutekanst Recipe type: sandwich   Ingredients 9 ounce dough ball 2 ounces fresh (or frozen) spinach (Frozen looks better when cooked.) 3 ounces grated Gruyere cheese ½ ounce onion sautéed in BBQ sauce Cured short ribs (See recipe) Instructions Using a rolling pin or sheeter, flatten dough out into a […]

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Cured Short Rib Stromboli
Author: 
Recipe type: sandwich
 
Ingredients
  • 9 ounce dough ball
  • 2 ounces fresh (or frozen) spinach (Frozen looks better when cooked.)
  • 3 ounces grated Gruyere cheese
  • ½ ounce onion sautéed in BBQ sauce
  • Cured short ribs (See recipe)
Instructions
  1. Using a rolling pin or sheeter, flatten dough out into a 9-inch by 11-inch square.
  2. Place the 11-inch side horizontally in front of you.
  3. Place fresh spinach on the square, then the Gruyere and short rib pieces.
  4. Squeeze 2 tablespoons of barbecue sauce over the cheese.
  5. Make sure you leave ¼ inch from the top and bottom edge.
  6. Roll up the ingredients fairly tightly. When you get a nice roll, seal the ends.
  7. Cut two small slits 2 to 3 inches from each end. This will let steam escape and afford a hole to place the bones.
  8. Either place plastic wrap over the stromboli or place in a proofer.
  9. Holding the stromboli for 15 minutes in a warm environment will ensure the dough rises appropriately for an even cook.
  10. Egg-wash the entire outside of the ‘boli and place in a 450 F oven for 14 to 18 minutes until golden brown and cooked through. (The egg wash will ensure a nice shine. But if you plan to top with olive oil and Parmesan, don’t bother with the egg wash.)
  11. Cut both ends off to expose the roulade in the middle and serve immediately.

 

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]]> Roasted Portobello Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/roasted-portobello-salad/ Tue, 01 Dec 2015 05:01:57 +0000 https://pizzatoday.com/recipes/roasted-portobello-salad/ Print Roasted Portobello Salad Author: Pizza Today Recipe type: Salad   Ingredients 3 tablespoons red-wine vinegar 1 tablespoon Dijon mustard Salt and pepper to taste ⅔ cup extra virgin olive oil 4 portobello mushrooms (1½ pounds), stems trimmed 8 ounces mixed salad greens 1 small red onion, thinly sliced 4 ounces bleu cheese Instructions Preheat oven to […]

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Roasted Portobello Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • ⅔ cup extra virgin olive oil
  • 4 portobello mushrooms (1½ pounds), stems trimmed
  • 8 ounces mixed salad greens
  • 1 small red onion, thinly sliced
  • 4 ounces bleu cheese
Instructions
  1. Preheat oven to 450 F.
  2. In a medium bowl, whisk together vinegar, mustard, salt and pepper.
  3. Slowly add olive oil, whisking to emulsify.
  4. Set aside ½ cup dressing to toss with the greens.
  5. Place mushrooms, stem side up, on baking sheet. Coat both sides with some of the remaining dressing.
  6. Roast mushrooms, occasionally brushing with more dressing, until they are tender, about 15 minutes.
  7. Toss the mixed greens, onion and cheese with reserved dressing.
  8. Cut portobellos ½-inch thick, and arrange a few slices over each serving.

 

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]]> Creamy Italian Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/creamy-italian-pasta-salad-2/ Tue, 01 Dec 2015 05:01:43 +0000 https://pizzatoday.com/recipes/creamy-italian-pasta-salad-2/ Print Creamy Italian Pasta Salad Author: Pizza Today Recipe type: salad   Ingredients 16 ounces rotini 2 tablespoons olive oil 2 cups of broccoli florets, blanched 10 ounces frozen peas, blanched 5 ounces large black olives, sliced 4 green onions, sliced 3 small zucchini, halved lengthwise and cut into ¼-inch slices 1 green and red pepper, cut […]

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Creamy Italian Pasta Salad
Author: 
Recipe type: salad
 
Ingredients
  • 16 ounces rotini
  • 2 tablespoons olive oil
  • 2 cups of broccoli florets, blanched
  • 10 ounces frozen peas, blanched
  • 5 ounces large black olives, sliced
  • 4 green onions, sliced
  • 3 small zucchini, halved lengthwise and cut into ¼-inch slices
  • 1 green and red pepper, cut in half, seeded and diced
  • 1 cup grated Romano cheese
  • Dressing (recipe below)
Instructions
  1. Cook noodles until al dente; drain well.
  2. Put into large bowl; add oil and toss.
  3. Add dressing; toss to mix.
  4. Add vegetables to pasta mixture; toss gently to mix.
  5. Cover and refrigerate.
  6. Stir in Romano cheese just before serving.

Creamy Italian Dressing

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Creamy Italian Dressing
Author: 
Recipe type: dressing
 
Ingredients
  • 2 cloves garlic, minced
  • 3 ounces cream cheese, softened
  • 16 ounces ricotta cheese
  • 8 ounces sour cream
  • 2 tablespoons olive oil
  • 2 tablespoons whole milk
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Mix all ingredients in mixer until smooth and well blended.
  2. Reserve.

 

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]]> Chef Jeff’s Curried Pumpkin Soup https://pizzatoday.com/recipes/salads-sandwiches-soups/chef-jeffs-curried-pumpkin-soup/ Tue, 01 Dec 2015 05:01:40 +0000 https://pizzatoday.com/recipes/chef-jeffs-curried-pumpkin-soup/ Print Chef Jeff’s Curried Pumpkin Soup Author: Jeffrey Freehof, The Garlic Clove, Evans, GA Recipe type: Soup   Ingredients 1¾ cups pureed pumpkin 2 cups chicken stock 2 cups half and half 1½ tablespoons curry Salt, to taste Pepper, to taste ½ teaspoon garlic powder 1 ½ tablespoon brown sugar Instructions Whisk together pureed pumpkin, chicken stock […]

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Chef Jeff’s Curried Pumpkin Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1¾ cups pureed pumpkin
  • 2 cups chicken stock
  • 2 cups half and half
  • 1½ tablespoons curry
  • Salt, to taste
  • Pepper, to taste
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon brown sugar
Instructions
  1. Whisk together pureed pumpkin, chicken stock and half and half.
  2. Set over medium-low heat.
  3. Season with salt, pepper, garlic powder and brown sugar.
  4. Cover.
  5. Turn heat to low when soup begins to simmer.
  6. Serve.

 

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]]> Olive Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/olive-salad/ Tue, 01 Dec 2015 05:01:29 +0000 https://pizzatoday.com/recipes/olive-salad/ Print Olive Salad Author: Pizza Today Recipe type: salad   Ingredients 1 cup finely diced celery 1 cup green olives with pimentos, chopped 1 cup pitted, chopped black olives 2 cups roasted red peppers, chopped 2 cloves garlic, finely minced ¼ cup capers, rinsed 11/2 teaspoons pepper 2 teaspoons dried oregano, crumbled ¼ cup flat-leaf parsley, finely […]

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Olive Salad
Author: 
Recipe type: salad
 
Ingredients
  • 1 cup finely diced celery
  • 1 cup green olives with pimentos, chopped
  • 1 cup pitted, chopped black olives
  • 2 cups roasted red peppers, chopped
  • 2 cloves garlic, finely minced
  • ¼ cup capers, rinsed
  • 11/2 teaspoons pepper
  • 2 teaspoons dried oregano, crumbled
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons Marsala wine
  • 1 cup olive oil
Instructions
  1. Put all the ingredients into a stainless steel mixing bowl and mix thoroughly to combine.
  2. Cover and refrigerate.
  3. Serve when chilled.

 

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]]> Summer Strawberry Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-strawberry-salad/ Mon, 22 Jun 2015 12:05:26 +0000 https://pizzatoday.com/recipes/summer-strawberry-salad/ Print Summer Strawberry Salad Author: Pizza Today Recipe type: salads   Ingredients 10 ounces mixed greens ⅓ cup sliced almonds 1 pint strawberries, quartered 3 ounces feta cheese, crumbled 4 ounces balsamic vinegar salt and pepper, to taste Instructions Add the ingredients into a large salad bowl in the order listed. Toss and coat salad with balsamic […]

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Summer Strawberry Salad
Author: 
Recipe type: salads
 
Ingredients
  • 10 ounces mixed greens
  • ⅓ cup sliced almonds
  • 1 pint strawberries, quartered
  • 3 ounces feta cheese, crumbled
  • 4 ounces balsamic vinegar
  • salt and pepper, to taste
Instructions
  1. Add the ingredients into a large salad bowl in the order listed.
  2. Toss and coat salad with balsamic vinegar.
  3. Serve on a chilled plate or a salad bowl.

 

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]]> HUMMUS AND GREEK SALAD WRAP https://pizzatoday.com/recipes/salads-sandwiches-soups/hummus-and-greek-salad-wrap/ Mon, 11 May 2015 12:50:00 +0000 https://pizzatoday.com/recipes/hummus-and-greek-salad-wrap/ Print HUMMUS AND GREEK SALAD WRAP Author: Pizza Today Recipe type: sandwich Serves: serves 1   Recipe courtesy of Cafesano, Reston, Virginia Ingredients 1 12-inch flour or whole wheat tortilla 3 ounces hummus 1 ounce cucumbers, chopped 1 ounce tomatoes, chopped 1 ounce red onion, chopped 1 ounce Kalamata olives 1 ounce green peppers, chopped 1½ ounces Romaine […]

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HUMMUS AND GREEK SALAD WRAP
Author: 
Recipe type: sandwich
Serves: serves 1
 
Recipe courtesy of Cafesano, Reston, Virginia
Ingredients
  • 1 12-inch flour or whole wheat tortilla
  • 3 ounces hummus
  • 1 ounce cucumbers, chopped
  • 1 ounce tomatoes, chopped
  • 1 ounce red onion, chopped
  • 1 ounce Kalamata olives
  • 1 ounce green peppers, chopped
  • 1½ ounces Romaine lettuce, shredded 1 ounce Feta cheese crumbles
  • ½ ounce Greek vinaigrette dressing
Instructions
  1. Warm tortilla on panini grill.
  2. Spread tortilla with hummus.
  3. Toss remaining ingredients with Greek vinaigrette dressing.
  4. Lay mixture in center of tortilla on top of the hummus and wrap all ingredients tightly in the tortilla.

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]]> Ripieno con Scarole https://pizzatoday.com/recipes/salads-sandwiches-soups/ripieno-con-scarole/ Mon, 16 Mar 2015 12:01:28 +0000 https://pizzatoday.com/recipes/ripieno-con-scarole/ Print Ripieno con Scarole Author: Pizza Today Recipe type: sandwich   Courtesy of Franco Pepe, Pepe in Grani, Italy Ingredients pizza dough 6 ounces uncooked prickly lettuce 4 ounces black olives 2 ounces anchovies 1 ounce salted capers 2 ounces extra-virgin olive oil Instructions Open the pizza dough into a large oval. Add lettuce, olives, anchovies, capers […]

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Ripieno con Scarole
Author: 
Recipe type: sandwich
 
Courtesy of Franco Pepe, Pepe in Grani, Italy
Ingredients
  • pizza dough
  • 6 ounces uncooked prickly lettuce
  • 4 ounces black olives
  • 2 ounces anchovies
  • 1 ounce salted capers
  • 2 ounces extra-virgin olive oil
Instructions
  1. Open the pizza dough into a large oval.
  2. Add lettuce, olives, anchovies, capers and olive oil.
  3. Then close the dough around the ingredients calzone-style and pinch the edges.
  4. Seal with water.
  5. Make a small slit in the top so steam can escape.
  6. Bake and serve.

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]]> Chicken & Rosemary Ricotta Toasted Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-rosemary-ricotta-toasted-sandwich/ Mon, 23 Feb 2015 15:00:00 +0000 https://pizzatoday.com/recipes/chicken-rosemary-ricotta-toasted-sandwich/ Print Chicken & Rosemary Ricotta Toasted Sandwich Author: Pizza Today Recipe type: sandwhich   Ingredients 4½ cups (35 oz.) Ricotta 2 cups (9 oz.) Parmesan, grated ¼ cup Rosemary, fresh, minced 4 oz. Sun-dried tomatoes, chopped ½" 2 Tbsp. Black pepper, coarse-ground 12 Ciabatta rolls, 4" x 4" (3 oz.), sliced horizontally ½ cup Olive oil 1 […]

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Chicken & Rosemary Ricotta Toasted Sandwich
Author: 
Recipe type: sandwhich
 
Ingredients
  • 4½ cups (35 oz.) Ricotta
  • 2 cups (9 oz.) Parmesan, grated
  • ¼ cup Rosemary, fresh, minced
  • 4 oz. Sun-dried tomatoes, chopped ½"
  • 2 Tbsp. Black pepper, coarse-ground
  • 12 Ciabatta rolls, 4" x 4" (3 oz.), sliced horizontally
  • ½ cup Olive oil
  • 1 Tbsp.Garlic, minced and mashed
  • 2¼ lb.Chicken breast, cooked, sliced ¼" thick, warmed
  • 12 oz.Yellow onions, sliced, caramelized
Instructions
  1. Combine Grande Ricotta and Parmesan, rosemary, tomatoes and black
  2. pepper.
  3. Refrigerate until service.
  4. To make one sandwich: Place one ciabatta roll on a flat work surface, cut side
  5. up.
  6. Spread 2 teaspoons olive oil and ¼ teaspoon garlic on top bun.
  7. Spread ½ cup rosemary ricotta spread on the bottom slice.
  8. Toast both slices in 400°F deck oven for 4 ½ minutes or in 450°F impingement oven for 3 minutes.
  9. Layer 3 ounces chicken and 1 ounce onions over rosemary ricotta spread.
  10. Close sandwich with top bun.

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]]> Seafood Chowder https://pizzatoday.com/recipes/salads-sandwiches-soups/seafood-chowder/ Tue, 17 Feb 2015 13:00:00 +0000 https://pizzatoday.com/recipes/seafood-chowder/ Print Seafood Chowder Author: Pizza Today Recipe type: soup   Ingredients 2 pounds white fish 1 51-ounce can chopped sea clams with juice 1 pound of crab flakes 1 pound baby shrimp 2 pounds diced potatoes ½ pound clam base ½ gallon light cream ⅓ cup granular garlic ¼ cup salt ¼ cup black pepper 10 bay […]

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Seafood Chowder
Author: 
Recipe type: soup
 
Ingredients
  • 2 pounds white fish
  • 1 51-ounce can chopped sea clams with juice
  • 1 pound of crab flakes
  • 1 pound baby shrimp
  • 2 pounds diced potatoes
  • ½ pound clam base
  • ½ gallon light cream
  • ⅓ cup granular garlic
  • ¼ cup salt
  • ¼ cup black pepper
  • 10 bay leaves
  • 1 tablespoon thyme
Instructions
  1. Simmer all ingredients until potatoes get tender.
  2. Make a roux with 1 cup of flour and 1 cup of oil, and stir into simmering chowder until it comes to a simmer again.
  3. You are now ready to serve.

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]]> Summer Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-salad-2/ Mon, 01 Dec 2014 05:01:56 +0000 https://pizzatoday.com/recipes/summer-salad-2/ Print Summer Salad Author: Pizza Today Recipe type: salads   Ingredients 4 ounces romaine lettuce 6 ounces Roma tomato, diced 5 balls of fresh mozzarella, halved Salt, to taste 1 ounce extra-virgin olive oil 1 ounce balsamic vinegar Pinch of Parmesan cheese 4 kalamata olives, halved 2 artichoke hearts, halved Pinch of Romano cheese Pinch of basil, […]

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Summer Salad
Author: 
Recipe type: salads
 
Ingredients
  • 4 ounces romaine lettuce
  • 6 ounces Roma tomato, diced
  • 5 balls of fresh mozzarella, halved
  • Salt, to taste
  • 1 ounce extra-virgin olive oil
  • 1 ounce balsamic vinegar
  • Pinch of Parmesan cheese
  • 4 kalamata olives, halved
  • 2 artichoke hearts, halved
  • Pinch of Romano cheese
  • Pinch of basil, chopped
Instructions
  1. Top romaine lettuce with tomatoes and mozzarella.
  2. Sprinkle with salt, extra-virgin olive oil, vinegar and Parmesan.
  3. Add olives and artichoke hearts.
  4. Garnish with Romano and basil.

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]]> Scacciata https://pizzatoday.com/recipes/salads-sandwiches-soups/scacciata-2/ Mon, 01 Dec 2014 05:01:47 +0000 https://pizzatoday.com/recipes/scacciata-2/ Print Scacciata Author: Pizza Today Recipe type: sandwich   Courtesy of Leo Spizzirri World Pizza Champions Ingredients 2 28-ounce pizza dough balls 16 ounces mozzarella, shredded 8 ounces roasted red peppers, sliced 4 ounces Genoa salami 8 ounces smoked turkey breast 8 ounces prosciutto cotto 2 ounces Pecorino Romano, grated Instructions Preheat oven to 400 F. Prepare […]

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Scacciata
Author: 
Recipe type: sandwich
 
Courtesy of Leo Spizzirri World Pizza Champions
Ingredients
  • 2 28-ounce pizza dough balls
  • 16 ounces mozzarella, shredded
  • 8 ounces roasted red peppers, sliced
  • 4 ounces Genoa salami
  • 8 ounces smoked turkey breast
  • 8 ounces prosciutto cotto
  • 2 ounces Pecorino Romano, grated
Instructions
  1. Preheat oven to 400 F.
  2. Prepare half sheet pan with nonstick cooking spray.
  3. Using a rolling pin or dough sheeter, roll out each dough ball to the size of the sheet pan.
  4. The dough will end up being approximately a quarter-inch thick.
  5. Carefully lay the first sheet of dough into the pan. It’s ok if the dough goes up the sides of the pan a bit.
  6. Next, spread all the mozzarella over the dough in an even layer.
  7. Now layer the salami, turkey, and prosciutto cotto over the mozzarella, followed by a layer of roasted red peppers.
  8. Sprinkle the Romano cheese over the peppers.
  9. The Scacciata is finished by taking the final sheet of pizza dough and laying it over the top.
  10. It’s important not to stretch this layer of dough too much.
  11. Crimp the edges of the top and bottom doughs together and tuck the excess dough into the sides of the pan.
  12. As the final edge of dough is being crimped, try to press out any air that might be trapped inside.
  13. Lastly, brush the top of the Scacciata with olive oil.
  14. Cover the pan with plastic wrap and allow to proof at room temperature for approximately 40 minutes.
  15. Remove plastic wrap and place in preheated oven for 20-25 minutes or until crust is golden brown.
  16. Allow the Scacciata to completely cool before cutting.
  17. Cut the Scacciata into 8 pieces.
  18. When you get an order for one, finish it in a panini press for approximately 4 minutes or until cheese starts to ooze from the sides.

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]]> Northwest Brat in a Hoodie https://pizzatoday.com/recipes/salads-sandwiches-soups/northwest-brat-in-a-hoodie/ Mon, 01 Dec 2014 05:01:41 +0000 https://pizzatoday.com/recipes/northwest-brat-in-a-hoodie/ Print Northwest Brat in a Hoodie Author: Pizza Today Recipe type: sandwich   Courtesy of Jacque Farrell, Farrelli’s Wood Fire Pizza, Tacoma, WA Ingredients 3:1 bratwurst 5 ounces pizza dough 2 ounces jalepeño cream cheese 2 ounces caramelized onion 1 ounce Dijon aioli 1 ounce sriracha hot sauce Instructions Wrap the bratwurst and all other ingredients in […]

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Northwest Brat in a Hoodie
Author: 
Recipe type: sandwich
 
Courtesy of Jacque Farrell, Farrelli’s Wood Fire Pizza, Tacoma, WA
Ingredients
  • 3:1 bratwurst
  • 5 ounces pizza dough
  • 2 ounces jalepeño cream cheese
  • 2 ounces caramelized onion
  • 1 ounce Dijon aioli
  • 1 ounce sriracha hot sauce
Instructions
  1. Wrap the bratwurst and all other ingredients in the pizza dough like an old-fashioned “pig in a blanket.”
  2. Bake and serve.

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]]> Arrosto Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/arrosto-salad/ Mon, 01 Dec 2014 05:01:14 +0000 https://pizzatoday.com/recipes/arrosto-salad/ Print Arrosto Salad Author: Pizza Today Recipe type: salads   Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to […]

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Arrosto Salad
Author: 
Recipe type: salads
 
Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to be an entrée.” — Mark Dym
Ingredients
  • 4 ounces mushrooms
  • ½ red onion, chopped
  • 4 ounces cauliflower
  • 4 ounces broccoli
  • 4 ounces asparagus
  • 4 ounces carrots
  • 4 ounces zucchini
  • Extra-virgin olive oil, drizzle
  • Salt and pepper, to taste
  • 32 ounces spring mix
Instructions
  1. Roast vegetables in the oven.
  2. After roasting, toss all the ingredients except the spring mix together with house-made oregano vinaigrette (recipe follows).
  3. Add 6 ounces spring mix to a salad entrée plate.
  4. Top with roasted vegetables and dressing mixture, to order.
  5. Serve warm as a salad entrée.

 
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Arrosto Salad
Author: 
Recipe type: salads
 
Ingredients
  • Oregano Vinaigrette
  • 8 cups red vinegar
  • 4 cups Dijon mustard
  • 4 cups sugar
  • 1 cup oregano, chopped
  • 1 cup thyme, chopped
  • 8 cups extra virgin olive oil
Instructions
  1. Mix in food processor for 60 seconds.

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]]> Candied Pecans https://pizzatoday.com/recipes/salads-sandwiches-soups/candied-pecans/ Wed, 03 Sep 2014 13:59:26 +0000 https://pizzatoday.com/recipes/candied-pecans/ Print Candied Pecans Author: Pizza Today Recipe type: Desserts   Ingredients ¼ cup pecans 2 tablespoons sugar 2 tablespoons water Instructions Combine ingredients in a small sauce­pan. Bring to a boil. Turn down to simmer for 5-7 minutes until coated and golden. (If too runny,continue to simmer). Let pecans dry on parchment paper. 3.2.2925

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Candied Pecans
Author: 
Recipe type: Desserts
 
Ingredients
  • ¼ cup pecans
  • 2 tablespoons sugar
  • 2 tablespoons water
Instructions
  1. Combine ingredients in a small sauce­pan.
  2. Bring to a boil.
  3. Turn down to simmer for 5-7 minutes until coated and golden. (If too runny,continue to simmer).
  4. Let pecans dry on parchment paper.

