Recipes Archive - Pizza Today https://pizzatoday.com/recipes/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Thu, 31 Oct 2024 14:49:29 +0000 en-US hourly 1 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Recipes Archive - Pizza Today https://pizzatoday.com/recipes/ 32 32 On Deck: Farmer’s Market Friendly Pizza https://pizzatoday.com/recipes/pizzas/on-deck-farmers-market-friendly-pizza/ Thu, 31 Oct 2024 14:49:29 +0000 https://pizzatoday.com/?post_type=recipes&p=148157 Get a pizza recipe featuring persimmon and fig flowers Just because summer is over does not mean the local Farmer’s Market cannot be your friend anymore.  Every topping on this pizza came from my local Farmer’s Market.  Please do not get me wrong: I love a good pumpkin spice anything as much as the next […]

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Get a pizza recipe featuring persimmon and fig flowers

Just because summer is over does not mean the local Farmer’s Market cannot be your friend anymore.  Every topping on this pizza came from my local Farmer’s Market.  Please do not get me wrong: I love a good pumpkin spice anything as much as the next person, but I always like to stay one step ahead. This, to me, is fall: persimmon, fig, brown butter honey, fried sage and, yeah — you heard me right — brown butter honey!  Let’s start with what you are going to need for this fall festival pizza.

These amounts will give you enough for 3-4 12-inch pizzas.

Print
On Deck: Farmer’s Market Friendly Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 12 figs (I used a mix of brown and mission)
  • 3 persimmons sliced thinly with mandolin
  • 1 bunch fresh sage
  • 6 ounces toasted pistachio
  • Brown butter honey
  • Farmer’s cheese
  • Mozzarella (fresh and whole milk)
  • Cream sauce
  • ⅔ cup salted butter
  • 1 cup local honey
  • 2 cups heavy cream
  • 6 ounces crème fraiche
Instructions
  1. For the brown butter: Melt butter in a sauté pan on medium heat and watch carefully to brown. When the butter starts to turn, pull off the heat and whisk in honey. It is best served warm, as it will start to congeal upon cooling, so keep that in mind.
  2. For the persimmon: Slice as thin as possible and the fruit will still be intact and round. Using a paring knife, make a small cut line in the middle of the fruit and twist to make a cone shape.
  3. For the fig “flower”: Using a paring knife, cut the stem off the fig and cut the fig into 4 almost all the way down the fruit. Add fruit to a baking sheet and bake at 550 F for 3-5 minutes. As the fruit heats up it will spread and “flower.”
  4. After the fig opens, carefully remove from the baking sheet and let cool.
  5. For the pizza: Stretch dough to your desired size and lay on a floured peel.
  6. Spoon two ounces of crème sauce, sprinkle mozzarella and cubed fresh mozzarella around pizza. Bake at 550 F for 8-10 minutes or to desired doneness.
  7. Let cool on a wire rack for 30 seconds or so.
  8. Lay slices of persimmon and carefully lay fig flowers around pizza.
  9. Spoon over the farmer’s cheese, and sprinkle with toasted chopped pistachio.
  10. Drizzle warmed brown butter honey and lay fried sage over the top.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

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]]> Arrabbiata Sauce https://pizzatoday.com/recipes/sauces/arrabbiata-sauce/ Fri, 25 Oct 2024 14:23:55 +0000 https://pizzatoday.com/?post_type=recipes&p=148121 Get the Arrabbiata Sauce Recipe Audrey Kelly, owner of Audrey Jane’s Pizza Garage shares her Arrabbiata Sauce recipe. In her article, The Spicy Arrabbiata Sauce Adds Heat and Flavor to the Menu, she says “Like a simple slice of cheese pizza, everyone’s version of Arrabbiata sauce is different. The classic recipe is composed of garlic, […]

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Get the Arrabbiata Sauce Recipe

Audrey Kelly, owner of Audrey Jane’s Pizza Garage shares her Arrabbiata Sauce recipe. In her article, The Spicy Arrabbiata Sauce Adds Heat and Flavor to the Menu, she says “Like a simple slice of cheese pizza, everyone’s version of Arrabbiata sauce is different. The classic recipe is composed of garlic, dried chili flakes and tomatoes sautéed in olive oil. Little differences such as what kind of tomatoes you use, how you cut and cook the garlic, how spicy the chili flakes are and what type of olive oil you sauté everything in can make a huge difference in the final product. Outside of the traditional ingredients, there are liberties and additions that can change the sauce to make it your own.

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Arrabbiata Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • 20 g Extra virgin olive oil
  • 40 g of diced onion
  • 9 g garlic, minced
  • 840 g plum tomatoes
  • 4.2 g sea salt
  • 1.2 g black pepper
  • .6 g red pepper flakes
  • 50 g red wine
Instructions
  1. Heat olive oil.
  2. Add diced onion and sauté over medium low until translucent (about 8 minutes). Add garlic and sauté another 4 minutes or until just starting to color.
  3. Add black pepper, red pepper flakes and sea salt.
  4. Add wine, turn heat up to medium high and cook until reduced, about 2 minutes and then turn heat to low.
  5. Add plum tomatoes and cook over low heat for 1 hour.

 

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]]> On Deck: White Hot Pizza https://pizzatoday.com/recipes/pizzas/on-deck-white-hot-pizza/ Fri, 27 Sep 2024 14:16:14 +0000 https://pizzatoday.com/?post_type=recipes&p=148023 Get the White Hot Pizza Recipe There is so much beauty in simplicity and restraint. I had to kind of sit back and let this pizza speak to me and say, “stop, we are good where we are at.” The way this mixture of cheese blends together, the crunch of the almond with the slight […]

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Get the White Hot Pizza Recipe

There is so much beauty in simplicity and restraint. I had to kind of sit back and let this pizza speak to me and say, “stop, we are good where we are at.” The way this mixture of cheese blends together, the crunch of the almond with the slight spice of the finishing oil all rounded out with a little lemon zest is all you need to enjoy this one. As you know, we try to keep it as California as possible here at Truly with thoughtful combinations. Things that grow together, go together. So, when I had the chance to use the Calabrian chili agrumato from Corto, I thought back to visiting the olive groves and how the almond trees were growing right next to them. This pizza takes me back to walking the groves with some very special people and enjoying the best of what central California has to offer. Enjoy.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

Print
On Deck: White Hot Pizza
Author: 
 
Ingredients
  • 8–10-ounce dough ball
  • 2 ounces smoked mozzarella
  • 1 ounce fresh mozzarella
  • 1 ounce fontina
  • 1 ounce goat cheese
  • 1 ounce chopped, roasted and salted California almonds
  • Zest of half lemon
  • Drizzle of Calabrian chili agrumato
  • Basil leaf
Instructions
  1. Sprinkle on the smoked mozzarella, followed by the fontina.
  2. Next, break off fresh mozzarella, pinch and arrange over fontina. Then sprinkle on the goat cheese.
  3. Bake the pizza at 550 F for 8-10 minutes.
  4. When finished baking, let cool on a cooling rack for 30 seconds.
  5. Lastly, drizzle Calabrian chili oil on the pizza and then sprinkle the almonds, top with lemon zest and add one basil leaf for freshness and color.

 

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]]> 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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]]> Get the Chicken Cheesesteak Sandwich Recipe

Print
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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]]> On Deck: The Humble Eggplant Pizza https://pizzatoday.com/recipes/pizzas/on-deck-the-humble-eggplant-pizza/ Thu, 29 Aug 2024 19:14:03 +0000 https://pizzatoday.com/?post_type=recipes&p=147896 Get The Humble Eggplant Pizza Recipe An ugly vegetable can make the most beautiful of pizzas. The eggplant is one oddly shaped vegetable. Beautiful in its color, but most people say it’s ugly, slimy, or just not their thing. I am here to rescue the eggplant for you. As with most ingredients, it all comes […]

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Get The Humble Eggplant Pizza Recipe

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

An ugly vegetable can make the most beautiful of pizzas. The eggplant is one oddly shaped vegetable. Beautiful in its color, but most people say it’s ugly, slimy, or just not their thing. I am here to rescue the eggplant for you. As with most ingredients, it all comes down to how you prepare them to make them craveable. This recipe is basically an eggplant parm with my “On Deck” twist. This pizza is super light and delicious, and it will make you a believer.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

For the eggplant sauce

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EGGPLANT SAUCE for The Humble Eggplant Pizza
Author: 
Recipe type: Sauce
 
Ingredients
  • 1 average size eggplant, sliced into ½-inch rounds, then diced
  • 1 large red onion, thinly sliced
  • 30 ounces of your pizza sauce
  • Olive oil
  • Kosher salt
  • Black pepper
  • Granulated garlic
Instructions
  1. Drizzle and cover a sauté pan with olive oil and heat on medium/low.
  2. Add thinly sliced onion and cook slowly to caramelize. Do not burn! Cook slow and easy.
  3. While the onions cook down, add your diced eggplant to a baking sheet and sprinkle with salt, pepper, granulated garlic and drizzle with more olive oil and toss to coat.
  4. Cook at 550 F for 10-15 minutes, tossing every couple of minutes to make even roasting.
  5. When eggplant is roasted through, remove from oven and carefully add eggplant to the onions in the saucepan. Lightly combine and let cook for a minute or two.
  6. Slowly and carefully, add the pizza sauce and cook to reduce slowly for 10-15 minutes. Set aside and let cool.

 

For the pizza

Print
On Deck: The Humble Eggplant Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • 12-inch pizza
  • 2 ounces of pizza sauce
  • 4 ounces of eggplant sauce
  • Romano
  • Stracciatella
  • Micro basil
Instructions
  1. Stretch your dough to desired size, add to a floured pizza peel and apply 2 ounces of pizza sauce.
  2. Next, add 4 ounces of eggplant sauce and use a ladle to spread sauce around pizza.
  3. Sprinkle with Romano and bake at 550 F for 8-10 minutes, or until you have reached desired bake.
  4. Let pizza cool in a cooling rack for a minute or two, then add stracciatella in lines over the pizza, drizzle some extra virgin olive oil and sprinkle micro basil over the top.

 

 

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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.

Print
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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]]> Grilled Pork with Rosemary and Apples https://pizzatoday.com/recipes/entrees/grilled-pork-with-rosemary-and-apples/ Wed, 28 Aug 2024 13:55:58 +0000 https://pizzatoday.com/?post_type=recipes&p=147873 Get the Grilled Pork with Rosemary and Apples Recipe The Grilled Pork with Rosemary and Apples makes a nice addition to you fall entrees menu. 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 Grilled Pork […]

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]]> Get the Grilled Pork with Rosemary and Apples Recipe

The Grilled Pork with Rosemary and Apples makes a nice addition to you fall entrees menu. 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
Grilled Pork with Rosemary and Apples
Author: 
Recipe type: Entree
 
Ingredients
  • 4 rib pork chops, grilled
  • 1 tablespoon olive oil
  • ½ cup minced onion
  • 1 cup granny smith apples, diced
  • ¼ cup gin
  • 1 teaspoon chopped fresh rosemary
  • 1 cup apple juice
  • 2 Tablespoons butter
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Heat a heavy, medium-sized sauté pan over high heat. Add the oil, and swirl to coat the bottom of the pan.
  2. Add the onions and sauté until they just begin to caramelize, about 5 minutes. Add the apples and sauté another five minutes.
  3. Remove the pan from the heat and add the gin. Ignite the gin (be careful of the flames) and replace on the heat until the flames disappear.
  4. Add the rosemary and apple juice and simmer until the apple juice has reduced by two-thirds. Season, to taste, with salt and pepper.
  5. Right before serving, melt the butter into the mixture, constantly stirring. Pour sauce over grilled pork chops and serve.

 

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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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]]> 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: 
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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]]> Buffalo Chicken Fondue https://pizzatoday.com/recipes/appetizers/buffalo-chicken-fondue/ Thu, 08 Aug 2024 11:09:02 +0000 https://pizzatoday.com/?post_type=recipes&p=147777 Get the Buffalo Chicken Fondue Recipe This is a fun spin on traditional buffalo chicken dip. It offers upselling add-on options. Make it a Buffalo cheese dip and serve it with chicken tenders or nuggets. If you include the chicken in the fondue, you can serve it with crisp fresh veggies, crostini or chips. Print Buffalo […]

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]]> Get the Buffalo Chicken Fondue Recipe

This is a fun spin on traditional buffalo chicken dip. It offers upselling add-on options. Make it a Buffalo cheese dip and serve it with chicken tenders or nuggets. If you include the chicken in the fondue, you can serve it with crisp fresh veggies, crostini or chips.

Print
Buffalo Chicken Fondue
Author: 
Recipe type: Appetizer
 
Ingredients
  • 16 ounces of cream cheese, softened
  • ¾ cup ranch dressing
  • ¾ cup Buffalo style hot sauce
  • ½ cup shredded cheddar cheese
  • ½ cup Monterey Jack cheese
  • ¼ cup bleu cheese crumbles
  • 6 ounces cooked chicken, shredded
Instructions
  1. Beat cream cheese, ranch dressing and hot sauce. Fold in chicken.
  2. Spread mixture into pie plate sprayed with non-stick spray. Bake at 350 F for 15 min.
  3. Add cheddar to top & bake an additional 10-15 min.
  4. Top with bleu cheese crumbles & serve with tortilla chips.

 

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]]> Spicy Whipped Ricotta https://pizzatoday.com/recipes/appetizers/spicy-whipped-ricotta/ Thu, 08 Aug 2024 11:01:41 +0000 https://pizzatoday.com/?post_type=recipes&p=147776 Get the Spicy Whipped Ricotta Recipe A favorite option is whipped ricotta. This is one simple appetizer that adds an upscale flare and a menu price to match. You can change it up to incorporate various flavors. A great advantage to whipped ricotta is its versatility. You can finish pizza with whipped ricotta or incorporate […]

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]]> Get the Spicy Whipped Ricotta Recipe

A favorite option is whipped ricotta. This is one simple appetizer that adds an upscale flare and a menu price to match. You can change it up to incorporate various flavors. A great advantage to whipped ricotta is its versatility. You can finish pizza with whipped ricotta or incorporate it into desserts. It’s a cheesy app sure to please.

Print
Spicy Whipped Ricotta
Author: 
Recipe type: Appetizer
 
Ingredients
  • 15 ounces of Ricotta
  • 1 lemon, juice and zest
  • 3 tablespoon of extra virgin olive oil
  • Hot Honey
  • Chili flakes (ground into a dust)
  • Salt to taste
Instructions
  1. Add ricotta, lemon juice, salt and 2 tablespoons of extra virgin olive oil to food processor and blend until smooth.
  2. To plate a portion, drizzle with hot honey, 1 tablespoon olive oil and sprinkle lemon zest and chili flake dust.
  3. Serve with crostini.

 

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]]> On Deck: Grillin’ and Chillin’ — Peach and Burrata Grilled Pizza https://pizzatoday.com/recipes/pizzas/on-deck-grillin-and-chillin-peach-and-burrata-grilled-pizza/ Wed, 31 Jul 2024 13:37:29 +0000 https://pizzatoday.com/?post_type=recipes&p=147740 Grilled Pizza with Peaches, Burrata, Serrano Peppers, Basil and Balsamic That is what summer is all about. Your grill is probably on 24/7 in the summertime, so why not make some grilled pizza? Super easy and delicious. For this recipe I have gathered some summer favorites like in-season peaches and cool, creamy burrata. I combined […]

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Grilled Pizza with Peaches, Burrata, Serrano Peppers, Basil and Balsamic

That is what summer is all about. Your grill is probably on 24/7 in the summertime, so why not make some grilled pizza? Super easy and delicious. For this recipe I have gathered some summer favorites like in-season peaches and cool, creamy burrata. I combined them with some basil, some mint and a pop of heat with thinly sliced Serrano peppers. I have added some speck as well. However, if you want to keep it light, that can easily be omitted.

For the Peaches

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Thinly cut two peaches and squeeze a half of lemon over them. Add to a bowl and sprinkle 2 tablespoons of sugar on them. Whatever you have is fine, white or brown. They will both work beautifully. Toss to combine. In a preheated pan on the stove, add two tablespoons butter and melt to almost brown. Carefully add peach mixture and sauté until soft (3-4 minutes). Set aside to cool.

For the Grilled Dough

Pre-heat your grill and get even heat throughout. Add olive oil to a plate and put your dough in oil and begin to stretch. Turn dough over and continue to stretch on the oil-lined plate. You can pick up the dough and lightly stretch to desired size now. Then be careful as you lay the dough on the grill and cook for 1-2 minutes (until charring begins). Quarter turn your dough and cook for another minute. Then, carefully using tongs, flip dough over and cook the other side. Once the dough is cooked and beautifully charred, set aside to cool.

Toppings

You can cut your grilled pizza now and top it. First, I sprinkled a little smoked salt onto the grilled dough, spooned on some burrata, carefully placed the grilled peaches and speck and thinly sliced Serrano peppers. Then I scattered some basil and torn mint before drizzling some 12-year balsamic over the top. Delicious!

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

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]]> Mortadella Muffuletta Pizza https://pizzatoday.com/recipes/pizzas/mortadella-muffuletta-pizza/ Mon, 22 Jul 2024 18:07:50 +0000 https://pizzatoday.com/?post_type=recipes&p=147061 For the Pizza Print Mortadella Muffuletta Pizza Author: Pizza Today Recipe type: pizza   Ingredients 250 grams dough ≈ 8.8 ounces dough 28 grams chopped black and green olives ≈ 1 ounce chopped olives 78 grams mozzarella ≈ 2.8 ounces mozzarella 25 grams provolone ≈ 0.9 ounces provolone 15 grams thinly sliced red onion ≈ 0.5 ounces […]

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]]> For the Pizza
Print
Mortadella Muffuletta Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 250 grams dough ≈ 8.8 ounces dough
  • 28 grams chopped black and green olives ≈ 1 ounce chopped olives
  • 78 grams mozzarella ≈ 2.8 ounces mozzarella
  • 25 grams provolone ≈ 0.9 ounces provolone
  • 15 grams thinly sliced red onion ≈ 0.5 ounces thinly sliced red onion
  • 60 grams mortadella ≈ 2.1 ounces mortadella
  • 10 grams parmigiano ≈ 0.4 ounces parmigiano
  • 20 grams chopped giardiniera ≈ 0.7 ounces chopped giardiniera (Recipe below.)
  • 5 grams toasted sesame seeds ≈ 0.2 ounces toasted sesame seeds

 

For the Giardiniera

Print
Mortadella Muffuletta Pizza -- Giardiniera
Author: 
 
Ingredients
  • 250 grams or about half a quart of mixed vegetables (cauliflower, radishes, carrots, onions, and sweet or spicy peppers) cut into small pieces
  • 200 ml white vinegar
  • 50 ml white wine vinegar
  • 250 ml water
  • 15g salt
  • 10g white sugar
  • 5g garlic
  • 2pc bay leaf
  • Pinch of whole peppercorns
  • Pinch coriander seeds
Instructions
  1. Clean and slice all vegetables and place in a heat safe container like a mason jar or cambro container.
  2. In a large non-reactive steel pot combine water, vinegar and aromatics. Allow pickling liquid to come to a boil and shut off immediately so pickling liquid does not reduce.
  3. Pour the hot liquid over vegetables.
  4. For thicker more durable vegetables leave in the liquid longer, for softer more delicate vegetables stir and chill immediately. Place weighted cover over pickles to ensure they are all completely covered. Store in the refrigerator for up to 2 months.

 

 

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]]> On Deck: Summer’s Bounty Pizza https://pizzatoday.com/recipes/pizzas/on-deck-summers-bounty-pizza/ Mon, 24 Jun 2024 09:18:23 +0000 https://pizzatoday.com/?post_type=recipes&p=147651 When I think summer, I think about a beautiful, bountiful garden. When I was a kid, my parents always had tomatoes, cucumbers and squash growing, and we would enjoy it for the whole season. I channeled those memories making this pizza, an array of seasonally fresh produce and some beautiful bright flowers. I know a […]

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When I think summer, I think about a beautiful, bountiful garden. When I was a kid, my parents always had tomatoes, cucumbers and squash growing, and we would enjoy it for the whole season.

I channeled those memories making this pizza, an array of seasonally fresh produce and some beautiful bright flowers. I know a lot of you are probably thinking, “I would never put flowers on a pizza.” Well, I love it! They add so much to the experience.

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

We have a saying here at Truly Pizza that we want our pizza to look as good as it tastes, and taste as good as it looks. The flowers obviously add a pop of color, but on this pizza they also add a little tartness as well. That flavor tends to go well with the sweet squash, the creaminess of the goat cheese ricotta mixture and the salty freshness of the herby salsa verde. So, do yourself a favor and branch out. Enjoy what the seasons have to offer and make some beautiful pizzas.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

 

Print
On Deck: Summer's Bounty Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 50 percent goat cheese and 50 percent ricotta
  • 2 cups (packed) fresh parsley leaves and tender stem
  • 1 cup (packed) fresh spinach
  • 1 roasted yellow squash
  • 5 roasted garlic cloves
  • 3 tablespoons of champagne vinegar
  • ½ cup of extra virgin olive oil
  • 2 ounces of shredded whole milk mozzarella
  • 2 ounces of fresh mozzarella
  • Roasted and salted Marcona almonds
  • Begonias
Instructions
  1. For the Ricotta/goat cheese mixture, 50 percent goat cheese and 50 percent ricotta and whisk until smooth.
  2. Add to a piping bag with a fluted tip.
  3. For the Salsa Verde, blend together until smooth fresh parsley leaves and tender stem, fresh spinach, roasted garlic cloves, champagne vinegar, extra virgin olive oil. Season, to taste, with kosher salt and freshly cracked black pepper
  4. Rough chop roasted and salted Marcona almonds
  5. Edible flowers, I used Begonias. I just love how the pink pops next to all the other ingredients.
  6. For the pizza, stretch your pizza dough to desired size and lay on a floured pizza peel.
  7. Top with 2 ounces of shredded whole milk mozzarella and 2 ounces of fresh mozzarella, pinched off and spread around pizza.
  8. Next, arrange your roasted yellow squash and put your pizza into a pre-heated 550 F oven and bake for 8-10 minutes or desired doneness.
  9. When your pizza is finished baking, take pizza out of oven and cool on a rack.
  10. Apply your salsa verde. I used a squeeze bottle and dotted around pizza.
  11. Next, apply your ricotta mixture, crushed Marcona almonds and lay your flower petals over the top.

 

The post On Deck: Summer’s Bounty Pizza appeared first on Pizza Today.

]]> Big Red Triple Tomato Pizza with Pancetta and Brie https://pizzatoday.com/recipes/pizzas/big-red-triple-tomato-pizza-with-pancetta-and-brie/ Thu, 20 Jun 2024 12:49:16 +0000 https://pizzatoday.com/?post_type=recipes&p=147644 Get the Big Red Triple Tomato Pizza with Pancetta and Brie Recipe I have always loved tomatoes and cured pork, the fresh sweet acidity is a great foil to the salty, crisp and oily pancetta. The cream sauce and just enough mozzarella for a good pull lies under the pancetta. The fig leaf and lemon […]

The post Big Red Triple Tomato Pizza with Pancetta and Brie appeared first on Pizza Today.

]]> Get the Big Red Triple Tomato Pizza with Pancetta and Brie Recipe

I have always loved tomatoes and cured pork, the fresh sweet acidity is a great foil to the salty, crisp and oily pancetta. The cream sauce and just enough mozzarella for a good pull lies under the pancetta. The fig leaf and lemon in the tomato honey imparts a bright vanilla and coconut nuance which embraces the brie slice perfectly and the tomato crisps add an exciting finale to each bite. This pizza is all in the prep. Once that is done, it is incredibly fast to make. Just make sure the pizza cools or the brie will melt into butter.

Tomato Skin Crisps:

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Big Red Triple Tomato Pizza -- Crisps
Author: 
 
Ingredients
  • 12 Small Toy tomatoes, (12 ounces total) 1-1.5 inches wide
  • Zest and juice of 1 lemon
  • 2 fig leaves
  • ½ teaspoon sea salt
  • 2 tablespoons sugar
Instructions
  1. Bring a small pot of water to a boil. Cut a shallow “X” into the bottom of each tomato.
  2. Place a medium bowl with ice water near the boiling water.
  3. When the water is boiling, drop the tomatoes in the water 5 at a time and boil them for 15 seconds each until pulling them and placing them into the ice bath.
  4. After a few minutes in the ice bath, take each tomato out and pull the skin down the side and remove. Gently place the skins on a plate side by side by side.
  5. Place all the tomatoes, the lemon zest, salt, and the fig leaves into a small pot and simmer while breaking up the tomatoes with a wooden spoon. Simmer on medium until the tomatoes start breaking down even more- 12-15 minutes. Remove fig leaves.
  6. Turn off heat and grind the tomatoes up with an immersion blender.
  7. Place a colander filled with a large square of cheesecloth on it.
  8. Pour the now cooled tomato mixture into it and let the juices flow through.
  9. Brush with a wooden spoon to clear any blockage. Finally, pull up each corner of the cheese cloth and twist the top to force out the rest of the juice. You should have a final yield of ¾ cup to 1 cup.
  10. Place the juice in another small sauté pan and add the sugar.
  11. Reduce the tomato juice on medium-low heat and when the sugar has liquified, add ½ teaspoon of the lemon juice. Taste to see if the lemon juice adds a bit of acidity to the sauce. If you need more, add a spritz more.
  12. Reduce the sauce by ¾ or until the sauce coats the back of a spoon and has the viscosity of honey. Remember that the sauce will turn thicker as it cools.

 

For the Tomato Skin Crisps:

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Big Red Triple Tomato Pizza -- Tomato Skin Crisps
Author: 
 
Ingredients
  • Prepared crisps
Instructions
  1. Pre-heat an oven to 190 F.
  2. Using a small tray lined with parchment paper, place the tomato skins gotten from the tomato honey all about the tray.
  3. Sprinkle a small amount of fennel pollen, salt and fine paprika on the petal shaped skins.
  4. Dehydrate in the oven for 20-30 minutes, or until the skin is crisp. Reserve for the pizza.