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]]> Tomato-Basil Bisque https://pizzatoday.com/recipes/salads-sandwiches-soups/tomatobasil-bisque/ Mon, 11 Aug 2014 11:00:00 +0000 https://pizzatoday.com/recipes/tomatobasil-bisque/ Print Tomato-Basil Bisque Author: Pizza Today Recipe type: soups   Ingredients 3 14.5-ounce cans diced tomatoes (undrained) 1 tablespoon tomato paste 6 celery hearts, chopped 1 large sweet red pepper, chopped 1 large yellow onion, chopped ½ cup unsalted butter, chopped 1 bay leaf 1 cup loosely packed fresh basil leaves, chopped coarsely 3 cloves garlic, minced […]

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Tomato-Basil Bisque
Author: 
Recipe type: soups
 
Ingredients
  • 3 14.5-ounce cans diced tomatoes (undrained)
  • 1 tablespoon tomato paste
  • 6 celery hearts, chopped
  • 1 large sweet red pepper, chopped
  • 1 large yellow onion, chopped
  • ½ cup unsalted butter, chopped
  • 1 bay leaf
  • 1 cup loosely packed fresh basil leaves, chopped coarsely
  • 3 cloves garlic, minced
  • 1-1/2 cups heavy whipping cream
  • 3 teaspoons salt
  • 2 teaspoons sugar
  • 1 teaspoon pepper
  • Fresh basil leaves for garnish
Instructions
  1. Sauté the red pepper, celery, garlic and onions in butter until tender.
  2. Add undrained tomatoes, tomato paste and bay leaf & bring mixture to a boil.
  3. Reduce heat; cover and simmer for 45 min.
  4. Remove from heat and discard bay leaf.
  5. Stir in basil, salt, pepper and sugar.
  6. Place half of the mixture in a blender and puree.
  7. Slowly add the heavy whipping cream.
  8. Pour bisque back into pan, combine and heat without boiling.
  9. Pour into bowls & garnish with fresh basil leaves.

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]]> Seafood Salad Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/seafood-salad-sandwich/ Mon, 07 Jul 2014 08:01:20 +0000 https://pizzatoday.com/recipes/seafood-salad-sandwich/ Print Seafood Salad Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 2 pounds shredded crab 1 pound baby shrimp ¾ cup mayonnaise 2 tablespoons chopped parsley 1 teaspoon granulated garlic 1 tablespoon of salt 1 teaspoon of ground black pepper Shredded lettuce Baguette Instructions Combine all ingredients but lettuce and baguette. Toast baguette and dress with […]

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Seafood Salad Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 2 pounds shredded crab
  • 1 pound baby shrimp
  • ¾ cup mayonnaise
  • 2 tablespoons chopped parsley
  • 1 teaspoon granulated garlic
  • 1 tablespoon of salt
  • 1 teaspoon of ground black pepper
  • Shredded lettuce
  • Baguette
Instructions
  1. Combine all ingredients but lettuce and baguette.
  2. Toast baguette and dress with lettuce and seafood salad.

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]]> Panini Calabrese https://pizzatoday.com/recipes/salads-sandwiches-soups/panini-calabrese/ Mon, 16 Jun 2014 13:45:17 +0000 https://pizzatoday.com/recipes/panini-calabrese/ Print Panini Calabrese Author: Pizza Today Recipe type: sandwich Serves: 8 sandwiches (scale up in direct proportion)   Ingredients 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami) ¼ cup extra-virgin olive oil 8 thin slices prosciutto 8 thin slices fresh mozzarella 8 panini buns or rolls, toasted or grilled 1 cup […]

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Panini Calabrese
Author: 
Recipe type: sandwich
Serves: 8 sandwiches (scale up in direct proportion)
 
Ingredients
  • 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami)
  • ¼ cup extra-virgin olive oil
  • 8 thin slices prosciutto
  • 8 thin slices fresh mozzarella
  • 8 panini buns or rolls, toasted or grilled
  • 1 cup roasted red bell pepper strips
  • 16 large fresh basil leaves
Instructions
  1. In a nonstick sauté pan set over medium- high heat, fry the soppressata until lightly crisp and some fat has rendered, about 2 minutes per side.
  2. Remove it to a plate.
  3. Lightly brush the buns or bread with extra-virgin olive oil.
  4. Layer each bun this way: the soppressata, 2 slices prosciutto, 2 slices mozzarella, 2-3 strips of roasted red bell pepper strips on one slice of the bread.
  5. Top with the other slice and place the sandwich in the pan, pressing down on the sandwich with the palm of your hand.
  6. When that side is lightly toasted, about 3 to 4 minutes, flip the sandwich and toast the other side. (Alternatively, use a sandwich press or panini grill.)
  7. Remove the sandwich to a cutting board and open the sandwich.
  8. Lay down four basil leaves on each sandwich.
  9. Close the sandwiches, then slice them in half to serve.

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]]> Gazpacho https://pizzatoday.com/recipes/salads-sandwiches-soups/gazpacho/ Mon, 09 Jun 2014 09:00:00 +0000 https://pizzatoday.com/recipes/gazpacho/ Print Gazpacho Author: Pizza Today Recipe type: soups   Ingredients 3 medium tomatoes, chopped 1 medium red onion, finely chopped 1 medium red bell pepper, chopped Tomato juice 1 clove garlic, minced 3 tablespoons red wine vinegar 2 teaspoons hot sauce Salt and fresh ground black pepper, to taste Instructions In a large mixing bowl, combine all […]

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Gazpacho
Author: 
Recipe type: soups
 
Ingredients
  • 3 medium tomatoes, chopped
  • 1 medium red onion, finely chopped
  • 1 medium red bell pepper, chopped
  • Tomato juice
  • 1 clove garlic, minced
  • 3 tablespoons red wine vinegar
  • 2 teaspoons hot sauce
  • Salt and fresh ground black pepper, to taste
Instructions
  1. In a large mixing bowl, combine all ingredients, except tomato juice.
  2. Let marinate in refrigerator for 30 minutes.
  3. Place ingredients in food processor with enough tomato juice to help blending.
  4. Puree to desired consistency, adding more tomato juice when needed.
  5. Refrigerate until time to serve.
  6. Serve in chilled bowl with one to two pieces of thick, crusty bread on side.
  7. Garnish with fresh basil.

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]]> Greek Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/greek-salad/ Mon, 07 Apr 2014 09:00:00 +0000 https://pizzatoday.com/recipes/greek-salad/ Print Greek Salad Author: Pizza Today Recipe type: salads   Ingredients 1 head of leaf or romaine lettuce, washed, and torn into bite-size pieces 2 large ripe tomatoes cut into bite-size pieces ½ cucumber, peeled, seeded and diced 1 garlic clove, minced 1 cup black oil-cured olives, pitted and sliced ¼ pound feta cheese, crumbled ½ cup […]

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Greek Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 head of leaf or romaine lettuce, washed, and torn into bite-size pieces
  • 2 large ripe tomatoes cut into bite-size pieces
  • ½ cucumber, peeled, seeded and diced
  • 1 garlic clove, minced
  • 1 cup black oil-cured olives, pitted and sliced
  • ¼ pound feta cheese, crumbled
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dried oregano, crumbled
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine lettuce, tomatoes, cucumbers, garlic, olives and cheese.
  2. Toss to combine.
  3. In a small bowl whisk together olive oil, vinegar and oregano.
  4. Pour dressing over salad and toss.

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]]> Salad Number 3 https://pizzatoday.com/recipes/salads-sandwiches-soups/salad-number-3/ Tue, 07 Jan 2014 12:00:23 +0000 https://pizzatoday.com/recipes/salad-number-3/ Print Salad Number 3 Author: Pizza Today Recipe type: salads   Courtesy of Darryl Reginelli Reginelli's Pizza, New Orleans, LA Ingredients 7 ounces flatbread 1 1⁄6 pan of mixed greens 6 slices of Roma tomatoes, quartered 2 ounces sliced roasted red peppers 5 slices of fresh water mozzarella, quartered 4 strips of portabella mushroom 2 ounces balsamic […]

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Salad Number 3
Author: 
Recipe type: salads
 
Courtesy of Darryl Reginelli Reginelli's Pizza, New Orleans, LA
Ingredients
  • 7 ounces flatbread
  • 1 1⁄6 pan of mixed greens
  • 6 slices of Roma tomatoes, quartered
  • 2 ounces sliced roasted red peppers
  • 5 slices of fresh water mozzarella, quartered
  • 4 strips of portabella mushroom
  • 2 ounces balsamic basil oil
Instructions
  1. Spread mixed greens on warmed flatbread.
  2. Add Roma tomatoes, red peppers and freshmozzarella to the top of the salad.
  3. Add strips of grilled portabella mushroom.
  4. Drizzle balsamic basil oil on top of salad and serve.

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]]> Hot Pizza Wrap https://pizzatoday.com/recipes/salads-sandwiches-soups/hot-pizza-wrap/ Thu, 26 Dec 2013 08:38:00 +0000 https://pizzatoday.com/recipes/hot-pizza-wrap/ Print Hot Pizza Wrap Author: Pizza Today Recipe type: sandwich   Ingredients 12-inch flavored flour tortilla shell* 1-2 tablespoons extra-virgin olive oil 1 tablespoon shredded Parmesan 1 ounce thinly sliced provolone 1 ounce thinly sliced pepperoni 1 ounce shredded mozzarella 1 ounce roasted red bell peppers *Spinach, garlic herb, or sun-dried tomato. Instructions Lightly oil tortilla. Sprinkle […]

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Hot Pizza Wrap
Author: 
Recipe type: sandwich
 
Ingredients
  • 12-inch flavored flour tortilla shell*
  • 1-2 tablespoons extra-virgin olive oil
  • 1 tablespoon shredded Parmesan
  • 1 ounce thinly sliced provolone
  • 1 ounce thinly sliced pepperoni
  • 1 ounce shredded mozzarella
  • 1 ounce roasted red bell peppers
  • *Spinach, garlic herb, or sun-dried tomato.
Instructions
  1. Lightly oil tortilla.
  2. Sprinkle on Parmesan.
  3. Arrange provolone, pepperoni and red peppers in the center. (Or, use any combination of precooked meats or vegetables.)
  4. Sprinkle on mozzarella, fold up bottom fourth of shell, then fold over top fourth.
  5. Starting with one side, roll up the “wrap” to completely enclose filling.
  6. Place on pan, seam side down.
  7. Brush with additional oil and sprinkle on additional Parmesan, if desired.
  8. Bake at 400 F for 12 to 15 minutes, until golden brown.
Notes
San-Diego-based bakery consultant Ray Thelen doesn't recommend using sauce inside wraps, because its moisture can cause the wrap to become soggy. Also, it may “blow out” unless steam vents are cut into the shell. As an alternative, serve sauce on the side.

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]]> Roasted Garlic Potato Soup https://pizzatoday.com/recipes/salads-sandwiches-soups/roasted-garlic-potato-soup/ Mon, 23 Dec 2013 13:49:00 +0000 https://pizzatoday.com/recipes/roasted-garlic-potato-soup/ Print Roasted Garlic Potato Soup Author: Pizza Today Recipe type: soups   Ingredients 1 cup olive oil 40 cloves garlic peeled but left whole 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups) 3 quarts chicken broth 2-3 tablespoons salt 1-2 teaspoons white pepper 1 quart half-and-half Minced fresh parsley Instructions Toss together the […]

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Roasted Garlic Potato Soup
Author: 
Recipe type: soups
 
Ingredients
  • 1 cup olive oil
  • 40 cloves garlic peeled but left whole
  • 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups)
  • 3 quarts chicken broth
  • 2-3 tablespoons salt
  • 1-2 teaspoons white pepper
  • 1 quart half-and-half
  • Minced fresh parsley
Instructions
  1. Toss together the olive oil and garlic in a shallow ½ hotel pan.
  2. Cover tightly with foil and roast 30 minutes or until soft.
  3. Meanwhile, simmer the potatoes and chicken broth in a large coverer stockpot for 30 minutes or until the potatoes are tender.
  4. Add the garlic and simmer 10 more minutes.
  5. Puree it all in a food processor, add the half-and-half and season, to taste, with salt and white pepper.
  6. Serve in warmed bowls garnished with parsley.

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]]> Caprese Sliders https://pizzatoday.com/recipes/appetizers/caprese-sliders/ Mon, 09 Dec 2013 12:54:33 +0000 https://pizzatoday.com/recipes/caprese-sliders/ Print Caprese Sliders Author: Pizza Today Recipe type: Appetizer Serves: 4   Ingredients 4 small buns 4 slices plum tomato 4 slices fresh mozzarella 4 slices prosciutto 1 teaspoon pesto 1 drizzle balsamic reduction Instructions Assemble each slider bun with the tomato, mozzarella and prosciutto. Add the pesto and balsamic glaze to the inside of the top bun. […]

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Caprese Sliders
Author: 
Recipe type: Appetizer
Serves: 4
 
Ingredients
  • 4 small buns
  • 4 slices plum tomato
  • 4 slices fresh mozzarella
  • 4 slices prosciutto
  • 1 teaspoon pesto
  • 1 drizzle balsamic reduction
Instructions
  1. Assemble each slider bun with the tomato, mozzarella and prosciutto.
  2. Add the pesto and balsamic glaze to the inside of the top bun.
  3. Then toast the slider in the oven for about one minute to warm it.

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]]> Italian Flatwich https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-flatwich/ Sun, 01 Dec 2013 00:01:54 +0000 https://pizzatoday.com/recipes/italian-flatwich/ Print Italian Flatwich Author: Pizza Today Recipe type: sandwich   Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA Ingredients 1 flatwich dough 1 ounce extra-virgin olive oil 2 ounces mozzarella cheese 2 slices ham 3 slices salami 8 slices pepperoni 1 ounce red onions 2 ounces tomatoes 4 ounces iceberg lettuce, shredded 1 ounce Italian dressing […]

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Italian Flatwich
Author: 
Recipe type: sandwich
 
Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA
Ingredients
  • 1 flatwich dough
  • 1 ounce extra-virgin olive oil
  • 2 ounces mozzarella cheese
  • 2 slices ham
  • 3 slices salami
  • 8 slices pepperoni
  • 1 ounce red onions
  • 2 ounces tomatoes
  • 4 ounces iceberg lettuce, shredded
  • 1 ounce Italian dressing
Instructions
  1. Lightly brush flatwich bread with extra-virgin olive oil and place on a pizza screen.
  2. Add cheese and place in a 550 F oven until cheese is partially melted, then remove from screen and cook for approximately 20 seconds.
  3. Remove from oven and add ham, salami and pepperoni.
  4. Next, add red onions, tomatoes, lettuce and Italian dressing, in that order.
  5. Fold flatwich in half and cut down the middle.

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]]> Beast Mode Calzone https://pizzatoday.com/recipes/salads-sandwiches-soups/beast-mode-calzone/ Sun, 01 Dec 2013 00:01:40 +0000 https://pizzatoday.com/recipes/beast-mode-calzone/ Print Beast Mode Calzone Author: Pizza Today Recipe type: sandwich   Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma Ingredients 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage 2 ounces spicy link sausage 2 ounces Alfredo sauce 2 ounces mozzarella Instructions Open up […]

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Beast Mode Calzone
Author: 
Recipe type: sandwich
 
Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma
Ingredients
  • 10 ounces pizza dough
  • 1 ounce sliced pepperoni
  • 1 ounce sliced Canadian bacon
  • 1 ounce sliced salami
  • 2 ounces Italian sausage
  • 2 ounces spicy link sausage
  • 2 ounces Alfredo sauce
  • 2 ounces mozzarella
Instructions
  1. Open up the dough into a ball and place the sauce and fillings onto half of the open shell, finishing with the cheese.
  2. Fold the top half of the dough down over the fillings and use the tips of your fingers to seal the dough.
  3. Bake until golden brown and serve.

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]]> Goat Cheese Spinach Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/goat-cheese-spinach-salad/ Sun, 01 Dec 2013 00:01:31 +0000 https://pizzatoday.com/recipes/goat-cheese-spinach-salad/ Print Goat Cheese Spinach Salad Author: Pizza Today Recipe type: salads   Courtesy of George Hadjis Oggi's Pizza, San Clemente, CA “The Goat Cheese Spinach salad is one of Oggi’s under 550-calories options. It is a lighter salad with lots of flavor. The sweet and tangy sun dried tomato vinaigrette pairs perfectly with goat cheese, pumpkin seeds […]

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Goat Cheese Spinach Salad
Author: 
Recipe type: salads
 
Courtesy of George Hadjis Oggi's Pizza, San Clemente, CA “The Goat Cheese Spinach salad is one of Oggi’s under 550-calories options. It is a lighter salad with lots of flavor. The sweet and tangy sun dried tomato vinaigrette pairs perfectly with goat cheese, pumpkin seeds and red onion.“ ~ George Hadjis.
Ingredients
  • 4 ounces spinach, fresh and cleaned
  • ½ ounce roasted pumpkin seeds
  • 2 ounces dried cranberries
  • 2 ounces sun-dried tomato vinaigrette
  • 1 ounces goat cheese
  • 3 large red onion rings, fresh
Instructions
  1. Toss spinach in a mixing bowl with pumpkin seeds, cranberries, and vinaigrette.
  2. Place in large dish.
  3. Crumble 1 ounce goat cheese over the top of the salad and finish with 3 large red onion hoops.

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]]> Oggi’s Diablo Chicken Tortilla Soup https://pizzatoday.com/recipes/salads-sandwiches-soups/oggis-diablo-chicken-tortilla-soup/ Sun, 01 Dec 2013 00:01:30 +0000 https://pizzatoday.com/recipes/oggis-diablo-chicken-tortilla-soup/ Print Oggi’s Diablo Chicken Tortilla Soup Author: Pizza Today Recipe type: soups Serves: 3½ gallons.   Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA Ingredients 3 medium onions, chopped 3 red bell peppers, chopped 2 tablespoons garlic 2 cups tomato strips 2 cups corn 2 cups cilantro 1 cup julienned carrots 2 pounds cooked chicken shredded 2 […]

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Oggi’s Diablo Chicken Tortilla Soup
Author: 
Recipe type: soups
Serves: 3½ gallons.
 
Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA
Ingredients
  • 3 medium onions, chopped
  • 3 red bell peppers, chopped
  • 2 tablespoons garlic
  • 2 cups tomato strips
  • 2 cups corn
  • 2 cups cilantro
  • 1 cup julienned carrots
  • 2 pounds cooked chicken shredded
  • 2 gallons picante sauce
  • 1½ gallons chicken stock
  • 1 chopped fresh jalapeño
  • Sour cream
  • Avocado
  • Tortilla strips
Instructions
  1. Cook onion and garlic in a soup pot until tender.
  2. Add remaining ingredients and bring to a boil.
  3. Exclude the garnish of sour cream, avocado, and tortilla strips.
  4. Simmer for about 30 minutes.
  5. Let the soup cool and settle for about 6 hours until thick.
  6. Serve in a large pasta bowl or 8-ounce cup.
  7. Garnish with sour cream, avocado, and tortilla strips.

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]]> Minestra Maritata https://pizzatoday.com/recipes/salads-sandwiches-soups/minestra-maritata/ Sun, 01 Dec 2013 00:01:29 +0000 https://pizzatoday.com/recipes/minestra-maritata/ Print Minestra Maritata Author: Pizza Today Recipe type: soups   Courtesy of Brian Gojdics Tutta Bella, Seattle, WA Ingredients Prosciutto brodo ½ pound prosciutto end pieces Instructions In a heavy bottom stock pot, add the prosciutto pieces and ½ gallon of cold water. Bring it up to a simmer and let it simmer for about an hour […]

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Minestra Maritata
Author: 
Recipe type: soups
 
Courtesy of Brian Gojdics Tutta Bella, Seattle, WA
Ingredients
  • Prosciutto brodo
  • ½ pound prosciutto end pieces
Instructions
  1. In a heavy bottom stock pot, add the prosciutto pieces and ½ gallon of cold water.
  2. Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the prosciutto.
  3. Strain the broth into a bowl and discard prosciutto pieces.
  4. Let the brodo cool in your refrigerator.
  5. The fat will rise to the surface and harden as it cools.
  6. Once hardened, remove the fat and set broth aside

 
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Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Parmesan Brodo
  • ½ pound Parmesan rinds (save the cheese for another use and to garnish the soup)
Instructions
  1. In a heavy bottom stock pot, add the parmesan rinds and ½ gallon of cold water.
  2. Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the cheese rinds.
  3. Stir occasionally so the cheese rinds do not stick to the bottom of the pot and burn.
  4. If it does stick and burn, you will need to start over otherwise your soup will have a burnt flavor.
  5. Strain the broth into a bowl and discard Parmesan pieces.
  6. Let it cool in your refrigerator.
  7. The fat from the cheese will rise to the surface and congeal as it cools.
  8. Once congealed, skim the surface of the broth to remove and solids and set broth aside.

 
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Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Meatballs
  • 1 cup stale Italian bread cut into ½ inch cubes
  • 1 cup milk + ¼ cup if needed
  • ½ pound ground beef
  • ¼ pound ground pork
  • ¼ pound ground veal
  • ¼ teaspoon minced garlic
  • 1 teaspoon salt
  • ¼ cup Grana Padano
  • 1 egg, beaten
  • Extra-virgin olive oil as needed for frying.
Instructions
  1. Combine both the 1 cup of stale bread cubes with 1 cup of milk in a bowl. Let the bread absorb the milk and turn them mushy — mix half way through with a total soak time of 30 minutes. Once the bread has rehydrated give it a light squeeze to drain a little of the milk away.
  2. With your hands, tear the cubes into very small pieces the size of BBs (this should take no effort) and combine with the ground beef, ground pork and ground veal.
  3. Add the garlic, salt, Grana Padano and eggs.
  4. Using your hands, mix the mixture until all is just incorporated.
  5. The meatball mix should be sticky.
  6. If not, add the milk in one tablespoon increments up to ¼ of a cup.
  7. Roll the meatballs to the size of a quarter and fry them in hot extra-virgin olive oil until they are browned on all sides.
  8. Set aside to drain on paper towel.

 
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Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Minestra Maritata
  • ½ gallon prosciutto brodo
  • ½ gallon Parmesan brodo
  • meatballs
  • 1 bunch of rapini
  • 1 head of escarole
  • 1 large yellow onions
  • sea salt, to taste
  • shaved parmesan, garnish
  • virgin olive oil, garnish
Instructions
  1. Combine the prosciutto brodo and the Parmesan brodo and bring to a simmer.
  2. In the meantime, remove both ends and the skin from the onions and julienne.
  3. Wash both the rapini and escarole in cold water.
  4. The escarole may be very dirty and you may have to wash it several times before all the grit will go away.
  5. Once the greens are cleaned, cut into pieces roughly the size of a half of a dollar bill.
  6. Once the brodo is at a simmer, add the julienned onion and the greens.
  7. Let simmer for 30 minutes or until the greens are cooked through and have turned a dark green.
  8. Add the meatballs and simmer for another 20 minutes.
  9. Taste and check if the soup needs salt and add to taste.
  10. Pull the soup off of the heat and cool completely, preferably overnight.
  11. This will allow time for all of the ingredients to “marry” and create something wonderful.