 

For the Bacon Tomato Pizza:

Print
Big Red Triple Tomato Pizza with Pancetta and Brie
Author: 
 
Ingredients
  • 9 ounces proprietary pizza dough ball
  • 2 tablespoons béchamel cream sauce
  • 2.5 ounces shredded mozzarella
  • 3 ounces Italian style pancetta, (4-5 rounds) or 5 thin slices thin-cut bacon
  • 1 Roma tomato, (1.8 ounce), cored with the thick wall diced small, (3/4 cm)
  • 5 thin slices of cold Brie cheese (approx. 3.5 -4 ounces)
  • 2 tablespoons tomato honey, (see recipe above)
  • 15-20 crispy tomato skins
  • 1 sprig of basil for garnish
Instructions
  1. Pre-heat a deck oven to 550 F.
  2. Place the pancetta or bacon on a small parchment lined tray to partially cook. If not, the bacon will not cook enough on the pizza.
  3. Cook for 3-4 minutes until it has leeched some fat and is just starting to crisp up.
  4. Pull the pancetta from the oven and reserve it for the pizza.
  5. Form a 12-inch pizza round from the dough ball and spread the béchamel across the pizza.
  6. Spread the shredded mozzarella on top of the cream sauce then place the pancetta around the pizza followed by the diced tomato.
  7. Bake the pizza in the oven for 5-6 minutes until golden brown and crisp.
  8. Remove pizza and place on a cooling rack. Wait for 5 minutes then top the Brie in a spoked wheel pattern starting from the center to the crust.
  9. Drizzle the tomato honey around the pizza and on top of the Brie.
  10. Place the crispy tomato skins around the pizza like wings then place the basil bud in the center.

 

The post Big Red Triple Tomato Pizza with Pancetta and Brie appeared first on Pizza Today.

]]> On Deck: Summer Time Pizza https://pizzatoday.com/recipes/pizzas/on-deck-summer-time-pizza/ Thu, 30 May 2024 13:43:29 +0000 https://pizzatoday.com/?post_type=recipes&p=147560 Your garden — and pizzas — should be vibrant as ever right now Summer is here and your garden should be poppin’! It is time to let the vegetables shine, and this month’s pizza highlights all that this season has to offer. Days are longer, nights are warmer, and this season’s bounty will have you […]

The post On Deck: Summer Time Pizza appeared first on Pizza Today.

]]>

Your garden — and pizzas — should be vibrant as ever right now

Summer is here and your garden should be poppin’! It is time to let the vegetables shine, and this month’s pizza highlights all that this season has to offer. Days are longer, nights are warmer, and this season’s bounty will have you wanting pizza every night. I left the vegetables alone as much as I could here in their purest form. I did have to roast the peppers a little, as they just become so much sweeter and delicate with a light grill or roast. Other than that, I sliced the zucchini and summer squash as thin as I could to still give me a whole circle. The spinach provides a welcome pop of color and a good back note of flavor to add to everything else that is going on. The tangy, creamy pieces of goat cheese sing — and the finish of edible flowers and a little splash of white balsamic make this pizza, well…. pretty much perfect.

For this recipe I am just going to tell you to get the freshest and most beautiful vegetables you can find. There really is no wrong way to make this. See my photo on this page as inspiration, but I would love for you to make your own version and tag me and Pizza Today on Instagram (Pizza Today and everythingbutanchovies #ondeck). Let’s fill Instagram with the most amazing and colorful pizzas we can!

For this pizza, instead of a traditional recipe, per se, I used:

Zucchini (thinly sliced)

Summer Squash (thinly sliced)

Fresh Spinach

Roasted red pepper

Whole milk mozzarella (3 ounces)

Goat cheese (1ounce)

A sprinkle of grated Romano

Bake the pizza at 560 F for 8 minutes. Then, post-bake, top it with:

Garlic oil

More freshly grated Romano

Zucchini blossom (yellow flower)

Broccoli blossom (white flower)

Dianthus (pink flower)

Lastly, finish this beauty with a drizzle of high quality white balsamic to really give the vegetables a punch and some acid. Remember, the goal here is for you to experiment on your own with the freshest vegetables you can find and tag both Pizza Today and me on Instagram to show off your creations!

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

The post On Deck: Summer Time Pizza appeared first on Pizza Today.

]]> Summer Squash Salad Pizza https://pizzatoday.com/recipes/pizzas/summer-squash-salad-pizza/ Thu, 23 May 2024 20:17:08 +0000 https://pizzatoday.com/?post_type=recipes&p=147543 For this pizza, I marinated raw squash in gremolata to give it a burst of flavor. Don’t be afraid to add a few more fresh herbs or an extra clove or two of garlic to really draw attention. This part of the dish should be in your face bold with the stracciatella to smooth everything […]

The post Summer Squash Salad Pizza appeared first on Pizza Today.

]]>

For this pizza, I marinated raw squash in gremolata to give it a burst of flavor. Don’t be afraid to add a few more fresh herbs or an extra clove or two of garlic to really draw attention. This part of the dish should be in your face bold with the stracciatella to smooth everything out and the pumpkin seeds to add a little extra crunch.

Print
Summer Squash Salad Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 yellow summer squash (thinly sliced/shaved, about 250 grams)
  • 1 zucchini (thinly sliced/shaved, about 250 grams)
  • 55 grams (1 bunch) parsley (chopped)
  • 12 grams (2 cloves) garlic (minced)
  • 125 grams extra virgin olive oil
  • 60 grams lemon juice
  • 2 grams (1 T) lemon zest
  • 7 grams salt (plus more to taste)
  • 75 grams Stracciatella
  • 25 grams pumpkin seeds
  • 450 gram dough ball
  • 200 grams shredded mozzarella
  • semolina/flour
Instructions
  1. Combine parsley, garlic, olive oil, lemon juice, lemon zest and salt in a large bowl.
  2. Add thinly sliced squash and zucchini and mix until each piece is coated. Let sit for an hour or up to 24.
  3. Push out dough ball into 16-inch round.
  4. Top with shredded mozzarella.
  5. Bake at 625 F for 7 minutes or until cooked to your liking.
  6. Take out and cut into 6 slices.
  7. Top with squash and gremolata mixture. Evenly distribute stracciatella and pumpkin seeds.
  8. Eat and enjoy!

 

The post Summer Squash Salad Pizza appeared first on Pizza Today.

]]> On Deck: Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza https://pizzatoday.com/recipes/pizzas/on-deck-arrabbiata-calabrian-chili-and-cup-and-char-sausage-pizza/ Tue, 30 Apr 2024 13:45:59 +0000 https://pizzatoday.com/?post_type=recipes&p=147458 Get the Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza recipe This Arrabbiata won’t make you angry! I have always loved a little spice on my pizza. It is funny: I never really liked to add red pepper flakes to my whole pizza, but there is something about adding them to a reheated slice […]

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]]>

Get the Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza recipe

This Arrabbiata won’t make you angry!

I have always loved a little spice on my pizza. It is funny: I never really liked to add red pepper flakes to my whole pizza, but there is something about adding them to a reheated slice from a slice shop that I always loved. Call me crazy. Anyway, adding some Calabrian chili to your pizza sauce can really elevate the flavor and give your pizza some serious punch. I played around a little, trying to find the right balance of heat to complement the sweet of the tomato. This is a super simple recipe that is packed with flavor.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

Print
On Deck: Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 8 ounces of your pizza sauce
  • 2 tablespoons diced Calabrian chili
  • Romano cheese
  • 2 ounces fresh mozzarella
  • Cup and char sausage
  • Stracciatella
  • Sicilian oregano
  • Olive oil
Instructions
  1. Stretch your pizza dough to desired size and spoon on 4 ounces of your spicy pizza sauce.
  2. Top with 2 ounces of torn fresh mozzarella, a sprinkling or Romano and the sausage.
  3. Use however much sausage you like to use to top the pizzas you serve.
  4. Bake at 550 F for 8-10 mins (or to your desired bake).
  5. Remove pizza from oven and cool on a rack.
  6. Cut and spoon Stracciatella evenly over pizza, sprinkle on Sicilian oregano and a drizzle of olive oil.

 

The post On Deck: Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza appeared first on Pizza Today.

]]> Jalapeno Dilly https://pizzatoday.com/recipes/appetizers/jalapeno-dilly/ Mon, 29 Apr 2024 15:44:06 +0000 https://pizzatoday.com/?post_type=recipes&p=147451 Get the Jalapeno Dilly recipe Spicy cocktails are having a moment in the sun. As are dill pickle drinks! Let’s put them both together for a spicy dill pickle cocktail. This one features jalapenos, dill pickle juice, lime juice, tequila and triple sec. More cocktail ideas in Diners are in Love with Cocktails — Your […]

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]]> Get the Jalapeno Dilly recipe

Spicy cocktails are having a moment in the sun. As are dill pickle drinks! Let’s put them both together for a spicy dill pickle cocktail. This one features jalapenos, dill pickle juice, lime juice, tequila and triple sec. More cocktail ideas in Diners are in Love with Cocktails — Your Bottom Line Will Love Them, Too.

Print
Jalapeno Dilly
Author: 
 
Ingredients
  • 2.5-3 ounces tequila
  • 2.5-3 ounces triple sec
  • 3 ounces dill pickle juice
  • ½ of a fresh jalapeno pepper, sliced
  • 2.5 tablespoons lime juice
Instructions
  1. Be sure to slice the jalapeno thinly. You can use more or less to adjust the spice level.
  2. After shaking with ice until well mixed, add a lime wedge and/or a pickle spice.
  3. We’ve seen a small amount of cayenne pepper added to this drink as well for an additional kick.

 

 

The post Jalapeno Dilly appeared first on Pizza Today.

]]> Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut https://pizzatoday.com/recipes/pizzas/pork-belly-pizza-with-roasted-leeks-pickled-lemon-and-hazelnut/ Thu, 25 Apr 2024 19:15:55 +0000 https://pizzatoday.com/?post_type=recipes&p=147445 Get the Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut recipe This pizza is amazing because of the wonderful pairing of leeks and pork which transforms like a mushroom cloud of flavor. The Gruyere adds a sour note to the melting mozzarella and the sweet lemon hit is followed by the textural crunch […]

The post Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut appeared first on Pizza Today.

]]> Get the Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut recipe

This pizza is amazing because of the wonderful pairing of leeks and pork which transforms like a mushroom cloud of flavor. The Gruyere adds a sour note to the melting mozzarella and the sweet lemon hit is followed by the textural crunch of the hazelnuts.

Print
Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 19-ounce proprietary dough ball (large)
  • 1 12-ounce fresh side of pork belly (whole)
  • 1 leek
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons whole milk ricotta
  • 3 tablespoons Mascarpone cheese
  • 2 tablespoon heavy cream
  • 3 tablespoons grated Parmigiano
  • 2 lemons, peeled, with skin reserved
  • 3 tablespoons sugar
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 6 ounces aged mozzarella
  • 2 ounces Gruyere cheese
  • 4 tablespoons chopped, roasted hazelnuts
  • 1 tablespoon chopped parsley
Instructions
  1. For the Lemon: In a small pan, add 2 cups of water, the lemon zest, 3 tablespoons of sugar and 2 teaspoons of salt and bring to a boil.
  2. Once boiling, turn off the heat and cover for 10 minutes until cool.
  3. When cool, cut the lemon zest into small thin slivers.
  4. For the Pork Belly: Preheat the oven to 290 F.
  5. Pull out a foot of foil and place the pork belly in middle of the foil after dusting with salt and pepper. Roast in the oven until the internal temperature reaches 190 F. (approximately 30 minutes to 45 minutes.
  6. Pull from the oven and let rest.
  7. For the Leek Cream Sauce: Cut the bottom off the leek and one inch off the top green end and slit down the stalk.
  8. Open the stalk and clean under fresh running water to get the dirt out.
  9. Continue to slice the leek down the stalk to create thin strips.
  10. Turn and slice crossways creating small dice.
  11. Place the olive oil in a sauté pan and heat on medium high.
  12. When heated place the leek into the pan and sauté until translucent and cooked, (3-5 minutes.) Place aside in a bowl.
  13. Once the leek has cooled add half of the leek to the ricotta, Mascarpone, heavy cream, and Parmigiano and whisk with a spoon until incorporated.
  14. Season with a pinch of salt and pepper. Set it aside.
  15. Add more sauteed leek as needed to create a leek-forward cream sauce. (You may not need the whole leek depending upon the size you are using.)
  16. For the Pizza: Preheat an oven to 550 F.
  17. Form a round disc with your proprietary dough.
  18. Spread the leek cream sauce on the dough.
  19. Add the mozzarella and Gruyere cheese across the dough and place the pizza in the oven for the first phase of baking.
  20. Bake for 5-8 minutes to melt the cheese and until the crust starts browning.
  21. Slice the now cooled pork belly into thin slices.
  22. Pull the pizza from the oven and place the pork belly slices atop the melting cheese.
  23. Put the pizza back into the oven for another 3 to 8 minutes until all toppings become cooked and the pork belly heats up and amalgamates with the cheeses. The crust should be deep golden brown.
  24. Remove the pizza from the oven and garnish with the pickled lemon skin slivers, the chopped hazelnuts and chopped parsley.

 

The post Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut appeared first on Pizza Today.

]]> On Deck: Caramelized Onion and Roasted Butternut Squash Pizza https://pizzatoday.com/recipes/pizzas/on-deck-caramelized-onion-and-roasted-butternut-squash-pizza/ Mon, 15 Apr 2024 20:26:57 +0000 https://pizzatoday.com/?post_type=recipes&p=147390 Get the Caramelized Onion and Roasted Butternut Squash Pizza Recipe No meat? No Problem! One of my favorite topping categories? Vegetables! I love the versatility, the freshness, the seasonality of it all. It always shakes me up a little when I hear people say they NEED meat on pizza for the flavor. So, that got […]

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]]>

Get the Caramelized Onion and Roasted Butternut Squash Pizza Recipe

No meat? No Problem!

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

One of my favorite topping categories? Vegetables! I love the versatility, the freshness, the seasonality of it all. It always shakes me up a little when I hear people say they NEED meat on pizza for the flavor. So, that got me thinking, what if the whole pizza was vegetable… not just the toppings. The base, the post bake, like everything.

It’s packed with flavor — some really deep flavors, in fact, thanks to the concentration of the caramelized onion and roasted butternut squash. Not to mention the freshness of the mint, the explosion of brightness with the pomegranate aril (and, also, the pomegranate molasses). Then there’s the richness of the tahini yogurt as the “cheese.” This one is really fun. I hope you enjoy.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

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On Deck: Caramelized Onion and Roasted Butternut Squash Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 2 cups butternut squash (diced)
  • 2 medium yellow onions, caramelized
  • 1 eggplant (cut in to 1” cubes, fried, then salted)
  • 1 pomegranate
  • Drizzle of pomegranate molasses
  • 1 tablespoon tahini
  • 8 ounces Greek yogurt
  • Mint
  • Lemon zest
  • For the butternut puree: 2 cups of diced butternut squash
  • ¼ cup salted butter
  • Cracked black pepper
  • For tahini yogurt: 8 ounces whole milk fat plain Greek yogurt
  • 1 tablespoon tahini
Instructions
  1. Roast squash and butter on a sheet pan at 400 F for 20-30 mins or until fork tender.
  2. Remove from oven and let cool slightly. Then blend.
  3. Once squash is completely smooth, add a pinch of black pepper and set aside.
  4. Mix yogurt and tahini until combined.
  5. Spread pizza dough to desired size.
  6. Carefully spoon on the butternut puree and spread with the back of a large spoon.
  7. Top with caramelized onion and fried zucchini.
  8. Bake at 550 F for 8-10 minutes.
  9. Set aside on a baking sheet to cool and pipe on tahini yogurt.
  10. Then add the pomegranate aril, drizzle with pomegranate molasses, top with mint leaves and lemon zest. Enjoy.

 

The post On Deck: Caramelized Onion and Roasted Butternut Squash Pizza appeared first on Pizza Today.

]]> On Deck: Crescenza, Speck & Grilled Radicchio Pizza https://pizzatoday.com/recipes/pizzas/on-deck-crescenza-speck-grilled-radicchio-pizza/ Thu, 29 Feb 2024 12:31:18 +0000 https://pizzatoday.com/?post_type=recipes&p=147068 Alert Your Senses with a Crescenza, Speck & Grilled Radicchio Pizza Recipe This recipe will take your tastebuds on a rollercoaster ride. Salty, crunchy, bitter, sweet, savory, creamy, delicious and —  last but not least… beautiful. The addition of the comforting, salty speck post-bake and some fresh peppery micro arugula make this the perfect in […]

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]]>

Alert Your Senses with a Crescenza, Speck & Grilled Radicchio Pizza Recipe

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza

This recipe will take your tastebuds on a rollercoaster ride. Salty, crunchy, bitter, sweet, savory, creamy, delicious and —  last but not least… beautiful. The addition of the comforting, salty speck post-bake and some fresh peppery micro arugula make this the perfect in between winter and spring pizza. I use Crescenza in this recipe. If you cannot find it, use the best triple cream brie you can get your hands on. I found it easiest to put the Crescenza in a piping bag and dot the pizza with the cheese post bake. Let’s get started.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

Print
On Deck: Crescenza, Speck & Grilled Radicchio Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 8-10 ounce dough ball
  • 2 ounces mozzarella
  • 2 ounces caciocavallo
  • 3 ounces speck
  • ¼ head radicchio (grilled and sliced)
  • Romano
  • local honey
  • 1 ounce Crescenza (in a piping bag)
  • Fresh cracked black pepper
Instructions
  1. Start by stretching your dough to desired size.
  2. Place on a floured peel and top with the mozzarella, caciocavallo, a light sprinkling of Romano and the grilled, sliced radicchio.
  3. Cook at 550-575 F for 8-10 minutes.
  4. When finished baking, allow the pizza to cool on a rack for a minute and top with another sprinkling of Romano, then drape the speck around the pizza.
  5. Sprinkle on the micro arugula, then drizzle with honey and add a few turns of cracked black pepper.

 

 

The post On Deck: Crescenza, Speck & Grilled Radicchio Pizza appeared first on Pizza Today.

]]> 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, […]

The post Fajita Steak Gyro Panini appeared first on Pizza Today.

]]> 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.

Print
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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]]> Hot Oil https://pizzatoday.com/recipes/sauces/hot-oil/ Fri, 23 Feb 2024 19:37:50 +0000 https://pizzatoday.com/?post_type=recipes&p=147038 Get a Hot Oil Recipe Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe: Print Hot Oil Author: Audrey Kelly   Ingredients 1 cup oil 3 tablespoons chili flakes 1 […]

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Get a Hot Oil Recipe

Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe:

Print
Hot Oil
Author: 
 
Ingredients
  • 1 cup oil
  • 3 tablespoons chili flakes
  • 1 whole dried Calabrian chili
Instructions
  1. Heat oil to 180 Degrees.
  2. Pour chili flakes into oil.
  3. Let cool for 1 hour.
  4. Keep combined for 1-24 hours (depending how deep you want the flavor), then strain.
  5. Store in air tight container for up to 3 months or refrigerate longer.

 

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]]> On Deck: Sunday Gravy Pizza https://pizzatoday.com/recipes/pizzas/on-deck-sunday-gravy-pizza/ Wed, 31 Jan 2024 21:58:59 +0000 https://pizzatoday.com/?post_type=recipes&p=146943 Get the Sunday gravy pizza with ricotta, porcini bread crumb and petite arugula recipe It is the middle of winter, and you need some good stick-to-your-ribs comfort food. It is time for the best mashup of all time — combining two of my favorites: “Sunday gravy” and pizza. Sunday gravy, or sauce, is something that […]

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Get the Sunday gravy pizza with ricotta, porcini bread crumb and petite arugula recipe

It is the middle of winter, and you need some good stick-to-your-ribs comfort food. It is time for the best mashup of all time — combining two of my favorites: “Sunday gravy” and pizza. Sunday gravy, or sauce, is something that is dear to my heart. The smell of it just invokes so many great memories from my childhood waiting for this luxurious sauce to finish bubbling and cooking. This recipe will require some patience, but it is all worth it in the end.

For the Sauce:

Print
On Deck: Sunday Gravy Pizza--Sauce
Author: 
Recipe type: pizza
 
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 3 pounds beef short ribs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons pizza sauce or tomato paste
  • 3 cloves garlic, sliced
  • 2 28-ounce cans of whole peeled tomatoes (crush by hand)
  • 1 carrot
  • 2 medium yellow onions (diced)
Instructions
  1. In a large cast iron casserole pan, heat olive oil until shimmering.
  2. Season short ribs with salt and pepper and add them to the oiled pan in a single layer.
  3. Cook and brown over medium-high heat, turning as needed for approximately 10 minutes.
  4. Once browned, remove the meat from the pan and transfer to a platter.
  5. Next, add your onions and a generous pinch of salt to the pan and cook over medium heat, stirring occasionally until onions are browned (approximately 10-15 minutes).
  6. Next, add tomato paste or sauce. Stir and combine onions.
  7. Add crushed tomatoes, then garlic, and bring to a boil.
  8. Once sauce is simmering, return the meat and all of the juice left on platter to your pan, tucking the meat into the sauce. Cover partially and simmer over low heat for about four hours.

 

For the porcini breadcrumbs:

Print
On Deck: Sunday Gravy Pizza -- porcini breadcrumbs
Author: 
Recipe type: pizza
 
Ingredients
  • 3 ounces of dried porcini
  • 3 ounces of your favorite bread crumb,
  • 3 ounces of grated Romano or Parmesan
  • Freshly cracked black pepper.
Instructions
  1. In a spice grinder, add 3 ounces of dried porcini and grind.
  2. Once finely ground, add porcini to 3 ounces of your favorite bread crumb, 3 ounces of grated Romano or Parmesan, and a few turns of freshly cracked black pepper.

 

For the pizza:

Print
On Deck: Sunday Gravy Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 8-10 ounce dough ball
  • 3 ounces of shredded mozzarella
  • 2 ounces of pizza sauce,
  • 3 ounces of “Sunday gravy” mixture
  • Ricotta
  • Porcini breadcrumbs
  • Romano cheese
  • Arugula
Instructions
  1. Stretch an 8-10 ounce dough ball to desired size and add to a floured peel.
  2. Top with 3 ounces of shredded mozzarella, 2 ounces of pizza sauce, 3 ounces of “Sunday gravy” mixture and bake for approximately 8 minutes.
  3. When pizza is finished cooking, let sit for 30-60 seconds on a cooling rack, then cut and pipe ricotta evenly around the pizza.
  4. Sprinkle with porcini breadcrumbs, Romano cheese and lastly scatter some petit Arugula over pizza.

 

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

 

 

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]]> Spicy Sausage and Sweet Pepper Pizza https://pizzatoday.com/recipes/pizzas/spicy-sausage-and-sweet-pepper-pizza/ Mon, 29 Jan 2024 18:29:50 +0000 https://pizzatoday.com/?post_type=recipes&p=146930 Get the Spicy Sausage and Sweet Pepper Pizza Recipe One of the most popular pizza combinations is a sausage and peppers pizza. Let’s create a simple, yet flavor-packed pizza recipe that kicks up the flavors of sausage and complements the bell pepper. Here’s the recipe: Print Spicy Sausage and Sweet Pepper Pizza Author: Pizza Today Recipe […]

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]]> Get the Spicy Sausage and Sweet Pepper Pizza Recipe

One of the most popular pizza combinations is a sausage and peppers pizza. Let’s create a simple, yet flavor-packed pizza recipe that kicks up the flavors of sausage and complements the bell pepper. Here’s the recipe:

Print
Spicy Sausage and Sweet Pepper Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 dough ball
  • 6 ounces red pizza sauce
  • 5 ounces ground pork
  • 1 teaspoon ground sage
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 green bell pepper, thinly sliced
  • 8 ounces shredded mozzarella
  • 3 ounces ricotta
  • Grated Parmesan
  • Salt and pepper, to taste
Instructions
  1. In a bowl, mix pork, garlic, paprika, smoked paprika, crushed red pepper, sage, salt and pepper.
  2. Then thoroughly cook pork mixture in a skillet over medium high heat. (You may skip this step if you prefer to pinch the raw sausage onto pizza before bake. Be sure the pinch size is small enough that the sausage fully cooks on the pizza.)
  3. Stretch dough to desired size, top with pizza sauce, mozzarella, spicy sausage and green peppers. Apply dollops of ricotta evenly around pizza.
  4. Bake.
  5. Slice pizza and sprinkle with Parmesan. A very light dusting of smoked paprika is optional.
  6. Serve.

 

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]]> Midwest Pizza Dough https://pizzatoday.com/recipes/dough-breads/midwest-pizza-dough/ Mon, 29 Jan 2024 16:58:53 +0000 https://pizzatoday.com/?post_type=recipes&p=146927 Get the Midwest Pizza Dough Recipe John Gutekanst wrote an article on Traditional American Pizza which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included. Here is a dough recipe which, to me best reflects the middle ground in middle America. […]

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Get the Midwest Pizza Dough Recipe

John Gutekanst wrote an article on Traditional American Pizza which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included.

Here is a dough recipe which, to me best reflects the middle ground in middle America. I’ve left this recipe at 66% hydration. Strong enough to hold sauce, cheese and toppings and flavorful enough after proofing to enable a digestible crust. Mixing it with cold water (and using less yeast) followed by cold fermentation slows the yeast activity down, giving the starches in the flour time to convert to simple sugars releasing fantastic flavors. This recipe is designed to be used within 6 hours if using warmer water, and up to 3 days using the cold holding method.

Print
Midwest Pizza Dough
Author: 
Recipe type: pizza dough
 
Ingredients
  • 25 pounds high gluten flour, (11.34 kg)
  • 16.6 pounds water, (7.53 kg)
  • 2 ounces dry yeast, (56 grams)
  • 11 ounces salt, (11 grams)
Instructions
  1. Hold one cup of the water in a smaller container and set aside.
  2. Using your proprietary mixer, add the flour and water and mix on high, then lower to medium for at least 12 minutes and mix on low for another 5 minutes. Stop the mixer and let the dough sit for 20 minutes for the gluten to expand as it absorbs the moisture. This is what is known as the autolyze method.
  3. Mix the yeast in with the cup of water until it dissolves.
  4. After 20 minutes, add the yeast water and salt to the dough and mix on medium, then low for another 10-15 minutes.
  5. Pull the dough from the mixer and set on a dough table to bulk ferment for 10 to 15 minutes.
  6. Cut the dough balls into 17–19-ounce dough balls for large pizzas, 8-10 ounces for small pizzas, 1.5 to 2 pounds for medium pan pies, and, 2-4 pounds for larger sheet pan pizzas.

 

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]]> On Deck: Chicken Scarpiello Pizza https://pizzatoday.com/recipes/pizzas/on-deck-chicken-scarpiello-pizza/ Mon, 08 Jan 2024 21:33:50 +0000 https://pizzatoday.com/?post_type=recipes&p=146822 Everyone’s Favorite: Get the Chicken Scarpiello Pizza Recipe As I was thinking of what pizza to make this month, I couldn’t help but ask myself “what do I really love to eat?”  As usual, my stomach starts growling and I say to myself “I could really go for some chicken scarpiello right now!” So, we […]

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Everyone’s Favorite: Get the Chicken Scarpiello Pizza Recipe

As I was thinking of what pizza to make this month, I couldn’t help but ask myself “what do I really love to eat?”  As usual, my stomach starts growling and I say to myself “I could really go for some chicken scarpiello right now!” So, we are going to make a chicken scarpiello pizza. For those of you that don’t know, it’s typically chicken thighs, sausage and cherry peppers. I know — delicious, right? For this recipe I used chicken breasts because I assume most of you have them in your restaurants. Preparing in advance and letting the flavors meld together for a day or two really helped, so keep that in mind.

This recipe will give you up to four 10-inch pizzas.

Print
On Deck: Chicken Scarpiello Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 large yellow onion
  • 4 ounces dry white wine
  • Whole cherry peppers in vinegar
  • 4 four-ounce chicken breasts
  • 10 ounces sausage
  • Aged provolone, shaved
  • Oregano
  • Edible flowers (optional)
Instructions
  1. For the chicken: Grill or bake until fully cooked.
  2. Cool and pull apart to give the chicken a shredded look and feel.
  3. For the onions: Slice a yellow onion and add to a pan at medium heat with a tablespoon of butter and let the onion cook, sautéing as needed to get an even browning.
  4. When onions are to your desired color, add the white wine to deglaze the pan.
  5. When the alcohol has cooked out, add the shredded chicken and a tablespoon of the vinegar mixture from the cherry peppers. Stir to combine.
  6. To make the pizza: Start by stretching a 10-ounce pizza to desired size and top with mozzarella. Sprinkle about two ounces of your pizza sauce over the cheese.
  7. Add some of the chicken and onion mixture around the pizza.
  8. Next, add the sausage. Then, lastly, apply torn pieces of cherry pepper. Bake to desired doneness, then cool. After the bake, add more torn pieces of peppers, grated aged provolone, flowers (optional) and a sprinkle of oregano.

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram,

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]]> Go Fish & Arugula Pesto Pizza https://pizzatoday.com/recipes/pizzas/go-fish-arugula-pesto-pizza/ Thu, 21 Dec 2023 18:39:10 +0000 https://pizzatoday.com/?post_type=recipes&p=146782 Get the Go Fish & Arugula Pesto Pizza Recipe. This recipe features anchovies, Brussels sprouts, lemon and an arugula pesto. Want to learn more about variations on pesto, read The versatile Pesto sauce can be used as topping, base, marinade, dressing. For the Pizza: Print Go Fish Pesto Pizza Author: Pizza Today   Ingredients 16 ounces […]

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Get the Go Fish & Arugula Pesto Pizza Recipe.

This recipe features anchovies, Brussels sprouts, lemon and an arugula pesto. Want to learn more about variations on pesto, read The versatile Pesto sauce can be used as topping, base, marinade, dressing.

For the Pizza:

Print
Go Fish Pesto Pizza
Author: 
 
Ingredients
  • 16 ounces dough ball
  • 6 ounces shredded mozzarella
  • 1 lemon (very thinly sliced)
  • 4 ounces shaved and roasted Brussels sprouts
  • 10 white anchovies
  • 4 ounces arugula pesto (see recipe below)
Instructions
  1. Stretch dough ball into a 16-inch pizza.
  2. Sprinkle shredded mozzarella on top of dough.
  3. Place sliced lemon and anchovies on top of mozzarella
  4. Bake at 625 F for about 8 minutes or until crust becomes golden brown.
  5. Take out of the oven and drizzle on Arugula pesto.

 

For the Arugula Pesto:

Print
Arugula Pesto
Author: 
Recipe type: sauces
 
Ingredients
  • 4 ounces (about 3 cups) fresh arugula
  • 1 ounce (about 1 cup) fresh basil
  • 5 cloves of garlic (peeled)
  • ⅓ cup sunflower seeds
  • 1 cup extra virgin olive oil
  • 1 cup grated Parmesan
Instructions
  1. In a food processor, combine arugula, basil, garlic, sunflower seeds and Parmesan.
  2. Blend until combined.
  3. Continue to blend on the lowest setting and drizzle in the extra virgin olive oil.

 

The post Go Fish & Arugula Pesto Pizza appeared first on Pizza Today.

]]> Grilled Honey Lemon Chicken Pizza https://pizzatoday.com/recipes/pizzas/grilled-honey-lemon-chicken-pizza/ Mon, 27 Nov 2023 20:57:01 +0000 https://pizzatoday.com/?post_type=recipes&p=146603 Get the Grilled Honey Lemon Chicken Pizza Recipe This pizza is a wonder to behold because it has the lusciousness of lemony ricotta with the sour Asiago and melting fresh mozzarella. The grilling introduces a charred flavor and texture to the melt and the addition of the spicy lemon honey adds so much depth and […]

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Get the Grilled Honey Lemon Chicken Pizza Recipe

This pizza is a wonder to behold because it has the lusciousness of lemony ricotta with the sour Asiago and melting fresh mozzarella. The grilling introduces a charred flavor and texture to the melt and the addition of the spicy lemon honey adds so much depth and pairs well with the basil and crunch of the sweet yellow peppers.

Print
Grilled Honey Lemon Chicken Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 lemon cut into 7-8 slices, ½ cm thick
  • 1 teaspoon salt
  • ½ tablespoon sugar
  • 4 tablespoons honey
  • 1 tablespoon Espelette pepper powder
  • 1 proprietary thin crust dough ball at 12-13 ounces
  • 2-3 tablespoon extra-virgin olive oil for brushing
  • 1 large chicken breast, 11-12 ounces
  • 7 ounces whole milk ricotta
  • 1 tablespoon heavy cream
  • 1 tablespoon lemon juice
  • 3 ounces Asiago cheese or Pecorino Romano
  • 4.5 ounces fresh mozzarella, sliced
  • 4-6 ounces of the Spiced Lemon Honey (From above recipe)
  • ½ of a yellow pepper cut into small dice for garnish
  • Large handful of fresh basil leaves, 12-16 leaves
Instructions
  1. For the Sweet Spicy Lemon Sauce: In a small saucepan, place ¼ cup water, the lemon slices, sugar, and salt, then gently mix. Turn the heat on high and wait a few minutes for the water to boil.
  2. Let the mix simmer and boil for three minutes then cover and let the lemon mix sit for 30-45 minutes.
  3. When the lemon mix has cooled, place in a blender and blend on high until the mix looks like a sauce.
  4. Place the lemon mix in a bowl and stir in the honey and pepper powder until amalgamated. Refrigerate overnight to let the flavors meld.
  5. For the Pizza: Start a hot grill.
  6. Cut the chicken breast crossways into half centimeter slices.
  7. Place chicken in a bowl and pour a tablespoon of extra virgin olive oil and a teaspoon of salt over the chicken and stir.
  8. Using tongs, place the chicken slices on the grill and season with a teaspoon of salt. After the last slice is placed, the first slices will be ready to turn over.
  9. After all slices are cooked through, place on a plate and set aside for topping.
  10. In a bowl, mix the whole milk ricotta with a tablespoon of heavy cream and a tablespoon of lemon juice. (The addition of these wet ingredients will facilitate a fast topping using a spatula.)
  11. Roll the thin crust dough ball on a floured surface into a large oval shape approximately 10-12 long and 6-7 inches wide.
  12. Dock the dough or use a fork to pierce the dough all around to alleviate large bubbles when heated.
  13. Get all ingredients ready as you oil one side of the dough. Place the dough on the grill and close the lid. The dough will be ready in 30-50 seconds so do not walk away. You may peek at the bottom of the dough for charring and grill lines. If you see this, the dough is ready to turn over.
  14. Brush the top of the dough with the remaining extra virgin olive oil and flip the dough over. Now is time to quickly top the dough.

 

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]]> On Deck: Bittersweet Pizza https://pizzatoday.com/recipes/pizzas/on-deck-bittersweet-pizza/ Fri, 10 Nov 2023 20:43:37 +0000 https://pizzatoday.com/?post_type=recipes&p=146543 I love playing with different flavor combinations and textures. I want to surprise you and get you to open up and try new things. This month’s pizza will do just that. It’s sweet, bitter, salty, savory, tangy, creamy, crunchy and delicious. There are a few extra steps in this recipe, but they really help elevate […]

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I love playing with different flavor combinations and textures. I want to surprise you and get you to open up and try new things. This month’s pizza will do just that. It’s sweet, bitter, salty, savory, tangy, creamy, crunchy and delicious. There are a few extra steps in this recipe, but they really help elevate the flavors of this pizza and are worth the extra work. First is grilling the radicchio. The resulting bits of char you get are so delicious. Secondly, rehydrating the dried cherries in some champagne vinegar and water plumps those cherries back up and gives them a real heightened flavor. Both steps are very easy and add so much. Here’s what you will need:

Print
Bittersweet Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 10-ounce dough ball
  • 6 ounces shredded mozzarella
  • 6 ounces Fontina
  • 6 ounces dried cherry
  • 4 ounces champagne vinegar
  • 3 ounces water
  • 2 ounces white sugar
  • high quality Balsamic or Saba
  • 6 ounces cooked/crumbled sausage
  • 3 sprigs of rosemary
  • Stracciatella
  • Head of radicchio
  • micro arugula
Instructions
  1. For the rehydrated cherries: In a saucepan on medium heat, add the water, vinegar, sugar and cherries and cook until tender and vinegar/water solution has reduced by half.
  2. Remove from the pan and set aside to cool. After they are cooled down, remove cherries from the water solution.
  3. Add 2-3 tablespoons of a high quality balsamic or Saba to the water mixture.
  4. For the grilled radicchio:  Set grill to med/high heat and let it get hot.
  5. Quarter a head of radicchio and season with olive oil, salt and pepper.
  6. Let the oil and seasoning set in for 5 or so minutes before adding to the grill.
  7. Place pieces of radicchio on grill and let cook on all sides until it begins to char. The heads will split open and that is ok — just don’t let the leaves burn. Should take 3-4 minutes at most.
  8. When finished grilling, let cool and cut into strips.
  9. For the pizza: Stretch pizza to desired size.
  10. Top with 2 ounces of mozzarella, 2 ounces fontina, sprinkle some rosemary over the cheese and spread sausage over pizza.
  11. Bake at 550 F for 8-10 minutes.
  12. Set pizza on cooling rack and top with the grilled radicchio, cherries and small dots of Stracciatella.
  13. Finish with the micro arugula.

 

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]]> Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter https://pizzatoday.com/recipes/pizzas/rosemary-butter-cloud-pizza-with-cremini-and-porcini-butter/ Thu, 09 Nov 2023 15:06:48 +0000 https://pizzatoday.com/?post_type=recipes&p=146549 This pizza is a bombshell. It incorporates butter and rosemary into a laminated dough and an intense mushroom flavored finish after the bake. It is made in the fashion of Yemeni Mulawah which has close procedural ties to the Israeli Malawach described above. This pizza is light like a croissant. The key for a great […]

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This pizza is a bombshell. It incorporates butter and rosemary into a laminated dough and an intense mushroom flavored finish after the bake. It is made in the fashion of Yemeni Mulawah which has close procedural ties to the Israeli Malawach described above. This pizza is light like a croissant. The key for a great bake here is patience- the lower temperature of 450F enables the butter to expand the crust into an airy cornicione first before the second stage of cheese and pizza toppings is put on it.

For the dough:

Print
DOUGH for Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: 
Recipe type: Pizza
 
Ingredients
  • 1 large 19-ounce proprietary dough ball
  • 2 sticks or 16 tablespoons unsalted butter
  • 1 heaping tablespoon fresh rosemary minced very fine (4-5 sprigs)
Instructions
  1. Heat butter in a non-reactive bowl in the microwave until it becomes a pudding-like consistency. With a spoon, beat in the minced rosemary.
  2. Take your proprietary dough ball and sheet it out or roll it with a pin until you have a thin, round dough approximately 2.5 to 3 feet in diameter.
  3. Brush on the rosemary butter using a brushing and patting motion starting at the sides. Don’t worry about using too much butter. You may have to pull the dough in some places. Be very careful in the center of the dough or in thin spots so as not to rip the dough.
  4. Once you are finished, you will still have butter left over. Fold the left side of the circle to the center and pull the edges to form a rectangle, (or close to it.)
  5. Butter the folded-over flap. Pull the right side over the left flap that you just buttered.
  6. Butter the top of this flap.
  7. Now you will be staring at a semi-rectangle laying vertically on the table. Pull the top down to the middle and butter this flap.
  8. Pull the bottom flap up and butter also. Now you will have a (sort of) square.
  9. Take the semi square into your hands and form into a ball by bringing the dough up from the bottom like you would form a pizza dough ball.
  10. Place the ball on a buttered parchment and cover with plastic wrap.
  11. Place in the refrigerator for 1 hour to rest and set the butter. After one hour, take the dough out of the refrigerator and leave at room temperature to make the pizza dough.

 

For the Porcini Butter:

Print
Porcini Butter
Author: 
Recipe type: Sauce
 
Ingredients
  • Dried porcinis
  • Unsalted butter
  • Sea salt
Instructions
  1. Grind dried porcinis in a spice grinder and pour onto a small screen over a plate.
  2. Shake the powder so the finest powder escapes onto the plate leaving larger chunks on the screen. Do this until you have 1.5 tablespoons of porcini powder.
  3. Use half a stick of unsalted, pudding-like butter and add it into a small bowl.
  4. Add the porcini powder and mix well. Add a pinch of sea salt to taste and leave at room temperature.

 

For the Pizza:

Print
Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: 
Recipe type: pizza
 
Ingredients
  • The laminated rosemary-butter dough ball
  • 2 cups grated Gruyere cheese
  • 4 large cremini mushrooms sliced thin, (approximately 1 ¾ cups)
  • The porcini butter still at room temperature
  • Several sprigs of baby arugula
Instructions
  1. Preheat a deck oven at 450 F.
  2. Using a rolling pin, gently roll out the pizza dough from the center first, then on the sides.
  3. Use your hands to form a small crust around the edge and make it into a 14-inch round.
  4. Without tearing the dough, place the pizza dough on a 14-inch, parchment-covered pizza screen.
  5. Place the pizza into the oven to par-bake before topping. In 6-8 minutes, the crust will start to rise from the steam in the butter. Wait a few minutes to see the top just starting to get golden. If the pizza has not risen with a roundish top, wait until this happens or you will have a soggy inside.
  6. After 6-8 minutes, the pizza crust will look like a round loaf with the center puffing up fully- don’t freak out, this is a great sign that the center has been baked.
  7. Pull the pizza on the screen out of the oven and top the pie with first the gruyere followed by the mushroom slices. Place the pizza back into the oven.
  8. In 10-12minutes, the cheese will have melted, and the mushrooms cooked. At this point you may take the pizza out and sop up some of the juice that has come from the mushrooms. You can use a clean towel or napkin to do this. Pull the parchment off and place the pizza directly on the pizza screen to crisp up the bottom.
  9. After 5 minutes, check the bottom to see a golden brown. When it is cooked, remove from the oven.
  10. When the pizza is hot, brush the now-golden crust with the porcini butter and place small dollops of this butter around the pizza for a loud “wow.”
  11. Let this pizza sit for at least 5 minutes before cutting it. It is recommended you slice this with scissors so as not to destroy the lamination.
  12. Top with arugula and enjoy.

 

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]]> White Pie with Speck https://pizzatoday.com/recipes/pizzas/white-pie-with-speck/ Mon, 30 Oct 2023 13:52:58 +0000 https://pizzatoday.com/?post_type=recipes&p=146523 Print White Pie with Speck Author: Pizza Today Recipe type: pizzas   Ingredients 14-inch pizza dough 1 tablespoon extra-virgin olive oil 1 tablespoon fresh garlic, chopped 6 ounces mozzarella 3 ounces fresh mozzarella, torn 3 ounces speck, thinly sliced 12 basil leaves, torn ¼ cup cherry tomatoes, cut in halve and coated with olive oil Instructions Open […]

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Print
White Pie with Speck
Author: 
Recipe type: pizzas
 
Ingredients
  • 14-inch pizza dough
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh garlic, chopped
  • 6 ounces mozzarella
  • 3 ounces fresh mozzarella, torn
  • 3 ounces speck, thinly sliced
  • 12 basil leaves, torn
  • ¼ cup cherry tomatoes, cut in halve and coated with olive oil
Instructions
  1. Open dough up to a 12- or 14-inch diameter circle.
  2. Brush with olive oil and top with garlic, cheeses, speck and tomatoes. Bake.
  3. After removing from oven, add the basil and drizzle with a little olive oil and add a pinch of sea salt.

 

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]]> On Deck: Thinking Fall Pizza https://pizzatoday.com/recipes/pizzas/on-deck-thinking-fall-pizza/ Thu, 28 Sep 2023 18:34:38 +0000 https://pizzatoday.com/?post_type=recipes&p=146427 Fall Pizza Recipe by Chris Decker I think I speak for most when I say that autumn is the best time of year. The colors of the leaves, football, holidays around corner, and for all the Pumpkin Spice Latte lovers out there, this is your season.  So, I thought about the most “fall” pizza I […]

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Fall Pizza Recipe by Chris Decker

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

I think I speak for most when I say that autumn is the best time of year. The colors of the leaves, football, holidays around corner, and for all the Pumpkin Spice Latte lovers out there, this is your season.  So, I thought about the most “fall” pizza I could share with you. My first bite was like wearing my favorite sweatshirt. You know that feeling….

This, like most of my recipes, has some work involved. But it is worth it when you get a chance to try this. What you’ll need to make 4 10-inch pizzas:

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

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On Deck: Thinking Fall Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 12 ounces of your favorite sausage
  • 4 whole portobello mushrooms
  • 12 ounces whole milk mozzarella
  • 8 ounces fontina
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 pound of your favorite ricotta
  • 2 celery stalks (fine diced)
  • 2 small yellow onions (fine diced)
  • Finishing salt
Instructions
  1. ***For the mushrooms: Clean and de-stem mushrooms.
  2. Sprinkle the caps with olive oil, salt and pepper and roast at 550 F for 5-6 minutes or until soft to the touch. Remove from oven and cool.
  3. Once cooled, slice to desired thickness and set aside until you make your pizza.
  4. Using the blade of a chef’s knife, smash/flatten the stems, fine dice and set aside.
  5. Slice and dice your onion and celery to the same size as your mushroom stems.
  6. In a lightly oiled sauté pan on medium heat, combine the stems, onions and celery. Sprinkle with salt and pepper and cook until soft, 6-8 minutes. Remove mixture from heat and cool.
  7. Once mixture is cooled, add to a processor and purée into a thick paste.
  8. Remove mixture and add to a mixing bowl. Add your ricotta and mix well until completely incorporated.
  9. Wrap mixture and refrigerate until ready to use. I put my mixture into a disposable piping bag. You could also spoon the mixture over the pizza. It’s up to you.
  10. ***For the pizza Stretch dough to desired size and lay on a floured peel.
  11. Next top with mozzarella and fontina.
  12. Break some needles of rosemary off the branch and sprinkle over cheese.
  13. Lay the sliced mushrooms, then the sausage and place the pizza into the oven at 550-600 F for 8-10 minutes.
  14. Remove pizza from oven when done and cut into 6 pieces.
  15. Spoon or pipe the mushroom ricotta mixture evenly on the slices and sprinkle fresh thyme over the pizza. I added a little splash of olive oil and a couple sprinkles of the king of all cheeses, Parmigiano Reggiano.

 

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]]> On Deck: Roasted Grape and Sausage Pizza https://pizzatoday.com/recipes/pizzas/on-deck-roasted-grape-and-sausage-pizza/ Wed, 30 Aug 2023 14:53:58 +0000 https://pizzatoday.com/?post_type=recipes&p=146297 Bring on Autumn This roasted grape and sausage pizza will make your fall spectacular As the seasons start to change so do our minds. While the rest of the world is thinking Pumpkin spice everything, I’m thinking roasted grape, rosemary and sausage. I’m sure a lot of you feel the same. Autumn is my favorite […]

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Bring on Autumn

This roasted grape and sausage pizza will make your fall spectacular

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

As the seasons start to change so do our minds. While the rest of the world is thinking Pumpkin spice everything, I’m thinking roasted grape, rosemary and sausage. I’m sure a lot of you feel the same. Autumn is my favorite season, and the flavors have a ton to do with it. This one just makes you feel good. The combination of the roasted grapes and rosemary is so comforting. I finish it with one of my favorite cheeses, Humboldt fog. The richness highlights everything and makes every bite an autumn delight. I hope you love it as much as I loved making it.

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

 

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On Deck: Roasted Grape and Sausage Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 6 ounces roasted grapes
  • 1 sprig rosemary
  • 3 ounces thinly sliced sausage link
  • 1 ounce thinly sliced red onion
  • 1 ounce Humboldt fog
  • 3 ounces whole milk mozzarella
  • 1 ounce fresh mozzarella
  • Splash of Saba or balsamic reduction
Instructions
  1. Toss grapes in olive oil.
  2. Sprinkle with salt and pepper.
  3. Add a few sprigs of rosemary and roast in a 550 F oven for 3-4 minutes.
  4. Set aside to cool.
  5. Stretch 8-10 ounces of dough to desired size and top with the whole milk and fresh mozzarella.
  6. Next, sprinkle the thinly sliced sausage around the pizza, then add roasted grapes and red onion.
  7. Bake pizza for 6-8 minutes to desired doneness.
  8. When finished, let cool on a cooling rack.
  9. Cut pizza and top with a sprinkling of Humboldt fog and a drizzle of Saba.

 

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]]> On Deck: Golden Lantern Pizza https://pizzatoday.com/recipes/pizzas/on-deck-golden-lantern-pizza/ Thu, 27 Jul 2023 19:53:20 +0000 https://pizzatoday.com/?post_type=recipes&p=146151 A Cal-Mex Pizza: Going Back to Cali Cal-Mex … what is it? What does it mean? I know one thing — we all love it! To me, it is using California ingredients and infusing Mexican cooking techniques. With this month’s recipe, we will do just that. California is a gold mine for amazing produce. I […]

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A Cal-Mex Pizza: Going Back to Cali

Cal-Mex … what is it? What does it mean? I know one thing — we all love it!

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

To me, it is using California ingredients and infusing Mexican cooking techniques. With this month’s recipe, we will do just that. California is a gold mine for amazing produce. I can’t believe how much different the produce tastes here. It is really something special. Our new pizzeria is located in the Lantern district in Dana Point, and one major street that connects through is named Golden Lantern. I named this pizza after that street in honor of this city, it’s people and for all of our employees who call this place home. We use smoked mozzarella as a base, chipotle marinated chicken, pineapple pickled peppers, citrus pickled onions, cilantro, and of course the king of all California, the avocado.

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Print
On Deck: Golden Lantern Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • ½ pound Fresno or Serrano pepper
  • 1 cup pineapple juice
  • 1 cup water
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 1 large red onion, thinly sliced
  • 1 -2 lemons
  • 1-2 avocado, remove skin
  • 1 lemon
  • Cilantro to garnish
  • Smoked mozzarella
  • Rotisserie chicken, pick and shred chicken and discard skin (store bought is fine to try this recipe out)
Instructions
  1. For pineapple pickled pepper: Thinly slice peppers and put aside into a ⅙ pan (Cambro).
  2. Add pineapple juice, water, sugar and salt to a pot and bring to a boil.
  3. Once boiling, pour over peppers, cool to room temp and then date, cover and refrigerate for up to a week.
  4. For citrus pickled onion: Add thinly sliced onion to a container and squeeze fresh lemon juice over.
  5. Stir with a fork and cover. You will need to stir a couple hours later to make sure all of the onions are marinating in lemon juice.
  6. Refrigerate for up to a week.
  7. For avocado: Squeeze lemon or lime juice and break apart with a fork. Be sure to still keep some body of the fruit and not make a mash.
  8. For the pizza: Stretch a 10-ounce dough ball to desired thickness and add to a floured pizza peel.
  9. Top dough with 3 ounces of smoked mozzarella and 2 ounces of shredded chicken.
  10. Bake pizza at 550 F for 8-10 minutes.
  11. When the pizza is finished baking, set aside on a cooling rack.
  12. Cut pizza and sprinkle pickled peppers, citrus pickled onions, cilantro and avocado over the top. Enjoy

 

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]]> Pappardelle with Roasted Red Pepper Pesto https://pizzatoday.com/recipes/entrees/pappardelle-with-roasted-red-pepper-pesto-2/ Fri, 21 Jul 2023 14:30:09 +0000 https://pizzatoday.com/?post_type=recipes&p=146125 Get the Pappardelle with Roasted Red Pepper Pesto Recipe Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces. Try this Pappardelle with Roasted Red Pepper Pesto Recipe: […]

The post Pappardelle with Roasted Red Pepper Pesto appeared first on Pizza Today.