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]]> Fresh Arugula Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/fresh-arugula-salad/ Sun, 01 Dec 2013 00:01:01 +0000 https://pizzatoday.com/recipes/fresh-arugula-salad/ Print Fresh Arugula Salad Author: Pizza Today Recipe type: salads   Courtesy of Aldo Musico Aldo's Pizza, Naples, FL “Living in Florida in the hot climate, this is a favorite of our customers!” ~ Aldo Musico. Ingredients Baby arugula, bunch 4 Campari tomatoes 4 rings of red onion 1 ounce shaved parm ½ lemon 2 ounces extra-virgin […]

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Fresh Arugula Salad
Author: 
Recipe type: salads
 
Courtesy of Aldo Musico Aldo's Pizza, Naples, FL “Living in Florida in the hot climate, this is a favorite of our customers!” ~ Aldo Musico.
Ingredients
  • Baby arugula, bunch
  • 4 Campari tomatoes
  • 4 rings of red onion
  • 1 ounce shaved parm
  • ½ lemon
  • 2 ounces extra-virgin olive oil
  • sea salt, to taste
  • fresh pepper, to taste
  • 4 ounces sheep’s milk feta
Instructions
  1. Combine all ingredients in a salad bowl and toss together.
  2. Serve on a chilled salad plate.

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]]> Phil’s Creation Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/phils-creation-salad/ Sun, 01 Dec 2013 00:01:01 +0000 https://pizzatoday.com/recipes/phils-creation-salad/ Print Phil’s Creation Salad Author: Pizza Today Recipe type: salads   Courtesy of Jacque Farrell Farrelli's Wood Fire Pizza, Tacoma, WA Ingredients 4 ounces romaine lettuce 3 ounces honey mustard dressing, tossed 1 ounce cashews 3 ounces pineapple 2 ounces cheddar cheese 2 ounces caramelized onion (heated) 3 ounces chicken breast (heated) 1 ounce chopped bacon (heated) […]

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Phil’s Creation Salad
Author: 
Recipe type: salads
 
Courtesy of Jacque Farrell Farrelli's Wood Fire Pizza, Tacoma, WA
Ingredients
  • 4 ounces romaine lettuce
  • 3 ounces honey mustard dressing, tossed
  • 1 ounce cashews
  • 3 ounces pineapple
  • 2 ounces cheddar cheese
  • 2 ounces caramelized onion (heated)
  • 3 ounces chicken breast (heated)
  • 1 ounce chopped bacon (heated)
Instructions
  1. Place all the ingredients together in a large salad bowl and toss to combine well.
  2. Serve in a chilled bowl with freshly baked, warm breadsticks.

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]]> Co-Co Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/co-co-panini/ Fri, 01 Nov 2013 00:01:58 +0000 https://pizzatoday.com/recipes/co-co-panini/ Print Co-Co Panini Author: Pizza Today Recipe type: sandwich   Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI Ingredients 4 ounces fresh dough 3 ounces ricotta cheese 2 ounces mascarpone cheese 2 ounces sugar 1 teaspoon vanilla extract 3 ounces mixed nuts 2 ounces Nutella 2 ounces powdered sugar 2 ounces balsamic vinegar infused with […]

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Co-Co Panini
Author: 
Recipe type: sandwich
 
Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI
Ingredients
  • 4 ounces fresh dough
  • 3 ounces ricotta cheese
  • 2 ounces mascarpone cheese
  • 2 ounces sugar
  • 1 teaspoon vanilla extract
  • 3 ounces mixed nuts
  • 2 ounces Nutella
  • 2 ounces powdered sugar
  • 2 ounces balsamic vinegar infused with fig
  • 1 gallon corn oil (for frying)
Instructions
  1. Take your ricotta, sugar, mascarpone and vanilla extract and mix together in a mixing bowl.
  2. Place in refrigerator until needed.
  3. Place your oil into a pot and heat until it reaches 350 F.
  4. Place the dough into hot oil until it reaches a golden tan, then place on paper towel and rest for 5 minutes.
  5. After cooling, place dough on plate and spread Nutella and the ricotta mixer over it.
  6. Next, cover the top of the cheese with the nuts and dust with powdered sugar.
  7. Drizzle the balsamic vinegar over the top and serve.

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]]> Mediterranean Pasta Salad // July 2013 Issue https://pizzatoday.com/recipes/salads-sandwiches-soups/mediterranean-pasta-salad-july-2013-issue/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/mediterranean-pasta-salad-july-2013-issue/ Print Mediterranean Pasta Salad // July 2013 Issue Author: Pizza Today Recipe type: salads   Serves 4 Ingredients 8 ounces of farfalle, rigatoni or other short pasta 1 large cucumber, seeded, chopped 3?4 cup Niçoise or oil-cured olives, pitted and halved 1 cup torn fresh basil leaves 2 cups diced, seeded dead-ripe fresh tomatoes 3 tablespoons capers, […]

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Mediterranean Pasta Salad // July 2013 Issue
Author: 
Recipe type: salads
 
Serves 4
Ingredients
  • 8 ounces of farfalle, rigatoni or other short pasta
  • 1 large cucumber, seeded, chopped
  • 3?4 cup Niçoise or oil-cured olives,
  • pitted and halved
  • 1 cup torn fresh basil leaves
  • 2 cups diced, seeded dead-ripe fresh tomatoes
  • 3 tablespoons capers, drained, rinsed
  • 2 tablespoons balsamic vinegar
  • 1?4 cup extra-virgin olive oil
  • 1?4 pound feta cheese, crumbled
  • Salt and freshly ground pepper to taste
Instructions
  1. Cook the pasta in abundant salted, boiling water until al dente.
  2. Drain and rinse in cold water.
  3. Set aside to dry for a few minutes. (Note: Pasta can be cooked a day or two ahead.
  4. Rinse the pasta and spread out on sheet pans. Refrigerate, covered.)
  5. In a large bowl, combine the cucumber, olives, fresh basil, tomatoes, capers, vinegar and olive oil.
  6. Toss gently to combine.
  7. Add the cheese and toss again.
  8. Add salt and pepper to taste.
  9. Salad can be served at room temperature if need be, or it can be refrigerated for at least 1 hour before serving.

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]]> Traditional Romesco From Catalan Spain https://pizzatoday.com/recipes/salads-sandwiches-soups/traditional-romesco-from-catalan-spain/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/traditional-romesco-from-catalan-spain/ Print Traditional Romesco From Catalan Spain Author: Pizza Today Recipe type: sandwich   Ingredients ¾ cup extra virgin olive oil 1 red bell pepper 7 ripe Roma tomatoes 1 medium onion, diced 2 heads of garlic with the heads cut off 3 ancho chilies or mild peppers ¼ cup blanched almonds 1 medium hoagie roll or quarter […]

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Traditional Romesco From Catalan Spain
Author: 
Recipe type: sandwich
 
Ingredients
  • ¾ cup extra virgin olive oil
  • 1 red bell pepper
  • 7 ripe Roma tomatoes
  • 1 medium onion, diced
  • 2 heads of garlic with the heads cut off
  • 3 ancho chilies or mild peppers
  • ¼ cup blanched almonds
  • 1 medium hoagie roll or quarter baguette (about 2 to 3 ounces)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sweet Spanish paprika
  • Salt to taste
Instructions
  1. Place the bell pepper, tomatoes, the head of garlic and ancho chilies on a large pizza pan.
  2. Toss half the oil on them and roast in your pizza oven until all the vegetables are charred and mushy.
  3. The garlic should be soft to the touch.
  4. When the veggies are roasted, let cool enough to take the skins and seeds out of the pepper. Deseed the tomato and de-skin the garlic and onion.
  5. Cut the tops off and remove stems.
  6. Take a small pizza pan and roast the almonds under heat until they just start to brown.
  7. Be careful, nuts burn fast!
  8. Cut the bread into chunks and toast in the oven.
  9. Place all ingredients including the rest of the oil, sherry vinegar, paprika, salt and bread in a blender or bowl and buzz with an immersion blender.
  10. Blend until a thick sauce forms.
  11. You can tweak as needed.

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]]> Curried Chicken Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/curried-chicken-salad/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/curried-chicken-salad/ Print Curried Chicken Salad Author: Pizza Today Recipe type: salads   Ingredients 2 pounds of grilled chicken breast diced green and red apple 2 celery stalks ½ cup cranberry raisins and golden raisins 1 cup mayonnaise 1 tablespoon of curry Instructions Take a couple of pounds of grilled chicken breast and coarsely chop it up. Dice and […]

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Curried Chicken Salad
Author: 
Recipe type: salads
 
Ingredients
  • 2 pounds of grilled chicken breast
  • diced green and red apple
  • 2 celery stalks
  • ½ cup cranberry raisins and golden raisins
  • 1 cup mayonnaise
  • 1 tablespoon of curry
Instructions
  1. Take a couple of pounds of grilled chicken breast and coarsely chop it up.
  2. Dice and mix in a green and red apple, a couple of celery stalks, ½ cup of cranberry raisins and golden raisins, a cup of mayonnaise and a tablespoon of curry.
  3. Mix all the ingredients together with a ½ teaspoon of lemon juice to help keep the apples from oxidizing.
  4. The raisins and apples bring a natural sweetness that counter the curry to create a flavor sensation that is sure to be an instant hit with your customers.

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]]> Dill Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/dill-pasta-salad/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/dill-pasta-salad/ Print Dill Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 1 pound pasta medium diced cucumber 2 small ripe tomatoes Dressing mix ⅔ cup mayonnaise ⅓ cup water salt and pepper to taste 1 teaspoon granulated garlic 1 teaspoon dill weed Instructions Boil one pound of the pasta (such as Campanelle) until cooked and then […]

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Dill Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 pound pasta
  • medium diced cucumber
  • 2 small ripe tomatoes
  • Dressing
  • mix ⅔ cup mayonnaise
  • ⅓ cup water
  • salt and pepper to taste
  • 1 teaspoon granulated garlic
  • 1 teaspoon dill weed
Instructions
  1. Boil one pound of the pasta (such as Campanelle) until cooked and then drain and chill it.
  2. Toss pasta with a medium dice of a cucumber and two small ripe tomatoes.
  3. For the dressing, mix ⅔ cups mayonnaise, ⅓ cup water, salt and pepper to taste, a teaspoon of granulated garlic and one teaspoon of dill weed.
  4. Toss this with your pasta, tomatoes and cucumbers.
  5. Feel free to add ingredients to your liking, like black olives.

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]]> Philly Cheese Steak Hoagie https://pizzatoday.com/recipes/salads-sandwiches-soups/philly-cheese-steak-hoagie/ Thu, 20 Jun 2013 19:38:18 +0000 https://pizzatoday.com/recipes/philly-cheese-steak-hoagie/ Print Philly Cheese Steak Hoagie Author: Pizza Today Recipe type: sandwich   Ingredients 1 pound beef sirloin, cut into thin 2-inch strips ½ teaspoon salt ½ teaspoon paprika ½ tablespoon dried red pepper flakes ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried […]

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Philly Cheese Steak Hoagie
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 pound beef sirloin, cut into thin 2-inch strips
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ tablespoon dried red pepper flakes
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, julienned
  • 3 ounces Swiss cheese, thinly sliced
  • 4 hoagie rolls sliced about ¾ of the way through lengthwise
Instructions
  1. Place beef in a large bowl.
  2. In a small bowl, mix together salt, pepper, paprika, red pepper flakes, thyme, marjoram, basil, onion powder and garlic powder.
  3. Mix in with beef.
  4. Heat half of the oil in a skillet over medium-high heat.
  5. Sauté beef until cooked through and remove from pan.
  6. Heat remaining oil in the skillet and sauté onion and green pepper.
  7. Set the hoagie rolls on a pizza screen slit side up.
  8. Divide beef among the four rolls.
  9. Layer with onion and green pepper, then top with sliced cheese.
  10. Bake until cheese is melted.
  11. Serve.

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]]> Sweet Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/sweet-vinaigrette/ Mon, 03 Dec 2012 04:00:00 +0000 https://pizzatoday.com/recipes/sweet-vinaigrette/ Print Sweet Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients 2 cups red wine vinegar ¼ cup of honey (or more to taste) 1 tablespoon chopped fresh garlic ½ teaspoon ground caraway seed (optional) 2 cups olive oil Salt and pepper to taste Instructions Place the vinegar, honey, garlic, and caraway seed in a small pan […]

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Sweet Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups red wine vinegar
  • ¼ cup of honey (or more to taste)
  • 1 tablespoon chopped fresh garlic
  • ½ teaspoon ground caraway seed
  • (optional) 2 cups olive oil Salt and pepper to taste
Instructions
  1. Place the vinegar, honey, garlic, and caraway seed in a small pan and bring to a boil.
  2. Let simmer gently 5 minutes and remove from heat.
  3. Let cool down completely before using.
  4. Pour the cooked vinegar mixture into a bowl or food processor and whisk or beat in the oil until it’s emulsified.
  5. Season with salt and pepper to taste.

The post Sweet Vinaigrette appeared first on Pizza Today.

]]> Ranch Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/ranch-dressing-2/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/ranch-dressing-2/ Print Ranch Dressing Author: Pizza Today Recipe type: salads   Ingredients 1 gallon of mayo 1 quart half and half cream ½ cup white vinegar 1 cup water ½ cup granulated garlic 1 cup onion powder 1 tablespoon salt 1 tablespoon pepper ½ cup finely chopped parsley or freeze dried Instructions Mix ingredients thoroughly. 3.2.2925

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Ranch Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 1 gallon of mayo
  • 1 quart half and half cream
  • ½ cup white vinegar
  • 1 cup water
  • ½ cup granulated garlic
  • 1 cup onion powder
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ½ cup finely chopped parsley or freeze dried
Instructions
  1. Mix ingredients thoroughly.

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]]> Creamy Caesar https://pizzatoday.com/recipes/salads-sandwiches-soups/creamy-caesar/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/creamy-caesar/ Print Creamy Caesar Author: Pizza Today Recipe type: salads   Ingredients 2 cups of mayo 2 cups of zesty Italian dressing ½ cup grated Parmesan 1½ teaspoon granulated garlic ½ teaspoon ground pepper 3-4 shots of Worcestershire sauce Instructions Combine ingredients. Toss this dressing with your chopped romaine leaves and garnish with croutons and shredded or shaved […]

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Creamy Caesar
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups of mayo
  • 2 cups of zesty Italian dressing
  • ½ cup grated Parmesan
  • 1½ teaspoon granulated garlic
  • ½ teaspoon ground pepper
  • 3-4 shots of Worcestershire sauce
Instructions
  1. Combine ingredients.
  2. Toss this dressing with your chopped romaine leaves and garnish with croutons and shredded or shaved Parmesan for an amazing Caesar Salad.

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]]> Honey Lemon Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/honey-lemon-dressing/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/honey-lemon-dressing/ Print Honey Lemon Dressing Author: Pizza Today Recipe type: salads   Serves Small Batch Ingredients 2 cups of mayo ⅓ cup of honey ¼ cup lemon juice ¼ cup of water 2 tablespoons of fresh or freeze-dried chives Instructions Combine ingredients with a whisk, about 60 seconds. 3.2.2925

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Honey Lemon Dressing
Author: 
Recipe type: salads
 
Serves Small Batch
Ingredients
  • 2 cups of mayo
  • ⅓ cup of honey
  • ¼ cup lemon juice
  • ¼ cup of water
  • 2 tablespoons of fresh or freeze-dried chives
Instructions
  1. Combine ingredients with a whisk, about 60 seconds.

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]]> Capriccio Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/capriccio-salad/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/capriccio-salad/ Print Capriccio Salad Author: Pizza Today Recipe type: salads Serves: 2 servings   Ingredients 4 ounces romaine lettuce 6 ounces Roma tomato, diced 5 small fresh mozzarella balls cut into two Dash of salt 1 ounce extra virgin olive oil 1 ounce balsamic vinegar Sprinkle of Parmesan cheese 4 kalamata olive halves 2 artichoke hearts, halved 1 ounce […]

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Capriccio Salad
Author: 
Recipe type: salads
Serves: 2 servings
 
Ingredients
  • 4 ounces romaine lettuce
  • 6 ounces Roma tomato, diced
  • 5 small fresh mozzarella balls cut into two
  • Dash of salt
  • 1 ounce extra virgin olive oil
  • 1 ounce balsamic vinegar
  • Sprinkle of Parmesan cheese
  • 4 kalamata olive halves
  • 2 artichoke hearts, halved 1 ounce
  • Romano cheese Pinch of basil, chopped
Instructions
  1. Place romaine in center of plate.
  2. Top with tomatoes and mozzarella.
  3. Sprinkle with salt, extra virgin olive oil, vinegar and Parmesan.
  4. Place olives on the plate’s left side.
  5. Place artichokes on the plate’s right side.
  6. Garnish with Romano and basil.

The post Capriccio Salad appeared first on Pizza Today.

]]> Caprese Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/caprese-salad-2/ Thu, 19 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/caprese-salad-2/ Print Caprese Salad Author: Pizza Today Recipe type: salads Serves: Serves 1   Ingredients Grande Fresh Mozzarella Ciliegine Ovoline Bocconcini Rotondino Tomatoes Basil Extra virgin olive oil Fresh ground black pepper Instructions Description delicate slices of Fresh Mozzarella are artistically arranged with slices of ripe, red tomatoes, basil leaves and a drizzle of extra virgin olive oil. It […]

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Caprese Salad
Author: 
Recipe type: salads
Serves: Serves 1
 
Ingredients
  • Grande Fresh Mozzarella
  • Ciliegine
  • Ovoline
  • Bocconcini
  • Rotondino Tomatoes
  • Basil
  • Extra virgin olive oil
  • Fresh ground black pepper
Instructions
  1. Description delicate slices of Fresh Mozzarella are artistically arranged with slices of ripe, red tomatoes, basil leaves and a drizzle of extra virgin olive oil.
  2. It is the ultimate Italian dish, simple to make and profitable on your menu.
  3. Method when using Ciliegine, cherry tomatoes work great.
  4. Simply place Ciliegine and cherry tomatoes on a plate.
  5. Sprinkle with basil.
  6. Drizzle with olive oil and add a dash of fresh ground black pepper and serve.
  7. When using Bocconcini, Ovoline and Rotondino, slice Fresh Mozzarella and tomatoes.
  8. Alternate slices of Fresh Mozzarella and Tomato, add some basil, drizzle with olive oil and add a dash of pepper.

The post Caprese Salad appeared first on Pizza Today.

]]> Chicken Pesto Club Panini (provided by Grande Cheese) https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-pesto-club-panini-provided-by-grande-cheese/ Mon, 31 Oct 2011 04:00:00 +0000 https://pizzatoday.com/recipes/chicken-pesto-club-panini-provided-by-grande-cheese/ Print Chicken Pesto Club Panini (provided by Grande Cheese) Author: Pizza Today Recipe type: sandwich Serves: One sandwich   provided by Grande Cheese Ingredients 1 Ciabatta bun 2 Tbsp. Mayonnaise 2 Tbsp. Pesto sauce 2 slices Tomato 2 slices Bacon, cooked 1 Chicken breast, roasted 2 slices Provolone Instructions Slice bun in half horizontally and spread mayonnaise on […]

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Chicken Pesto Club Panini (provided by Grande Cheese)
Author: 
Recipe type: sandwich
Serves: One sandwich
 
provided by Grande Cheese
Ingredients
  • 1 Ciabatta bun
  • 2 Tbsp. Mayonnaise
  • 2 Tbsp. Pesto sauce
  • 2 slices Tomato
  • 2 slices Bacon, cooked
  • 1 Chicken breast, roasted
  • 2 slices Provolone
Instructions
  1. Slice bun in half horizontally and spread mayonnaise on the bottom half and pesto sauce on the top half.
  2. On the bottom bun, layer tomato, bacon, chicken, and Provolone cheese, and place the other bun half on top.
  3. Place in a well-oiled panini press and cook for 3-4 minutes or until filling is hot and cheese is melted.
  4. Remove and let cool 2-3 minutes, slice in half and serve.
  5. Variation: Sandwich can also be buttered on outside and placed on a griddle until brown.

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]]> Italian Deli Grinder (sponsored by Grande Cheese Company) https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-deli-grinder-sponsored-by-grande-cheese-company/ Tue, 04 Oct 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-deli-grinder-sponsored-by-grande-cheese-company/ Print Italian Deli Grinder (sponsored by Grande Cheese Company) Author: Pizza Today Recipe type: sandwich Serves: One Sandwich   sponsored by Grande Cheese Company Ingredients 1 Sub bun 2 slices Salami 3 slices Pepperoni 2 slices Ham 2 slices Capicola 3 slices Provolone 3 Tbsp. (1/2 oz.) Tomatoes, diced 1 Tbsp. (1/4 oz.) Red onion, chopped 2 Tbsp. […]

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Italian Deli Grinder (sponsored by Grande Cheese Company)
Author: 
Recipe type: sandwich
Serves: One Sandwich
 
sponsored by Grande Cheese Company
Ingredients
  • 1 Sub bun
  • 2 slices Salami
  • 3 slices Pepperoni
  • 2 slices Ham
  • 2 slices Capicola
  • 3 slices Provolone
  • 3 Tbsp. (1/2 oz.) Tomatoes, diced
  • 1 Tbsp. (1/4 oz.) Red onion, chopped
  • 2 Tbsp. (1 oz.) Oil and vinegar dressing
  • 1 Tbsp. (1/4 oz.) Pepperoncini, chopped
  • ½ cup(1/2 oz.) Lettuce, shredded
Instructions
  1. Slice bun in half horizontally and layer bottom half with salami, pepperoni, ham, capicola and provolone.
  2. Combine the tomatoes, pepperoncini, red onion, lettuce and vinaigrette in a bowl to create a salad mix.
  3. Place salad mix on cheese and placetop of bun on top of sandwich.