]]> Get the Pappardelle with Roasted Red Pepper Pesto Recipe

Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces.

Try this Pappardelle with Roasted Red Pepper Pesto Recipe:

Print
Pappardelle with Roasted Red Pepper Pesto
Author: 
Recipe type: Entree
 
Ingredients
  • Large red bell pepper, halved and trimmed
  • 3 garlic cloves garlic, peeled
  • ¾ cup walnuts, chopped
  • ½ cup sun-dried tomatoes, drained
  • ½ cup fresh basil, plus 4 leaves for garnish
  • ½ cup grated Parmesan cheese (or Pecorino)
  • Salt and pepper to taste
  • ½ cup extra-virgin olive oil
  • 1-pound box pappardelle noodles
Instructions
  1. Place red-pepper halves skin-side down on an oven rack in 400 F oven. Roast 15-20 minutes, or until the skin shrivels. Set aside to cool.
  2. In a medium saucepan, cover garlic cloves with cold water; bring to boil. Reduce heat; simmer for 5 minutes until softened.
  3. Remove the garlic with a slotted spoon; set aside.
  4. Reserve water in the pan.
  5. Toast walnuts in a warmed frying pan (without oil), stirring constantly, over medium-high heat just until they start to turn golden. Remove from heat; place on paper towels.
  6. Place sun-dried tomatoes in the saucepan with reserved water, adding more water to cover as necessary. Bring to a boil, then simmer for about 10 minutes. Remove with a slotted spoon; set aside and blot to dry.
  7. Reserve the water in the pan.
  8. In a food processor, blend roasted red pepper, garlic, walnuts and sun-dried tomato with fresh basil, Parmesan, and salt and pepper to taste. Add the olive oil slowly until the mixture is smooth.
  9. Set the pesto aside. (You can freeze or refrigerate for later use.)
  10. Prepare pasta according to directions; drain, reserving ¼-cup pasta water.
  11. Transfer the pesto to a large serving bowl; add pasta, mixing in pasta water until a creamy consistency is achieved.
  12. Garnish with basil leaves and serve with additional grated cheese.

Explore more Winning Pasta Dishes.

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]]> Linguine Carbonara https://pizzatoday.com/recipes/entrees/linguine-carbonara/ Fri, 21 Jul 2023 14:14:28 +0000 https://pizzatoday.com/?post_type=recipes&p=146124 Get the Linguine Carbonara Recipe A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option. Similar to spaghetti pasta, linguine is long, thin and holds sauce well. Linguine works well with red sauces, pestos […]

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Get the Linguine Carbonara Recipe

A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option.

Similar to spaghetti pasta, linguine is long, thin and holds sauce well. Linguine works well with red sauces, pestos and Carbonara. Try this Linguine Carbonara Recipe:

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Linguine Carbonara
Author: 
Recipe type: Entree
 
Ingredients
  • ½ pound bacon, cooked and chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 pound cooked linguine
  • ⅓ cup grated Parmesan
  • ⅓ cup grated Romano
  • 3 egg yolks
  • 1 whole egg
  • ¼ cup white wine (optional)
  • Salt and pepper, to taste
  • 3 tablespoons fresh chopped parsley
  • ½ cup fresh green peas (optional)
Instructions
  1. Heat oil in a large skillet to medium and add garlic, cooked bacon and peas. Sauté for just a couple of minutes while your pasta is hot and draining.
  2. Add the hot pasta and remove from heat so not to cook the egg too quickly.
  3. Beat eggs, then add to your pasta while constantly tossing.
  4. Add back to a low heat for just a minute or so and add in your grated cheeses, parsley and salt and pepper, to taste.

Explore more Winning Pasta Dishes.

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]]> On Deck: Golden Zucchini Blossom Pizza https://pizzatoday.com/recipes/pizzas/on-deck-golden-zucchini-blossom-pizza/ Tue, 27 Jun 2023 15:25:53 +0000 https://pizzatoday.com/?post_type=recipes&p=146018 Stay Gold: Get the Golden Zucchini Blossom Pizza Recipe So, as some of you know I recently moved to southern California to open Truly Pizza. Our pizzeria is located in the lantern district in Dana Point, and most of our neighborhood streets are named after different colored lanterns. There is Ruby, Amber, Violet, Blue and […]

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Stay Gold: Get the Golden Zucchini Blossom Pizza Recipe

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

So, as some of you know I recently moved to southern California to open Truly Pizza. Our pizzeria is located in the lantern district in Dana Point, and most of our neighborhood streets are named after different colored lanterns. There is Ruby, Amber, Violet, Blue and lastly (my favorite) Golden. We wanted to craft a pizza that would honor this major street, so that led me to this month’s recipe. To be honest, it is still a work in progress. As you can see, we shot this pizza on a construction table, there is actually a circular saw at the end of the table! This version will most definitely change as we get closer to adding it to our menu. This pizza is full of beautiful California vegetables, cheeses and pistachios. I wanted to chronicle the evolution of this soon to be beach classic, so here is the first draft. As per usual this recipe will make three 10-inch pizzas. I hope you enjoy!

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Golden Zucchini Blossom Pizza Recipe:

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On Deck: Golden Zucchini Blossom Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 9-12 zucchini blossoms (I was lucky to find them still attached)
  • 3 thinly sliced baby zucchini
  • Semi dried tomatoes
  • Pesto
  • Roasted pistachios
  • Basil
  • 9 ounces shredded caciocavallo
  • 6 ounces mozzarella
  • Burrata
  • Olive oil
Instructions
  1. Using your favorite pesto recipe, fold in some toasted pistachio and set aside. I do this almost to order so that the pistachios do not get soggy.
  2. Start by stretching your pizza dough to desired thickness.
  3. Next add the shredded caciocavallo and mozzarella.
  4. Gently open and layer your zucchini blossom around your pizza, slide pizza into a 550 F oven and bake for eight to 10 minutes, rotating as needed.
  5. When pizza is finished baking, lay on a cooling rack for a minute or two, cut and top with the pistachio pesto blend, evenly spoon burrata around, scatter the semi dried tomato, add a squeeze of olive oil, and lastly tear some blossoms and scatter over the pizza along with some fresh basil.

 

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]]> Country Ham & Apple Pizza https://pizzatoday.com/recipes/country-ham-apple-pizza/ Mon, 26 Jun 2023 18:50:30 +0000 https://pizzatoday.com/?post_type=recipes&p=146011 Get the Country Ham & Apple Pizza Recipe The salty and savory ham is a perfect complement to the sweet and tart apples on pizza. Grenny Smith Apples are great for this recipe their crisp tart flavor. Goat cheese and mozzarella are the ying yang of creamy and pungent flavor. What is Country Ham? According […]

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]]> Get the Country Ham & Apple Pizza Recipe

The salty and savory ham is a perfect complement to the sweet and tart apples on pizza. Grenny Smith Apples are great for this recipe their crisp tart flavor. Goat cheese and mozzarella are the ying yang of creamy and pungent flavor.

What is Country Ham?

According to a previous article in Pizza Today Ham It Up!, “Only Georgia, Kentucky, Missouri, North Carolina, Tennessee and Virginia produce country hams. Country ham must possess a four-percent salt content, lose 18 percent of its original weight and age a minimum of 61 days.”

Now try the recipe:

Print
Country Ham & Apple Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 14-ounce pizza dough ball
  • 1 ounce goat cheese (crumbled)
  • 2 ounces shredded whole milk mozzarella
  • ½ Granny Smith apple, thinly sliced and bathed in salted water
  • Sea salt, to taste
  • Extra virgin olive oil
  • 5 slices country ham
Instructions
  1. Stretch dough to desired diameter.
  2. Evenly spread olive oil.
  3. Top pizza with half of the mozzarella.
  4. Distribute country ham.
  5. Then top with apple slices.
  6. Add the remainder of the mozzarella.
  7. Sprinkle crumbled goat cheese.
  8. Immediately after removing pizza from the oven, drizzle extra virgin olive oil and sprinkle a pinch of sea salt over the top.

 

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]]> Spicy Apple Chips https://pizzatoday.com/recipes/appetizers/spicy-apple-chips/ Mon, 26 Jun 2023 18:02:23 +0000 https://pizzatoday.com/?post_type=recipes&p=146010 Get the Spicy Apple Chips Recipe Apple chips are versatile. You can go savory, spicy or sweet. Go crazy and do all three. Here is a savory and spicy version. Be sure to try your own mix. Just like potato chips. people can’t get enough apple chips. This version gives a spicy Mexican flavor to […]

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]]> Get the Spicy Apple Chips Recipe

Apple chips are versatile. You can go savory, spicy or sweet. Go crazy and do all three. Here is a savory and spicy version. Be sure to try your own mix. Just like potato chips. people can’t get enough apple chips.

This version gives a spicy Mexican flavor to the apple chips. Tajin seasoning gives a mix of chili peppers, sea salt and lime. Heat it up with crushed or ground hot peppers flakes.

Here is the base Spicy Apple Chips recipe to work from:

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Spicy Apple Chips
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 apples
  • Tajin Seasoning
  • Cilantro (finely chopped)
  • Cracked black pepper
Instructions
  1. Slice apples thinly using a Mandolin.
  2. Immediately fry until golden. Or, if you are prepping apples ahead, place apple slices into a bath of ¼ teaspoon of salt blended with 2 cups of water for 10 minutes, drain and store in refrigerator for later use.
  3. Once the apples have fried, drain excess oil.
  4. Place in bowl and sprinkle Tajin chili/lime seasoning, crack black pepper and cilantro and toss.
  5. Enjoy.

 

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]]> On Deck: Olive Oil Cake https://pizzatoday.com/recipes/desserts/on-deck-olive-oil-cake/ Wed, 31 May 2023 20:54:51 +0000 https://pizzatoday.com/?post_type=recipes&p=145897 Olive Oil Cake Recipe — Olive Branching Out I try to keep this article and its recipes as interesting as possible. Believe it or not, it is a lot more challenging than you would think. I am constantly thinking about items or ingredients that you would love to see. This month’s recipe I did not […]

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Olive Oil Cake Recipe — Olive Branching Out

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

I try to keep this article and its recipes as interesting as possible. Believe it or not, it is a lot more challenging than you would think. I am constantly thinking about items or ingredients that you would love to see. This month’s recipe I did not have to look far — and hopefully you won’t either. Chances are you have all these ingredients right in your pizzeria to make this simple and beautiful olive oil cake. As far as easy, I even cooked this cake in a Pizza Master oven in a pizza pan! I chose to decorate the plate with some edges of the cake and some pistachios that I toasted. I added a few fresh blueberries, housemade whipped cream and a dehydrated lemon. Nothing too crazy, right? This recipe will give you one 12×12 cake. So let’s dive into some cake making.

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

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On Deck: Olive Oil Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup extra virgin olive oil (the best you can find)
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1 1⁄2 cups granulated sugar plus 2 tablespoons for sprinkling
  • 3 large eggs (room temp)
  • 1 1⁄4 cup whole milk
Instructions
  1. Preheat your oven to 375 and lightly butter and flour your cake pan.
  2. In a large bowl, whisk together flour, salt, baking powder and baking soda.
  3. In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes.
  4. Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar.
  5. Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake.
  6. When cake is finished baking, run a knife around the edges to loosen, carefully remove cake and let cool on a cooling rack for 30 minutes before you dig into it! That is the hard part.
  7. For the presentation, I cut the top off of a quart size deli cup to make a ring mold and a plastic dough scraper to line up the powdered sugar.
  8. Like I said, hopefully you will have all of these lying around your shop.

 

 

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]]> Sweet Italian Pizza https://pizzatoday.com/recipes/sweet-italian-pizza/ Tue, 30 May 2023 15:39:29 +0000 https://pizzatoday.com/?post_type=recipes&p=145890 Get the Sweet Italian Pizza Recipe The Sweet Italian Pizza balances the flavors of mild mozzarella and ricotta cheese with more pronounced flavors of arugula and sweet piquante peppers and the savory and salty prosciutto. This pizza provides bursts of flavors from bitter arugula and sweet, juicing and tangy flavors. Print Sweet Italian Pizza Author: Pizza […]

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]]> Get the Sweet Italian Pizza Recipe

The Sweet Italian Pizza balances the flavors of mild mozzarella and ricotta cheese with more pronounced flavors of arugula and sweet piquante peppers and the savory and salty prosciutto. This pizza provides bursts of flavors from bitter arugula and sweet, juicing and tangy flavors.

Print
Sweet Italian Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • 450 g dough ball
  • 250 g shredded mozzarella
  • 250 g ricotta
  • 115 g prosciutto
  • 75 g wild arugula
  • 80 grams sweet piquante peppers
  • Extra virgin olive oil
Instructions
  1. Push out a dough ball into a 16-inch pie.
  2. Sprinkle mozzarella evenly on top of stretched dough.
  3. Dollop on ricotta.
  4. Bake for 7 minutes or until golden brown.
  5. Take out and cut into 6 slices.
  6. Top with a slice of prosciutto on each piece of pizza, arugula, sweet piquante peppers and drizzle with extra virgin olive oil.

 

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]]> The Reel Big Fish Pizza (Anchovy and Arugula Pizza) https://pizzatoday.com/recipes/pizzas/the-reel-big-fish-pizza-anchovy-and-arugula-pizza/ Thu, 11 May 2023 20:47:41 +0000 https://pizzatoday.com/?post_type=recipes&p=145755 Get An Anchovy and Arugula Pizza Recipe In Audrey Kelly’s feature Arugula Pizza: a Post-Bake Pizza Topping, highlights arugula pairings uses and storage, along with point to The Reel Fish Pizza recipe that features arugula, Italian white anchovies, lemon, basil, mozzarella, Parmesan, EVOO and basil. Print The Reel Big Fish Pizza Author: Pizza Today Recipe type: pizza […]

The post The Reel Big Fish Pizza (Anchovy and Arugula Pizza) appeared first on Pizza Today.

]]> Get An Anchovy and Arugula Pizza Recipe

In Audrey Kelly’s feature Arugula Pizza: a Post-Bake Pizza Topping, highlights arugula pairings uses and storage, along with point to The Reel Fish Pizza recipe that features arugula, Italian white anchovies, lemon, basil, mozzarella, Parmesan, EVOO and basil.

Print
The Reel Big Fish Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 530 g Dough Ball
  • 250 g Mozzarella (shredded or your preferred version)
  • 60 g Arugula
  • 20 g Extra Virgin Olive Oil
  • 16 g Lemon juice
  • 30 g shaved Parmesan
  • 12 Italian white anchovy fillets
  • 7 slices lemon (as thinly sliced as you can get them, ideally see through).
  • Sea salt
  • 4 pieces basil (chiffanode)
Instructions
  1. Stretch dough ball to 16 inches.
  2. Sprinkle mozzarella evenly over dough.
  3. Bake for about 7 minutes or until crust turns golden brown.
  4. While the pizza bakes, mix arugula with extra virgin olive oil, lemon juice, Parmesan and a pinch of sea salt.
  5. Take out and cut into six slices.
  6. Top with arugula mixture.
  7. Place 2 anchovy fillets and 1 slice of lemon (and one in the center) on each piece of pizza.
  8. Scatter basil over pie. Eat and enjoy!

 

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]]> On Deck: Pork Belly and Honey Crisp Apples Pizza https://pizzatoday.com/recipes/pizzas/on-deck-pork-belly-and-honey-crisp-apples-pizza/ Tue, 18 Apr 2023 17:16:50 +0000 https://pizzatoday.com/?post_type=recipes&p=145612 Get the Pork Belly and Honey Crisp Apples Pizza Recipe Pork and fruit pairing: A Match Made in Heaven Jay Z & Beyonce, peanut butter & jelly, ketchup & mustard, pork & fruit! It just works. Some things are simply made for each other, and I am sure by now you know that I love […]

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Get the Pork Belly and Honey Crisp Apples Pizza Recipe

Pork and fruit pairing: A Match Made in Heaven

Jay Z & Beyonce, peanut butter & jelly, ketchup & mustard, pork & fruit! It just works. Some things are simply made for each other, and I am sure by now you know that I love to mix pork and fruit for pizza toppings. It is an endless and seasonal pairing that you can have so much fun with. Winter, Spring, Summer and Fall, you will always find a perfect pork and fruit pairing.

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

For this month, I am putting together for you the crunchy honey crisp apple that I have pickled in apple cider vinegar. The pickling gives it a punch of acid to accompany its already sweet flavor. The acid also prevents the apple from browning, so this will be an easy item for you to store and use later. Along with this fruit, I added some pork belly. We all love pork belly, right?! I slice it into lardons and fry it in a pan. Once browned I transfer the pork belly to a paper towel lined plate to get the excess fat off and to cool.

Next, what would you pair pork and apples with? I am from the East Coast, so for me it is a delicious cheddar. Get the best one you can find. I will give you a hint on great cheddar: it has to be white. Yellow cheddar is for school lunches. I just add a little bit to some whole milk mozzarella so it enhances the richness and does not overwhelm the pizza. Lastly, and sort of the secret assassin of this pizza, is the mustard greens. Tart, some say “hot” as far as flavor, but adding this and its pop of green color to this pizza is what really brings it all together.

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Print
On Deck: Pork Belly and Honey Crisp Apples Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • *For the pickled apples: 2 honey crisp apples
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • *For the Lardons: 6 ounces pork belly
  • *For the mustard greens: 1 head, rinsed and dried. Cut around thick stalk and discard. Chop leafy greens into ribbons.
  • *For the Pizza
  • 8-10 ounce dough ball
  • 2 ounces whole milk mozzarella
  • 2 ounces cheddar
Instructions
  1. Peel and quarter the apples, then dice to desired size. I did about a ¼-inch dice — not too big, not too small. Just enough to bite into and know that they are there.
  2. Add the apples to a container and set aside.
  3. While you are dicing the apples, add the vinegar, water, sugar and salt to a sauté pan and bring to a boil, stirring to make sure the sugar and salt dissolve in the solution.
  4. When the liquid comes to a rapid boil, pour it over the diced apples and let cool in the refrigerator, uncovered.
  5. When they are finally cool, wrap and set aside in the refrigerator for later. They will last for up to a week.
  6. For the pork belly lardons, I slice them into thick matchsticks and add to a pan on medium-high heat and cook evenly.
  7. Let cool on a towel lined plate.
  8. In that same pan add the chopped mustard greens and cook in the pork fat.
  9. Salt and pepper, to taste. I tend to go heavy with pepper on this as the pork fat is already salty.
  10. For the pizza, use an 8-10 ounce dough ball and stretch to desired size.
  11. Top with 2 ounces of whole milk mozzarella and 2 ounces of cheddar.
  12. Next, top with the sautéed greens and pork.
  13. Bake at 550 F for 8-10 minutes until your desired bake is achieved.
  14. Let cool, slice and then add the drained pickled apples.

 

Browse more pizza recipes from Chris Decker.

 

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]]> Fresh Lemon, Manchego and Artichoke Pizza https://pizzatoday.com/recipes/pizzas/fresh-lemon-manchego-and-artichoke-pizza/ Mon, 20 Mar 2023 19:46:45 +0000 https://pizzatoday.com/?post_type=recipes&p=145476 Get the Fresh Lemon, Manchego and Artichoke Pizza Recipe You may have to really open your mind to try this pizza, but by now I hope you can trust me that these flavors and textures work well together. The creaminess of the beans, the pop of freshness from the whole lemon slices, the saltiness and […]

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Get the Fresh Lemon, Manchego and Artichoke Pizza Recipe

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

You may have to really open your mind to try this pizza, but by now I hope you can trust me that these flavors and textures work well together. The creaminess of the beans, the pop of freshness from the whole lemon slices, the saltiness and smoothness of the Manchego, the tartness of the artichoke … it works.

There really is a lot going on, and I know you will love it. This pizza is actually a take on a pizza I did the first time I competed in Parma in 2018. I used escarole there, but over time my tastes have changed and I really prefer the pepper flavor and the look of the micro watercress to the crunch of the escarole. Not knowing what the Italians would think of this pizza, and me being super naive to international competitions, I was surprised that they actually liked it.  I think you will too!

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Print
Fresh Lemon, Manchego and Artichoke Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 8-10 ounce dough ball
  • 3 ounces Manchego (shredded)
  • 1 ounce fresh mozzarella (cubed)
  • 15.5 ounces can cannellini beans (rinsed & dried)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or flake salt
  • 2 ounces baby artichoke hearts (drained)
  • 4 slices of fresh lemon (sliced as thin as possible, but still a full circle slice)
  • Micro watercress
  • Romano
Instructions
  1. Before you stretch your dough, add the cannelini beans to a mixing bowl and add the tablespoon of high quality olive oil and a teaspoon of salt. Mash the beans and stir to incorporate the oil and salt, but keep most of the beans whole.
  2. Stretch dough ball to desired size.
  3. Top by spreading the Manchego, then dotting the fresh mozzarella.
  4. Place lemon pieces around pizza, then layer the beans and artichoke hearts over the pizza.
  5. Gently break the artichoke hearts to give you an even spread of toppings with generally the same size.
  6. Bake at 550 F for 8-10 minutes, then let cool on a cooling rack for a minute or two before topping with freshly grated Romano and baby watercress.

 

 

 

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]]> Sausage, Spinach & Smoked Mozzarella Pizza https://pizzatoday.com/recipes/pizzas/sausage-spinach-smoked-mozzarella-pizza/ Fri, 17 Mar 2023 18:48:16 +0000 https://pizzatoday.com/?post_type=recipes&p=145469 Get the Sausage, Spinach & Smoked Mozzarella Pizza Recipe The Sausage, Spinach & Smoked Mozzarella Pizza Recipe features a 50/50 mozzarella and smoked mozzarella blend, sausage, baby spinach and Roma tomatoes. Print Sausage, Spinach & Smoked Mozzarella Pizza Author: Pizza Today Recipe type: pizza   Ingredients 14-ounce dough ball ¼ pound sausage, crumbled 8 ounces 50/50 blend […]

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]]> Get the Sausage, Spinach & Smoked Mozzarella Pizza Recipe

The Sausage, Spinach & Smoked Mozzarella Pizza Recipe features a 50/50 mozzarella and smoked mozzarella blend, sausage, baby spinach and Roma tomatoes.

Print
Sausage, Spinach & Smoked Mozzarella Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 14-ounce dough ball
  • ¼ pound sausage, crumbled
  • 8 ounces 50/50 blend mozzarella & smoked mozzarella
  • ½ pound fresh plum or Roma tomatoes, sliced
  • 10-12 ounces fresh baby spinach leaves, coarsely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh garlic
Instructions
  1. Stretch your dough. Spread half the cheese blend.
  2. Sprinkle cooked sausage over the cheese.
  3. Lay sliced tomatoes evenly over cheese.
  4. Spread spinach leaves evenly.
  5. Drizzle olive oil over spinach, followed by chopped garlic.
  6. Sprinkle remaining 4 ounces of cheese and bake.

 

The post Sausage, Spinach & Smoked Mozzarella Pizza appeared first on Pizza Today.

]]> On Deck: Cauliflower and Pickled Pepper Taco Pizza https://pizzatoday.com/recipes/pizzas/on-deck-cauliflower-and-pickled-pepper-taco-pizza/ Mon, 27 Feb 2023 15:50:50 +0000 https://pizzatoday.com/?post_type=recipes&p=145364 Me, You & The Veggies Too: Cauliflower and Pickled Pepper Taco Pizza Recipe If you are anything like me, you love pizza and tacos! This month I am going to give you a little mash up. A while ago there was a question asked on one of the many pizza groups, “What is an under-utilized […]

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Me, You & The Veggies Too: Cauliflower and Pickled Pepper Taco Pizza Recipe

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

If you are anything like me, you love pizza and tacos! This month I am going to give you a little mash up. A while ago there was a question asked on one of the many pizza groups, “What is an under-utilized pizza topping?” My answer: cauliflower. I absolutely love it roasted and added to a pizza. It is also great added to mac and cheese. The same principles apply: melted cheese and cauliflower go together well. It is magic. For this recipe I roast and treat the cauliflower like pork carnitas. The flavors are great, and for those of you that are looking to skip meat once in a while or a great vegetable option for your pizza, give this a try. There is some prep involved with this one, though. The pickled onions and the pickled peppers take a day or so to set up. But it is definitely worth the time.

This recipe will make three to four 10-12-inch pizzas. Enjoy!

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Print
On Deck: Cauliflower and Pickled Pepper Taco Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 12-16 oz whole milk mozzarella
  • *For the cauliflower:
  • 1 head of cauliflower
  • 2 tablespoon olive oil
  • 1½ teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • pinch kosher salt
  • *For the pineapple pickled peppers:
  • 10-12 serrano peppers, thinly cut on a bias
  • 1 cup white vinegar
  • 1 cup pineapple juice
  • 2 tablespoon sugar
  • 1 teaspoon kosher salt
  • 4 garlic cloves
  • *For the citrus pickled onion:
  • 1 whole red onion sliced thin
  • 1 -2 lemons
  • *Post bake toppings:
  • Fresh Cilantro
  • Chipotle sauce (store bought is fine)
Instructions
  1. To roast the cauliflower, cut the cauliflower into florets and add them to a mixing bowl.
  2. Add the oil, cumin, chile powder, paprika and salt.
  3. Toss to incorporate all the spices into the cauliflower.
  4. Add the spiced cauliflower to a sheet pan and roast at 500-550 F for 10-15 minutes, tossing and turning every couple of minutes to get an even cook and char marks.
  5. When the cauliflower is tender and thoroughly roasted, take out of oven and let cool. Once cooled, wrap and refrigerate.
  6. To pickle the onions, put your thinly sliced onions into a bowl and squeeze the lemon over the onion. Once all the juice is covering the onions, toss and make sure the lemon juice is hitting all the onion. For the first hour or so, keep turning the onions and mixing them in the lemon juice.
  7. Cover and refrigerate.
  8. To pickle the peppers, put the sliced peppers in a bowl.
  9. Add the vinegar, pineapple juice, salt and sugar to a sauté pan and boil, stirring carefully until the sugar and salt are dissolved.
  10. Pour solution over the cut peppers, cool and wrap.
  11. Stretch your dough to desired size and add to a floured pizza peel.
  12. Top with 4 ounces of mozzarella, then arrange the roasted cauliflower around the pizza.
  13. Bake pizza for 10-12 minutes at 550 F, turning when needed to ensure proper bake.
  14. When finished baking, remove pizza from oven and let cool on a rack for a minute or two.
  15. Cut pizza into six slices and, using a spoon, drizzle chipotle sauce around pizza.
  16. Spread pickled peppers, pickled onion and fresh cilantro leaves over pizza and serve.

 

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]]> Calabrese Chile Garlic Knots https://pizzatoday.com/recipes/appetizers/calabrese-chile-garlic-knots/ Wed, 22 Feb 2023 20:57:56 +0000 https://pizzatoday.com/?post_type=recipes&p=145336 Print Calabrese Chile Garlic Knots Author: Pizza Today Recipe type: appetizers   Ingredients 6 dough strips, 1 ounce each 1 tablespoon Calabrese chilies 1 teaspoon chopped garlic 3 tablespoon extra virgin olive oil 1 teaspoon honey 2 tablespoons Parmesan Marinara to dip Instructions Tie strips into knots. Place a piece of parchment on a board or sheet […]

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Print
Calabrese Chile Garlic Knots
Author: 
Recipe type: appetizers
 
Ingredients
  • 6 dough strips, 1 ounce each
  • 1 tablespoon Calabrese chilies
  • 1 teaspoon chopped garlic
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 2 tablespoons Parmesan
  • Marinara to dip
Instructions
  1. Tie strips into knots.
  2. Place a piece of parchment on a board or sheet tray and put knots on top.
  3. Let rise on top of oven for at 30 minutes or in a proofer.
  4. In a bowl, mix together Calabrese chilies, garlic, olive oil and honey and set aside.
  5. Slide parchment with rolls off of board and onto oven deck.
  6. Bake at 575 F for 7 minutes (using steam if you have it as an option) or until golden brown and baked all the way through.
  7. Pull out of oven.
  8. Toss knots in bowl with Chili garlic mixture. Once coated, sprinkle with Parmesan and serve with side of marinara sauce.

 

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]]> Pulled Pork & Peach Pizza https://pizzatoday.com/recipes/pizzas/pulled-pork-peach-pizza/ Tue, 31 Jan 2023 19:32:29 +0000 https://pizzatoday.com/?post_type=recipes&p=145055 Try this Pulled Pork & Peach Pizza recipe Get a Pulled Pork & Peach Pizza recipe that combines the sweet peaches with savory smoked pulled pork. Add a touch of heat with jalapenos. Don’t skip the coleslaw on top. Print Pork & Peach Pizza Author: Pizza Today Recipe type: pizzas   Ingredients 14-inch pizza shell 6 ounces […]

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Try this Pulled Pork & Peach Pizza recipe

Get a Pulled Pork & Peach Pizza recipe that combines the sweet peaches with savory smoked pulled pork. Add a touch of heat with jalapenos. Don’t skip the coleslaw on top.

Print
Pork & Peach Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 14-inch pizza shell
  • 6 ounces barbecue sauce
  • 8 ounces pulled pork
  • 8 ounces smoked mozzarella/smoked cheddar mixture
  • 2 ounces sliced red onion
  • 1-2 jalapeno peppers, sliced (use habanero if you want to ramp up the heat)
  • 4 ounces chevre (try dollops of creamy chevre)
  • 1 -2 peaches, sliced
  • 2 ounces coleslaw, optional
Instructions
  1. Open your dough ball up to a 14-inch round.
  2. Apply sauce, then add pulled pork, the mozzarella/cheddar mixture, red onion and jalapeno or habanero peppers.
  3. Apply dollops of creamy chevre evenly over the pizza, then add the sliced peaches.
  4. Bake until crust is golden.
  5. Top with coleslaw and serve.

 

The post Pulled Pork & Peach Pizza appeared first on Pizza Today.

]]> A Winning Sausage and Pepper Pizza https://pizzatoday.com/recipes/pizzas/a-winning-sausage-and-pepper-pizza/ Tue, 31 Jan 2023 15:59:29 +0000 https://pizzatoday.com/?post_type=recipes&p=145037 For the sauce: Print A Winning Sausage and Pepper Pizza Author: Pizza Today Recipe type: sauces   Ingredients 8-9 large, freshly canned pear tomatoes (approximately 12 ounces) 5 tablespoons of the pear tomato juice from the can 2 teaspoons tomato paste 1 teaspoon extra virgin olive oil ¼ teaspoon salt ¼ teaspoon sugar ¼ teaspoon oregano ¼ […]

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For the sauce:

Print
A Winning Sausage and Pepper Pizza
Author: 
Recipe type: sauces
 
Ingredients
  • 8-9 large, freshly canned pear tomatoes (approximately 12 ounces)
  • 5 tablespoons of the pear tomato juice from the can
  • 2 teaspoons tomato paste
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon oregano
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon pepper
  • 6 basil leaves sliced thin (approximately 1 heaping tablespoon after chopping)
Instructions
  1. After selecting the tomatoes, tear each one lengthwise with your thumb and place in a colander to drain.
  2. Take half of the tomatoes and grind them up in a food mill, food processor or immersion blender. Add the tomato paste and all the other ingredients to this sauce and stir.
  3. Chop the remaining tomatoes into a small, diced slurry. Add this to the other sauce and stir. The sauce should be thick and flavorful.

 

For the dough:

Print
A Winning Sausage and Pepper Pizza
Author: 
Recipe type: Pizza Dough
 
Instructions
  1. This Pain a’ l’ Ancienne method for doing dough will coax more flavor than a typical direct method pizza dough. The cold fermentation for 36 to 40 hours will bring out more nuttiness and a mild sweetness, along with a deep, dark cornicione with a soft and airy inside.
  2. Mix your proprietary flours with yeast, salt and very, very ice-cold water using the same method you usually do. I like a higher hydration for this method but that is up to you.
  3. Ball up each dough ball to the typical weight of your large dough balls and put in the refrigerator immediately.
  4. Refrigerate for up to 40 hours.

 

For the Sweet Fennel Sausage:

Print
A Winning Sausage and Pepper Pizza
Author: 
Recipe type: Pizza Topping
 
Ingredients
  • 1 pound ground pork as fatty as possible. (60/40 meat to fat is good)
  • 1 ½ tablespoons sugar
  • 1 tablespoon cracked fennel seed
  • ¾ tablespoon Italian seasoning
  • ¾ tablespoon salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon red pepper flakes
Instructions
  1. Mix the meat with all the other ingredients.
  2. Place a small dollop on foil in the oven or in a sauté’ pan to taste.
  3. Adjust flavors as needed. Reserve for topping.

 

For the Pizza:

Print
A Winning Sausage and Pepper Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 pizza dough ball
  • 1 spoodle of chunky tomato sauce
  • 3 tablespoons of shredded Asiago cheese
  • 5 ounces of mozzarella/Provolone mix
  • 4 ounces of thin sliced fresh green pepper
  • 5 ounces of sweet fennel sausage
Instructions
  1. Form a 14-inch disc with the proofed pizza dough.
  2. Top with the chunky tomato sauce and the Asiago cheese, followed by the mozzarella/provolone mix.
  3. Spread the green pepper slices around the pizza.
  4. Pinch small pieces of the sausage from the mass.
  5. Using your thumb and forefinger press each piece into a thin, nickel or quarter shaped piece. Continue around the pizza.
  6. Place the pizza in a 500 F oven for 9-12 minutes until completely cooked. Check for a deep golden crust and a firm and crispy bottom.

 

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]]> Turkey Rosemary Meatballs https://pizzatoday.com/recipes/appetizers/turkey-rosemary-meatballs/ Tue, 31 Jan 2023 15:00:37 +0000 https://pizzatoday.com/?post_type=recipes&p=145033 Print Turkey Rosemary Meatballs Author: Pizza Today Recipe type: appetizers   Ingredients 2 pounds ground turkey (or pork or a combination of the two) 1 cup Panko breadcrumbs 2 teaspoons dried thyme 2 tablespoons fresh rosemary, minced 1 tablespoon Dijon mustard 2 tablespoons maple syrup 2 large eggs, lightly beaten 6 garlic cloves, chopped ½ cup parsley […]

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Print
Turkey Rosemary Meatballs
Author: 
Recipe type: appetizers
 
Ingredients
  • 2 pounds ground turkey (or pork or a combination of the two)
  • 1 cup Panko breadcrumbs
  • 2 teaspoons dried thyme
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 2 large eggs, lightly beaten
  • 6 garlic cloves, chopped
  • ½ cup parsley leaves, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 cup grated Pecorino or Parmesan cheese
Instructions
  1. Pre-heat the oven to 400 F.
  2. Place parchment paper over a sheet pan.
  3. Combine all ingredients in a large bowl; mix with hands until well combined.
  4. Roll the “dough” or mixture into about 32 medium (1¾ inch) balls.
  5. Place the balls on your sheet pan.
  6. Bake for 20 minutes.

 

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]]> On Deck: Fresh & Bright — Prosciutto and Pea Greens Pizza https://pizzatoday.com/recipes/pizzas/on-deck-fresh-bright-prosciutto-and-pea-greens-pizza/ Fri, 27 Jan 2023 16:11:03 +0000 https://pizzatoday.com/?post_type=recipes&p=144845 By now most of you must be sick and tired of the cold, cloudy days. Here in Las Vegas, it’s sunny as usual! So, I wanted to share some freshness and brightness into your world. This pizza combines the salty and savory flavors of prosciutto cotto and fontina, with a bright flavor explosion from the […]

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By now most of you must be sick and tired of the cold, cloudy days. Here in Las Vegas, it’s sunny as usual! So, I wanted to share some freshness and brightness into your world. This pizza combines the salty and savory flavors of prosciutto cotto and fontina, with a bright flavor explosion from the freshness of pea greens. They play so well together, and I think that you will really love this flavor combination.

This recipe will make two 10-inch pizzas. Enjoy!

Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.

Print
On Deck: Fresh & Bright -- Prosciutto and Pea Greens Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 2 8-10 ounce dough balls
  • 6 ounces fontina, freshly grated
  • 2 ounces fresh mozzarella (cubed)
  • 3-4 ounces very thinly sliced
  • prosciutto cotto
  • 2 ounces pea greens
  • Parm for shaving
  • Olive oil
Instructions
  1. Stretch dough ball to desired thickness and top with 3 ounces of the shredded fontina.
  2. Next, dot the pizza with 1 ounce of cubed fresh mozzarella and bake pizza at 550-600 F for 7-8 minutes.
  3. Once finished baking, allow to cool on a cooling rack for a minute or two.
  4. Cut pizza and top with a scattering of the thinly sliced prosciutto cotto, then fill in the blank spaces with the pea greens.
  5. Shave some Parmigiano Reggiano over your pizza and then drizzle with your favorite olive oil.

 

The post On Deck: Fresh & Bright — Prosciutto and Pea Greens Pizza appeared first on Pizza Today.

]]> On Deck: Solid Gold Pizza https://pizzatoday.com/recipes/pizzas/on-deck-solid-gold-pizza/ Thu, 05 Jan 2023 16:27:39 +0000 https://pizzatoday.com/?post_type=recipes&p=144705 Do yourself a favor with this pepperoni pizza I think we can all agree that, every once in a while, you just need a good pepperoni pizza. For me, I love it with a little burrata and some giardiniera. But you know what? We’ve been through a lot the past couple of years, and you […]

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Do yourself a favor with this pepperoni pizza

I think we can all agree that, every once in a while, you just need a good pepperoni pizza. For me, I love it with a little burrata and some giardiniera. But you know what? We’ve been through a lot the past couple of years, and you owe it to yourself to throw a little gold leaf on there also, for you and your friends. Adding the gold leaf takes it from delicious to WOW! Believe me, this pizza means business.

As most of you know, it doesn’t do anything for flavor, but the eye appeal and all-around luxury of eating gold is fun. I like to think of this as half pizza, half disco ball. Plus, sourcing gold leaf is extremely easy. One of your distributors might carry it, or you can search online. It is quite tricky to work with, however, because it is very sticky. If you have a set of tweezers, I found that to be the easiest way to apply after baking.

Here’s the recipe:

Print
On Deck: Solid Gold Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 8–10-ounce dough ball
  • 3 ounces pizza sauce
  • 3 ounces mozzarella
  • 12-15 pieces of pepperoni
  • 2 ounces burrata
  • 2 tablespoons giardiniera (try a specialty market giardiniera)
  • 1-2 pieces of gold leaf
  • Baby basil leaves
Instructions
  1. To start, grab yourself a dough ball.
  2. Stretch it to your desired size, then top with pizza sauce, mozzarella and pepperoni. I love cup and char pepperoni, so that’s what I use.
  3. Bake at 550-600 F for eight to ten minutes.
  4. After baking, set on a cooling rack and spoon your favorite giardiniera over the pizza. Try to dry it a little so as not to get too much of the moisture on your pizza.
  5. Next, top with your favorite burrata, gold leaf and baby basil leaves.
  6. Enjoy!

 

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]]> Chicken “Cordon Blacon” https://pizzatoday.com/recipes/pizzas/chicken-cordon-blacon/ Tue, 29 Nov 2022 15:37:34 +0000 https://pizzatoday.com/?post_type=recipes&p=144459 For the Chicken Print Chicken “Cordon Blacon” Chicken & Bacon Recipe Author: Pizza Today Recipe type: pizza   Ingredients One 12-ounce breast of chicken One tablespoon salt Two cups flour for dredging 2 eggs 3-4 cups Panko breadcrumbs 4 tablespoons vegetable oil 4-5 slices of bacon (approximately 3.5-4 ounces) Instructions Cut the raw chicken breast lengthwise at […]

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For the Chicken

Print
Chicken “Cordon Blacon” Chicken & Bacon Recipe
Author: 
Recipe type: pizza
 
Ingredients
  • One 12-ounce breast of chicken
  • One tablespoon salt
  • Two cups flour for dredging
  • 2 eggs
  • 3-4 cups Panko breadcrumbs
  • 4 tablespoons vegetable oil
  • 4-5 slices of bacon (approximately 3.5-4 ounces)
Instructions
  1. Cut the raw chicken breast lengthwise at ¼ inch wide slices.
  2. Then turn the slices over and cut in half. The result will leave you with strips of chicken as ¼-by-¼ inch batons. Some will be longer in the middle of the chicken so cut the long batons in half to have all the slices be approximately 2-3 and 4 inches long. Season with the salt.
  3. Put the dredging flour on a plate and break the eggs into a bowl and whisk with a fork until scrambled.
  4. Put the Panko breadcrumbs on another plate.
  5. Heat a large sauté pan with the oil at medium high heat.
  6. Dredge the chicken batons into the flour, then immerse in the egg wash, then into the panko breadcrumbs, then into the now hot oil in the pan. You may have to work fast but will be rewarded with a crisper crunch if you don’t let the panko-crusted breadcrumbs get soggy with egg.
  7. Heat the chicken batons for 2 minutes on each side until the chicken is just starting to get golden brown. Remember, the chicken will cook on the pizza also.
  8. When the chicken is done, place on a paper towel covered plate for placement on the pizza. You will only use 10-12 of these strips for each pizza.
  9. Wipe the pan out with paper towels and heat again. In the meantime, cut all the bacon slices into inch-long squares and place into the pan.
  10. Par cook for 2 minutes then place on a towel covered plate.

 

For the Pizza

Print
Chicken “Cordon Blacon”
Author: 
Recipe type: pizza
 
Ingredients
  • One proprietary large dough ball
  • 4 ounces of béchamel or Alfredo sauce.
  • 8 ounces of good Swiss cheese like Emmenthal
  • 4 ounces of the prepped bacon
  • 10-12 batons of the par-cooked panko breadcrumb crusted chicken
  • 2 tablespoons chopped Italian parsley for garnish
Instructions
  1. Spread the béchamel sauce on the stretched dough, then place the chicken batons on the sauce followed by the Swiss cheese and bacon.
  2. Place in a 500 F deck oven for 12-15 minutes or until all the toppings have cooked and melted and the crust is golden brown.
  3. Sprinkle the parsley on and enjoy!

 

 

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]]> A Slice of Huggable Pie https://pizzatoday.com/recipes/pizzas/a-slice-of-huggable-pie/ Mon, 28 Nov 2022 21:21:20 +0000 https://pizzatoday.com/?post_type=recipes&p=144448 Do you ever bite into a slice of pizza and say to yourself, WOW!!!?? That feeling of excitement, satisfaction and comfort takes over. It’s almost like a hug from a loved one. Most people will agree this time of year is great. It’s filled with memories and time spent with family and friends. This month’s […]

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Do you ever bite into a slice of pizza and say to yourself, WOW!!!?? That feeling of excitement, satisfaction and comfort takes over. It’s almost like a hug from a loved one. Most people will agree this time of year is great. It’s filled with memories and time spent with family and friends. This month’s pizza is that feeling… that feeling of content… that feeling of a hug from a slice of pizza.

This recipe will make two 10-inch pizzas. It may have one hard-to-find topping. I was able to source sage honey — actual honey from bees that gather nectar from sage flowers in California. If this is not available to you, pick your favorite honey and let it sing! Another great addition to this pizza is the fried sage leaves that you will apply post bake. It adds that holiday feel and taste (and also some needed crunch and color). You only need to fry the fresh sage leaves for 20 seconds or so. They will stop bubbling on the edges when they are ready. When done frying, add them to a paper towel lined plate and season with
kosher salt. For the jalapeno and the pear, I slice them both on the thinnest setting on a handheld mandolin. This will give you the thinnest and most consistent slices. So, let’s make a pizza!

Print
A Slice of Huggable Pie
Author: 
Recipe type: pizza
 
Ingredients
  • 2 10-ounce dough balls
  • 8 ounces whole milk mozzarella
  • 6-8 thinly sliced pear quarters
  • 6 ounces cooked sausage
  • 2 ounces goat cheese
  • 8-10 pieces of thinly sliced jalapeno
  • 8-10 fried sage leaves
  • Dried cranberry, to taste
  • Sage honey drizzle
Instructions
  1. Stretch a 10-ounce dough ball to desired size and top with 3 ounces of whole milk mozzarella.
  2. Add thinly sliced pear, sausage and jalapeno. Bake pizza at 550-600 F for 6-8 minutes.
  3. When pizza is finished baking, let it rest on a cooling rack for a minute and add the post-bake toppings.
  4. Pinch and place 1 ounce of goat cheese around pizza, sprinkle dried cranberry and then drizzle on the honey.
  5. Lastly, gently place fried sage leaves around pizza and enjoy.

 

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]]> Spicy Beef and Bacon Meatball Pizza https://pizzatoday.com/recipes/pizzas/spicy-beef-and-bacon-meatball-pizza/ Tue, 01 Nov 2022 12:33:22 +0000 https://pizzatoday.com/?post_type=recipes&p=144314 For the Meatballs: Print Spicy Beef and Bacon Meatball Pizza-- MEATBALLS Author: Pizza Today Recipe type: Pizza Serves: 20-22   Ingredients 1 pound ground beef (80/20 mix- meat to fat) 10 ounces of fatty thick bacon diced fine 1 cup red onion finely diced 1 egg 12, inch-long Calabrian chilies diced fine into 2 heaping tablespoons 9 tablespoons […]

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]]> For the Meatballs:

Print
Spicy Beef and Bacon Meatball Pizza-- MEATBALLS
Author: 
Recipe type: Pizza
Serves: 20-22
 
Ingredients
  • 1 pound ground beef (80/20 mix- meat to fat)
  • 10 ounces of fatty thick bacon diced fine
  • 1 cup red onion finely diced
  • 1 egg
  • 12, inch-long Calabrian chilies diced fine into 2 heaping tablespoons
  • 9 tablespoons panko breadcrumbs
  • 4 tablespoons grated Parmigiano Reggiano
  • 5 tablespoons chopped parsley
  • 6 tablespoons chopped basil
  • 1.5 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
Instructions
  1. Sauté the diced bacon until just partially cooked and leaching juice. Set aside.
  2. In the same pan, sauté the red onion for 2 minutes until just transparent. Set aside.
  3. In a bowl large enough to accommodate the mix, Place the beef, bacon and all the other ingredients.
  4. Mix thoroughly with your gloved hands. (This is the best mixer.)
  5. When mixed, place two small dollops from different areas in the mix onto foil and place in a 400 F oven. Cook for long enough for a taste test. Adjust taste levels as needed for heat, saltiness etc.
  6. Place a sheet of parchment on a large sheet pan.
  7. Heat deck oven to 400 F.
  8. Ball up the mix into meatballs just larger than a golf ball and gently place on the parchment.
  9. Bake meatballs to your specifications. 7 to 8 minutes will yield medium rare meatballs at 124-126 F with a thermometer. 10 to 12 minutes will yield well-done meatballs. (Remember that the meatballs may cook too much on a pizza if you place at the beginning of the bake.)

 

 

For the Pizza:

Print
Spicy Beef and Bacon Meatball Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 19 ounces of your proprietary pizza dough or dough for a 14-inch pizza
  • 4-5 ounces of your proprietary béchamel cream or Alfredo pizza sauce
  • 1 big handful of fresh spinach. (2-3 ounces) to cover the 14-inch pizza
  • 3 tablespoons shredded Asiago cheese
  • 6-8 ounces proprietary mozzarella cheese blend
  • 10 meatballs from above recipe, cut in half
  • 1 Roma tomato cut into small dice
  • 5 leaves of basil chopped in strips
Instructions
  1. Create a 14-inch round with the pizza dough
  2. Place the béchamel cream sauce on the pizza followed by the spinach.
  3. Place the Asiago then the mozzarella cheese blend on the pizza.
  4. Place the meatball halves around the pizza.
  5. Place the pizza in a 500 F oven and bake for 12 minutes or until the crust is golden brown and the cheese melted. Pay particular attention to the middle of the pizza for doneness because of the cream sauce may have made the middle soupy.
  6. Once the pizza is baked, top with the diced tomato and basil for color and flavor.

 

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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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]]> On Deck: Thankful and Grateful Pizza https://pizzatoday.com/recipes/pizzas/on-deck-thankful-and-grateful-pizza/ Mon, 31 Oct 2022 19:14:46 +0000 https://pizzatoday.com/?post_type=recipes&p=144306 We all have so much to be thankful for. I think I can speak for most of us when I say that the pizza life is pretty good. For me, fall is my favorite season. And this pizza really lets fall flavors shine.  I am sure most of you reading this have an orchard or […]

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We all have so much to be thankful for. I think I can speak for most of us when I say that the pizza life is pretty good. For me, fall is my favorite season. And this pizza really lets fall flavors shine. 

I am sure most of you reading this have an orchard or farm close by that grows apples. Do yourself a favor and go grab some locally grown apples from them and tout that when you offer this pizza. It’s a beautiful way to celebrate the season. And, hey, a little bourbon never hurt anyone!

Print
On Deck: Thankful and Grateful Pizza
Author: 
 
Makes three 10-inch pizzas
Ingredients
  • 12 ounces smoked mozzarella (or cheddar blend)
  • 2 firm apples (I prefer Cameo or Jazz)
  • 8 ounces diced pancetta
  • Micro arugula
  • 4 ounces toasted walnuts
  • 3 ounces Gorgonzola
  • 1 cup ricotta
  • 1 tablespoon butter
  • 1 tablespoon bourbon
  • 1 tablespoon brown sugar
  • ¼ lemon
Instructions
  1. Peel, core and dice apples into roughly ½ inch dice. Set aside.
  2. In a small pan, combine 2 tablespoons water, 1 tablespoon butter and 1 tablespoon bourbon. Bring to a boil.
  3. Add diced apples and 1 tablespoon of brown sugar and cook on low for 10 minutes or until the apples begin to soften and the liquid cooks off.
  4. Turn heat off and squeeze ¼ of a lemon on apples to keep them fresh and bright. Set aside to cool.
  5. For the pancetta: heat a pan over medium heat, add the pancetta and cook for 4-5 minutes until the pancetta starts to brown.
  6. Remove from pan and add to a paper towel lined plate to remove excess fat.
  7. For the Gorgonzola mixture: Take 3 ounces of Gorgonzola crumbles and add to 1 cup of ricotta. Blend in food processor until smooth and fully incorporated.
  8. Add the mixture to a pastry bag and refrigerate to harden up a little.
  9. Add 3 ounces of whole walnuts to a sheet tray and roast in pizza oven for 2-3 minutes or until they start to brown and you can smell them roasting. Let cool and break into small pieces.
  10. To make the pizza: Stretch pizza dough to desired shape and size and place on a floured peel.
  11. Top with smoked mozzarella, ⅓ of the apple mixture, ⅓ of the pancetta and cook in a 550 F oven for 8-10 minutes.
  12. When pizza is finished cooking, remove from oven and let cool.
  13. Cut into six slices and squeeze pea-sized amounts of the Gorgonzola mixture evenly around the pizza.
  14. Sprinkle on the toasted walnuts and then top with the micro arugula.