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]]> Cavatappi with Caesar Sauce and Romaine https://pizzatoday.com/recipes/salads-sandwiches-soups/cavatappi-with-caesar-sauce-and-romaine/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cavatappi-with-caesar-sauce-and-romaine/ Print Cavatappi with Caesar Sauce and Romaine Author: Pizza Today Recipe type: salads   Ingredients ¼ cup extra-virgin olive oil 2 teaspoons Worcestershire sauce 2 teaspoons fresh lemon juice 3 tablespoons mashed anchovies 2 cloves garlic, crushed 3 cups coarsely chopped romaine lettuce leaves 1 pound cavatappi or other short curly pasta 1 cup freshly grated Parmesan […]

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Cavatappi with Caesar Sauce and Romaine
Author: 
Recipe type: salads
 
Ingredients
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons mashed anchovies
  • 2 cloves garlic, crushed
  • 3 cups coarsely chopped romaine lettuce leaves
  • 1 pound cavatappi or other short curly pasta
  • 1 cup freshly grated Parmesan cheese
Instructions
  1. In a large bowl, combine the olive oil, Worcestershire , lemon juice, anchovies, garlic and romaine lettuce.
  2. Toss well to combine.
  3. Set aside.
  4. Cook the pasta is abundant boiling salted water until it is al dente.
  5. Drain well.
  6. Working quickly (the heat of the pasta is necessary to soften the lettuce), toss the hot pasta with the tomato and lettuce mixture.
  7. Sprinkle on the grated Parmesan.
  8. Serve at once.

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]]> Fantastic Phily Cheese Steak Hoagie https://pizzatoday.com/recipes/salads-sandwiches-soups/fantastic-phily-cheese-steak-hoagie/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/fantastic-phily-cheese-steak-hoagie/ Print Fantastic Phily Cheese Steak Hoagie Author: Pizza Today Recipe type: sandwich   Ingredients 1 pound beef sirloin, cut into thin 2-inch strips ½ teaspoon salt ½ teaspoon paprika ½ tablespoon dried red pepper flakes ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon […]

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Fantastic Phily Cheese Steak Hoagie
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 pound beef sirloin, cut into thin 2-inch strips
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ tablespoon dried red pepper flakes
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, julienned
  • 3 ounces Swiss cheese, thinly sliced
  • 4 hoagie rolls sliced about ¾ of the way through lengthwise
Instructions
  1. Place beef in a large bowl.
  2. In a small bowl, mix together salt, pepper, paprika, red pepper flakes, thyme, marjoram, basil, onion powder and garlic powder.
  3. Mix in with beef.
  4. Heat half of the oil in a skillet over medium-high heat.
  5. Saute beef until cooked through and remove from pan.
  6. Heat remaining oil in the skillet and saute onion and green pepper.
  7. Set the hoagie rolls on pizza screen slit side up.
  8. Divide beef among the four rolls.
  9. Layer with onion and green pepper, then top with sliced cheese.
  10. Bake until cheese is melted.
  11. Serve.

The post Fantastic Phily Cheese Steak Hoagie appeared first on Pizza Today.

]]> Insalata di Patate https://pizzatoday.com/recipes/salads-sandwiches-soups/insalata-di-patate/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/insalata-di-patate/ Print Insalata di Patate Author: Pizza Today Recipe type: salads   Ingredients 2 pounds new potatoes ⅓ cup extra-virgin olive oil 2 tablespoons balsamic or red wine vinegar 1 teaspoon dried oregano, crumbled 1 cup chopped celery ½ cup chopped celery ½ cup chopped red onion ½ cup chopped green bell pepper ½ cup chopped oil-cured olives […]

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Insalata di Patate
Author: 
Recipe type: salads
 
Ingredients
  • 2 pounds new potatoes
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • 1 teaspoon dried oregano, crumbled
  • 1 cup chopped celery
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped oil-cured olives
  • 20-25 slices pepperoni, each cut into four pieces
  • Salt and freshly ground pepper to taste
Instructions
  1. Place the potatoes in cold water, bring to a simmer and cook until the potatoes can be pierced with a knife, about 18 minutes.
  2. Drain, let cool and cut into ¼-inch cubes
  3. In a small bowl, whisk together the olive oil, vinegar, and oregano.
  4. In a large bowl, combine the potatoes, celery, onion, bell pepper, olives and pepperoni.
  5. Pour the dressing over the potato mixture and toss gently to coat.
  6. Add salt and pepper to taste.
  7. Chill the salad for at least 30 minutes before serving.

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]]> Provolone, Salami and Roasted Pepper Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/provolone-salami-and-roasted-pepper-panini/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/provolone-salami-and-roasted-pepper-panini/ Print Provolone, Salami and Roasted Pepper Panini Author: Pizza Today Recipe type: sandwich   Ingredients 8 large slices of Italian bread Garlic-infused olive oil 8 slices provolone 8 slices salami 4 roasted red pepper halves Instructions For each panini, brush both sides of the bread lightly with garlic-infused olive oil. Place two slices of provolone, two slices […]

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Provolone, Salami and Roasted Pepper Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • 8 large slices of Italian bread
  • Garlic-infused olive oil
  • 8 slices provolone
  • 8 slices salami
  • 4 roasted red pepper halves
Instructions
  1. For each panini, brush both sides of the bread lightly with garlic-infused olive oil.
  2. Place two slices of provolone, two slices of salami and one roasted red pepper half on one slice of the bread.
  3. Top with the second slice and repeat for each panini.
  4. Grill on both sides until toasty brown.

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]]> Summer Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/summer-salad/ Print Summer Salad Author: Pizza Today Recipe type: salads   Ingredients 1 head lettuce, chopped ½ head radicchio, chopped 1 bunch arugula, stems removed and chopped 1 cup garbanzo beans, drained ¾ cup black olives, chopped 1 cup carrots, shredded 1 large cucumber, sliced 3 large tomatoes, chopped 1 cup mozzarella cheese, shredded 1 cup cheddar cheese, […]

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Summer Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 head lettuce, chopped
  • ½ head radicchio, chopped
  • 1 bunch arugula, stems removed and chopped
  • 1 cup garbanzo beans, drained
  • ¾ cup black olives, chopped
  • 1 cup carrots, shredded
  • 1 large cucumber, sliced
  • 3 large tomatoes, chopped
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
Instructions
  1. Add all ingredients in a large salad bowl and toss thoroughly.
  2. To order, portion in chilled salad bowls and serve with a side of dressing.

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]]> Antipasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/antipasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/antipasta-salad/ Print Antipasta Salad Author: Pizza Today Recipe type: salads   Ingredients 2 cloves garlic 1 tablespoon Dijon Mustard ⅓ cup red wine vinegar ½ cup olive oil or vegetable oil Salt and freshly ground black pepper 1 pound rotini, cooked al dente, refreshed under cold water, drained ½ cup sun-dried tomatoes, drained, slices ½ pound fresh mozzarella, […]

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Antipasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 2 cloves garlic
  • 1 tablespoon Dijon Mustard
  • ⅓ cup red wine vinegar
  • ½ cup olive oil or vegetable oil
  • Salt and freshly ground black pepper
  • 1 pound rotini, cooked al dente, refreshed under cold water, drained
  • ½ cup sun-dried tomatoes, drained, slices
  • ½ pound fresh mozzarella, cut into cubes
  • 1 16-ounce can garbanzo beans, rinsed, drained
  • 4 ounces sliced hard salami or pepperoni, julienned
  • 12 pepperoncini
  • ½ teaspoon hot pepper flakes
  • 1 cup loosely packed flat-leaf parsley chopped
Instructions
  1. In a blender, puree garlic, mustard and vinegar.
  2. With the motor running, add olive oil in a steady stream until emulsified.
  3. Season to taste with salt and pepper.
  4. In a large bowl, combine rotini, sun-dried tomatoes, mozzarella, garbanzo beans, salami and pepperoncini.
  5. Drizzle vinaigrette over; add hot pepper flakes and parsley.
  6. Toss well to coat.
  7. Cover and refrigerate 2 hours or until ready to serve.

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]]> Fast n’ Easy Blue Cheese Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/fast-n-easy-blue-cheese-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/fast-n-easy-blue-cheese-dressing/ Print Fast n' Easy Blue Cheese Dressing Author: Pizza Today Recipe type: salads   Ingredients 4 ounces blue cheese, crumbled 3 ounces cream cheese, softened ½ cup mayonnaise ⅓ cup half-and-half Instructions Combine all ingredients in a food processor or mixing bowl. Blend until creamy 3.2.2925

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Fast n' Easy Blue Cheese Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 4 ounces blue cheese, crumbled
  • 3 ounces cream cheese, softened
  • ½ cup mayonnaise
  • ⅓ cup half-and-half
Instructions
  1. Combine all ingredients in a food processor or mixing bowl. Blend until creamy

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]]> Minestrone https://pizzatoday.com/recipes/salads-sandwiches-soups/minestrone/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/minestrone/ Print Minestrone Author: Pizza Today Recipe type: soups   Ingredients 4 ounces salt pork, chopped 4 ounces olive oil 2 pounds chopped onion 1 pound chopped celery 1 pound chopped carrots 1 pound chopped green bell pepper 1 pound cabbage, cut chiffonade 6 clove garlic, minced 2 pounds fresh plum tomatoes, chopped 2 gallons chicken stock 8 […]

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Minestrone
Author: 
Recipe type: soups
 
Ingredients
  • 4 ounces salt pork, chopped
  • 4 ounces olive oil
  • 2 pounds chopped onion
  • 1 pound chopped celery
  • 1 pound chopped carrots
  • 1 pound chopped green bell pepper
  • 1 pound cabbage, cut chiffonade
  • 6 clove garlic, minced
  • 2 pounds fresh plum tomatoes, chopped
  • 2 gallons chicken stock
  • 8 ounces cooked chickpeas
  • 12 ounces cooked black eye peas
  • 12 ounces ditalini pasta, cooked and drained
  • Salt and pepper to taste
Instructions
  1. Render salt pork in oil, being careful not to brown
  2. Add onions, garlic, carrots, peppers and cabbage; cook until onions are translucent
  3. Add tomatoes and stock
  4. Simmer until vegetables are tender
  5. Add chickpeas, black-eyed peas, and ditalini, simmering until tender
  6. Adjust seasoning with salt and pepper.

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]]> Quick and Easy Creamy Caesar Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/quick-and-easy-creamy-caesar-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/quick-and-easy-creamy-caesar-dressing/ Print Quick and Easy Creamy Caesar Dressing Author: Pizza Today Recipe type: salads   Ingredients 3 medium garlic cloves, peeled and put through a garlic press 12 (scant) cup fresh lemon juice 2 tablespoons Dijon mustard ½ teaspoon salt ½ teaspoon ground pepper 3 teaspoons Worchestershire sauce 2 tablespoons anchovy paste ¾ cup freshly grated Parmesan cheese […]

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Quick and Easy Creamy Caesar Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 3 medium garlic cloves, peeled and put through a garlic press
  • 12 (scant) cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 teaspoons Worchestershire sauce
  • 2 tablespoons anchovy paste
  • ¾ cup freshly grated Parmesan cheese
  • 3 cups extra-virgin olive oil
  • Croutons
Instructions
  1. In a food processor or large stainless steel bowl, whisk together garlic, lemon juice, mustard, salt, pepper, Worchestershire sauce, anchovy paste and cheese until well blended.
  2. With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated. The dressing should have a light, mayonnaise-like consistency.
  3. Refrigerate, covered.
  4. Shelf life is about 7 days.
  5. Remove from cooler about 1 hour before service.
  6. To finish, use crisp, clean, romain lettuce, lightly chopped.
  7. Toss the lettuce with the dressing (to taste) and the croutons.
  8. Serve each portion on a chilled salad plate. Garnish with additional Parmesan.
  9. Lay two achovy filets crosswise over the greens.
  10. Presto! You've got a perfect Caesar salad.
  11. CHEF'S NOTE: Make your own croutons by using day-old bread. Cut into cubes. Lay the croutons out in one layer on a sheet pan. Toast in the oven.

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]]> Sweet Italian Sausage https://pizzatoday.com/recipes/salads-sandwiches-soups/sweet-italian-sausage/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/sweet-italian-sausage/ Get the Sweet Italian Sausage Recipe Make sausage in house with this Sweet Italian Sausage recipe. Homemade sausage can separate your pizzas, pastas and other menu items. Sweet Italian sausage is a popular pizza topping. In fact, sausage is the second most popular pizza topping in the US. In Chicago and parts of the Midwest, […]

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]]> Get the Sweet Italian Sausage Recipe

Make sausage in house with this Sweet Italian Sausage recipe. Homemade sausage can separate your pizzas, pastas and other menu items. Sweet Italian sausage is a popular pizza topping. In fact, sausage is the second most popular pizza topping in the US. In Chicago and parts of the Midwest, sausage is the no. 1 pizza topping.

Sweet Italian sausage gets its flavor from pork, pork fats and a blending of seasonings including fennel seeds, sweet paprika, salt and pepper. It is sweetened with sugar.

Sausage can be precooked before it is topped on pizza. It can also be pinched on top of pizza. If using the pinch method, be sure that the raw sausage is fully cooked. We suggest placing the sausage on top of the cheese.

When making the sausage, it’s always a good idea to pinch a piece off and sauté it to test it’s flavors as you add ingredients. This can prevent over- or under-seasoning the sausage.

You can also kick up the heat of this recipe by adding crushed red pepper, cayenne or even hot honey to intensify sweetness. Note: if you are adding hot honey, you will need to balance the liquid to dry ingredients for a good sausage consistency. Try this Sweet Italian Sausage recipe now.

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Sweet Italian Sausage
Author: 
 
Ingredients
  • 1 ½ pounds pork shoulder
  • ½ pound pork fat
  • 2 ice cubes
  • 2 teaspoons salt
  • 2 teaspoons fennel seeds
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon sugar
  • 50 inches natural pork casing
Instructions
  1. Grind pork and pork fat together (add ice cubes during grinding to keep meat cold if using an electric grinder attachment or food processor).
  2. Add salt.
  3. Mix well.
  4. Mix remaining ingredients in a small bowl.
  5. Add to the ground pork and combine well.
  6. Refrigerate, covered for at least two hours.
  7. Sauté a small amount of sausage in a lightly oiled frying pan until it's cooked through.
  8. Taste and adjust seasoning if needed.
  9. Use sausage as is for pizza topping. If stuffing the sausage into casings, slip the wet casings onto a hand-stuffing funnel or the stuffer attachment of a meat grinder.
  10. Tie off into two-inch long links.
  11. Refrigerate.
  12. Sausage will keep in cooler for four days, or frozen for longer periods.

 

Find tips on making homemade sausage in our Guide to Making Sausage in House and Pizza Topping Combos.

Explore more on house-made sausage, including a Spicy Italian Sausage recipe.

The post Sweet Italian Sausage appeared first on Pizza Today.

]]> Balsamic Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/balsamic-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/balsamic-vinaigrette/ Print Balsamic Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients 1 cup balsamic vinegar 3 cups olive oil Salt and pepper to taste Instructions Blend the balsamic vinegar with olive oil, salt and pepper until smooth 3.2.2925

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Balsamic Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • 1 cup balsamic vinegar
  • 3 cups olive oil
  • Salt and pepper to taste
Instructions
  1. Blend the balsamic vinegar with olive oil, salt and pepper until smooth

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]]> Cheddar and BBQ Chicken Stuffed Crust Pizza https://pizzatoday.com/recipes/salads-sandwiches-soups/cheddar-and-bbq-chicken-stuffed-crust-pizza/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cheddar-and-bbq-chicken-stuffed-crust-pizza/ Print Cheddar and BBQ Chicken Stuffed Crust Pizza Author: Pizza Today Recipe type: entrees   Ingredients 8 ounces cooked chucks of chicken 1 cup barbecue sauce ½ cup red onion strings (poach thinly sliced rounds of red onion in water for 2 min., drain, pat dry & separated into "strings") 2 cups shredded cheddar or shredded smoked […]

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Cheddar and BBQ Chicken Stuffed Crust Pizza
Author: 
Recipe type: entrees
 
Ingredients
  • 8 ounces cooked chucks of chicken
  • 1 cup barbecue sauce
  • ½ cup red onion strings (poach thinly sliced rounds of red onion in water
  • for 2 min., drain, pat dry & separated into "strings")
  • 2 cups shredded cheddar or shredded smoked mozzarella
  • 1 14-inch pizza shell
Instructions
  1. In a mixing bowl, toss the chicken with the barbecue sauce and onion strings.
  2. Use half the shredded cheddar for the crust stuffing.
  3. Lay the cheese just inside the edge of the crust.
  4. Fold the crust over the cheese & pinch the edges to seal.
  5. Spread the chicken mixture evenly over the crust up to the sealed edge.
  6. Sprinkle the remaining cheddar evenly over the chicken & barbecue sauce.
  7. Bake.

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]]> Fresh Fruit Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/fresh-fruit-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/fresh-fruit-salad/ Print Fresh Fruit Salad Author: Pizza Today Recipe type: salads   Ingredients 1 seedless watermelon 2 cantaloupes 2 honeydew melons ½ flat grapes ½ flat strawberries Instructions Slice deseeded melons into 1-inch chunks. Wash grapes and strawberries, and, depending on size, half or quarter the strawberries. Toss together, and allow salad to marinate in its own juices. […]

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Fresh Fruit Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 seedless watermelon
  • 2 cantaloupes
  • 2 honeydew melons
  • ½ flat grapes
  • ½ flat strawberries
Instructions
  1. Slice deseeded melons into 1-inch chunks.
  2. Wash grapes and strawberries, and, depending on size, half or quarter the strawberries.
  3. Toss together, and allow salad to marinate in its own juices.
  4. Serve on a bed of lettuce and garnish with a mint leaf.

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]]> Italian Deli Stromboli https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-deli-stromboli/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-deli-stromboli/ Print Italian Deli Stromboli Author: Pizza Today Recipe type: sandwich   Ingredients Frozen bread dough, thawed Dried oregano, to taste Dried parsley flakes, to taste Black pepper, to taste 3-1/2 ounces thinly sliced capicola 3-1/2 ounces thinly sliced Genoa salami 2 cups shredded mozzarella ¼ cup grated Parmesan cheese Garlic powder, to taste 1 egg yolk, beaten […]

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Italian Deli Stromboli
Author: 
Recipe type: sandwich
 
Ingredients
  • Frozen bread dough, thawed
  • Dried oregano, to taste
  • Dried parsley flakes, to taste
  • Black pepper, to taste
  • 3-1/2 ounces thinly sliced capicola
  • 3-1/2 ounces thinly sliced Genoa salami
  • 2 cups shredded mozzarella
  • ¼ cup grated Parmesan cheese
  • Garlic powder, to taste
  • 1 egg yolk, beaten
Instructions
  1. Let dough rise until doubled, according to package directions.
  2. Punch down.
  3. Roll loaf into rectangle.
  4. Sprinkle with oregano and dried parsley flakes, leaving 1 inch of dough at the bottom.
  5. Sprinkle with mozzarella, Parmesan cheese and garlic powder.
  6. At capicola and salami.
  7. Fold dough, bringing one corner o the other; turn over, then fold to bring other corners together.
  8. Seal the seams and ends with a small amount of water.
  9. Place seam side down on a baking sheet.
  10. Brush with egg yolk.
  11. Bake in 375 F oven for 25 minutes or until golden brown.
  12. Let stand for 5 min. before slicing.
  13. Serve warm.

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]]> Minestrone https://pizzatoday.com/recipes/salads-sandwiches-soups/minestrone-2/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/minestrone-2/ Print Minestrone Author: Pizza Today Recipe type: soups   Ingredients ⅓ cup olive oil 2 medium onions, chopped 8-12 cloves fresh garlic, chopped 1 bunch fresh basil, sliced into strips 4 pounds cauliflower florets 4 pounds broccoli florets 2 pounds carrots, sliced 1 pound green beans, sliced ½ head cabbage, chopped into 1- to 2-inch pieces No. […]

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Minestrone
Author: 
Recipe type: soups
 
Ingredients
  • ⅓ cup olive oil
  • 2 medium onions, chopped
  • 8-12 cloves fresh garlic, chopped
  • 1 bunch fresh basil, sliced into strips
  • 4 pounds cauliflower florets
  • 4 pounds broccoli florets
  • 2 pounds carrots, sliced
  • 1 pound green beans, sliced
  • ½ head cabbage, chopped into
  • 1- to 2-inch pieces
  • No. 3 can light kidney beans
  • No. 3 can garbanzo beans
  • 1 quart strong beef stock (to taste)
  • 1 quart strong chicken stock (to taste)
  • 1 pound ditalini pasta (short, straight tubes)
  • 12 tomatoes, diced
  • 40 ounces marinara sauce*
  • 3 gallons water (var.)
Instructions
  1. In a 5-gallon stock pot, heat the olive oil, then sauté the onions until transparent.
  2. Add the garlic and sauté briefly, then add the basil and stir in.
  3. Mix in the cauliflower, broccoli, carrots, beans, and cabbage, and cook briefly.
  4. Add the stock and pasta, then add enough water to fill the stock pot 3 inches from the brim.
  5. Stir in the diced tomatoes and marinara sauce.
  6. Allow the soup to simmer about an hour, or until vegetables are cooked.
  7. *Pagoto notes that his marinara sauce includes salt, pepper, Italian seasonings and other spices, so he doesn't add other seasonings. If you prefer, substitute seasonings instead of sauce.

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]]> Quick Tomato Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/quick-tomato-vinaigrette6-ounces-red-wine-vinegar-2-teaspoons-dijon-mustard-1-teaspoon-sugar-1-teasp/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/quick-tomato-vinaigrette6-ounces-red-wine-vinegar-2-teaspoons-dijon-mustard-1-teaspoon-sugar-1-teasp/ Print Quick Tomato Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients 6 ounces red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon sugar 1 teaspoon fresh chopped garlic 1 ½ cups pure olive oil 1 ½ cup tomato sauce Salt and fresh ground pepper to taste Feta or bleu cheese diced Instructions In a food processor, […]

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Quick Tomato Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • 6 ounces red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon fresh chopped garlic
  • 1 ½ cups pure olive oil
  • 1 ½ cup tomato sauce
  • Salt and fresh ground pepper to taste
  • Feta or bleu cheese diced
Instructions
  1. In a food processor, mix together the vinegar, mustard, sugar and garlic.
  2. With the processor running on slow, add oil and tomato sauce.
  3. Then season with salt and pepper and diced feta or blue cheese.

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]]> Balsamic Vinaigrette Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/balsamic-vinaigrette-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/balsamic-vinaigrette-dressing/ Print Balsamic Vinaigrette Dressing Author: Pizza Today Recipe type: salads   Ingredients ¾ cup extra-virgin olive oil ¼ cup balsamic vinegar 1 clove garlic, peeled, chopped ¼ teaspoon salt Instructions Combine the ingredients in a glass jar and shake to combine. Let set while assembling the salads. Strain the dressing to get rid of the garlic. 3.2.2925

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Balsamic Vinaigrette Dressing
Author: 
Recipe type: salads
 
Ingredients
  • ¾ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 clove garlic, peeled, chopped
  • ¼ teaspoon salt
Instructions
  1. Combine the ingredients in a glass jar and shake to combine.
  2. Let set while assembling the salads.
  3. Strain the dressing to get rid of the garlic.