 

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]]> On Deck: Forever Fall Pizza https://pizzatoday.com/recipes/pizzas/on-deck-forever-fall-pizza/ Sat, 01 Oct 2022 00:01:39 +0000 https://pizzatoday.com/?post_type=recipes&p=144016 Print On Deck: Forever Fall Pizza Author: Pizza Today Recipe type: pizza   (Recipe will make three 10-inch pizzas) Ingredients 8–10-ounce dough balls 2-3 large heirloom carrots 6 ounces of the best goat cheese you can find 9 ounces shredded whole milk mozzarella Drizzle, real maple syrup 3 ounces toasted pepita Instructions To roast the carrots: peel […]

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Print
On Deck: Forever Fall Pizza
Author: 
Recipe type: pizza
 
(Recipe will make three 10-inch pizzas)
Ingredients
  • 8–10-ounce dough balls
  • 2-3 large heirloom carrots
  • 6 ounces of the best goat cheese you can find
  • 9 ounces shredded whole milk
  • mozzarella
  • Drizzle, real maple syrup
  • 3 ounces toasted pepita
Instructions
  1. To roast the carrots: peel and toss carrots in olive oil, sprinkle with salt and pepper.
  2. Place in preheated 500-550 F oven in an oven safe tray/dish.
  3. Cook for 10 or so minutes, rotating the carrots every 2 to 3 minutes. Depending on carrot size you may need to cook a little more or a little less. You still want them to have a little snap to them since you are going to cook them on the pizza.
  4. Once cooked, remove from hot tray to cool.
  5. Cut carrots on a bias, around ¼- inch in thickness.
  6. To roast the pepitas: Place a pan on burner and heat to medium.
  7. Add pepitas and toss until they start to brown and you can hear them crackle.
  8. Remove from heat and cool.
  9. To make the pizza: Stretch dough ball to desired thickness and add to a floured peel.
  10. Top pizza with shredded mozzarella and arrange the colorful roasted carrot pieces around.
  11. Bake pizza for 8 to 10 minutes at 550 F. When pizza is finished cooking, let rest on a cooling rack.
  12. Cut pizza into six slices.
  13. Pinch and place the goat cheese and add to pizza.
  14. Then add the toasted pepita and drizzle with maple syrup. If your carrots came with the fronds still attached, you can add for a fresh pop of color and taste.

 

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

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]]> Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings https://pizzatoday.com/recipes/entrees/rigatoni-with-vodka-sauce-and-prosciutto-di-parma-cracklings/ Thu, 22 Sep 2022 20:26:22 +0000 https://pizzatoday.com/?post_type=recipes&p=144042 For the Rigatoni: Print Rigatoni Author: Pizza Today Recipe type: pasta   Ingredients 1 pound Rigatoni 2 tablespoons salt Instructions Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt. Add 1 pound Rigatoni and cook for 12 minutes. 3.5.3251   For the Prosciutto di Parma cracklings: Print Prosciutto di Parma Cracklings […]

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For the Rigatoni:

Print
Rigatoni
Author: 
Recipe type: pasta
 
Ingredients
  • 1 pound Rigatoni
  • 2 tablespoons salt
Instructions
  1. Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt.
  2. Add 1 pound Rigatoni and cook for 12 minutes.

 

For the Prosciutto di Parma cracklings:

Print
Prosciutto di Parma Cracklings
Author: 
Recipe type: topping
 
Ingredients
  • 4 slices of fatty Prosciutto di Parma, approximately 2.3 ounces
Instructions
  1. Stack the slices of ham atop each other, then slice horizontally through the meat.
  2. Stack again and slice across in ¼ to ⅛-inch strips.
  3. Heat up the olive oil in a pan and wait until just smoking.
  4. Add the prosciutto while trying to separate every individual slice.
  5. Turn heat to medium and separate the slices while cooking.
  6. Cook 5 minutes, stirring constantly until the ham has turned crispy.
  7. Turn heat off and remove the cracklings to a paper towel to drain.

 

For the Sauce:

Print
Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings
Author: 
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¾ cup finely diced onions
  • 9 to 12 plum tomatoes with juice (approximately 28 ounces total)
  • 2 teaspoons salt
  • 2 garlic cloves, peeled and smashed in one piece
  • Pinch of red pepper flakes, (optional)
  • ¾ cup heavy cream
  • ½ cup vodka
  • 1 large sprig plus one bud fresh basil
  • 1-2 tablespoons Prosciutto di Parma cracklings (recipe above)
Instructions
  1. Heat a large sauté pan on high with the butter and extra virgin olive oil and add onions while the pan and oils are heating up.
  2. While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
  3. Stir the onions on high heat for two minutes, then turn onions to medium and sauté while stirring for 5 more minutes.
  4. When onions are transparent, add tomato, one cup of pasta water and the salt with a pinch of red pepper flakes (optional).
  5. Cook to thicken the sauce for another eight minutes.
  6. Remove the garlic pieces from the sauce. Add the heavy cream and vodka, as well as the large sprig of basil and cook on medium high for 5 more minutes.
  7. Turn off heat. (Note: if you feel the sauce is too thick or thin, either add more pasta water or cook for extra few minutes.)
  8. Discard the basil and add 1 ¼ cup grated Parmigiano Reggiano.
  9. After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.
  10. Place the sauced rigatoni in a large bowl and scatter Prosciutto di Parma cracklings across the top. Add a big sprig of basil to the dish and enjoy.

 

 

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]]> Spicy Sausage Pie https://pizzatoday.com/recipes/pizzas/spicy-sausage-pie/ Thu, 22 Sep 2022 19:15:19 +0000 https://pizzatoday.com/?post_type=recipes&p=144033 For the Sausage: Print Spicy Sausage Pie -- Sausage Making Author: Pizza Today Recipe type: Ingredients   Ingredients 2 pound ground pork shoulder 4 cloves minced garlic 2 teaspoon honey 2 teaspoon salt 2 teaspoon fennel seeds (lightly toasted and crushed) 1 teaspoon red pepper flakes 1 tablespoon smoked paprika Instructions Mix all ingredient together until thoroughly […]

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]]> For the Sausage:
Print
Spicy Sausage Pie -- Sausage Making
Author: 
Recipe type: Ingredients
 
Ingredients
  • 2 pound ground pork shoulder
  • 4 cloves minced garlic
  • 2 teaspoon honey
  • 2 teaspoon salt
  • 2 teaspoon fennel seeds (lightly toasted and crushed)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon smoked paprika
Instructions
  1. Mix all ingredient together until thoroughly combined.

 

For the Pizza:

Print
Spicy Sausage Pie
Author: 
Recipe type: pizza
 
Ingredients
  • 400 g dough ball
  • 200 g shredded mozzarella
  • 225 g of sausage (recipe above)
  • 100 g ricotta
  • 85 g fresh basil pesto (in a squeeze bottle, give or take amount)
  • ½ peach, sliced
  • Handful of arugula
  • Extra virgin olive oil
Instructions
  1. Stretch dough ball.
  2. Sprinkle on mozzarella.
  3. Either pipe or spoon on ricotta.
  4. Pinch sausage on top of mozzarella.
  5. Bake at 625 F for 7 minutes.
  6. Take pizza out and cut.
  7. Evenly distribute peach slices over pizza.
  8. Squeeze pesto over pie.
  9. Scatter arugula on top.
  10. Drizzle with olive oil.

 

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]]> East Coast Clam Pizza https://pizzatoday.com/recipes/pizzas/east-coast-clam-pizza/ Thu, 01 Sep 2022 14:32:02 +0000 https://pizzatoday.com/?post_type=recipes&p=143925 Print East Coast Clam Pizza Author: Pizza Today Recipe type: pizzas   Ingredients 1 proprietary thin crust dough ball weighing 9 ounces 20-25 fresh, large hard-shell clams, shucked in the juice 5 cloves garlic, minced 3.5 ounces coarsely grated Romano cheese 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh parsley Instructions Preheat a deck oven to […]

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Print
East Coast Clam Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 proprietary thin crust dough ball weighing 9 ounces
  • 20-25 fresh, large hard-shell clams, shucked in the juice
  • 5 cloves garlic, minced
  • 3.5 ounces coarsely grated Romano cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat a deck oven to between 600 and 630 F.
  2. Roll the thin crust dough out into a 14-inch round.
  3. Strain the clams from the juice and place around the pizza dough.
  4. Spread the minced garlic on the clams.
  5. Spread the Romano cheese across the pizza.
  6. Pour a 3 tablespoon “rope” of extra virgin olive oil across the pizza.
  7. Place the pizza in the oven and bake for 3 to 4 minutes until the cheese has melted and the crust is firm, crispy and exhibits a nice char and leoparding on the bottom.
  8. Pull the pizza from the oven and toss the parsley across the round. Eat immediately.

 

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]]> On Deck: The Whole Package Pizza https://pizzatoday.com/recipes/pizzas/on-deck-the-whole-package-pizza/ Wed, 31 Aug 2022 18:03:13 +0000 https://pizzatoday.com/?post_type=recipes&p=143910 As we get closer to the end of summer, the evenings will start to get cooler and it’s finally time to light a fire in the backyard. One of my favorite memories of late summer nights were these “packages” that were made of kielbasa or summer sausage, potatoes and corn wrapped in aluminum foil and […]

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As we get closer to the end of summer, the evenings will start to get cooler and it’s finally time to light a fire in the backyard. One of my favorite memories of late summer nights were these “packages” that were made of kielbasa or summer sausage, potatoes and corn wrapped in aluminum foil and cooked on the coals of a backyard fire. I took everything I love about that and topped this month’s pizza. Hope this brings back some great memories (or maybe provides the beginning of some new ones).

Print
On Deck: The Whole Package Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 8-10-ounce dough ball
  • 6-8 pieces thinly sliced kielbasa
  • 1 ear of fresh corn (roasted, grilled or boiled, then trimmed off the cob)
  • 2-3 small potatoes (cooked, peeled and diced, then seasoned with salt and pepper)
  • Green onion
  • Your favorite BBQ or hot sauce
Instructions
  1. Stretch a dough ball to your desired thickness.
  2. Top with mozzarella, then add the thinly sliced kielbasa.
  3. Scatter diced potato and corn.
  4. Bake the pizza at 550-600 F for roughly 8 minutes.
  5. Post-bake, top with a dotting of your favorite BBQ sauce and/or hot sauce and some green onion. I served this on a piece of foil for nostalgia, but that’s not necessary. However, details matter — and you are making this for people you love.

 

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

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]]> Death Pickle for Cutie Pizza https://pizzatoday.com/recipes/pizzas/death-pickle-for-cutie-pizza/ Tue, 26 Jul 2022 18:16:40 +0000 https://pizzatoday.com/?post_type=recipes&p=143757 Print Death Pickle for Cutie Pizza Author: Pizza Today Recipe type: pizzas   Ingredients One proprietary thin crust (9 ounce to make one, 14-inch thin crust) 4 ounces béchamel or Alfredo sauce 4 ounces shredded Asiago cheese 3 ounces shredded cheddar 6 ounces shredded mozzarella or proprietary mozzarella mix 7 ounces roasted potato chunks, (not too big) […]

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Print
Death Pickle for Cutie Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • One proprietary thin crust (9 ounce to make one, 14-inch thin crust)
  • 4 ounces béchamel or Alfredo sauce
  • 4 ounces shredded Asiago cheese
  • 3 ounces shredded cheddar
  • 6 ounces shredded mozzarella or proprietary mozzarella mix
  • 7 ounces roasted potato chunks, (not too big)
  • 30-40 fresh dill pickle slices, (not cooked pickles)
  • 3-4 ounces Ranch dressing, preferably in a squeeze bottle
  • Sprigs of dill
Instructions
  1. Roll out the dough into a 14-inch, thin crust pizza disc.
  2. Spread the cream sauce on the dough.
  3. Top with the Asiago and the cheddar, followed by the mozzarella.
  4. Place the pickles “shoulder-to-shoulder” across the pizza.
  5. Place the potatoes atop the pizza.
  6. Place the pizza in a 500 F deck oven or a 475 F conveyor oven.
  7. Cook until the crust is golden brown and crisp, and the cheese has melted, approximately 10-12 minutes.
  8. Squeeze the Ranch dressing (ala Jackson Pollack) across the pizza and garnish with dill. Serve.

 

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]]> Get Off My Lawn Pizza https://pizzatoday.com/recipes/pizzas/get-off-my-lawn-pizza/ Tue, 26 Jul 2022 14:18:25 +0000 https://pizzatoday.com/?post_type=recipes&p=143744 I am based out of Las Vegas. One of the things I miss most about my hometown in upstate New York in the summertime is the smell of freshly cut grass. I’m sure most of you live in a neighborhood where there is at least one house that has a meticulously manicured lawn. You know, […]

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I am based out of Las Vegas. One of the things I miss most about my hometown in upstate New York in the summertime is the smell of freshly cut grass. I’m sure most of you live in a neighborhood where there is at least one house that has a meticulously manicured lawn. You know, the kind with the crosshatch grass design, almost like a major league baseball stadium. That was my house growing up. My dad loved the lawn. He loved everything about it: watering, mowing it, etc. I was probably the only kid in my neighborhood who was not allowed to cut their own lawn! Anyway, that got me thinking about this pizza and how the randomly laid leaves of spinach reminded me of a beautifully, freshly mowed lawn. However, this tastes so much better. So, this month’s pizza will be named “Get Off My Lawn” for all you people out there who really
appreciate that lawn life, just like my dad did.

Herb Vinaigrette:

Print
Get Off My Lawn Pizza -- Herb Vinaigrette
Author: 
Recipe type: Dressing
 
Ingredients
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • juice of half lemon
  • 1 teaspoon honey
  • 1 teaspoon minced chive
  • ¼ cup fresh basil
  • ½ cup olive oil
Instructions
  1. Pulse all ingredients in food processor until smooth.

 

Get Off My Lawn Pizza:

Print
Get Off My Lawn Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • Roasted tomatoes (will make 4-6 pizzas)
  • 8 Roma or Campari tomatoes (I prefer Campari)
  • 6 cloves garlic
  • 3-4 sprigs fresh thyme
  • Olive oil
  • Kosher salt (sprinkle)
  • Black pepper (sprinkle)
  • Fresh spinach (bunch)
  • 1 8–9-ounce pizza dough
  • 2 ounces fresh & 2 ounces whole milk mozzarella
  • 1 ounce ricotta
  • Grated Parmesan
Instructions
  1. Pre-heat oven to 400 F.
  2. Cut tomatoes in half and place cut side up on a lined baking sheet.
  3. Drizzle with olive oil, salt and
  4. pepper. Apply thyme sprigs on top of tomatoes and bake for 20-30 minutes (depending on juiciness and freshness of your tomatoes … the juicier they are, the longer they will take to roast).
  5. On a floured board, stretch your pizza dough to desired size.
  6. Top with both styles of mozzarella, ricotta and a sprinkle of grated Parmesan.
  7. Cook pizza in a 600 F oven, turning as necessary for 5-7 minutes.
  8. Take pizza out of oven and rest it on a cooling rack. While pizza is resting, add a handful of fresh spinach to a mixing bowl and add 1-2 tablespoons of vinaigrette.
  9. Toss by hand, really incorporating and covering all parts of spinach leaves with the vinaigrette.
  10. Toss lightly (you want to keep the integrity of the leaves).
  11. Carefully layer spinach around pizza and tuck in roasted tomato wherever there is a spot where you can see the white cheese.
  12. Cut and enjoy!

 

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]]> On Deck: Sizzling Summer Grilled Pizza https://pizzatoday.com/recipes/pizzas/on-deck-sizzling-summer-grilled-pizza/ Fri, 01 Jul 2022 00:01:02 +0000 https://pizzatoday.com/?post_type=recipes&p=143589 It is no doubt we all love pizza.  If you haven’t had the chance to try a grilled pizza, this month you are in luck and about to fall in love with pizza all over again. The grill produces a super light and crispy dough. One of each of the vegetables will be enough for […]

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It is no doubt we all love pizza.  If you haven’t had the chance to try a grilled pizza, this month you are in luck and about to fall in love with pizza all over again. The grill produces a super light and crispy dough. One of each of the vegetables will be enough for 3-4 pizzas for you. So, everyone wins with this one.

Summertime is all about grilling and spending time outside, so first things first.

Print
On Deck: Sizzling Summer Grilled Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • (3) 8-ounce dough balls
  • Goat cheese
  • 1 large zucchini
  • 1 large yellow squash
  • 1 red pepper (roasted)
  • Pesto vinaigrette
  • Dill
Instructions
  1. Light your grill and preheat to a medium/high heat.
  2. The prep is very easy … it’s summertime, after all. You will need to slice the zucchini and squash on a slicer or mandolin, then lay flat on a plate and drizzle olive oil and season with salt and pepper. Add the zucchini and squash to the grill and cook on both sides. Return to plate when finished cooking.
  3. For the pesto vinaigrette you will need 2 packed cups of fresh basil, 3 garlic cloves, olive oil, a pinch of crushed red pepper and 2 tablespoons of vinegar. I like champagne vinegar for this, but anything you like will do — and a squeeze of a quarter of a lemon to keep the pesto nice and green and bright.
  4. Blend together for 1 to 2 minutes, adding more oil if your pesto looks too dry.
  5. When finished blending, empty into a bowl and cover.
  6. To stretch the pizza, you can use a cookie sheet or half sheet pan turned over to make a flat surface.
  7. Heavily oil your dough ball and the pan, then work your dough flat using fingertips and your stretching technique. I personally love making it a little oblong or oval. I think it adds some personality to the finished product. Also, more surface area on the grill means more grill marks and char.
  8. When your dough is stretched, carefully lay on the grill. You will see the dough almost instantly start to bubble and char.
  9. Using tongs, carefully loosen the dough from the grill and quarter turn it to get a nice crosshatch marking.
  10. When the dough is charred nicely, take it off the grill and top the grill-marked side with the zucchini and squash.
  11. Sprinkle on the goat cheese and diced roasted red pepper, then return the pizza to the grill.
  12. Give the pizza a quarter turn after a minute or so and continue cooking.
  13. When the pizza has visible grill marks on the bottom, use tongs to slide pizza onto a cooling rack.
  14. While on the rack, add basil pesto over the top of the pizza.
  15. Add some fresh dill sprigs, a couple of grates of Romano cheese and a squeeze of extra virgin olive oil.
  16. Cut and enjoy! Happy grilling this summer, everyone.

 

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]]> Rocky’s Bellini (Peach Bellini) https://pizzatoday.com/recipes/appetizers/rockys-bellini-peach-bellini/ Thu, 30 Jun 2022 14:55:35 +0000 https://pizzatoday.com/?post_type=recipes&p=143598 Print Rocky’s Bellini (Peach Bellini) Author: Pizza Today Recipe type: cocktails   Ingredients 1 ounce rum 1 ounces Peach Schnapps Splash of peach daiquiri mix Splash of Spumante Ice 1 ounce Chianti Instructions Blend rum, peach schnapps, peach daiquiri mix, spumante and ice in a blender. Pour chianti into flute glass. Pour blended ingredients into the flute […]

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Print
Rocky’s Bellini (Peach Bellini)
Author: 
Recipe type: cocktails
 
Ingredients
  • 1 ounce rum
  • 1 ounces Peach Schnapps
  • Splash of peach daiquiri mix
  • Splash of Spumante
  • Ice
  • 1 ounce Chianti
Instructions
  1. Blend rum, peach schnapps, peach daiquiri mix, spumante and ice in a blender.
  2. Pour chianti into flute glass.
  3. Pour blended ingredients into the flute while twirling the glass to create a red swirl.

 

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]]> Going Green (Cucumber Mint Cocktail) https://pizzatoday.com/recipes/appetizers/going-green-cucumber-mint-cocktail/ Thu, 30 Jun 2022 14:49:14 +0000 https://pizzatoday.com/?post_type=recipes&p=143597 Print Going Green (Cucumber Mint Cocktail) Author: Pizza Today Recipe type: cocktails   Ingredients 2 thick cucumber slices 8 mint leaves 1.5 tablespoons lime juice 1 tablespoon mint simple syrup 3 ounces vodka Large ice cube Instructions Add the cucumber, mint, lime juice and mint simple syrup to a shaker and muddle. Add vodka and a large […]

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Print
Going Green (Cucumber Mint Cocktail)
Author: 
Recipe type: cocktails
 
Ingredients
  • 2 thick cucumber slices
  • 8 mint leaves
  • 1.5 tablespoons lime juice
  • 1 tablespoon mint simple syrup
  • 3 ounces vodka
  • Large ice cube
Instructions
  1. Add the cucumber, mint, lime juice and mint simple syrup to a shaker and muddle.
  2. Add vodka and a large ice cube and shake.
  3. Pour into cocktail glass, garnish with cucumber and/or mint sprig and serve.

 

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]]> Granddaddy (Old Fashioned) https://pizzatoday.com/recipes/appetizers/granddaddy-old-fashioned/ Thu, 30 Jun 2022 14:45:34 +0000 https://pizzatoday.com/?post_type=recipes&p=143596 Print Granddaddy (Old Fashioned) Author: Pizza Today Recipe type: Cocktails   Ingredients ½ teaspoon sugar 1 teaspoon water 3 dashes bitters Large ice cube 2-3 ounces bourbon (to taste) Orange peel Cherry Instructions Add the sugar and water to a cocktail glass and muddle until sugar is dissolved. Add the bitters and stir. Place large ice cube […]

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Print
Granddaddy (Old Fashioned)
Author: 
Recipe type: Cocktails
 
Ingredients
  • ½ teaspoon sugar
  • 1 teaspoon water
  • 3 dashes bitters
  • Large ice cube
  • 2-3 ounces bourbon (to taste)
  • Orange peel
  • Cherry
Instructions
  1. Add the sugar and water to a cocktail glass and muddle until sugar is dissolved.
  2. Add the bitters and stir.
  3. Place large ice cube in the glass and then pour bourbon over the ice.
  4. Add an orange peel and premium cherry for garnish.
  5. Optional: for additional flavor, rub the orange peel or even a little of the orange itself around the glass.

 

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]]> On Deck: Berry Belly Pizza https://pizzatoday.com/recipes/pizzas/on-deck-berry-belly-pizza/ Wed, 01 Jun 2022 12:00:33 +0000 https://pizzatoday.com/?post_type=recipes&p=143498 The most important thing I think about when putting a pizza recipe together is balance. I always try to have a combination of salt, sweet, heat, freshness and eye appeal. For my first recipe I wanted to present something I really love, pork belly. I decided the blackberry’s sweet juiciness pairs well with the rich, […]

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The most important thing I think about when putting a pizza recipe together is balance. I always try to have a combination of salt, sweet, heat, freshness and eye appeal. For my first recipe I wanted to present something I really love, pork belly. I decided the blackberry’s sweet juiciness pairs well with the rich, salty flavor of a beautifully seared pork belly.

The blackberries also hold up well during the cooking process. They remain almost fully intact and explode with flavor when this sauce is complete.  For this pizza, I added a little heat (habanero) that cooks down with the berries, as well as some sugar to make a bright, sweet and flavorful condiment. I love the way pork and fruit play with each other. Add those flavors to a crispy crust along with creamy, whole milk mozzarella, fatty delicious pork belly, a sweet/hot mixture of some fresh in season berries and some greens and this one is a balanced attack for your taste buds. 

If you don’t want the heat, it is just fine without the habanero. My advice: start with half of the habanero, seeds and ribs removed, when cooking with the berries. Taste the mixture after it cools a little. If you are fine with the heat, leave it alone. If you say, “hey this isn’t so bad, I can handle some more,” then put the other half of the pepper (ribs and seeds removed, unless you are really wild) in the mixture during storage. It’s super easy to add more heat. But it’s not as easy to take it away, so ease into this and find the level that you are comfortable with. Finishing this pizza, I chose to go with some really thinly sliced scallion and some micro arugula. The scallions have a mild and subtle onion taste that I think goes well, while the arugula adds that pop of freshness and a little black pepper flavor.

Print
On Deck: Berry Belly Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • Three 10-ounce dough balls
  • 12 ounces whole milk, low moisture mozzarella
  • 6 ounces fresh mozzarella, cubed
  • 12 ounces pre-cooked pork belly
  • 1 pint blackberries
  • ¼ cup Sugar
  • 1 habanero, sliced thin, seeds/ribs removed
  • 6 scallions
  • Micro arugula
Instructions
  1. Slice pork belly into ¾ pieces, then add to a pre-heated pan on medium-high heat and cook on both sides until browned and the edges crisp slightly.
  2. Remove pork belly and place on a towel-lined plate to cool. In that same pan add blackberries, sugar, water and half of the habanero.
  3. Stir often. After 3-4 minutes, the blackberries will start to breakdown, but still remain whole.
  4. Turn down heat to low and cook for 3-5 more minutes while juice from berries starts to turn to syrup. Cool and taste. If you can handle more heat, add the remaining habanero to blackberry sauce. Thinly slice scallion and put aside.
  5. Stretch pizza dough onto a floured peel. Add 4 ounces whole milk mozzarella, 2 ounces cubed fresh mozz, 3 ounces of pork belly and cook pizza for around 8 mins at 600 F.
  6. When pizza is finished, remove from oven and let rest on a cooling rack for a minute.
  7. Cut pizza into 6 slices, add a blackberry to each slice and lightly spoon reserved fruit syrup around the pizza.
  8. Sprinkle scallions and micro arugula to cover your pizza with bright green freshness. Enjoy!

 

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]]> Hatch Green Chile Pie https://pizzatoday.com/recipes/pizzas/hatch-green-chile-pie/ Wed, 01 Jun 2022 11:24:58 +0000 https://pizzatoday.com/?post_type=recipes&p=143494 Print Hatch Green Chile Pie Author: Pizza Today Recipe type: pizzas   Ingredients 400 g pizza dough ball 100 g Hatch green chiles (roasted, peeled and chopped) 50 g summer corn 50 g pancetta (diced) 50 g cotija cheese 200 g shredded mozzarella cheese 10 g roasted garlic (about 3 cloves) 5 g cilantro leaves Instructions Cook […]

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Print
Hatch Green Chile Pie
Author: 
Recipe type: pizzas
 
Ingredients
  • 400 g pizza dough ball
  • 100 g Hatch green chiles (roasted, peeled and chopped)
  • 50 g summer corn
  • 50 g pancetta (diced)
  • 50 g cotija cheese
  • 200 g shredded mozzarella cheese
  • 10 g roasted garlic (about 3 cloves)
  • 5 g cilantro leaves
Instructions
  1. Cook the corn, either by grilling or roasting. Then shuck the kernels off.
  2. Stretch dough ball.
  3. Sprinkle mozzarella evenly on stretched dough.
  4. Add chilies, corn and roasted garlic on top of mozzarella.
  5. Evenly distribute pancetta on top of chiles and corn.
  6. Bake at 625 F for
  7. minutes.
  8. Take out, cut pizza and top with Cotija cheese and cilantro
  9. Eat and enjoy!