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]]> Cheese Parmesan Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/cheese-parmesan-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cheese-parmesan-sandwich/ Print Cheese Parmesan Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients ¼ cup olive oil 2 cloves garlic, thinly sliced 1 ½ pounds provolone or smoked provolone, cut into strips about 1x ½-inch. 1 teaspoon dried oregano Instructions Heat oil in 10x12-inch sauté pan over low heat and sauté garlic for 3 minutes, but do not […]

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Cheese Parmesan Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • ¼ cup olive oil
  • 2 cloves garlic, thinly sliced
  • 1 ½ pounds provolone or smoked provolone, cut into strips about 1x ½-inch.
  • 1 teaspoon dried oregano
Instructions
  1. Heat oil in 10x12-inch sauté pan over low heat and sauté garlic for 3 minutes, but do not brown.
  2. Remove garlic and discard.
  3. Add cheese strip, arranging them in one layer.
  4. Cook for about 3 minutes on each side without allowing the cheese to brown.
  5. Sprinkle the cheese with oregano, and cook an additional 2 minutes.
  6. Remove the cheese from the pan and place onto a plate.
  7. Cut cheese into four equal servings.
  8. for each Panini, put one portion of the cheese on a Italian bread roll or bun.
  9. Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the chicken.
  10. Sprinkle shredded mozzarella over the sauce along with some grated parmesan and serve.

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]]> Italian Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-dressing/ Print Italian Dressing Author: Pizza Today Recipe type: salads   Ingredients 10 cups 2 ½ quarts) virgin or pure olive oil 4 crushed cloves garlic 6 tablespoons fresh lemon juice 2 cups balsamic vinegar 1 tablespoon each of salt, dry mustard Instructions Combine all ingredients and mix well. Refrigerate overnight. Bring to room temperature before using. 3.2.2925

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Italian Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 10 cups 2 ½ quarts) virgin or pure olive oil
  • 4 crushed cloves garlic
  • 6 tablespoons fresh lemon juice
  • 2 cups balsamic vinegar
  • 1 tablespoon each of salt, dry mustard
Instructions
  1. Combine all ingredients and mix well.
  2. Refrigerate overnight.
  3. Bring to room temperature before using.

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]]> Minted Pasta and Fruit Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/minted-pasta-and-fruit-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/minted-pasta-and-fruit-salad/ Print Minted Pasta and Fruit Salad Author: Pizza Today Recipe type: salads   Ingredients 8 ounces rotini pasta 4 pears, seeded, cored and diced 2 teaspoons lemon juice 2 cups seedless red grapes, cut in halves 2 navel oranges, peeled, sliced and quartered 4 ounces Feta cheese, crumbled ½ head romaine lettuce, torn into pieces 1 tablespoon […]

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Minted Pasta and Fruit Salad
Author: 
Recipe type: salads
 
Ingredients
  • 8 ounces rotini pasta
  • 4 pears, seeded, cored and diced
  • 2 teaspoons lemon juice
  • 2 cups seedless red grapes, cut in halves
  • 2 navel oranges, peeled, sliced and quartered
  • 4 ounces Feta cheese, crumbled
  • ½ head romaine lettuce, torn into pieces
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 3 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground black pepper
Instructions
  1. Cook pasta according to package directions, drain and allow pasta to cool.
  2. In a medium bowl, mix pears with lemon juice.
  3. Add grapes, oranges, Feta, lettuce, oregano, mint and pasta.
  4. In a small bowl, whisk together vinegar, orange juice, oil and pepper and add to pasta mixture.
  5. Divide lettuce between salad bowls and spoon pasta salad on top.
  6. Toss lightly before serving.
  7. Serve cold or at room temperature.

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]]> Ranch Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/ranch-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/ranch-dressing/ Print Ranch Dressing Author: Pizza Today Recipe type: salads   Ingredients 1 cup buttermilk ½ cup buttermilk powder 2 ups mayonnaise Salt & pepper to taste ¼ cup finely chopped parsley Instructions In a large mixing bowl, whip and combine the buttermilk with the buttermilk powder. Fold in the mayonnaise to combine. Add salt & pepper. Add […]

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Ranch Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 1 cup buttermilk
  • ½ cup buttermilk powder
  • 2 ups mayonnaise
  • Salt & pepper to taste
  • ¼ cup finely chopped parsley
Instructions
  1. In a large mixing bowl, whip and combine the buttermilk with the buttermilk powder.
  2. Fold in the mayonnaise to combine.
  3. Add salt & pepper.
  4. Add parsley and combine.
  5. Store covered in a glass or plastic jug or stainless steel container.
  6. Shelf life is about 4 to 5 days.

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]]> Tomato and Mozzarella Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/tomato-and-mozzarella-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/tomato-and-mozzarella-salad/ Print Tomato and Mozzarella Salad Author: Pizza Today Recipe type: salads   Ingredients 4 cloves garlic, finely chopped ¼ cup extra-virgin olive oil 6 medium-sized slicing tomatoes ¾ pound fresh mozzarella ½ cup torn fresh basil ¼ cup chopped flat-leaf parsley Freshly ground pepper Salt and pepper to taste Instructions In a small glass measuring cup, combine […]

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Tomato and Mozzarella Salad
Author: 
Recipe type: salads
 
Ingredients
  • 4 cloves garlic, finely chopped
  • ¼ cup extra-virgin olive oil
  • 6 medium-sized slicing tomatoes
  • ¾ pound fresh mozzarella
  • ½ cup torn fresh basil
  • ¼ cup chopped flat-leaf parsley
  • Freshly ground pepper
  • Salt and pepper to taste
Instructions
  1. In a small glass measuring cup, combine the garlic with the olive oil.
  2. Let the flavors combine for at least 30 minutes and up to 1 hour.
  3. Strain the oil and discard the garlic.
  4. Cut the tomatoes into slices about ½ –inch thick.
  5. Cut the mozzarella into slices about ¼-inch and about the same size as the tomatoes.
  6. Arrange the slices of tomatoes and cheese on a large platter, overlapping and alternating the slices.
  7. Drizzle the garlic-infused oil over the tomato and cheese
  8. Sprinkle on the basil and parsley.
  9. Add salt and pepper to taste.

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]]> Basic Balsamic Salad Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/basic-balsamic-salad-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-balsamic-salad-dressing/ Print Basic Balsamic Salad Dressing Author: Pizza Today Recipe type: salads   Ingredients 1 clove garlic, put through a garlic press 2 teaspoons Dijon-style mustard 2 tablespoons traditional balsamic vinegar ½ cup extra-virgin olive oil Instructions Put all of the ingredients in a glass measuring cup and whisk to combine. Use for any green salad or house […]

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Basic Balsamic Salad Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 1 clove garlic, put through a garlic press
  • 2 teaspoons Dijon-style mustard
  • 2 tablespoons traditional balsamic vinegar
  • ½ cup extra-virgin olive oil
Instructions
  1. Put all of the ingredients in a glass measuring cup and whisk to combine.
  2. Use for any green salad or house salad.
  3. Scale up in direct proportion.

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]]> Cherry Tomato Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/cherry-tomato-vinaigrette-2/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cherry-tomato-vinaigrette-2/ Print Cherry Tomato Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients 1 tablespoon balsamic or red wine vinegar 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 4 cups rough-chopped cherry tomatoes (red, yellow and orange look and taste great!) 1 tablespoon basil leaves cut into thin strips 1 tablespoon parsley, chopped 1 tablespoon chives, […]

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Cherry Tomato Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • 1 tablespoon balsamic or red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 4 cups rough-chopped cherry tomatoes (red, yellow and orange look and taste great!)
  • 1 tablespoon basil leaves cut into thin strips
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • 4 tablespoons gorgonzola or other bleu
Instructions
  1. In a large bowl, whisk together the vinegar and olive oil until emulsified.
  2. Stir in the remaining ingredients
  3. Let marinate 30-60 minutes before using. This makes and excellent pasta salad, and si also great tossed with salad greens.
  4. In a large bowl, whisk together the vinegar and olive oil until emulsified.
  5. Stir in the remaining ingredients
  6. Let marinate 30-60 minutes before using. This makes and excellent pasta salad, and si also great tossed with salad greens.

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]]> Genoese Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/genoese-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/genoese-pasta-salad/ Print Genoese Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 4 ounces farfalle pasta, cooked al dente 5 tablespoons extra-virgin olive oil ½ cup chopped red onion 1 ½ cups chopped fresh plum tomatoes 2 cups cooked navy or Great Northern beans 6 ounces tuna packed in oil 2 tablespoon balsamic vinegar ¼ cup chopped […]

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Genoese Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 4 ounces farfalle pasta, cooked al dente
  • 5 tablespoons extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 ½ cups chopped fresh plum tomatoes
  • 2 cups cooked navy or Great Northern beans
  • 6 ounces tuna packed in oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground pepper to taste
Instructions
  1. In a large serving bowl, toss the cooked pasta with the other ingredients, except for the parsley.
  2. Garnish with the parsley.

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]]> Italian Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-dressing-2/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-dressing-2/ Print Italian Dressing Author: Pizza Today Recipe type: salads   Ingredients ½ pound good quality balsamic vinegar 3-1/2 pounds extra-virgin olive oil 4 cloves garlic, bruised (peel and smash gently with a knife) ¼ ounce freshly ground black pepper ¾ ounce salt (more to taste if desired) 1 ounce Dijon mustard Instructions nIn a large non-reactive (non-metal) […]

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Italian Dressing
Author: 
Recipe type: salads
 
Ingredients
  • ½ pound good quality balsamic vinegar
  • 3-1/2 pounds extra-virgin olive oil
  • 4 cloves garlic, bruised (peel and smash gently with a knife)
  • ¼ ounce freshly ground black pepper
  • ¾ ounce salt (more to taste if desired)
  • 1 ounce Dijon mustard
Instructions
  1. nIn a large non-reactive (non-metal) container (jug or jar), combine the vinegar and oil.
  2. Add the garlic.
  3. Let stand at room temperature for up to 2 hours.
  4. Strain out or remove the garlic cloves.
  5. Add the pepper, salt and mustard.
  6. Beat to combine.
  7. Store in a cool place (do not refrigerate).
  8. Shelf life: one week.
  9. Options to consider for this dressing: add dried oregano and dried basil to taste.

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]]> Muffaletta Olive Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/muffaletta-olive-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/muffaletta-olive-salad/ Print Muffaletta Olive Salad Author: Pizza Today Recipe type: salads   Ingredients 1 cup finely diced celery 1 cup finely diced carrots 1 cup green olives with pimentos 1 cup pitted, chopped black olives ½ cup peperoncini 2 cups roasted sweet peppers, coarsely chopped 3 cloves garlic, finely minced ¼ cup capers, rinsed 1 teaspoon white pepper […]

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Muffaletta Olive Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup green olives with pimentos
  • 1 cup pitted, chopped black olives
  • ½ cup peperoncini
  • 2 cups roasted sweet peppers, coarsely chopped
  • 3 cloves garlic, finely minced
  • ¼ cup capers, rinsed
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano, crumbled
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 cup extra-virgin olive oil
Instructions
  1. Put all of the ingredients in a glass container and mix to combine.
  2. Cover tightly and refrigerate for 12 hours.
  3. CHEF'S NOTE: Spread the salad between an Italian round bred and quarter for sandwiches - perfect for lunch entrees.

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]]> Tomato Soup Escoffier https://pizzatoday.com/recipes/salads-sandwiches-soups/tomato-soup-escoffier/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/tomato-soup-escoffier/ Print Tomato Soup Escoffier Author: Pizza Today Recipe type: soup   Ingredients 1 #10 can diced tomatoes (drain and save juice) 4 pounds unsalted butter 1 pound onion 1 #10 can pizza sauce with basil ½ pound dark brown sugar ½ curry powder ½ gallon heavy cream Instructions In a soup pot, heat drained juice (about ½ […]

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Tomato Soup Escoffier
Author: 
Recipe type: soup
 
Ingredients
  • 1 #10 can diced tomatoes (drain and save juice)
  • 4 pounds unsalted butter
  • 1 pound onion
  • 1 #10 can pizza sauce with basil
  • ½ pound dark brown sugar
  • ½ curry powder
  • ½ gallon heavy cream
Instructions
  1. In a soup pot, heat drained juice (about ½ gallon) and butter until butter is melted, then add onion. Cook 5-7minutes.
  2. Add diced tomatoes, pizza sauce, sugar and curry.
  3. Bring to a simmer and cook for 10 minutes.
  4. lend in a blender with heavy cream using cream to adjust the consistency.

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]]> Bean and Tuna Salad with Radicchio https://pizzatoday.com/recipes/salads-sandwiches-soups/bean-and-tuna-salad-with-radicchio/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bean-and-tuna-salad-with-radicchio/ Print Bean and Tuna Salad with Radicchio Author: Pizza Today Recipe type: salads   Ingredients 2 ½ cups canned cannellini beans, drained and rinsed 2 cups coarsely chopped radicchio ¼ cup chopped red onion 2 tablespoons chopped flat-leaf parsley 1 cup water-packed Albacore tuna, drained, flaked ¼ cup extra-virgin olive oil 1 tablespoon fresh lemon juice 1 […]

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Bean and Tuna Salad with Radicchio
Author: 
Recipe type: salads
 
Ingredients
  • 2 ½ cups canned cannellini beans, drained and rinsed
  • 2 cups coarsely chopped radicchio
  • ¼ cup chopped red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup water-packed Albacore tuna, drained, flaked
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. In a medium-size bowl, combine the beans, radicchio, onion, parsley, and tuna.
  2. Toss gently to combine.
  3. Whisk together the olive oil, lemon juice, and vinegar until completely blended.
  4. Add salt and pepper.
  5. Drizzle the dressing over the salad and toss gently.
  6. Refrigerate for at least an hour before serving.

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]]> Giardiniera https://pizzatoday.com/recipes/salads-sandwiches-soups/giardiniera/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/giardiniera/ Print Giardiniera Author: Pizza Today Recipe type: soup   Ingredients ½ cup finely diced carrots ½ up sliced (1/8-inch thick) on the bias sport peppers ½ cup very small cauliflower florets 1-1/2 cups slices (1/8-inch slices) on the bias celery ½ to1 cup sliced jalapenos, as desired for mild or hot flavor 2 teaspoons dried oregano crumbled […]

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Giardiniera
Author: 
Recipe type: soup
 
Ingredients
  • ½ cup finely diced carrots
  • ½ up sliced (1/8-inch thick) on the bias sport peppers
  • ½ cup very small cauliflower florets
  • 1-1/2 cups slices (1/8-inch slices) on the bias celery
  • ½ to1 cup sliced jalapenos, as desired for mild or hot flavor
  • 2 teaspoons dried oregano crumbled
  • 1 teaspoon finely chopped garlic
  • ½ cup olive oil
  • ½ cup vegetable oil
  • ¼ cup white wine vinegar
Instructions
  1. In a non-reactive bowl or container, combine all the vegetables with the oregano and garlic.
  2. Add the oils an the vinegar and toss to combine.
  3. Cover and store in a cool place, but do not refrigerate.
  4. Giardiniera should be made at least one day ahead of use, to allow the flavors to infuse.
  5. Shelf life is one week, stored covered in a cool place.

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]]> Italian Style Beef https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-style-beef/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-style-beef/ Print Italian Style Beef Author: Pizza Today Recipe type: sandwich   Ingredients 15 pounds lean chopped meat ½ cup olive oil 3 pounds onions, peeled and diced 1 cup garlic, finely chopped 2 tablespoon oregano 4 bay leaves 2 tablespoons of salt 1 tablespoon of pepper 2 #10 can ground tomatoes Instructions Preheat oven to 450 degrees. […]

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Italian Style Beef
Author: 
Recipe type: sandwich
 
Ingredients
  • 15 pounds lean chopped meat
  • ½ cup olive oil
  • 3 pounds onions, peeled and diced
  • 1 cup garlic, finely chopped
  • 2 tablespoon oregano
  • 4 bay leaves
  • 2 tablespoons of salt
  • 1 tablespoon of pepper
  • 2 #10 can ground tomatoes
Instructions
  1. Preheat oven to 450 degrees.
  2. Spread the chopped meat out in a single layer on three sheet pans.
  3. Roast covered for approximately 15 minutes, or until the meat is no longer pink.
  4. Drain the meat or fat through a strainer or a colander.
  5. Heat the oil in a large (24-inch) rondo (or other large low pan).
  6. Add the onions and cook over medium heat, stirring from time to time, for approximately 15-20 minutes, or until light golden brown and tender
  7. Add the garlic, meat, oregano, bay leaves salt, pepper, and tomatoes.
  8. Bring to a simmer and cook, stirring from time to time, for about 1 hour.
  9. Taste and correct seasonings-if necessary.
  10. Topping suggestion: Mozzarella, meat sauce, dot with ricotta, and sprinkle with Romano cheese.

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]]> Orange Citrus Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/orange-citrus-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/orange-citrus-vinaigrette/ Print Orange Citrus Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients ⅔ cup extra-virgin olive oil 1 tablespoon lemon juice 1 heaping teaspoon ground mustard 2 teaspoons honey ¼ cup red wine vinegar Dash of sea salt Dash of cracked peppercorns Juice of ½ of a large orange Instructions Add the ingredients to a blender in […]

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Orange Citrus Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • ⅔ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 heaping teaspoon ground mustard
  • 2 teaspoons honey
  • ¼ cup red wine vinegar
  • Dash of sea salt
  • Dash of cracked peppercorns
  • Juice of ½ of a large orange
Instructions
  1. Add the ingredients to a blender in order listed above.
  2. Mix for 30 seconds then pour vinaigrette in a bowl.
  3. Cover and refrigerate overnight.
  4. Prior to serving, shake well.

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]]> Bleu Cheese Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/bleu-cheese-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bleu-cheese-dressing/ Print Bleu Cheese Dressing Author: Pizza Today Recipe type: salads   Ingredients 2 cups plain sour cream 1 cup quality crumbled bleu cheese Fresh lemon juice to taste Salt and freshly ground pepper to taste Instructions Combine and whip the sour cream with the bleu cheese. Add the lemon juice a teaspoon at a time until you […]

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Bleu Cheese Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups plain sour cream
  • 1 cup quality crumbled bleu cheese
  • Fresh lemon juice to taste
  • Salt and freshly ground pepper to taste
Instructions
  1. Combine and whip the sour cream with the bleu cheese.
  2. Add the lemon juice a teaspoon at a time until you get the perfect bleu cheese flavor.
  3. A hint of garlic can be added as an option.
  4. Store covered in a glass or plasti jug or a stainless steel container.
  5. Shelf life is 5-7 days.

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]]> Chicken Parmesan Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/chicken-parmesan-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/chicken-parmesan-sandwich/ Print Chicken Parmesan Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients Chicken breast Salt & pepper 1 egg, beaten Breadcrumbs Parmesan cheese Vegetable oil Italian bread roll or bun Marinara sauce Mozzarella cheese, shredded Instructions Pat dry boneless, skinless chicken breast halves (suggested portion for one sandwich is a breast half, or approximately 4 ounces). Place […]

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Chicken Parmesan Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • Chicken breast
  • Salt & pepper
  • 1 egg, beaten
  • Breadcrumbs
  • Parmesan cheese
  • Vegetable oil
  • Italian bread roll or bun
  • Marinara sauce
  • Mozzarella cheese, shredded
Instructions
  1. Pat dry boneless, skinless chicken breast halves (suggested portion for one sandwich is a breast half, or approximately 4 ounces).
  2. Place breast between sheets of double folded plastic wrap and pound to a thickness of a bit less than ¼-inch.
  3. Season breast with salt and pepper.
  4. Coat with flour on both sides and shake off excess.
  5. Dip breast in lightly beaten egg; roll in fresh breadcrumbs that have been mixed with grated parmesan cheese, pressing on the crumbs so they adhere to the chicken.
  6. Pan-fry breast in vegetable oil until cooked through and golden brown.
  7. Set aside.
  8. Arrange cooked chicken breast halves on Italian bread roll or bun.
  9. Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the chicken. Sprinkle shredded mozzarella over the sauce along with some grated Parmesan.

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]]> Italian Style Vegetarian Sandwiches (Sandwich #1) https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-style-vegetarian-sandwiches-sandwich-1/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-style-vegetarian-sandwiches-sandwich-1/ Print Italian Style Vegetarian Sandwiches (Sandwich #1) Author: Pizza Today Recipe type: sandwich   Ingredients Roasted Eggplant* Roasted Peppers with Fontina Greens Balsamic Dressing** Instructions On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette. 3.2.2925   Print Italian Style Vegetarian Sandwiches (Sandwich #1) […]

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Italian Style Vegetarian Sandwiches (Sandwich #1)
Author: 
Recipe type: sandwich
 
Ingredients
  • Roasted Eggplant*
  • Roasted Peppers with Fontina
  • Greens
  • Balsamic Dressing**
Instructions
  1. On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette.

 
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Italian Style Vegetarian Sandwiches (Sandwich #1)
Author: 
Recipe type: sandwich
Serves: Approximately 2 quarts
 
Ingredients
  • *Roasted Eggplant:
  • 2 pounds whole eggplant (or two smaller ones)
  • ¼ cup olive oil
  • Salt and pepper to taste
  • Note: a sprinkling of hot pepper flakes turns this into a spicy eggplant!
Instructions
  1. Cut the eggplant into ¼-inch slices on an electric slicer.
  2. Brush one or two sheet pans with olive oil and add the eggplant slices in a single layer.
  3. Season with salt and pepper and roast in a preheated 400-450 degree oven for 5-7 minutes or until tender.
  4. Carefully remove the slice with a spatula and let cool.

 
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Italian Style Vegetarian Sandwiches (Sandwich #1)
Author: 
Recipe type: sandwich
Serves: 1 cup
 
Ingredients
  • **Balsamic Dressing:
  • ¼ cup balsamic vinegar
  • ¾ cup olive oil
  • Salt and pepper to taste
Instructions
  1. Mix the vinegar, olive oil, and salt and pepper together in a blender or food processor until smooth.

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]]> Orange Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/orange-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/orange-vinaigrette/ Print Orange Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients ½ cup orange juice 4 tablespoons red wine vinegar 2 teaspoons Dijon-style mustard 2 cups light olive oil black pepper to taste Instructions In a small bowl, whisk the orange juice and vinegar until thoroughly mixed. Whisk in the mustard; gradually whisk in the oil and […]

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Orange Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • ½ cup orange juice
  • 4 tablespoons red wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 2 cups light olive oil
  • black pepper to taste
Instructions
  1. In a small bowl, whisk the orange juice and vinegar until thoroughly mixed.
  2. Whisk in the mustard; gradually whisk in the oil and continue whisking until the dressing is slightly thickened.

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]]> Salami Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/salami-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/salami-pasta-salad/ Print Salami Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 10 ounces penne pasta, cooked until al dente and rinsed in cold water, set aside ¾ cup extra-virgin olive oil 4 teaspoons each minced fresh basil and fresh oregano (or 1 teaspoon each dried basil and oregano) 2 cloves garlic, pressed 1-1/2 cups cannellini beans […]

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Salami Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 10 ounces penne pasta, cooked until al dente and rinsed in cold water, set aside
  • ¾ cup extra-virgin olive oil
  • 4 teaspoons each minced fresh basil and fresh oregano (or 1 teaspoon each dried basil and oregano)
  • 2 cloves garlic, pressed
  • 1-1/2 cups cannellini beans
  • ½ cup coarsely chopped flat-leaf parsley
  • Salt and pepper, to taste
  • ½ pound hard salami (Genoa or cotto), cubed*
  • ¾ cup shredded Parmesan cheese
Instructions
  1. In a large mixing bowl, combine the olive oil, basil, oregano, garlic, beans and parsley.
  2. Salt and pepper to taste.
  3. Add the cooked pasta and the salami, toss to combine.
  4. Sprinkle in the Parmesan and toss lightly to combine (can be made ahead and kept in the cooler, covered, for up to one day.
  5. Just be sure to take it out of the cooler at least 2 hours before serving).
  6. *Instead of using the salami as is you can arrange cubes of salami on a baking sheet or on parchment paper and crisp it up in the oven. This will give the salad the added texture of crunch.

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]]> Blue Cheese-Garlic Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/blue-cheesegarlic-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/blue-cheesegarlic-dressing/ Print Blue Cheese-Garlic Dressing Author: Pizza Today Recipe type: salads   Ingredients 4 ounces blue cheese, crumbled 3 ounces cream cheese, softened ½ cup mayonnaise ⅓ cup half-and-half 2 large cloves of garlic, crushed Instructions Combine all ingredients in a food processor or mixing bowl. Blend until creamy 3.2.2925

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Blue Cheese-Garlic Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 4 ounces blue cheese, crumbled
  • 3 ounces cream cheese, softened
  • ½ cup mayonnaise
  • ⅓ cup half-and-half
  • 2 large cloves of garlic, crushed
Instructions
  1. Combine all ingredients in a food processor or mixing bowl.
  2. Blend until creamy

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]]> Green Goddess Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/green-goddess-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/green-goddess-dressing/ Print Green Goddess Dressing Author: Pizza Today Recipe type: salads   Ingredients 1 cup mayonnaise ½ cup sour cream ¼ cup chopped green onions 2 tablespoons chopped fresh chives 2 tablespoons chopped Italian flat leaf parsley 1 tablespoon anchovy paste 1 tablespoon fresh lemon juice ¼ teaspoon salt ⅛ teaspoon cracked black peppercorns Instructions Combine all of […]

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Green Goddess Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped Italian flat leaf parsley
  • 1 tablespoon anchovy paste
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cracked black peppercorns
Instructions
  1. Combine all of these ingredients and place them in a blender.
  2. Blend them well until you get a smooth texture and you will find that your greens will give this dressing its nice color as well as flavor.

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]]> Italian Style Vegetarian Sandwiches (Sandwich #2) https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-style-vegetarian-sandwiches-sandwich-2/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-style-vegetarian-sandwiches-sandwich-2/ Print Italian Style Vegetarian Sandwiches (Sandwich #2) Author: Pizza Today Recipe type: sandwich   Ingredients Pepperonata* Provolone Olivada** Instructions On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone. Spread the Olivada on the top slice of bread. 3.2.2925   Print Italian Style Vegetarian Sandwiches (Sandwich […]

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Italian Style Vegetarian Sandwiches (Sandwich #2)
Author: 
Recipe type: sandwich
 
Ingredients
  • Pepperonata*
  • Provolone
  • Olivada**
Instructions
  1. On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone.
  2. Spread the Olivada on the top slice of bread.

 
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Italian Style Vegetarian Sandwiches (Sandwich #2)
Author: 
Recipe type: sandwich
Serves: Approximately 2 quarts
 
Ingredients
  • *Pepperonata:
  • ½ cup olive oil
  • 2 pounds red, yellow, green peppers (or all green), seeded and cut into ½-inch slices
  • 2 pounds red or yellow onions, peeled and cut into ½-inch slices
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 quart chopped tomatoes or tomato fillets, drained
  • 1 tablespoon each, chopped parsley and basil (optional)
  • Salt and pepper to taste
Instructions
  1. In a large rondo or skillet, heat the olive oil, add the peppers and cook over medium heat until the onions begin to soften.
  2. Stir in the garlic, cook for 1-2 minutes.
  3. Add the vinegar, raise the heat and boil down the vinegar to a syrup (until it almost disappears).
  4. Stir in the tomatoes, reduce the heat to medium and continue cooking for about 10-15 minutes or until the peppers and onions are very tender.
  5. Season with the herbs, salt and pepper.
  6. Serve hot or cold.

 
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Italian Style Vegetarian Sandwiches (Sandwich #2)
Author: 
Recipe type: sandwich
Serves: 2 ½ cup
 
Ingredients
  • **Olivada:
  • 2 cups oil-cured pitted black olives
  • 2 cloves garlic, peeled
  • ½ cup extra virgin olive oil
Instructions
  1. Puree the pitted olives and garlic together in a food processor or blender.
  2. Pour in the olive oil and blend until smooth.

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]]> Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/orzo-salad-with-arugula-radicchio-and-hazelnut-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/orzo-salad-with-arugula-radicchio-and-hazelnut-vinaigrette/ Print Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients ½ cup hazelnuts, roasted, and skinned ¼ cup red wine vinegar 2 tablespoon balsamic vinegar 2 ounces goat cheese ⅔ cup olive oil Salt to taste Black pepper, freshly ground, to taste 1 large bunch arugula (about 6 ounces) 1 […]

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Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • ½ cup hazelnuts, roasted, and skinned
  • ¼ cup red wine vinegar
  • 2 tablespoon balsamic vinegar
  • 2 ounces goat cheese
  • ⅔ cup olive oil
  • Salt to taste
  • Black pepper, freshly ground, to taste
  • 1 large bunch arugula (about 6 ounces)
  • 1 medium head radicchio (about 6 ounces)
  • ½ pound orzo, cooked, refreshed under cold water, drained
Instructions
  1. in a blender, puree hazelnuts with vinegars.
  2. Add goat cheese and puree 1 minute.
  3. With motor running, add olive oil in stead stream.
  4. Season to taste with salt and pepper.
  5. Wash arugula, pat dry and separate leaves of radicchio.
  6. Break leaves into bite-sized pieces. In a large bowl, combine arugula, radicchio and orzo.
  7. Drizzle vinaigrette over.
  8. Toss to coat.
  9. Cover and refrigerate 1 hour or until ready to use.

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]]> Sausage Parmesan Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/sausage-parmesan-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/sausage-parmesan-sandwich/ Print Sausage Parmesan Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients Italian sausage links Italian bread roll Seasoned tomato sauce Shredded mozzarella Grated Parmesan Instructions Oven-broil or grill 6-inch long Italian sausage links (with casing) until cooked through. Slice links length-wise without cutting them in half. Each link should be like an open book. Place one […]

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Sausage Parmesan Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • Italian sausage links
  • Italian bread roll
  • Seasoned tomato sauce
  • Shredded mozzarella
  • Grated Parmesan
Instructions
  1. Oven-broil or grill 6-inch long Italian sausage links (with casing) until cooked through.
  2. Slice links length-wise without cutting them in half.
  3. Each link should be like an open book.
  4. Place one split link into an Italian bread roll.
  5. Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the sausage.
  6. Sprinkle shredded mozzarella over the sauce along with some grated parmesan

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]]> Tuscan-Style Sausage https://pizzatoday.com/recipes/salads-sandwiches-soups/tuscanstyle-sausage/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/tuscanstyle-sausage/ Print Tuscan-Style Sausage Author: Pizza Today Recipe type: sausage Serves: 12 pounds   Ingredients Chicken/Turkey Sausage Master Base* 2 cups ¼ –inched diced perconia Romano or aged provolone 1 cup diced sun-dried tomatoes 3 tablespoons black pepper 3 tablespoons ground fennel seed 3 tablespoon chopped garlic 1 cup finely chopped Italian parsley 1 ½ cups red wine Variation: […]

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Tuscan-Style Sausage
Author: 
Recipe type: sausage
Serves: 12 pounds
 
Ingredients
  • Chicken/Turkey Sausage Master Base*
  • 2 cups ¼ –inched diced perconia Romano or aged provolone
  • 1 cup diced sun-dried tomatoes
  • 3 tablespoons black pepper
  • 3 tablespoons ground fennel seed
  • 3 tablespoon chopped garlic
  • 1 cup finely chopped Italian parsley
  • 1 ½ cups red wine
  • Variation: add 1 or 2 tablespoon (to taste) of hot pepper flakes
Instructions
  1. Follow instructions for “Chicken/Turkey Sausage Master Base”
  2. Measure out the above combinations before adding them into the base.
  3. Mix well.
  4. Make a small taster patty, cook and taste.
  5. Adjust the seasonings if necessary.
  6. Chicken/Turkey Sausage Master Base Recipe

 
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Tuscan-Style Sausage
Author: 
Recipe type: SAUSAGE
Serves: 12 pounds
 
Ingredients
  • Chicken/Turkey Sausage Master Base Recipe
  • 7 pounds boned chicken and turkey leg and thigh meat.
  • 3 pounds boned chicken breast meat
  • 1 ½ pounds pork fat cut into ¼ –inch dice, or 1 cup olive oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoon coarse grind black pepper
  • 3 tablespoons kosher salt
  • 1 ½ cups wine or ¾ spirits and ¾ cup water
Instructions
  1. Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.

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]]> Butternut Squash Bisque https://pizzatoday.com/recipes/salads-sandwiches-soups/butternut-squash-bisque/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/butternut-squash-bisque/ Print Butternut Squash Bisque Author: Pizza Today Recipe type: soups   Ingredients 5 pounds butternut squash, deseeded & roasted 2-1/2 medium onions, diced 13 cup garlic, chopped 5 carrots, julienned ⅓ teaspoon nutmeg 1-1/4 quarts heavy cream 3 bay leaves 1 ounce fresh thyme, chopped 78 ounces chicken stock 2-1/2 ounces butter Salt, to taste Pepper, to […]

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Butternut Squash Bisque
Author: 
Recipe type: soups
 
Ingredients
  • 5 pounds butternut squash, deseeded & roasted
  • 2-1/2 medium onions, diced
  • 13 cup garlic, chopped
  • 5 carrots, julienned
  • ⅓ teaspoon nutmeg
  • 1-1/4 quarts heavy cream
  • 3 bay leaves
  • 1 ounce fresh thyme, chopped
  • 78 ounces chicken stock
  • 2-1/2 ounces butter
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Lightly oil the deseeded squash and roast at 350 F, uncovered, skin side up, for 40 minutes.
  2. Remove from oven and allow to cool.
  3. In a large pot, add butter and saute onions and carrots.
  4. Add herbs and spices.
  5. Add squash, followed by the chicken stock.
  6. Bring to a boil, then reduce heat to simmer for 30 minutes.
  7. Remove pot from heat, scoop bay leaves out and discard.
  8. Use a food processor to puree the ingredients until a smooth, soupy consistency is achieved.
  9. Place soup back in pot and return to stove top to keep warm.
  10. Add heavy cream and stir until well blended.
  11. Add salt & pepper to taste.

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]]> Citrus Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/citrus-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/citrus-vinaigrette/ Print Citrus Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients ½ cup orange juice (freshly squeezed is best) 4 tablespoons fresh lime juice 2 oranges, zest removed all around, outer orange part only 1 lime, zest removed all around, outer green part only 4 tablespoons balsamic vinegar 1 cup canola oil Instructions In a mixing bowl, […]

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Citrus Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • ½ cup orange juice (freshly squeezed is best)
  • 4 tablespoons fresh lime juice
  • 2 oranges, zest removed all around, outer orange part only
  • 1 lime, zest removed all around, outer green part only
  • 4 tablespoons balsamic vinegar
  • 1 cup canola oil
Instructions
  1. In a mixing bowl, combine the orange juice, lime juice, orange zest, lime zest and vinegar.
  2. Whisk constantly while combining, then add the vegetable oil in a steady stream.

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]]> Greengrocer Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/greengrocer-panini/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/greengrocer-panini/ Print Greengrocer Panini Author: Pizza Today Recipe type: sandwich   Ingredients 1 French or Italian bread roll (about 6-7 inches long) 1 slice grilled or roasted zucchini 1 slice grilled or roasted eggplant ½ grilled or roasted bell pepper, cut in half 2 pieces (one whole) roasted plum tomato Leaf lettuce to cover toppings 1 teaspoon balsamic […]

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Greengrocer Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 French or Italian bread roll (about 6-7 inches long)
  • 1 slice grilled or roasted zucchini
  • 1 slice grilled or roasted eggplant
  • ½ grilled or roasted bell pepper, cut in half
  • 2 pieces (one whole) roasted plum tomato
  • Leaf lettuce to cover toppings
  • 1 teaspoon balsamic vinegar
Instructions
  1. Halve roll horizontally and leave open.
  2. Place on ingredients in the order listed.
  3. Drizzle on vinegar.

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]]> Italian Style Vegetarian Sandwiches (Sandwich #3) https://pizzatoday.com/recipes/salads-sandwiches-soups/italian-style-vegetarian-sandwiches-sandwich-3/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-style-vegetarian-sandwiches-sandwich-3/ Print Italian Style Vegetarian Sandwiches (Sandwich #3) Author: Pizza Today Recipe type: sandwich   Ingredients Smoked Mozzarella Fresh Tomato Red onion Pesto Aioli* Instructions On the bread of your choice, spread some pesto aioli, and layer slices of smokes mozzarella, tomato, thin slices of red onion and some greens. Spread additional pesto aioli on the top slice […]

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Italian Style Vegetarian Sandwiches (Sandwich #3)
Author: 
Recipe type: sandwich
 
Ingredients
  • Smoked Mozzarella
  • Fresh Tomato
  • Red onion
  • Pesto Aioli*
Instructions
  1. On the bread of your choice, spread some pesto aioli, and layer slices of smokes mozzarella, tomato, thin slices of red onion and some greens.
  2. Spread additional pesto aioli on the top slice of the bread.

 
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Italian Style Vegetarian Sandwiches (Sandwich #3)
Author: 
Recipe type: sandwich
Serves: Approximately 2 ½ cups
 
Ingredients
  • *Pesto Aioli:
  • ½ cups pesto (your recipe or jarred)
  • 2 cups mayonnaise (the non-sweetened kind)
  • 1 teaspoon garlic, finely chopped
  • 1 tablespoon Dijon style mustard
Instructions
  1. Combine the pesto, mayonnaise, garlic and mustard in a bowl and blend until smooth.
  2. Taste and correct the seasonings.

The post Italian Style Vegetarian Sandwiches (Sandwich #3) appeared first on Pizza Today.

]]> Panini Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/panini-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/panini-sandwich/ Print Panini Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 2 ounces Grande Fresh Mozzarella (sliced Ovoline) 1 ounce sliced Grande Provo*Nello Provolone Panini (Focaccia or other Italian bread) 2 ounces prosciutto 2 ounces avocado 1 ounce roasted red pepper 1 ounce roasted yellow pepper A drizzle of olive oil Instructions On bottom half of sandwich, […]

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Panini Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 2 ounces Grande Fresh Mozzarella (sliced Ovoline)
  • 1 ounce sliced Grande Provo*Nello Provolone
  • Panini (Focaccia or other Italian bread)
  • 2 ounces prosciutto
  • 2 ounces avocado
  • 1 ounce roasted red pepper
  • 1 ounce roasted yellow pepper
  • A drizzle of olive oil
Instructions
  1. On bottom half of sandwich, layer ½ cheese, ham, avocado, roasted peppers and remaining cheese.
  2. Drizzle with olive oil.
  3. Top with bread.
  4. Serve.

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]]> Sausage Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/sausage-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/sausage-sandwich/ Print Sausage Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 6 ounces raw sausage meat Olive oil 4 ounces tomato sauce 2 or 3 slices of mozzarella or provolone 1 6-inch long split hero roll A sprinkling of Parmesan Instructions Form a long sausage patty with the sausage meat. Heat a small skillet and add the […]

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Sausage Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 6 ounces raw sausage meat
  • Olive oil
  • 4 ounces tomato sauce
  • 2 or 3 slices of mozzarella or provolone
  • 1 6-inch long split hero roll
  • A sprinkling of Parmesan
Instructions
  1. Form a long sausage patty with the sausage meat.
  2. Heat a small skillet and add the olive oil.
  3. Cook the sausage patty halfway.
  4. Drain the fat.
  5. Add the tomato sauce and continue cooking until the sausage is cooked through.
  6. Place the slices of cheese on top of the sausage patty and melt the cheese under a broiler or in the oven
  7. Place the split hero on a plate cut side up.
  8. Using a spatula, transfer the sausage, cheese and sauce over the bread.
  9. Sprinkle with Parmesan.
  10. Serve immediately.

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]]> Vegetable Carpaccio https://pizzatoday.com/recipes/salads-sandwiches-soups/vegetable-carpaccio/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/vegetable-carpaccio/ Print Vegetable Carpaccio Author: Pizza Today Recipe type: salads   Ingredients 4 (about ¾ pound) fresh, almost dead-ripe, Roma tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese ½ cup arugula or mesclun (baby greens) Instructions Use a 9-inch diameter serving plate. Slice the tomatoes into almost paper thin rounds. Arrange them around the outer […]

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Vegetable Carpaccio
Author: 
Recipe type: salads
 
Ingredients
  • 4 (about ¾ pound) fresh, almost dead-ripe, Roma tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ cup arugula or mesclun (baby greens)
Instructions
  1. Use a 9-inch diameter serving plate.
  2. Slice the tomatoes into almost paper thin rounds.
  3. Arrange them around the outer edge of the plate, slightly overlapping the slices, working toward the center of the plate to cover the plate entirely (you will use about 30-35 slices).
  4. Drizzle the tomatoes with the olive oil.
  5. Sprinkle the cheese over the tomatoes.
  6. Fluff the arugula onto the very center of the plate.
  7. CHEF'S NOTE: To create a tomato and zucchini carpaccio, alternate layers of thinly sliced tomatoes and zucchini. Serve with a cup of vinairette dipping sauce in the center of the p late in place of the arugula or mesclun.

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]]> Caesar Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/caesar-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/caesar-dressing/ Print Caesar Dressing Author: Pizza Today Recipe type: salads   Ingredients 2 cloves peeled garlic ¾ cup mayonnaise 4 canned anchovy fillets, drained 3 tablespoons grated parmesan 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard Instructions Blend all ingredients in food processor. 3.2.2925

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Caesar Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 2 cloves peeled garlic
  • ¾ cup mayonnaise
  • 4 canned anchovy fillets, drained
  • 3 tablespoons grated parmesan
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
Instructions
  1. Blend all ingredients in food processor.

The post Caesar Dressing appeared first on Pizza Today.

]]> Grilled Chicken and Ziti Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/grilled-chicken-and-ziti-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/grilled-chicken-and-ziti-salad/ Print Grilled Chicken and Ziti Salad Author: Pizza Today Recipe type: salads   Ingredients 4 boneless, skinless chicken breast halves Salt to taste Black pepper, freshly ground, to taste 2 tablespoons fresh lemon juice 1 pound ziti, cooked al dente, refreshed under cold water, drained 2 large red bell peppers, diced 2 cups celery, sliced thinly 1 […]

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Grilled Chicken and Ziti Salad
Author: 
Recipe type: salads
 
Ingredients
  • 4 boneless, skinless chicken breast halves
  • Salt to taste
  • Black pepper, freshly ground, to taste
  • 2 tablespoons fresh lemon juice
  • 1 pound ziti, cooked al dente, refreshed under cold water, drained
  • 2 large red bell peppers, diced
  • 2 cups celery, sliced thinly
  • 1 red onion chopped
  • 1 cup kalamata olives, pitted, sliced thinly
  • ¼ cup fresh dill, minced (may substitute oregano or rosemary
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoon Dijon mustard
  • ⅔ cup olive oil
Instructions
  1. On oiled grill or in grill pan over high heat, cook seasoned chicken breast 6-8 minutes per side or until done; remove plate.
  2. Sprinkle with lemon juice and let cool (if grill is unavailable, sauté the chicken).
  3. In a large bowl, combine ziti, bell pepper, celery, onion, olives and dill.
  4. Julienne chicken and add to bowl, reserve any juices.
  5. In blender, combine reserved juices, vinegar, mayonnaise and mustard.
  6. With motor running, add olive oil in a steady stream until emulsified.
  7. Season with salt and pepper.
  8. Add dressing to salad; toss well to coat.
  9. Cover and refrigerate 2 hours or until ready to use.

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]]> Lemon-Basil Vinaigrette https://pizzatoday.com/recipes/salads-sandwiches-soups/lemonbasil-vinaigrette/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/lemonbasil-vinaigrette/ Print Lemon-Basil Vinaigrette Author: Pizza Today Recipe type: salads   Ingredients ½ cup fresh lemon juice 2 teaspoons lemon zest 2 garlic cloves, chopped finely 1 cup fresh basil leaves, packed tightly, chopped finely ½ cup of red wine vinegar ½ teaspoon sugar 2 cups extra-virgin olive oil Instructions In a mixing bowl, whisk together the lemon […]

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Lemon-Basil Vinaigrette
Author: 
Recipe type: salads
 
Ingredients
  • ½ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 garlic cloves, chopped finely
  • 1 cup fresh basil leaves, packed tightly, chopped finely
  • ½ cup of red wine vinegar
  • ½ teaspoon sugar
  • 2 cups extra-virgin olive oil
Instructions
  1. In a mixing bowl, whisk together the lemon juice, lemon zest, garlic, basil leaves, vinegar, and sugar.
  2. In a thin stream, add the oil, whisking constantly until well blended.
  3. Add salt and pepper to taste.
  4. Let sit for one hour and then strain.
  5. Use at once or refrigerate, covered.

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]]> Panino Saporito https://pizzatoday.com/recipes/salads-sandwiches-soups/panino-saporito/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/panino-saporito/ Print Panino Saporito Author: Pizza Today Recipe type: sandwich   Ingredients 22-24 ounces pizza dough, ready to use 1 cup filling of your choice, such as pesto or sauce or a combination of flavorings, such as: ¼ cup garlic oil ¼ grated parmigiano ½ chopped hot sausage Instructions Follow Instructions for “Rolled Pizza Basics” 3.2.2925

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Panino Saporito
Author: 
Recipe type: sandwich
 
Ingredients
  • 22-24 ounces pizza dough, ready to use
  • 1 cup filling of your choice, such as pesto or sauce or a combination of flavorings, such as:
  • ¼ cup garlic oil
  • ¼ grated parmigiano
  • ½ chopped hot sausage
Instructions
  1. Follow Instructions for “Rolled Pizza Basics”

The post Panino Saporito appeared first on Pizza Today.