 

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]]> Makeline Bacon Ranch Loaded Fries https://pizzatoday.com/recipes/appetizers/makeline-bacon-ranch-loaded-fries/ Wed, 01 Jun 2022 11:03:52 +0000 https://pizzatoday.com/?post_type=recipes&p=143492 Print Makeline Bacon Ranch Loaded Fries Author: Pizza Today Recipe type: appetizer   Ingredients 2 cups crinkle-cut fries 1 cup white cheddar/mozzarella blend 3 strips bacon, cooked and chopped ¼ cup jalapeno, chopped 3 tablespoons red onion, chopped Ranch dressing Instructions Fry crinkle cut fries. Distribute fries on an oven-safe place. Top with cheese, jalapeno and red […]

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Print
Makeline Bacon Ranch Loaded Fries
Author: 
Recipe type: appetizer
 
Ingredients
  • 2 cups crinkle-cut fries
  • 1 cup white cheddar/mozzarella blend
  • 3 strips bacon, cooked and chopped
  • ¼ cup jalapeno, chopped
  • 3 tablespoons red onion, chopped
  • Ranch dressing
Instructions
  1. Fry crinkle cut fries.
  2. Distribute fries on an oven-safe place.
  3. Top with cheese, jalapeno and red onion.
  4. Bake until cheese is melted.
  5. Finish with bacon and a drizzle of Ranch dressing.

 

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]]> Citrus-marinated Olives https://pizzatoday.com/recipes/appetizers/citrus-marinated-olives/ Wed, 01 Jun 2022 11:00:50 +0000 https://pizzatoday.com/?post_type=recipes&p=143491 Print Citrus-marinated Olives Author: Pizza Today Recipe type: appetizers   Ingredients 1 cup Castelvetrano olives (fresh, pitted) 1 orange 1 tablespoon Rosemary, chopped and one sprig ¼ cup extra-virgin olive oil 2 cloves of garlic, sliced thin Red Pepper flakes to taste Sea salt and cracked black pepper to taste Instructions Zest and quarter orange. Slice garlic […]

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Print
Citrus-marinated Olives
Author: 
Recipe type: appetizers
 
Ingredients
  • 1 cup Castelvetrano olives (fresh, pitted)
  • 1 orange
  • 1 tablespoon Rosemary, chopped and one sprig
  • ¼ cup extra-virgin olive oil
  • 2 cloves of garlic, sliced thin
  • Red Pepper flakes to taste
  • Sea salt and cracked black pepper to taste
Instructions
  1. Zest and quarter orange.
  2. Slice garlic thin.
  3. Add olives, rosemary and garlic to bowl.
  4. Add red pepper flakes to taste.
  5. Add a tablespoon of the orange into bowl.
  6. Add olive oil. Mix.
  7. Top with rosemary sprig and orange zest.

 

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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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Print
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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Print
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 “Red October” Giant Pizza Submarine https://pizzatoday.com/recipes/the-red-october-giant-pizza-submarine/ Wed, 01 Jun 2022 00:01:37 +0000 https://pizzatoday.com/?post_type=recipes&p=143675 Print The “Red October” Giant Pizza Submarine Author: Pizza Today Recipe type: Breads   Ingredients 1 32-ounce pizza dough ball 60% hydration aged for at least 1 day in the refrigerator. (Variation- you may use a 16–19-ounce dough ball for a smaller loaf using the same procedure, below.) 1 cup sesame seeds Instructions Pre-heat your deck oven […]

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Print
The “Red October” Giant Pizza Submarine
Author: 
Recipe type: Breads
 
Ingredients
  • 1 32-ounce pizza dough ball 60% hydration aged for at least 1 day in the refrigerator. (Variation- you may use a 16–19-ounce dough ball for a smaller loaf using the same procedure, below.)
  • 1 cup sesame seeds
Instructions
  1. Pre-heat your deck oven to 500 degrees with a timer at 10 minutes.
  2. Pull the pizza dough out of your refrigerator and place in your proofer or leave out at 70-90 degrees covered with plastic wrap.
  3. Once the dough has warmed down to room temperature, carefully scrape from the dough tray and dab with a cloth to remove all oil that was used to store it.
  4. Prepare a stainless-steel table, (I am assuming you don’t have a wooden bakers table.) by rubbing a small amount of flour onto the table, then push the flour to the side. This will ensure that the table won’t be too sticky or too flour-slick to work with.)
  5. Place the dough on a table and form into a lengthwise rectangle approximately 10 inches long and 5 inches high. (Shorter for less dough).
  6. Bring the top down to the center of the dough like an envelope and press this horizontally across the middle of the dough to create a spine. Repeat this process bringing the bottom up to the middle and pressing down on top of the spine.
  7. Grabbing the top again, bring the top of the dough all the way to the bottom of the log and press firmly to seal. You may have to use your turned hand in a karate chop to seal the bottom. Turn the dough over to make sure the seal is complete, and the ends are tapered. The dough will look like a log now.
  8. Now begin to roll the dough on the table with the ends first to a tapered finish. If the dough is too sticky, toss a little flour on it but not too much or you won’t have any friction to create a larger log. Use your floured, flattened hands to gently roll the log upward and outward. Take your time and the log will get larger. You may pick the log up and bring back toward you to roll again away from you over again.
  9. Once the dough is relaxed, place on a large, parchment-covered sheet pan.
  10. Top with a little oil and a sheet of plastic wrap then place into a steam proofer set at 70-90 degrees. You may also place the tray by your ovens or a hotter spot in your kitchen. Remember that the proofing will take longer with lower temperatures.
  11. After 15-25 minutes, the loaf will have grown by a third, maybe more. Take the plastic off and dab the oil off the loaf again.
  12. Brush or dip your hand in warm water. Slather on the loaf and massage it in with your hand. After the loaf is sufficiently wet, sprinkle the sesame seeds on the loaf. (To get the seeds on the side of the bread, sprinkle the seeds on the parchment next to the loaf and gently roll the loaf on the seeds.)
  13. Cut 5 diagonal slashes down the loaf making sure to overlap the slashes. This will ensure a proper oven spring and no bulging.
  14. Bake at 500F for 10 minutes. Check the bread for an even golden-brown bake and use oven gloves to turn the tray if you have an uneven bake. Bake for 2-10 more minutes to ensure the loaf is baked to an internal temperature of 200F and the crust and seeds are golden brown.
  15. Set aside bread to cool before cutting.

 

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]]> Spelt Ciabatta https://pizzatoday.com/recipes/dough-breads/spelt-ciabatta/ Wed, 01 Jun 2022 00:01:02 +0000 https://pizzatoday.com/?post_type=recipes&p=143678 Print Spelt Ciabatta Author: Pizza Today Recipe type: Breads   Ingredients 4 cups high gluten pizza flour or “00” flour (622 grams) 3 cups spelt or whole wheat flour (306 grams) 3 teaspoons salt (22 grams) 32 ounces ice water, either 40F or below (906 grams) 2 teaspoons yeast (9 grams) Instructions Mix everything together with a […]

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Print
Spelt Ciabatta
Author: 
Recipe type: Breads
 
Ingredients
  • 4 cups high gluten pizza flour or “00” flour (622 grams)
  • 3 cups spelt or whole wheat flour (306 grams)
  • 3 teaspoons salt (22 grams)
  • 32 ounces ice water, either 40F or below (906 grams)
  • 2 teaspoons yeast (9 grams)
Instructions
  1. Mix everything together with a dough hook on low speed for 10 minutes, then on medium speed for another 10 minutes.
  2. After mixing, use your wet hands to transfer the high hydrated mix to a round or square dough tub used for bulk fermentation. Coat the top with a little oil and plastic wrap to ensure crust does not form during the cold fermentation. Leave for 24 hours in the refrigerator.
  3. The next day, pull the dough out and dab the oil off the top of the dough with a towel. Using wet hands, mix the dough upon itself by grabbing an edge, pulling up as high as you can and fold the dough upon itself in the middle. Use this method going around 3-4 times until the dough becomes a bit stiffer, and the gluten net feels stronger. Place the plastic back on top of the container and let sit at a room-temperature of 70-80 degrees Fahrenheit for 2-3 hours until the dough mass has doubled. You will start to see the activity in the box such as large bubbles and expanding dough.
  4. Flour the dough table well and tip the container over letting the “Blob” pour (for lack of a better word,) out of the box and onto the floured table. Use a wet dough scraper to make this easier. Once the dough is on the floured surface you will no longer use a wet scraper or hands.
  5. Pre-heat a deck oven to 500 F and the timer to 8 minutes.
  6. Take a large 18 x 26-inch sheet tray and cover with parchment paper.
  7. Remembering that this is 98% hydrated dough, flour the blob well on the top and bottom. Using flour covered hands, form the blob into a vertical rectangle of approximately 10 X 10 inches in front of you. It will be approximately 2-3 inches thick. Push your plastic scraper underneath the dough to ensure it is not sticky. If you feel any stickiness under and on top of the dough, immediately apply flour to it. Do not press into the dough even if you see bubbles.
  8. Cut vertically down the rectangle to form two large ciabatta.
  9. Slide each flour covered hand under each end and pick up while supporting the middle also. Place the ciabatta across the sheet pan keeping it on the parchment.
  10. Place the other ciabatta next to it. (Option: you may cut 4 ciabatta out of this blob if you want.)
  11. Proof the ciabatta tray for another 10-20 minutes in a warmer place like atop your oven or in a 90-degree proofer for one last proof. Make sure the dough doesn’t spread out or get too crusty. If it does, coax it back with floured hands or scraper.
  12. After the final proof, place the bread on the tray into the oven (preferably with steam) and bake for 8 minutes then turn the temperature down to 475 for another 10 minutes. Check the crust for a deep golden brown and use the thermometer to see if the interior has reached over 200F.
  13. Pull the ciabatta out of the oven and let the bread cool off before cutting into it.

 

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]]> Mojo de Ajo Pizza with Shrimp and Bacon https://pizzatoday.com/recipes/mojo-de-ajo-pizza-with-shrimp-and-bacon/ Wed, 27 Apr 2022 19:23:30 +0000 https://pizzatoday.com/?post_type=recipes&p=143124 For the Mojo de Ajo sauce: Print Mojo de Ajo Pizza -- Mojo de Ajo sauce Author: Pizza Today Recipe type: sauces   Ingredients 2 small, or one large dried Arbol chili, de-seeded and crushed fine in a spice grinder or mortar, (1 tablespoon) 8 large garlic cloves, (1.8 ounces) Juice from two tangerines 1 Tablespoon Mexican […]

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For the Mojo de Ajo sauce:

Print
Mojo de Ajo Pizza -- Mojo de Ajo sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 2 small, or one large dried Arbol chili, de-seeded and crushed fine in a spice grinder or mortar, (1 tablespoon)
  • 8 large garlic cloves, (1.8 ounces)
  • Juice from two tangerines
  • 1 Tablespoon Mexican oregano
  • 1 Roma tomato, cut into quarters
  • ½ fresh Serrano pepper, cut in half, (.04 oz)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup extra virgin olive oil
Instructions
  1. Place all ingredients except olive oil, in the food processor, blend on high for 30 seconds.
  2. Slowly add ¾ cup extra- virgin olive oil, in a stream until incorporated into the sauce. Blend for another 30 seconds.
  3. The sauce will have a pale orange color.
  4. Let this sit in refrigeration for at least 3 hours. If you wait for 24 hours, the chilies will meld with the garlic and oil into a spectacularly hot and complex sauce.

 

For the shrimp:

Print
Mojo de Ajo Pizza -- Shrimp
Author: 
Recipe type: pizza
 
I’ve found that using shrimp on pizza is a matter of presentation. Shrimp are expensive and curl up into non-descript bumps, so I am usually disappointed with others shrimp pizzas. So, I have adapted the Japanese method of “straightening” the Ebi, or shrimp with a small 4–5-inch skewer which I stick lengthwise into the shrimp forcing it to straighten when cooked. This is the Japanese method for Ebi in sushi bars and works well for a great visual effect.
Ingredients
  • 3 ounces of smoked bacon, (two whole, thick-cut strips)
  • 1 tablespoon extra-virgin olive oil
  • 20 shrimp of the 31/40 weight, (shelled, tail off and de-veined)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
Instructions
  1. Cut the bacon rashers into inch wide and tall pieces, (total approximately 14 pieces)
  2. Using a very hot cast iron skillet, place the olive oil in the pan and toss the bacon for only 30 seconds, this will par cook the bacon and leave flavor in the pan. Remove bacon and set aside.
  3. Lay shrimp flat on a cutting board, insert the 4–5-inch bamboo skewers lengthwise down the shrimp from top to the tail. (If the skewer comes out to early, don’t worry as long as most of the shrimp is straight.)
  4. Push the first shrimp up the skewer and continue with a second shrimp until the skewer is full.
  5. Repeat this until all 20 shrimp are skewered.
  6. Re-heat the cast iron pan until it is sizzling and smoking.
  7. Add the shrimp to the pan for only 30 seconds on each side, this will par-cook the shrimp, turning the flesh from transparent to white and exhibit a little caramelization. (Note: they will receive more heat at the end of the pizza bake.)
  8. When all the shrimp are done, cool off at room temperature for 20 minutes and remove skewers.
  9. Refrigerate shrimp.

 

Bake and Finish the Pizza:

Print
Mojo de Ajo Pizza with Shrimp and Bacon
Author: 
Recipe type: pizza
 
Ingredients
  • 4 ounces plus of Mojo de Ajo
  • 6 ounces of proprietary aged mozzarella
  • 4 ounces of cream cheese
  • Bacon squares from previous recipe (there should be 16-17 of them)
  • 20 par-cooked shrimp from previous recipe
  • 1 small, ripe avocado
  • Cilantro sprigs
  • Half a lemon
Instructions
  1. Form a 14- inch round with your proprietary dough.
  2. Top the dough with 4-5 ounces of Mojo de Ajo as a sauce. (Remember, this sauce is very garlicky.)
  3. Place 6 ounces of your proprietary mozzarella on the sauce followed by the par-cooked bacon squares.
  4. Pinch off small dollops of cream cheese and spread around the pizza. The small piles should be the diameter of a nickel.
  5. Place the pizza in the oven at 500 degrees Fahrenheit for 10 minutes.
  6. While the pizza is baking, cut an avocado in half. Using a small, sharp knife, cut down and all the way through the flesh lengthwise 3 times then across 4-5 times to produce a cross-hatch pattern.
  7. Using a spoon, scoop out the now squared flesh by dragging the spoon against the inner skin into a bowl. Repeat with the other half of the avocado.
  8. Very gently mix in 1.5 tablespoons of the Mojo de Ajo with the avocado without smashing the squares.
  9. After 10 minutes of baking, pull the pizza from the oven and place the shrimp lengthwise facing toward the center of the pizza spread to look nice. (This will enable you to cut the pizza without wrecking the shrimp or the nice presentation.)
  10. Place the shrimp-topped pizza back into the oven and cook for 2 more minutes. This should be enough time for the par-cooked shrimp to get completely cooked and warm.
  11. Pull from the oven and place the avocado cubes around the pie followed by the cilantro.
  12. Spritz with juice from half a lemon before eating. Yum.

 

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]]> Tony’s Trending Recipe: The Grandma Pizza https://pizzatoday.com/recipes/tonys-trending-recipe-the-grandma-pizza/ Tue, 26 Apr 2022 17:32:49 +0000 https://pizzatoday.com/?post_type=recipes&p=143099 Tony Gemignani shares his Grandma Pizza Recipe Editor’s Note: For many years now, the one and only Tony Gemignani has contributed a recipe each month to this page. As you might suspect, Tony is a very busy human being. He’s going to write some longer feature-length articles for us in the future, and we also […]

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Tony Gemignani shares his Grandma Pizza Recipe

Editor’s Note: For many years now, the one and only Tony Gemignani has contributed a recipe each month to this page. As you might suspect, Tony is a very busy human being. He’s going to write some longer feature-length articles for us in the future, and we also have him doing a lot at Pizza Expo. As such, it’s time for something new on this page. Next month we will unveil “On Deck,” a new monthly recipe page authored by Chris Decker, managing partner of Metro Pizza in Las Vegas.

But before we get to that: we asked our Editor-in-Chief, Jeremy White, to choose his personal favorite recipe that Tony has contributed to this page. He selected Tony’s Grandma Pie. Here it is. Thank you for all the great recipes, Tony! Stay tuned for On Deck next month.

Print
Tony's Trending Recipe: The Grandma
Author: 
Recipe type: Pizza
 
Ingredients
  • 8-ounce dough ball
  • ¼ cup olive oil
  • 1¼ cups hand-crushed tomatoes
  • 1 teaspoon garlic, finely chopped
  • Dried oregano for seasoning and sprinkling
  • Fine sea salt and freshly ground pepper
  • 8 ounces fresh, whole-milk mozzarella
  • Extra-virgin olive oil for drizzling
  • Grated Pecorino-Romano cheese for dusting
  • Garlic oil for drizzling
Instructions
  1. It’s best to work with the dough at about 65 F for this pizza.
  2. Pour the olive oil in the center of a 12-inch by18-inch steel Sicilian pan.
  3. Place the dough in the pan and flip it over to coat both sides with the oil. Use flat, fully extended fingers to press the dough outward in all directions. Make an even layer.
  4. Let sit, uncovered, in a warm spot for 30 minutes to rest. After resting, push the dough outward again a second time. Be light with the dough, careful not to degas it. Get the thickness as uniform as possible.
  5. In a bowl, toss the crushed tomatoes with the garlic and a pinch of oregano, salt and pepper.
  6. Tear the fresh mozzarella in 16 irregular chunks and arrange them on the pizza.
  7. Sprinkle the cheese lightly with salt.
  8. Next, spoon the tomatoes evenly on top of the cheese (it won’t cover the entire surface) and drizzle with extra-virgin olive oil.
  9. Place the pan in the oven and bake for 8 minutes at 500 F.
  10. Rotate the pan 180 degrees and bake for another 7 minutes, until the cheese has melted and the bottom is richly browned and crisp.
  11. Cut into 12 squares.
  12. Finish with a dusting of Pecorino and oregano and a drizzle of garlic oil.

 

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]]> Vodka Sauce https://pizzatoday.com/recipes/sauces/vodka-sauce/ Fri, 01 Apr 2022 00:01:56 +0000 https://pizzatoday.com/?post_type=recipes&p=143341 Print Vodka Sauce Author: Pizza Today Recipe type: sauces   Ingredients 3 cups crushed tomatoes 2 tablespoons tomato paste 1 cup yellow onion, small dice (1/2 onion) 1 tablespoon garlic, slivered (3 cloves) ¼ cup vodka 1 teaspoon sea salt 1 teaspoon black pepper ½ teaspoon red pepper flakes 1 cup heavy cream 2 tablespoon extra virgin […]

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Print
Vodka Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 3 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup yellow onion, small dice (1/2 onion)
  • 1 tablespoon garlic, slivered (3 cloves)
  • ¼ cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 tablespoon extra virgin olive oil
  • 1 piece prosciutto
Instructions
  1. Heat EVOO over medium heat and add onions.
  2. Sauté for 4-5 minutes until translucent.
  3. Add garlic and prosciutto.
  4. Sauté another 1-2 minutes. Add salt, pepper, chili flakes and tomato paste.
  5. Cook 1 minute.
  6. Add vodka and cook 2 minutes or until fully reduced.
  7. Add crushed tomatoes.
  8. Cook for 2 minutes and then stir in heavy cream.
  9. Let simmer another 15 minutes.

 

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]]> Marinara with Anchovies https://pizzatoday.com/recipes/sauces/marinara-with-anchovies/ Fri, 01 Apr 2022 00:01:17 +0000 https://pizzatoday.com/?post_type=recipes&p=143342 Print Marinara with Anchovies Author: Pizza Today Recipe type: sauces   Ingredients 2 anchovies 3 cloves garlic (thinly sliced) 2 sprigs thyme 2 cup crushed tomatoes Pinch of salt 1 tablespoon olive oil Instructions Heat olive oil in sauté pan. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt). […]

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Print
Marinara with Anchovies
Author: 
Recipe type: sauces
 
Ingredients
  • 2 anchovies
  • 3 cloves garlic (thinly sliced)
  • 2 sprigs thyme
  • 2 cup crushed tomatoes
  • Pinch of salt
  • 1 tablespoon olive oil
Instructions
  1. Heat olive oil in sauté pan.
  2. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt).
  3. Add in thyme, tomatoes and salt.
  4. Cook on low heat for 10 minutes.
  5. Let cool and use as you please.

 

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]]> Gorgonzola Pear Pizza with Prosciutto di Parma https://pizzatoday.com/recipes/pizzas/gorgonzola-pear-pizza-with-prosciutto-di-parma/ Thu, 31 Mar 2022 16:41:20 +0000 https://pizzatoday.com/?post_type=recipes&p=143339 Print Gorgonzola Pear Pizza with Prosciutto di Parma Author: Pizza Today Recipe type: pizzas   Ingredients One proprietary 19-ounce dough pushed out into a 14-ounce dough ball 5 ounces shredded mozzarella 2 ounces of fresh baby spinach 5 ounces of good gorgonzola cheese 2 Bosc (or similar) pears, (11-12 ounces) 4-6 slices of Prosciutto di Parma 2-3 […]

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Print
Gorgonzola Pear Pizza with Prosciutto di Parma
Author: 
Recipe type: pizzas
 
Ingredients
  • One proprietary 19-ounce dough pushed out into a 14-ounce dough ball
  • 5 ounces shredded mozzarella
  • 2 ounces of fresh baby spinach
  • 5 ounces of good gorgonzola cheese
  • 2 Bosc (or similar) pears, (11-12 ounces)
  • 4-6 slices of Prosciutto di Parma
  • 2-3 tablespoons maple syrup drizzle
  • One handful of pecan pieces
Instructions
  1. Pre-heat your oven to 500 F.
  2. Place the fresh spinach on the pizza dough followed by the mozzarella and gorgonzola.
  3. Using a mandolin, slice the pear thinly to the thickness of a quarter and shingle or place around the pizza like fish scales. You can use the non-round pieces in the middle so as not to waste any, then cover with the round pieces.
  4. Bake in the oven for approximately 12 minutes or until the crust is golden brown and the bottom is crisp and the cheese has melted.
  5. When the pizza is out of the oven, there are two options for the Prosciutto; either lay the slices flat on top of the pizza where they will “melt” and become transparent (or) you may fold the meat like satin and lay in long strips or bunched like a rose.
  6. Drizzle the maple syrup around the pizza and sprinkle the pecan pieces on.

 

The post Gorgonzola Pear Pizza with Prosciutto di Parma appeared first on Pizza Today.

]]> Tony’s Trending Recipe: The Cortopassi https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-the-cortopassi/ Thu, 31 Mar 2022 14:26:29 +0000 https://pizzatoday.com/?post_type=recipes&p=143337   I’ve been in the pizza business for over 30 years. In 1997, I was on the Tonight Show with Jay Leno. Shortly after, I received a letter and bottle of wine from a man named Dino Cortopassi. He congratulated me. He told me that my last name, Gemignani, was a popular name in Lucca, […]

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I’ve been in the pizza business for over 30 years. In 1997, I was on the Tonight Show with Jay Leno. Shortly after, I received a letter and bottle of wine from a man named Dino Cortopassi. He congratulated me. He told me that my last name, Gemignani, was a popular name in Lucca, Italy, where he was from. He told me he would try and get me into the newspaper in Lucca. We met in person later, mostly at Pizza Expo or at the cannery. We talked a lot about farming because I grew up with my grandfather who was also a farmer. He taught me so much. Dino and he were very much alike. They loved the land, enjoyed their wine, respected their friends, cherished their family, and had an amazing hard-working life. Like Dino, my grandfather was the hardest working man I have ever known. Tomatoes are the essential ingredient for almost any style of pizza. Here is my tribute contadino (farmer in Italian) tomato pizza that is absolutely delicious. Enjoy. 

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

Print
Tony's Trending Recipe: The Cortopassi
Author: 
Recipe type: pizza
 
Ingredients
  • 1 - 12-13 ounce dough ball
  • 5 1-ounce slices whole milk mozzarella
  • 3 ounces ground tomato
  • 1 ounce super heavy pizza sauce
  • 3 whole peeled tomatoes, sliced in half
  • Extra-virgin olive oil
  • 2 ounces chiffonade basil
  • 6 full basil leaves
  • 1 burrata
  • Pecorino Romano di Lucca Garfagnana
  • Salt & pepper
  • Pinch of oregano
  • Pinch onion powder
Instructions
  1. Using an immersion blender, blend the ground tomatoes and super heavy tomato sauce together and add the salt, oregano and onion powder. Mix well and set aside.
  2. Shape and stretch dough into a 10-inch circle, making sure the crust is nice and thick.
  3. Brush dough with olive oil. Place the mozzarella down, leaving a 1 – 1 ½-inch border.
  4. Add sauce over the cheese and place pizza into the oven. I prefer a high temp oven like an electric or wood fired. This pizza was cooked in an electric oven at 575 F.
  5. Remove pizza from the oven when finished and add the six tomato halves and basil leaves.
  6. Add the chiffonade of basil in the middle and place the Burrata over it.
  7. Drizzle with extra-virgin olive oil, salt, pepper and serve.

 

The post Tony’s Trending Recipe: The Cortopassi appeared first on Pizza Today.

]]> Cambodian Khmere Sausage Pizza https://pizzatoday.com/recipes/pizzas/cambodian-khmere-sausage-pizza/ Mon, 28 Feb 2022 00:01:21 +0000 https://pizzatoday.com/?post_type=recipes&p=142532 For the pickled carrots: Print Cambodian Khmere Sausage Pizza -- pickled carrots Author: Pizza Today Recipe type: pizza   Ingredients ½ cup sugar 1 ½ cup rice wine vinegar 1 tablespoon salt 2 cups raw grated carrots Instructions Put all the ingredients into a glass bowl and mix. Let sit under refrigeration for 30 minutes. Taste and […]

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For the pickled carrots:

Print
Cambodian Khmere Sausage Pizza -- pickled carrots
Author: 
Recipe type: pizza
 
Ingredients
  • ½ cup sugar
  • 1 ½ cup rice wine vinegar
  • 1 tablespoon salt
  • 2 cups raw grated carrots
Instructions
  1. Put all the ingredients into a glass bowl and mix.
  2. Let sit under refrigeration for 30 minutes.
  3. Taste and adjust seasoning as needed.