]]> Vegetable Grinder https://pizzatoday.com/recipes/salads-sandwiches-soups/vegetable-grinder/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/vegetable-grinder/ Print Vegetable Grinder Author: Pizza Today Recipe type: sandwich   Ingredients 1 French or Italian sandwich roll split lengthwise 1 slice grilled or roasted zucchini ½ roasted or grilled red bell pepper 4 halves (two whole) roasted plum tomatoes 1 tablespoon Italian salad dressing 4 large, whole basil leaves 2 slices provolone cheese Instructions Assemble sandwich, arranging […]

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Vegetable Grinder
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 French or Italian sandwich roll split lengthwise
  • 1 slice grilled or roasted zucchini
  • ½ roasted or grilled red bell pepper
  • 4 halves (two whole) roasted plum tomatoes
  • 1 tablespoon Italian salad dressing
  • 4 large, whole basil leaves
  • 2 slices provolone cheese
Instructions
  1. Assemble sandwich, arranging the ingredients in the order listed.

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]]> California Avocado and Grilled Shrimp BLT Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/california-avocado-and-grilled-shrimp-blt-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/california-avocado-and-grilled-shrimp-blt-sandwich/ Print California Avocado and Grilled Shrimp BLT Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 1 cup olive oil 3 tablespoon fresh basil, chopped 1 tablespoon garlic, finely chopped 48 (#3) shrimp, 16 count, cooked, peeled and deveined Salt and freshly ground pepper to taste 1 cup mayonnaise 24 1-inch thick egg bread slices 6 (#3) […]

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California Avocado and Grilled Shrimp BLT Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 cup olive oil
  • 3 tablespoon fresh basil, chopped
  • 1 tablespoon garlic, finely chopped
  • 48 (#3) shrimp, 16 count, cooked, peeled and deveined
  • Salt and freshly ground pepper to taste
  • 1 cup mayonnaise
  • 24 1-inch thick egg bread slices
  • 6 (#3) California avocados
  • 12 Roma tomatoes, sliced lengthwise
  • 48 peppered bacon slices, cooked crisp
  • Butter lettuce leaves, as needed
Instructions
  1. In a large bowl mix the oil, basil and garlic; stir in shrimp.
  2. Marinate shrimp up to 4 hours, refrigerated.
  3. Grill shrimp over high heat until bright orange, about 1 minute on each side.
  4. Drain on paper towel; cool.
  5. Split in half; season lightly with salt and pepper.
  6. Reserve.
  7. Spread 1 tablespoon mayonnaise on 2 toasted bread slices.
  8. Layer 4 reserved shrimp, ½ avocado, sliced, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread.
  9. Spear sandwich with picks at each corner and cut into quarters.

The post California Avocado and Grilled Shrimp BLT Sandwich appeared first on Pizza Today.

]]> Creamy Italian Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/creamy-italian-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/creamy-italian-pasta-salad/ Print Creamy Italian Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients Dressing 2 cloves garlic, minced 3 ounces cream cheese, softened 16 ounces ricotta cheese 8 ounces sour cream 2 tablespoons olive oil 2 tablespoons whole milk 1½ teaspoon salt 1 teaspoon pepper 3.2.2925   Print Creamy Italian Pasta Salad Author: Pizza Today Recipe type: salads   […]

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Creamy Italian Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • Dressing
  • 2 cloves garlic, minced
  • 3 ounces cream cheese, softened
  • 16 ounces ricotta cheese
  • 8 ounces sour cream
  • 2 tablespoons olive oil
  • 2 tablespoons whole milk
  • 1½ teaspoon salt
  • 1 teaspoon pepper

 
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Creamy Italian Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • Salad
  • 16 ounces rotini
  • 2 tablespoons olive oil
  • Dressing
  • 2 cups of broccoli florets, blanched
  • 10 ounces frozen peas, blanched
  • 5 ounces large black olives, sliced
  • 4 green onions, sliced
  • 3 small zucchini, halved lengthwise and cut into ¼-inch slices
  • 1 green and red pepper, cut in half, seeded and diced
  • 1 cup grated Romano cheese
Instructions
  1. Salad: Mix all ingredients in mixer until smooth and well blended.Reserve.
  2. Pasta Salad: Cook noodles until al dente; drain well.
  3. Put into large bowl; add oil and toss.
  4. Add dressing; toss to mix.
  5. Add vegetables to pasta mixture; toss gently to mix.
  6. Cover and refrigerate.
  7. Stir in Romano cheese just before serving.

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]]> Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts https://pizzatoday.com/recipes/salads-sandwiches-soups/grilled-portobello-sandwich-with-pepper-jack-cheese-roasted-peppers-and-marinated-artichoke-hearts/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/grilled-portobello-sandwich-with-pepper-jack-cheese-roasted-peppers-and-marinated-artichoke-hearts/ Print Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts Author: Pizza Today Recipe type: sandwich   Ingredients 24 (ea.) Portobello mushrooms (3 ½ pounds) Olive oil as needed Salt to taste Freshly ground black pepper ¾ cup mayonnaise ¾ cup Dijon mustard 24 sandwich bun, split 1 ½ pounds roasted pepper, chopped […]

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Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts
Author: 
Recipe type: sandwich
 
Ingredients
  • 24 (ea.) Portobello mushrooms (3 ½ pounds)
  • Olive oil as needed
  • Salt to taste
  • Freshly ground black pepper
  • ¾ cup mayonnaise
  • ¾ cup Dijon mustard
  • 24 sandwich bun, split
  • 1 ½ pounds roasted pepper, chopped coarsely
  • 1 ½ pounds marinated artichoke hearts, chopped coarsely
  • 12 ounces red onion slice thinly
  • 1 ½ pounds pepper jack cheese, shredded
Instructions
  1. Brush each Portobello cap with olive oil; season well with salt and pepper, and arrange on a sheet pan.
  2. Bake 500 degrees until mushrooms are tender, about 8 minutes; reserve.
  3. Per order, spread each side of one bun with ½ tablespoon mayonnaise-mustard mixture.
  4. On the bottom of bun layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, Portobello cap, 2 slices onion and ¼ cup cheese; cover with top of the bun
  5. Heat in 500 degree oven until heated through and cheese melts, about 5 minutes.

The post Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts appeared first on Pizza Today.

]]> Low-Cal Herb Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/lowcal-herb-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/lowcal-herb-dressing/ Print Low-Cal Herb Dressing Author: Pizza Today Recipe type: salads   Ingredients 1 ½ cup tomato juice ½ cup of red wine vinegar 2 teaspoons minced parsley 2 tablespoons chopped scallions 2 cloves garlic 1 teaspoon salt 1 teaspoon oregano ½ teaspoon sugar ½ teaspoon cayenne ½ teaspoon black pepper Instructions Combine all ingredients in a non-reactive […]

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Low-Cal Herb Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 1 ½ cup tomato juice
  • ½ cup of red wine vinegar
  • 2 teaspoons minced parsley
  • 2 tablespoons chopped scallions
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ½ teaspoon sugar
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
Instructions
  1. Combine all ingredients in a non-reactive container and shake to mix thoroughly.
  2. Let sit 1 hour and then remove the garlic cloves.

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]]> Pat Bruno’s Bleu Cheese Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/pat-brunos-bleu-cheese-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/pat-brunos-bleu-cheese-dressing/ Print Pat Bruno's Bleu Cheese Dressing Author: Pizza Today Recipe type: salads   Ingredients 2 cups plain sour cream 1 cup quality crumbled bleu cheese Fresh lemon juice to taste Salt and freshly ground pepper to taste Instructions Combine and whip the sour cream with the bleu cheese. Add the lemon juice a teaspoon at a time […]

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Pat Bruno's Bleu Cheese Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups plain sour cream
  • 1 cup quality crumbled bleu cheese
  • Fresh lemon juice to taste
  • Salt and freshly ground pepper to taste
Instructions
  1. Combine and whip the sour cream with the bleu cheese.
  2. Add the lemon juice a teaspoon at a time until you get the perfect bleu cheese flavor. A hint of garlic can be added as an option.
  3. Store covered in a glass or plastic jug or a stainless steel container.
  4. Shelf life is 5-7 days.

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]]> Shredded BBQ Pork Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/shredded-bbq-pork-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/shredded-bbq-pork-sandwich/ Print Shredded BBQ Pork Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 1 large yellow onion, chopped 3 garlic cloves, peeled 2 teaspoons chili powder 2 tablespoons tomato paste ¾ cup distilled white vinegar 1 teaspoon paprika ⅓ cup ketchup 2 teaspoons Worcestershire sauce ¼ cup light brown sugar 3-4 pound pork butt or pork shoulder […]

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Shredded BBQ Pork Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 large yellow onion, chopped
  • 3 garlic cloves, peeled
  • 2 teaspoons chili powder
  • 2 tablespoons tomato paste
  • ¾ cup distilled white vinegar
  • 1 teaspoon paprika
  • ⅓ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • ¼ cup light brown sugar
  • 3-4 pound pork butt or pork shoulder
Instructions
  1. Puree all ingredients, except the pork, in a blender or food processor until smooth.
  2. Put pureed ingredients and pork in a large pot.
  3. Add 1 quart of water.
  4. Bring the mixture to a boil an simmer, covered (turning frequently), for about 2 hours, or until meat pulls apart easily when prodded with a fork.
  5. Remove from heat and cool the pork in the sauce.
  6. Remove the pork from the sauce & shred.
  7. Should you care to take the time for an extra step, reduce the sauce by two-thirds and mix some of it with a basic bottled barbecue sauce.
  8. Serve on buns or bread of choice.
  9. NOTE: This recipe could also be used on a pizza.

The post Shredded BBQ Pork Sandwich appeared first on Pizza Today.

]]> Veggie Planet Caesar Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/veggie-planet-caesar-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/veggie-planet-caesar-salad/ Print Veggie Planet Caesar Salad Author: Pizza Today Recipe type: salads   Ingredients 1 head romaine lettuce, chopped 2 cups cherry tomatoes, halves 1 cup pitted kalamata olives ½ cup grated Parmesan cheese Tofu Caesar dressing (recipe follows) Tofu Croutons (recipe follows) Instructions Combine lettuce, tomatoes, olives and croutons in a large bowl. Add cheese and dressing, […]

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Veggie Planet Caesar Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 head romaine lettuce, chopped
  • 2 cups cherry tomatoes, halves
  • 1 cup pitted kalamata olives
  • ½ cup grated Parmesan cheese
  • Tofu Caesar dressing (recipe follows)
  • Tofu Croutons (recipe follows)
Instructions
  1. Combine lettuce, tomatoes, olives and croutons in a large bowl.
  2. Add cheese and dressing, tossing well to coat.
  3. Add croutons; serve immediately.

 
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Veggie Planet Caesar Salad
Author: 
Recipe type: salads
 
Ingredients
  • Tofu Caesar Dressing
  • 3 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 ¼ cups cubed silken firm tofu
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper to taste
  • ¾ cup extra-virgin olive oil
Instructions
  1. Purée garlic, mustard, tofu and lemon juice; add salt and pepper.
  2. Slowly add olive oil.
  3. Add water to thin, if desired.

 
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Veggie Planet Caesar Salad
Author: 
Recipe type: salads
 
Ingredients
  • Tofu Croutons
  • 8 ounces water-packed extra-firm tofu
  • 3 tablespoons vegetable oil
  • Salt to taste
Instructions
  1. Press the tofu with a paper towel.
  2. Cut it into ½-inch cubes.
  3. In a large skillet, heat the oil over medium-high heat.
  4. When the oil is really hot, add the tofu; season with salt.
  5. Fry the cubes of tofu until they form a golden crust on all sides, about 5 minutes.
  6. Drain well on paper towels.
  7. Keep the croutons at room temperature; 15 minutes before serving put them in a warm oven for up to 3 hours if desired.

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]]> Cal-Ital Chicken Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/calital-chicken-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/calital-chicken-pasta-salad/ Print Cal-Ital Chicken Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 1 pound dried pasta, such as fusilli, penne or bow ties 3 tablespoons olive oil 2 cups Caesar dressing or anchovy vinaigrette (your own recipe or commercial brand) 1 cup green peppers cut into small pieces 1 cup red onion, cut into small pieces […]

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Cal-Ital Chicken Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 pound dried pasta, such as fusilli, penne or bow ties
  • 3 tablespoons olive oil
  • 2 cups Caesar dressing or anchovy vinaigrette (your own recipe or commercial brand)
  • 1 cup green peppers cut into small pieces
  • 1 cup red onion, cut into small pieces
  • 2 cups fresh tomatoes, cut into ½ –inch pieces
  • ½ cup black olive rings, drained
  • 2 cup cooked chicken, cut into cubes or into thin strips
Instructions
  1. Cook the pasta until just tender, cool off under cold water, drain well.
  2. Toss the pasta and olive oil together in a large bowl and wait until the pasta is completely cool before continuing with the recipe.
  3. Mix the cooled pasta with the dressing, peppers, onions, tomatoes, olive rings and chicken until well-combined.
  4. Chill for about 2-3 hours before serving.

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]]> Creamy Onion Dressing https://pizzatoday.com/recipes/salads-sandwiches-soups/creamy-onion-dressing/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/creamy-onion-dressing/ Print Creamy Onion Dressing Author: Pizza Today Recipe type: salads   Ingredients 2 cups mayonnaise 1 cup sour cream ¼ cup chopped scallions Salt to taste Black pepper to taste Instructions Combine all ingredients and mix well; then refrigerate overnight. 3.2.2925

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Creamy Onion Dressing
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups mayonnaise
  • 1 cup sour cream
  • ¼ cup chopped scallions
  • Salt to taste
  • Black pepper to taste
Instructions
  1. Combine all ingredients and mix well; then refrigerate overnight.

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]]> Grilled Vegetable and Italian Cheese Panini https://pizzatoday.com/recipes/salads-sandwiches-soups/grilled-vegetable-and-italian-cheese-panini/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/grilled-vegetable-and-italian-cheese-panini/ Print Grilled Vegetable and Italian Cheese Panini Author: Pizza Today Recipe type: sandwich   Ingredients 4 teaspoons olive oil 4 teaspoons Balsamic vinegar 1 medium eggplant, sliced into ½-inch lengthwise slices 2 medium zucchini, sliced into 14-inch lengthwise slices 2 red bell peppers, cored and quartered lengthwise 4 sandwich rolls or other bread ½ cup Olive Asiago […]

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Grilled Vegetable and Italian Cheese Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • 4 teaspoons olive oil
  • 4 teaspoons Balsamic vinegar
  • 1 medium eggplant, sliced into ½-inch lengthwise slices
  • 2 medium zucchini, sliced into 14-inch lengthwise slices
  • 2 red bell peppers, cored and quartered lengthwise
  • 4 sandwich rolls or other bread
  • ½ cup Olive Asiago Tapenade (recipe follows)
  • 4 ounces Stella Asiago cheese, sliced
  • 4 ounces Stella provolone cheese, sliced
Instructions
  1. Combine oil and vinegar, brush onto both sides of eggplant, zucchini and red pepper slices.
  2. Grill or broil until just softened and brown.
  3. Place peppers in plastic bag until cool; remove skins. (Vegetables can be prepared ahead and held at room temperature for several hours.)
  4. Split bread in half lengthwise.
  5. Spread 1 tablespoon Olive Asiago Tapenade on each half of bread.
  6. Place 1 ounce aged cheese on bottom half, and one ounce provolone cheese on top half.
  7. Bake or broil until cheese is melted.
  8. Layer 1 slice of eggplant, 2 slices of zucchini and 2 red pepper quarters on bottom half, then finish with top half.
  9. Serve immediately or keep warm until serving.

 
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Grilled Vegetable and Italian Cheese Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • OLIVE ASIAGO TAPENADE
  • Yield: 1 cup
  • 2 cups pitted black olives, drained
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons capers, drained
  • ¾ teaspoon Balsamic vinegar
  • ¼ teaspoon garlic, minced
  • 1 ounce Stella Asiago cheese, freshly grated
Instructions
  1. Place all ingredients except cheese in blender or food processor.
  2. Process until olives are coarsely chopped, about 18- to 14-inch pieces.
  3. Stir in cheese.
  4. Store in refrigerator.
  5. CHEF'S NOTE: Romano or Parmesan cheese maybe substituted for Asiago.

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]]> Magnificent Muffuletta https://pizzatoday.com/recipes/salads-sandwiches-soups/magnificent-muffuletta/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/magnificent-muffuletta/ Print Magnificent Muffuletta Author: Pizza Today Recipe type: sandwich   Ingredients 1 large (1- to 1-1/2-pound) loaf (rond if possible) Italian bread, split in half horizontally 5-6 ounces giardiniera 2 tablespoons of the liquid from the giardiniera jar 1 cup pimento-stuffed olives, coarsely chopped 2 teaspoons minced garlic 1 teaspoon oregano ½ teaspoon crushed red pepper 6 […]

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Magnificent Muffuletta
Author: 
Recipe type: sandwich
 
Ingredients
  • 1 large (1- to 1-1/2-pound) loaf (rond if possible) Italian bread, split in half horizontally
  • 5-6 ounces giardiniera
  • 2 tablespoons of the liquid from the giardiniera jar
  • 1 cup pimento-stuffed olives, coarsely chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon oregano
  • ½ teaspoon crushed red pepper
  • 6 tablespoons extra-virgin olive oil
  • ¼ pound sliced mozzarella
  • ¼ pound sliced capocollo
  • ¼ pound sliced Genoa salami
  • ¼ pound sliced mortadella
  • ¼ pound sliced provolone
Instructions
  1. If using a round loaf of bread, split it horizontally and pull out some of the bread from the bottom half to form a pocket for the olive salad.
  2. In a mixing bowl, combine the giardiniera, giardiniera liquid, pimento olives, garlic, oregano, crushed red pepper and olive oil. (Can be made hours ahead.)
  3. Spread the olive salad evenly into the pocket of the bottom piece of bread.
  4. Layer in the mozzarella, capocollo, salami, mortadella, provolone (in that order) over the olive salad.
  5. Put on the top lid of bread and press down gently to seal.
  6. Wrap the muffuletta tightly with plastic wrap.
  7. Can be kept at room temperature for an hour.
  8. Cut into serving pieces (6 to 8, your choice).
  9. Garnish each plate with pepperonchini and olives.

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]]> Penne and Chicken Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/penne-and-chicken-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/penne-and-chicken-salad/ Print Penne and Chicken Salad Author: Pizza Today Recipe type: salads   Ingredients 3 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 4 tablespoons extra-virgin olive oil Salt to taste 4 ounces cooked penne or other short pasta, drained 2 cups diced, cooked chicken ½ cup grated Parmesan cheese 4 cups mesclun or mixed greens Instructions In […]

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Penne and Chicken Salad
Author: 
Recipe type: salads
 
Ingredients
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • Salt to taste
  • 4 ounces cooked penne or other short pasta, drained
  • 2 cups diced, cooked chicken
  • ½ cup grated Parmesan cheese
  • 4 cups mesclun or mixed greens
Instructions
  1. In a mixing bowl large enough to hold all of the cooked pasta, combine the lemon juice, vinegar, olive oil & salt.
  2. Whisk to combine.
  3. Add the cooked pasta, cooked chicken & Parmesan cheese to the mixing bowl.
  4. Toss to combine.
  5. On an oval serving platter, arrange a mound of the pasta and chicken salad.
  6. Alongside the pasta, arrange some of the mixed greens.
  7. Drizzle some balsamic reduction (recipe follows) over the greens.
  8. Serve at once.

 
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Penne and Chicken Salad
Author: 
Recipe type: salads
 
Ingredients
  • BALSAMIC REDUCTION
  • 1 cup balsamic vinegar
  • 2 tablespoons unsalted butter, cut into pats
Instructions
  1. Put the vinegar in a small saucepan.
  2. Bring to a simmer over medium heat & cook until it has been reduced to about ¼ cup.
  3. Swirl in the pats of butter one by one, stirring constantly.
  4. Off heat, cool the reduction.

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]]> Shrimp & Chicken Gumbo https://pizzatoday.com/recipes/salads-sandwiches-soups/shrimp-chicken-gumbo/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/shrimp-chicken-gumbo/ Print Shrimp & Chicken Gumbo Author: Pizza Today Recipe type: soup   Ingredients 8 ounces andouille sausage, chopped 10 ounces cooked chicken, chopped 20 ounces chopped green bell pepper 10 ounces chopped celery 1 ounce chopped jalapenos 8 ounces chopped scallions 1 ounce chopped garlic 10 ounces slice okra 1 pound fresh plum tomatoes, chopped 1 gallon […]

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Shrimp & Chicken Gumbo
Author: 
Recipe type: soup
 
Ingredients
  • 8 ounces andouille sausage, chopped
  • 10 ounces cooked chicken, chopped
  • 20 ounces chopped green bell pepper
  • 10 ounces chopped celery
  • 1 ounce chopped jalapenos
  • 8 ounces chopped scallions
  • 1 ounce chopped garlic
  • 10 ounces slice okra
  • 1 pound fresh plum tomatoes, chopped
  • 1 gallon chicken stock
  • 10 ounces cooked rice
  • 10 ounces flour, toasted to light brown
  • 2 tablespoons file powder
  • 2 teaspoon dried oregano
  • 4 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
  • 10 ounces chopped, peeled fresh shrimp
  • Salt and pepper to taste
Instructions
  1. Brown the andouille and add cooked chicken.
  2. Add green pepper, celery, jalapenos, scallions, garlic, okra, tomatoes, and sauté.
  3. Add chicken stock and cooked rice.
  4. Stir in browned flour and file.
  5. Add seasonings and simmer for 30-40 minutes.
  6. Add chopped shrimp and simmer for 5 minutes.
  7. Adjust seasoning with salt and pepper.

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]]> Caponata https://pizzatoday.com/recipes/salads-sandwiches-soups/caponata/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/caponata/ Print Caponata Author: Pizza Today   Ingredients 2 firm eggplants (about 2½ pounds), unpeeled and cut into tubes ½ cup extra-virgin olive oil 2 cups coarsely chopped celery ½ cup chopped onion 6 very ripe Roma tomatoes, finely chopped 2 teaspoons sugar Zest of 1 orange Zest of 1 lemon 1 cup red wine vinegar 2 […]

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Caponata
Author: 
 
Ingredients
  • 2 firm eggplants (about 2½ pounds), unpeeled and cut into tubes
  • ½ cup extra-virgin olive oil
  • 2 cups coarsely chopped celery
  • ½ cup chopped onion
  • 6 very ripe Roma tomatoes, finely chopped
  • 2 teaspoons sugar
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 cup red wine vinegar
  • 2 tablespoons capers, rinsed
  • ½ cup green pitted olives
  • Salt and pepper, to taste
Instructions
  1. t In a large mixing bowl, combine the eggplant, olive oil, celery, onions and tomatoes.
  2. Toss to coat the mixture with the olive oil.
  3. Spread the eggplant mixture evenly on a sheet pan.
  4. Roast the eggplant mixture until it softens slightly (about 20 minutes, but time is relative to the heat and style of oven used).
  5. Put the roasted eggplant and vegetables into a large sauté pan.
  6. Add the remaining ingredients.
  7. Combine well.
  8. Cook, uncovered, at a low simmer until there is little liquid left in the pan.
  9. Add salt and pepper, to taste.
  10. Cool at room temperature for 30 minutes.
  11. Refrigerate if not using within two hours.

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]]> Creative Salad Combinations https://pizzatoday.com/recipes/salads-sandwiches-soups/creative-salad-combinations/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/creative-salad-combinations/ Print Creative Salad Combinations Author: Pizza Today Recipe type: salads   Ingredients Spinach penne or ziti pasta roasted red peppers olive oil balsamic vinegar capers red pepper flakes Instructions Note: Salt and pepper added to taste in all cases. 3.2.2925   Print Creative Salad Combinations Author: Pizza Today Recipe type: salads   Ingredients Rigatoni pasta, black olives (oil-cured if […]

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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Spinach penne or ziti pasta
  • roasted red peppers
  • olive oil
  • balsamic vinegar
  • capers
  • red pepper flakes
Instructions
  1. Note: Salt and pepper added to taste in all cases.

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Rigatoni pasta, black olives (oil-cured if available)
  • green beans
  • chick-peas
  • extra-virgin olive oil

 
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Creative Salad Combinations
Author: 
 
Ingredients
  • Tubetti or ditalini pasta
  • chick-peas
  • finely minced garlic
  • chopped plum tomatoes
  • grated parmesan
  • chopped parsley
  • olive oil

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Three-bean salad:
  • chick-peas
  • cannellini beans
  • fava or Roman beans
  • garlic, olive oil
  • lemon juice
  • red wine vinegar
  • oregano

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Chicken salad:
  • cooked chicken breast cut into bite-sized pieces
  • cannellini beans
  • finely chopped celery
  • red onion
  • minced parsley
  • olive oil
  • balsamic vinegar
  • (note: oil-packed tuna can replace the chicken)

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Tortellini salad:
  • cheese filled tortellini
  • broccoli florets
  • olive oil

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Cavatappi pasta
  • broccoli florets
  • sliced zucchini
  • chick-peas
  • chopped parsley
  • olive oil
  • red pepper flakes.

 
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Creative Salad Combinations
Author: 
Recipe type: salads
 
Ingredients
  • Oil-packed tuna
  • cucumbers
  • red bell peppers
  • lemon juices
  • olive oil

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]]> Grilled Vegetable Wraps https://pizzatoday.com/recipes/salads-sandwiches-soups/grilled-vegetable-wraps/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/grilled-vegetable-wraps/ Print Grilled Vegetable Wraps Author: Pizza Today Recipe type: sandwich   Ingredients ½ cup mayonnaise 2 tablespoons prepared olive tapenade 1 medium zucchini 1 red, yellow or orange bell pepper, quartered 2 red onion slices, about ¼-inch thick Olive oil Salt and pepper 2 cups Romaine lettuce, shredded ½ pound fontina cheese, grated 2 large plain flatbreads […]

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Grilled Vegetable Wraps
Author: 
Recipe type: sandwich
 
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons prepared olive tapenade
  • 1 medium zucchini
  • 1 red, yellow or orange bell pepper, quartered
  • 2 red onion slices, about ¼-inch thick
  • Olive oil
  • Salt and pepper
  • 2 cups Romaine lettuce, shredded
  • ½ pound fontina cheese, grated
  • 2 large plain flatbreads
Instructions
  1. Combine mayonnaise and tapenade; stir to blend.
  2. Set aside.
  3. Brush vegetables with olive oil.
  4. Season with salt & pepper.
  5. Arrange on a medium-hot barbeque or panini grill.
  6. Cook 2 to 3 min. (If barbecuing, flip over and grill an additional 2 min.)
  7. Remove and set aside.
  8. Spread mayonnaise mixture on flatbreads.
  9. Place lettuce on flatbread.
  10. Top with cheese and vegetables.
  11. Roll the tortilla like a burrito.

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]]> Marinated Vegetable Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/marinated-vegetable-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/marinated-vegetable-salad/ Print Marinated Vegetable Salad Author: Pizza Today Recipe type: salads   Ingredients 2 cups thinly sliced zucchini 2 cups thinly sliced carrots 1 red onion, sliced and separated into rings 1 cup button mushrooms, halved 24 cherry tomatoes, halved 2 green onions chopped ½ cup sliced celery 1 cup white-wine or white balsamic vinegar ½ cup granulated […]

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Marinated Vegetable Salad
Author: 
Recipe type: salads
 
Ingredients
  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced carrots
  • 1 red onion, sliced and separated into rings
  • 1 cup button mushrooms, halved
  • 24 cherry tomatoes, halved
  • 2 green onions chopped
  • ½ cup sliced celery
  • 1 cup white-wine or white balsamic vinegar
  • ½ cup granulated sugar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon celery seed
  • 1 teaspoon snipped basil
  • Salt and pepper, to taste
  • 1 head of red-leaf lettuce, shredded
Instructions
  1. Place vegetables in a large bowl. In a separate bowl, combine vinegar, sugar and olive oil; whisk until well blended.
  2. Add celery seed, basil, salt and pepper.
  3. Pour over the vegetables.
  4. Stir gently; cover and refrigerate for several hours or overnight, stirring occasionally.
  5. For service, drain the vegetables; reserve marinade.
  6. Lay down the red-leaf lettuce; spoon vegetables atop.
  7. Finish with a drizzle of marinade.
  8. Cook's note: The marinated vegetables an be used as a pizza topping, calzone filler, or part of an antipasto platter.

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]]> Philly Cheese Steak Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/philly-cheese-steak-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/philly-cheese-steak-sandwich/ Print Philly Cheese Steak Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients ¼ cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced rib eye steak 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or saute pan set over medium-high heat, saute the onion in 3 […]

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Philly Cheese Steak Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • ¼ cup vegetable oil
  • 1 large yellow onion, cut into rings
  • 36 ounces thinly sliced rib eye steak
  • 6 ounces provolone cheese, sliced
  • 6 crusty Italian rolls
Instructions
  1. In a large skillet or saute pan set over medium-high heat, saute the onion in 3 tablespoons of oil until tender.
  2. Remove the onions and set aside.
  3. Add the remaining oil to the pan and saute the steak until it is just cooked through.
  4. Put a slice of cheese on each roll, then add six ounces of meat to each roll.
  5. Top the meat with the sauteed onions.
  6. Serve with sweet and hot peppers or fried mushrooms.

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]]> Spicy Beef https://pizzatoday.com/recipes/salads-sandwiches-soups/spicy-beef/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/spicy-beef/ Print Spicy Beef Author: Pizza Today   Ingredients 15 pounds of chopped meat, rendered in the oven ½ cup of olive oil 3 pounds onions, peeled and diced 1 cup garlic, finely chopped 2 tablespoons ground cumin 4 tablespoons chili powder 4 bay leaves 2 tablespoons of salt 1 tablespoon of pepper 1 #10 can of […]

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Spicy Beef
Author: 
 
Ingredients
  • 15 pounds of chopped meat, rendered in the oven
  • ½ cup of olive oil
  • 3 pounds onions, peeled and diced
  • 1 cup garlic, finely chopped
  • 2 tablespoons ground cumin
  • 4 tablespoons chili powder
  • 4 bay leaves
  • 2 tablespoons of salt
  • 1 tablespoon of pepper
  • 1 #10 can of ground tomatoes
  • 1 #10 can of tomato puree
Instructions
  1. Preheat oven to 450 degrees.
  2. Spread the chopped meat out in a single layer on three sheet pans.
  3. Roast covered for approximately 15 minutes, or until the meat is no longer pink.
  4. Drain the meat or fat through a strainer or a colander.
  5. Heat the oil in a large (24-inch) rondo (or other large low pan).
  6. Add the onions and cook over medium heat, stirring from time to time, for approximately 15-25 minutes, or until lightly colored and tender.
  7. Add the meat, cumin, chili powder, bay leaf, salt, pepper, and the tomatoes.
  8. Stir well to combine all the ingredients.
  9. Simmer, stirring for time to time, to prevent scorching, for about 45 minutes.
  10. Taste, and correct seasoning-if necessary.

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]]> Zuppa di Carne & Fagioli https://pizzatoday.com/recipes/salads-sandwiches-soups/zuppa-di-carne-fagioli/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/zuppa-di-carne-fagioli/   Print Zuppa di Carne & Fagioli Author: Pizza Today Recipe type: sandwich   Ingredients 3 tablespoons extra virgin olive oil ½ cup yellow onion, chopped 1 teaspoon garlic, minced ½ cup carrot, finely chopped ½ cup celery, finely chopped 10 ounces Premoro Hand-Pinched Style Beef Topping, 40024, thawed 1-1/2 quart chicken broth 2 tablespoons fresh parsley, […]

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Zuppa di Carne & Fagioli
Author: 
Recipe type: sandwich
 
Ingredients
  • 3 tablespoons extra virgin olive oil
  • ½ cup yellow onion, chopped
  • 1 teaspoon garlic, minced
  • ½ cup carrot, finely chopped
  • ½ cup celery, finely chopped
  • 10 ounces Premoro Hand-Pinched Style Beef Topping, 40024, thawed
  • 1-1/2 quart chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 2 cups ditalini pasta
  • 2 cups canned cannellini beans, drained and rinsed
  • Salt and freshly ground pepper, to taste
Instructions
  1. In heavy 4- to 5-quart pot, warm olive oil over medium heat for 1 minute.
  2. Add onion, garlic, carrot and celery.
  3. Cook and stir until vegetables are barely tender.
  4. Add beef.
  5. Cook and stir for 2 minutes.
  6. Add chicken broth and parsley.
  7. Bring to a boil.
  8. Reduce heat to a steady simmer.
  9. Add pasta and cook until pasta is al dente (about 8 minutes).
  10. Add beans and heat through.
  11. Salt and pepper to taste.
  12. Serve soup in heated bowls with Parmesan cheese on the side.
  13. CHEF'S NOTE: For a red version of pasta e fagioli, simply ad ¾ cup of tomato puree to pot with chicken broth. pasta can be cooked separately and held, warm. To serve, add a portion of pasta to soup bowl along with broth, beans and vegetables.

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]]> Meatball Grinder https://pizzatoday.com/recipes/salads-sandwiches-soups/meatball-grinder/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/meatball-grinder/ Print Meatball Grinder Author: Pizza Today Recipe type: sandwich   Ingredients 6 hoagie rolls 16 ounces marinara sauce 16 ounces meatballs 1 teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper ¾ cup mozzarella, shredded ¼ cup provolone, shredded Grated Parmesan, to taste Instructions Mix marinara, oregano, salt and pepper in large sauce pan. Bring to […]

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Meatball Grinder
Author: 
Recipe type: sandwich
 
Ingredients
  • 6 hoagie rolls
  • 16 ounces marinara sauce
  • 16 ounces meatballs
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¾ cup mozzarella, shredded
  • ¼ cup provolone, shredded
  • Grated Parmesan, to taste
Instructions
  1. Mix marinara, oregano, salt and pepper in large sauce pan.
  2. Bring to low boil over medium heat.
  3. Add meatballs and simmer over medium heat until meatballs are done.
  4. As meatballs near completion, split hoagie rolls lengthwise and bake in 375 F oven until browned.
  5. Add meatballs and sauce to hoagie roll and cover with mozzarella and provolone cheeses.
  6. Sprinkle on grated Parmesan, to taste.
  7. Serve.

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]]> Picnic Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/picnic-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/picnic-pasta-salad/ Print Picnic Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 1 pound cooked pasta, such as seashells 1 cup chopped green pepper 1 cup chopped cucumber 1 cup chopped broccoli 1 cup white sugar ¾ cup vegetable oil ¼ cup prepared mustard 2 tablespoons mayonnaise ¼ cup distilled white vinegar ¼ cup shredded Cheddar cheese […]

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Picnic Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 pound cooked pasta, such as seashells
  • 1 cup chopped green pepper
  • 1 cup chopped cucumber
  • 1 cup chopped broccoli
  • 1 cup white sugar
  • ¾ cup vegetable oil
  • ¼ cup prepared mustard
  • 2 tablespoons mayonnaise
  • ¼ cup distilled white vinegar
  • ¼ cup shredded Cheddar cheese
  • Salt and pepper, to taste
Instructions
  1. Prepare and reserve cooked pasta.
  2. In a large bowl, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar and shredded cheese.
  3. Season with salt and pepper.
  4. Mix well, then stir in pasta.
  5. Refrigerate for 2 to 4 hours before serving.

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]]> Spicy Lamb and Sun-dried Tomato Sausage https://pizzatoday.com/recipes/salads-sandwiches-soups/spicy-lamb-and-sundried-tomato-sausage/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/spicy-lamb-and-sundried-tomato-sausage/ Print Spicy Lamb and Sun-dried Tomato Sausage Author: Pizza Today   Ingredients 6 pounds boneless lamb shoulder, lean and fat ground ⅔ cup sun-dried tomatoes, finely chopped ¼ cup of olive oil (preferably from the sun-dried tomatoes) ½ cup onion, finely chopped 2 tablespoons tomato paste 1 ½ tablespoons garlic, finely chopped 1 cup fresh cilantro, […]

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Spicy Lamb and Sun-dried Tomato Sausage
Author: 
 
Ingredients
  • 6 pounds boneless lamb shoulder, lean and fat ground
  • ⅔ cup sun-dried tomatoes, finely chopped
  • ¼ cup of olive oil (preferably from the sun-dried tomatoes)
  • ½ cup onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons garlic, finely chopped
  • 1 cup fresh cilantro, finely chopped (can substitute parsley)
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon ground allspice
  • 2 teaspoons cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ tablespoons salt
  • 2 teaspoons black pepper
  • ½ cup lemon juice
  • 2 eggs; beaten
Instructions
  1. Combine all the ingredients in a bowl and mix well.
  2. Fry a small “taster” patty to test and adjust the seasonings to taste

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]]> Pizza Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/pizza-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/pizza-pasta-salad/ Print Pizza Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 1 pound cooked pasta, such as rotini 1 cup sliced pepperoni 1 cup sliced provolone cheese 1½ cups cherry tomatoes, halved ½ cup grated Parmesan cheese 1 cup Italian dressing 1 teaspoon Italian seasoning ½ cup sliced green pepper Salt and pepper, to taste Instructions […]

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Pizza Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 pound cooked pasta, such as rotini
  • 1 cup sliced pepperoni
  • 1 cup sliced provolone cheese
  • 1½ cups cherry tomatoes, halved
  • ½ cup grated Parmesan cheese
  • 1 cup Italian dressing
  • 1 teaspoon Italian seasoning
  • ½ cup sliced green pepper
  • Salt and pepper, to taste
Instructions
  1. In a large bowl, add cooked pasta.
  2. Cut pepperoni into fourths and slice provolone into matchstick pieces; add to pasta.
  3. Add tomatoes, Parmesan cheese, Italian seasoning, dressing, green peppers, salt and pepper; mix well.
  4. Chill before serving.

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]]> Squid Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/squid-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/squid-salad/ Print Squid Salad Author: Pizza Today Recipe type: salads   Ingredients 3 pounds squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half ¾ cup extra-virgin olive oil ¼ cup fresh lemon juice 2 cloves garlic, minced 1 cup oil-cured black olives, pitted and coarsely chopped 1 cup roasted red bell peppers, chopped 1 […]

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Squid Salad
Author: 
Recipe type: salads
 
Ingredients
  • 3 pounds squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half
  • ¾ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 cup oil-cured black olives, pitted and coarsely chopped
  • 1 cup roasted red bell peppers, chopped
  • 1 teaspoon crushed red pepper flakes
  • 3 ribs of celery with leaves, chopped
  • Salt and pepper to taste
Instructions
  1. In a large saucepan, bring 3 quarts water to a boil.
  2. Add 1 tablespoon salt.
  3. Add squid rings and tentacles and cook just until rings turn opaque, about 1 minute.
  4. Drain.
  5. Transfer squid to a large serving bowl.
  6. Let cool for about 10 minutes, add remaining ingredients.
  7. Toss to combine.
  8. Refrigerate for at least 2 hours

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]]> Carolina Golden Chicken Tender Pita https://pizzatoday.com/recipes/salads-sandwiches-soups/carolina-golden-chicken-tender-pita/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/carolina-golden-chicken-tender-pita/ Print Carolina Golden Chicken Tender Pita Author: Pizza Today Recipe type: sandwich   Ingredients 36 1 ounce chicken tenders 2-1/2 cups Cattlemen's Carolina Tangy Gold Barbecue Sauce 12 large whole-wheat pitas 48 Bibb lettuce-leaves 24 cooked bacon strips 24 sliced tomatoes 3 cups dices avocado Instructions To make each pita, grill 3 chicken tenders and toss with […]

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Carolina Golden Chicken Tender Pita
Author: 
Recipe type: sandwich
 
Ingredients
  • 36 1 ounce chicken tenders
  • 2-1/2 cups Cattlemen's Carolina Tangy Gold Barbecue Sauce
  • 12 large whole-wheat pitas
  • 48 Bibb lettuce-leaves
  • 24 cooked bacon strips
  • 24 sliced tomatoes
  • 3 cups dices avocado
Instructions
  1. To make each pita, grill 3 chicken tenders and toss with 3 tablespoons BBQ sauce.
  2. Warm a pita, cut across top and open without tearing sides.
  3. Gently and artistically stuff pita with 4 bibb leaves, two slices of bacon cut in half, 2 slices of tomato and chicken tenders.
  4. Garnish with ¼ cup avocado.

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]]> Eggplant Parmesan Sandwich https://pizzatoday.com/recipes/salads-sandwiches-soups/eggplant-parmesan-sandwich/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/eggplant-parmesan-sandwich/ Print Eggplant Parmesan Sandwich Author: Pizza Today Recipe type: sandwich   Ingredients 6 large, firm eggplants (7-8 pounds total weight) Olive oil 2 quarts prepared and seasoned tomato sauce 2 pounds mozzarella cheese, shredded 2 cups grated Parmesan cheese Dried oregano to taste Instructions Trim the ends of the eggplant (don't peel), and make lengthwise slices about […]

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Eggplant Parmesan Sandwich
Author: 
Recipe type: sandwich
 
Ingredients
  • 6 large, firm eggplants (7-8 pounds total weight)
  • Olive oil
  • 2 quarts prepared and seasoned tomato sauce
  • 2 pounds mozzarella cheese, shredded
  • 2 cups grated Parmesan cheese
  • Dried oregano to taste
Instructions
  1. Trim the ends of the eggplant (don't peel), and make lengthwise slices about ¼-inch thick.
  2. Brush each slice with olive oil and grill on both sides until just cooked through.
  3. Brush three 18x12x2-inch baking or lasagna plans with olive oil.
  4. In each plan, arrange eggplant, sauce, and cheeses in layer as follows: eggplant, sauce, parmesan and mozzarella.
  5. Make three layers, finishing with the mozzarella.
  6. Sprinkle mozzarella with oregano.
  7. Bake until the eggplant is bubbly hot and cheese topping is melted and speckled brown.
  8. Allow eggplant to cool to room temperature.
  9. Slice eggplant into squares or rectangles (relative to the shape of the bread you are using for your sandwiches).
  10. Place the eggplant between the bread slices.
  11. Serve with pepperoncini garnish.

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]]> Mediterranean Pasta Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/mediterranean-pasta-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/mediterranean-pasta-salad/ Print Mediterranean Pasta Salad Author: Pizza Today Recipe type: salads   Ingredients 1 pound tortellini, cooked al dente 1 cup cooked (if frozen; rinsed if bottled) artichoke hearts 1 tablespoon fresh lemon juice 1 cup Nicoise or oil-cured olives (pitted) ½ cup chopped flat-leaf parsley 1 pound dead-ripe Roma or plum tomatoes, chopped coarse 1 cup torn […]

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Mediterranean Pasta Salad
Author: 
Recipe type: salads
 
Ingredients
  • 1 pound tortellini, cooked al dente
  • 1 cup cooked (if frozen; rinsed if bottled) artichoke hearts
  • 1 tablespoon fresh lemon juice
  • 1 cup Nicoise or oil-cured olives (pitted)
  • ½ cup chopped flat-leaf parsley
  • 1 pound dead-ripe Roma or plum tomatoes, chopped coarse
  • 1 cup torn radicchio
  • 3 tablespoons balsamic vinegar
  • ½ cup extra-virgin olive oil
  • ½ cup torn fresh basil leaves
  • Salt and freshly ground pepper, to taste
Instructions
  1. In a large serving bowl, combine all of the ingredients.
  2. Refrigerate for at least one hour before serving.

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]]> Summer Pear Salad https://pizzatoday.com/recipes/salads-sandwiches-soups/summer-pear-salad/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/summer-pear-salad/ Print Summer Pear Salad Author: Pizza Today Recipe type: salads   Ingredients 32 ounces mixed baby greens 6 ounces bleu cheese, crumbled 2 ounces gorgonzola cheese, crumbled 4 ounces dried cherries 6 ounces almonds, sliced thinly 2 pears, sliced thinly Orange Citrus Vinaigrette (recipe follows) Instructions Toss baby greens, cheeses, cherries, almonds and pears together. Add vinaigrette, […]

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Summer Pear Salad
Author: 
Recipe type: salads
 
Ingredients
  • 32 ounces mixed baby greens
  • 6 ounces bleu cheese, crumbled
  • 2 ounces gorgonzola cheese, crumbled
  • 4 ounces dried cherries
  • 6 ounces almonds, sliced thinly
  • 2 pears, sliced thinly
  • Orange Citrus Vinaigrette (recipe follows)
Instructions
  1. Toss baby greens, cheeses, cherries, almonds and pears together.
  2. Add vinaigrette, then toss again to coat salad.
  3. Serve in chilled bowls.

 
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Summer Pear Salad
Author: 
Recipe type: salads
 
Ingredients
  • ORANGE CITRUS VINAIGRETTE
  • ⅔ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 heaping teaspoon ground mustard
  • 2 teaspoons honey
  • ¼ cup red wine vinegar
  • Dash of sea salt
  • Dash of cracked peppercorns
  • Juice of ½ of a large orange
Instructions
  1. Add the ingredients to a blender in the order listed above.
  2. Mix for 30 seconds, then pour vinaigrette in a bowl.
  3. Cover and refrigerate overnight.
  4. Prior to serving, shake well.

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