 

 

For the Khmere Sausage:

Print
Cambodian Khmere Sausage Pizza -- Khmere Sausage
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 pound ground pork
  • ¼ cup chopped cilantro
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons Panko breadcrumbs
  • 1 ½ tablespoons grated fresh ginger
  • 1 tablespoon dried porcini dust from spice grinder (optional)
  • 1 tablespoon lemongrass chopped very fine
  • 1 tablespoon chopped fresh jalapeño (or ½ tablespoon Thai red chili pepper)
  • 1 teaspoon sriracha fermented hot sauce
  • 1 teaspoon lime zest grated fine
  • ½ teaspoon salt
Instructions
  1. Mix all ingredients together in a bowl.
  2. Once mixed well take 2 pinches from either side of the mix and place in a hot sauté pan to taste. Adjust seasoning as needed. (Some of these condiments are saltier than others.)
  3. Place in an airtight plastic bag and let flavors meld for at least one hour.

 

 

For the Cambodian Basil-Chili Mayo:

Print
Cambodian Khmere Sausage Pizza -- Cambodian Basil-Chili Mayo
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 cup mayonnaise
  • 2 tablespoons Sambal Olek chili sauce
  • 1 tablespoon chopped Thai Basil
  • 2 teaspoons chili oil
  • 1 teaspoon pepper
  • 1 teaspoon sugar
Instructions
  1. Mix all ingredients together in a bowl.
  2. Cover and refrigerate until topping.

 

 

For the Cambodian (Khmere) Sausage Pizza

Print
Cambodian Khmere Sausage Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • One, 19-ounce proprietary pizza dough
  • 2 tablespoons wing sauce
  • 6-8 ounces proprietary aged mozzarella or mozz/prov mix
  • 10 ounces of the Khmere Sausage mix (recipe above)
  • 4-6 tablespoons chili mayo (recipe above)
  • 1.5 cups whole cilantro
  • ¼ cup cucumber, sliced thin on a mandolin (yield approx. 25 slices)
  • ¼ cup pickled carrot (recipe above)
Instructions
  1. Make a 14-inch round pizza dough.
  2. Top with your proprietary hot or mild wing sauce.
  3. Place cheese on pizza followed by quarter-size pieces of the raw Cambodian sausage across the pizza making good coverage.
  4. Bake in a 500F degree oven for 12 minutes until the sausage is cooked, the cheese is melted, and the crust is golden.
  5. When the pizza is out of the oven, you may either slice the pizza now for better presentation or slice later. Spread the chili mayo across the pizza with a spoon or a squeeze bottle.
  6. Tear the cilantro and place across the pizza and on top of the chili mayo.
  7. Place the cucumbers across the pizza.
  8. Squeeze the liquid out of the pickled carrots and spread across the pizza.

 

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]]> Tony’s Trending Recipe: The Lemonesco Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-the-lemonesco-pizza/ Fri, 25 Feb 2022 13:35:26 +0000 https://pizzatoday.com/?post_type=recipes&p=142529 It’s winter and the farmers market is always full of beautiful vegetables. One of my favorites is Romanesco, which is underutilized in the pizza industry. It’s a little like broccoli but tastes more like a cauliflower. It’s very popular in Italy — but even in Italy it’s not an ingredient seen on many pizzas. Here […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

It’s winter and the farmers market is always full of beautiful vegetables. One of my favorites is Romanesco, which is underutilized in the pizza industry. It’s a little like broccoli but tastes more like a cauliflower. It’s very popular in Italy — but even in Italy it’s not an ingredient seen on many pizzas. Here is a delicious recipe that incorporates fresh Meyer lemons and roasted garlic. Enjoy.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

Print
Tony's Trending Recipe: The Lemonesco Pizza
Author: 
Recipe type: Pizzas
 
Ingredients
  • 1 9–13-ounce dough ball
  • 9-ounce to 12-ounce dough ball
  • 1 ounce roasted garlic
  • 5-6 ounces trimmed Romanesco
  • 18 thin lemon slices (preferably Meyer)
  • 15 slices caciocovallo (approx. 15 ounces)
  • 5-6 ounces ricotta
  • 6-8 ounces Limoncello
  • Crushed red pepper
  • Garlic oil drizzle
  • Extra virgin olive oil
  • Semolina
  • Maldon or sea salt
  • Fine black pepper
  • Equipment needed:
  • Rolling pin or sheeter
  • Dough docker
  • Pizza sheet/cutter
  • Wire whisk
  • Small bowl for whisking
  • Small pastry bag
  • Small sauté or sauce pan

 

The post Tony’s Trending Recipe: The Lemonesco Pizza appeared first on Pizza Today.

]]> The Lucca https://pizzatoday.com/recipes/the-lucca/ Mon, 31 Jan 2022 21:09:06 +0000 https://pizzatoday.com/?post_type=recipes&p=142490 Twenty-two years ago, my wife and I went to Italy for our honeymoon. For the first time I visited my family in a tiny town in the mountains near Lucca (called Gombitelli.)  I had an overwhelming feeling going there. It was like stepping into my grandpa’s farm in California. In front of me was his […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

Twenty-two years ago, my wife and I went to Italy for our honeymoon. For the first time I visited my family in a tiny town in the mountains near Lucca (called Gombitelli.)  I had an overwhelming feeling going there. It was like stepping into my grandpa’s farm in California. In front of me was his backyard in every detail: the same flowers, the lemon tree, the fava beans, the big wine jugs wrapped in straw, the rusty tools scattered around. My cousins decided there was one thing they had to serve us for our welcome meal: pizza, of course. It was a thin and crispy puttanesca style combination of crushed tomatoes, brined black cured olives, garlic and anchovies. Enjoy.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

Print
The Lucca
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9–13-ounce dough ball
  • 2 parts flour mixed with 1 part semolina for dusting
  • 10 brine black cured olives, pitted and broken into pieces
  • 3 brown oil cured anchovies, cut into pieces
  • 2-3 whole peeled quality canned tomatoes
  • ¼ teaspoon minced garlic
  • Extra virgin olive oil for drizzling
  • 6 ounces whole milk mozzarella
  • 1 fresh basil leaf, chiffonade
  • Dried oregano for dusting
Instructions
  1. Dust the dough. Shape and stretch using a rolling pin.
  2. Roll out the dough into 14-15 inches in diameter.
  3. Using a pizza wheel, trim the dough to a 12-13-inch round. You can use a pizza screen as a template.
  4. Dock the dough.
  5. Next, add mozzarella and place the pizza into the oven.
  6. Cook until it is 80 percent complete.
  7. Remove the pizza from the oven and add the crushed tomatoes, garlic, anchovies and olives.
  8. Place pizza back into the oven and finish the bake.
  9. Remove when finished baking and cut into desired slices.
  10. Finish with basil, a dusting of oregano and a drizzle of olive oil.

 

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]]> Baba Ganoush aka Eggplant Dip https://pizzatoday.com/recipes/appetizers/baba-ganoush-aka-eggplant-dip/ Thu, 27 Jan 2022 21:17:27 +0000 https://pizzatoday.com/?post_type=recipes&p=142495 Get the Baba Ganoush aka Eggplant Dip Recipe Print Baba Ganoush (aka Eggplant Dip) Author: Pizza Today Recipe type: Appetizer   Ingredients 1 Eggplant Juice of 1 lemon 2 cloves garlic, minced 2 tablespoons Tahini Extra virgin olive oil 2 tablespoons fresh chopped basil Salt Red pepper flakes Crostini Instructions Cut eggplant into ¾-inch thick rounds, coat […]

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]]> Get the Baba Ganoush aka Eggplant Dip Recipe
Print
Baba Ganoush (aka Eggplant Dip)
Author: 
Recipe type: Appetizer
 
Ingredients
  • 1 Eggplant
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons Tahini
  • Extra virgin olive oil
  • 2 tablespoons fresh chopped basil
  • Salt
  • Red pepper flakes
  • Crostini
Instructions
  1. Cut eggplant into ¾-inch thick rounds, coat with olive oil and a dash of salt.
  2. Roast until tender.
  3. Mix all ingredients, except crostini, with an immersion blender until smooth.
  4. Serve with toasted crostini.

 

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]]> Plant-a-bello Pizza https://pizzatoday.com/recipes/pizzas/plant-a-bello-pizza/ Tue, 18 Jan 2022 21:15:23 +0000 https://pizzatoday.com/?post_type=recipes&p=142494 Print Plant-a-bello Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 10-ounce dough ball 4 ounces goat cheese, softened 2 tablespoons heavy whipping cream 1 tablespoon extra-virgin olive oil 1 eggplant, in thin round slices 1 cup sautéed Portobello mushroom, sliced 2 tablespoons balsamic vinegar 1 teaspoon minced garlic 4 ounces shredded mozzarella Arugula Drizzle of […]

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Print
Plant-a-bello Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 10-ounce dough ball
  • 4 ounces goat cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon extra-virgin olive oil
  • 1 eggplant, in thin round slices
  • 1 cup sautéed Portobello mushroom, sliced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 4 ounces shredded mozzarella
  • Arugula
  • Drizzle of balsamic glaze
  • Shaved Parmesan
Instructions
  1. Roast eggplant rounds.
  2. Sauté Portobello with balsamic vinegar until tender.
  3. In a small bowl, mix goat cheese, heavy whipping cream, minced garlic to a sauce consistency.
  4. Add more cream, if needed.
  5. Stretch dough to desired size.
  6. Spread goat cheese mix, leaving ¼ inch of edge.
  7. Top with half the mozzarella.
  8. Distribute mushrooms and eggplant evenly.
  9. Top with remaining mozzarella. Bake.
  10. Slice pizza. Finish with arugula and Parm.
  11. Drizzle with balsamic glaze. Serve.

 

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]]> Trending Recipe: Plant Forward Baby https://pizzatoday.com/recipes/pizzas/trending-recipe-plant-forward-baby/ Sat, 01 Jan 2022 21:20:34 +0000 https://pizzatoday.com/?post_type=recipes&p=142497 It’s 2022 and we are all thinking about eating healthier, changing our lifestyle or trying something new.  In the last 10 years there has been a lot of movement in the world of vegan/plant forward products in the pizza industry. Many cheeses and ingredients in this category have tremendously improved in flavor, texture and aroma. […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

It’s 2022 and we are all thinking about eating healthier, changing our lifestyle or trying something new.  In the last 10 years there has been a lot of movement in the world of vegan/plant forward products in the pizza industry. Many cheeses and ingredients in this category have tremendously improved in flavor, texture and aroma. At Pizza Expo 2021 there were several booths that showcased vegan products. The renaissance is here and if you’re not on top of it you may be left behind.  Vegan cheeses are 100-percent animal-free, and made using vegetable proteins. Usually they’re made from soy or nuts, such as cashews and macadamias. They are typically made with vegetable oils, such as coconut oil. You can also find cheeses that derive from tapioca, peas and arrowroot. Some of the plant forward ingredients are so good that you may not know they are not real meat or pork.  Look for some of my favorites like pourable vegan cheese, plant based cup-n-char style pepperoni and feta. Here is one of my delicious plant forward pizza recipes:

 

Print
Trending Recipe: Plant Forward Baby
Author: 
Recipe type: pizzas
 
Ingredients
  • 10-12-ounce dough ball
  • 3.5 ounces pepperoni cup-n-char style (plant forward)
  • 1.5 ounce chorizo (plant forward)
  • 4 ounces tomato sauce
  • 4½ - 5 ounces vegan cheese (preferably pourable)
  • 2 ounces sliced banana peppers
  • 0.7 ounce sliced Serrano or jalapeño peppers
  • Drizzle hot sauce or Sriracha
  • 0.4 ounce sliced green onion
  • 0.5 ounce chopped garlic
  • Sprinkle dry oregano
  • 2 ounce plant forward feta (optional)
Instructions
  1. Shape and stretch your pizza into a 12-inch circle. Sauce your pizza leaving a ¼ inch border.
  2. Using a squeeze bottle pour the vegan cheese making it even and leveled.
  3. Add the garlic, plant forward pepperoni and chorizo.
  4. Place you pizza into the oven.
  5. When your pizza is finished baking cut into desired slices.
  6. Add both peppers, hot sauce, green onion, feta and oregano.
  7. Serve and enjoy.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

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]]> Butternut Squash Burrata Pie (AKA Butternut Bae) https://pizzatoday.com/recipes/butternut-squash-burrata-pie-aka-butternut-bae/ Thu, 23 Dec 2021 21:24:21 +0000 https://pizzatoday.com/?post_type=recipes&p=142498 Get the Butternut Squash Burrata Pie recipe Get the Butternut Squash Burrata Pie recipe. AKA Butternut Bae. This vegetarian pizza features burrata, ricotta, swiss chard, roasted garlic, pomegranate seeds. Print Butternut Squash Burrata Pie (AKA Butternut Bae) Author: Pizza Today   Ingredients 400 gram dough ball 1 cup roasted butternut squash 1 cup ricotta 2 cloves […]

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]]> Get the Butternut Squash Burrata Pie recipe

Get the Butternut Squash Burrata Pie recipe. AKA Butternut Bae. This vegetarian pizza features burrata, ricotta, swiss chard, roasted garlic, pomegranate seeds.

Print
Butternut Squash Burrata Pie (AKA Butternut Bae)
Author: 
 
Ingredients
  • 400 gram dough ball
  • 1 cup roasted butternut squash
  • 1 cup ricotta
  • 2 cloves roasted garlic
  • 4 leaves Chard (Rainbow or Swiss)
  • 8 ounces fresh mozzarella
  • 2 burrata balls
  • ½ cup pomegranate seeds
Instructions
  1. Blend together roasted squash, ricotta and garlic until pureed.
  2. Stretch out dough balls.
  3. Spread half of the squash mixture onto each pizza.
  4. Place 2 whole Chard leaves on top of puree.
  5. Cut up fresh mozzarella and evenly distribute 4 ounces onto each pizza.
  6. Bake at 625 F for about 8 minutes
  7. Take out of oven.
  8. Top with burrata, and then scatter pomegranate seeds on top

 

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]]> Tony’s Trending Recipe: Holiday Apple Jack’s Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-holiday-apple-jacks-pizza/ Wed, 01 Dec 2021 05:01:24 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-holiday-apple-jacks-pizza/ Print Tony's Trending Recipe: Holiday Apple Jack’s Pizza Author: Pizza Today Recipe type: Pizza   Ingredients 1 9-12 ounce dough ball ½ Honey crisp or Fuji apple, thinly sliced and cut in half 2 strips applewood smoked bacon (partially baked and cut into pieces) 1 ounce Blue Cheese crumbles ½-3/4 cup baby greens 4 ounces shredded Monterey […]

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Print
Tony's Trending Recipe: Holiday Apple Jack’s Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • 1 9-12 ounce dough ball
  • ½ Honey crisp or Fuji apple, thinly sliced and cut in half
  • 2 strips applewood smoked bacon (partially baked and cut into pieces)
  • 1 ounce Blue Cheese crumbles
  • ½-3/4 cup baby greens
  • 4 ounces shredded Monterey Jack cheese
  • 3 ounces whole milk mozzarella
  • Shaved Parmigiano
  • 2 tablespoons cinnamon vinaigrette dressing
  • Sea salt & cracked pepper
  • 2 teaspoons fig preserve
  • Toasted pecans or walnut halves
  • (Optional)12-13 Dried cranberries
  • Dressing (this recipe makes enough for several pizzas) See recipe below.
Instructions
  1. Shape and stretch pizza into a 12–14-inch circle. Add both cheeses, leaving a ¼-inch border.
  2. Add bacon and place pizza into the oven.
  3. When pizza is finished, remove from oven.
  4. Spread fig preserve and cut into desired slices.
  5. Mix together the baby greens and dressing.
  6. Place the dressed greens on top of the pizza and then add the blue cheese, apples, parmigiana, nuts and optional cranberries.
  7. Season with light salt and pepper. Serve with the lemon. Enjoy.

 

For the Dressing

Print
Tony's Trending Recipe: Holiday Apple Jack’s Dressing
Author: 
 
Ingredients
  • ¼ cup apple cider vinegar
  • 2 tablespoons local honey
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoon olive oil
Instructions
  1. Blend all ingredients together using a wire whisk or blender while slowly adding the oil.
  2. Set aside.

 

The post Tony’s Trending Recipe: Holiday Apple Jack’s Pizza appeared first on Pizza Today.

]]> Onion and Sausage Petal Pizza https://pizzatoday.com/recipes/pizzas/onion-and-sausage-petal-pizza/ Thu, 28 Oct 2021 18:12:34 +0000 https://pizzatoday.com/recipes/onion-and-sausage-petal-pizza/ For the Sausage-Onion Petals: Print Onion and Sausage Petals Author: Pizza Today Recipe type: pizzas   Ingredients 2 medium red onions approx. 4.5 ounces each ¼ cup proprietary cooked and crumbled Italian sausage 3 tablespoons whole milk ricotta 2 tablespoons shredded Parmigiano Reggiano Pinch of salt, pepper, and red pepper flakes to taste Instructions Bring 8 cups […]

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For the Sausage-Onion Petals:

Print
Onion and Sausage Petals
Author: 
Recipe type: pizzas
 
Ingredients
  • 2 medium red onions approx. 4.5 ounces each
  • ¼ cup proprietary cooked and crumbled Italian sausage
  • 3 tablespoons whole milk ricotta
  • 2 tablespoons shredded Parmigiano Reggiano
  • Pinch of salt, pepper, and red pepper flakes to taste
Instructions
  1. Bring 8 cups of water to a boil in a medium pot.
  2. Cut the tips off each onion and place upright vertically on a cutting board.
  3. Using a sharp knife, cut half of each onion vertically by plunging the knife into the center and slicing to the edge.
  4. Place both onions into the boiling water and turn down to medium high for 30 minutes.
  5. After 30 minutes, turn the heat off and leave the onions in the water. The outer layers of the onion will already be translucent and coming off the core layers. You may gently peel the outer edges off to let the inner part cook if you wish.
  6. Let the onions cool for 15 minutes. Remove and place on a plate to cool draining off the water for 5 minutes. Wrap the onions and refrigerate.
  7. While the onions are cooling, mix the ricotta, sausage, Parmigiano, salt, pepper, and pepper flakes in a bowl.
  8. Gently pull the layers of the onion apart and set aside. Some layers may have rips in them, but these will be good.
  9. Reserve 6 to 8 of the larger layers.
  10. Using a spoon, scoop up the filling and place on one side of each onion petal layer.
  11. Gently roll the onion around the filling and gently squeeze like a sushi chef would. (Some large petals may wrap around the filling multiple times.) The ends of the petals will taper onto themselves while the bulk of the filling will be in the bulbous middle section.
  12. Continue with all the petals and set aside.

 

 

For the Pizza:

Print
Onion and Sausage Petal Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 1, 10-inch proprietary pizza dough
  • ¼ cup béchamel, or “Alfredo” pizza cream sauce
  • ½ cup fresh spinach leaves, (handful)
  • ¼ cup grated Parmigiano
  • ½ cup shredded aged mozzarella
  • ½ cup sliced red onions
  • Stuffed onion petals
  • Large sprig of basil
Instructions
  1. Pre-heat the pizza oven to 550F
  2. Roll out or pan pizza dough and top with the béchamel, spinach, Parmigiano, mozzarella and sliced red onions.
  3. Place into the oven and bake for 6 minutes until the onions are just cooked.
  4. Remove pizza from the oven and place the stuffed onion petals around the pizza like a flower.
  5. Bake for another 6 to 8 minutes and remove from the oven.
  6. Brush the onions with a small amount of extra virgin olive oil to make them shiny and press the ends near the center of the pizza to make the petals stand up diagonally.
  7. Garnish with basil sprig.

 

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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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]]> Rainbow Chard, Chorizo & White Bean Pizza https://pizzatoday.com/recipes/pizzas/rainbow-chard-chorizo-white-bean-pizza/ Wed, 27 Oct 2021 14:42:29 +0000 https://pizzatoday.com/recipes/rainbow-chard-chorizo-white-bean-pizza/ Get the Rainbow Chard Chorizo and White Bean Pizza Recipe It’s fall and rainbow chard is in season. The combination of chorizo, white bean and sautéed rainbow chard is such a seasonal treat. I really spice this pizza up with Calabrian chili. Enjoy.  TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza […]

The post Rainbow Chard, Chorizo & White Bean Pizza appeared first on Pizza Today.

]]>

Get the Rainbow Chard Chorizo and White Bean Pizza Recipe

It’s fall and rainbow chard is in season. The combination of chorizo, white bean and sautéed rainbow chard is such a seasonal treat. I really spice this pizza up with Calabrian chili. Enjoy. 

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

Print
Rainbow Chard, Chorizo & White Bean Pizza
Author: 
Recipe type: Pizza
 
Ingredients
  • 12-ounce dough ball
  • 3-4 ounces tomato sauce
  • 2 teaspoons heavy cream
  • 3 ounces bulk chorizo pieces
  • ½ ounce diced white onion
  • 8 medium-sized trimmed pieces of sautéed rainbow chard in light olive oil, seasoned with salt and pepper
  • 7 Gigante white beans, sliced in half
  • 7 ounces shredded part-skim or whole-milk mozzarella
  • ½ teaspoon minced Calabrian chili in oil
  • Calabrian powder (optional)
  • Pinch crushed red pepper
  • 1 tablespoon sliced smoked pancetta
  • Extra virgin olive oil
  • Sea salt & pepper
  • Lemon wedge
Instructions
  1. Blanch the rainbow chard and lightly sauté in olive oil.
  2. Season with salt and pepper and set aside. Keep warm.
  3. In a medium-sized sauté pan over medium heat, sauté chorizo in oil.
  4. Once chorizo has lightly cooked, add the tomato sauce, Calabrian peppers, crushed red pepper and heavy cream.
  5. Stir continuously for 2 minutes at low heat. Season with salt and pepper.
  6. Set aside and keep warm.
  7. Shape and stretch dough into a 12–14-inch circle. Spread cheese, leaving a ¼-inch border and add pancetta.
  8. Place pizza into the oven. When pizza is finished baking, remove from the oven and cut into desired slices. Finish with warm chorizo tomato cream sauce, chard, white beans, lemon wedge and Calabrian powder.
  9. Don’t forget to squeeze the lemon.
  10. Serve and enjoy.

 

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]]> Roasted Poblano Bacon Spin Dip https://pizzatoday.com/recipes/appetizers/roasted-poblano-bacon-spin-dip/ Thu, 30 Sep 2021 13:46:05 +0000 https://pizzatoday.com/recipes/roasted-poblano-bacon-spin-dip/ Get the Roasted Poblano Bacon Spin Dip Recipe Poblano pepper is hot right now. Roast poblanos and add them to your dip. Everything is better with bacon, right? Try that version. Then put a twist on traditional spinach and artichoke dip with poblano peppers and bacon. Get more Dip Ideas in Appetizer Dips: I Dip, […]

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Get the Roasted Poblano Bacon Spin Dip Recipe

Poblano pepper is hot right now. Roast poblanos and add them to your dip. Everything is better with bacon, right? Try that version. Then put a twist on traditional spinach and artichoke dip with poblano peppers and bacon. Get more Dip Ideas in Appetizer Dips: I Dip, You Dip, We Dip

Print
Roasted Poblano Bacon Spin Dip
Author: 
Recipe type: appetizer
 
Ingredients
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • ¾ cup diced white or yellow onion
  • 1-1/2 tablespoons minced garlic
  • ½ cup all-purpose flour
  • 1-1/2 cups chicken stock
  • 1-1/2 cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • ¾ cup sour cream
  • 12 ounces frozen spinach, defrosted, drained well and chopped
  • 6 ounces canned artichoke bottoms, drained & cut into ⅛-inch slices
  • 2 large Poblano peppers
  • 8 strips thick-cut bacon, crumbled
  • 1 cup finely shredded Monterey Jack cheese
  • ¾ teaspoon hot sauce
Instructions
  1. Preheat oven to 425 F. Cut poblanos in half lengthwise and remove seeds.
  2. Place on baking sheet and drizzle with olive oil and a pinch of salt.
  3. Roast until tender and charred. Set aside. Once cooled, chop peppers in to ¼-inch strips.
  4. In a large saucepan, warm olive oil and butter over medium heat.
  5. Add onion, stirring occasionally, then garlic and cook for another 2 minutes.
  6. Sprinkle in flour and continue cooking, stirring continuously, until mixture turns golden in color (10 to 15 minutes)
  7. Slowly pour in the stock until well blended; then add cream.
  8. Let it simmer.
  9. Remove from heat, add Parmesan, chicken base or bouillon cubes, lemon juice and sugar, and stir until thoroughly blended.
  10. Add sour cream, spinach, artichoke bottoms, poblano, bacon, Monterey Jack cheese and hot sauce.
  11. Serve hot.

 

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]]> Bacon Supreme https://pizzatoday.com/recipes/pizzas/bacon-supreme/ Mon, 27 Sep 2021 15:51:45 +0000 https://pizzatoday.com/recipes/bacon-supreme/ Print Bacon Supreme Author: Pizza Today Recipe type: pizzas   Ingredients 14-ounce dough ball 6 ounces tomato sauce 4 ounces bacon, chopped 4 ounces sausage 1 ounce bell pepper 1 ounce green olives 8-10 cherry tomatoes, cut in half 6 ounces mozzarella, shredded Instructions Stretch your dough and apply sauce. Then top evenly with bacon, sausage, bell […]

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Print
Bacon Supreme
Author: 
Recipe type: pizzas
 
Ingredients
  • 14-ounce dough ball
  • 6 ounces tomato sauce
  • 4 ounces bacon, chopped
  • 4 ounces sausage
  • 1 ounce bell pepper
  • 1 ounce green olives
  • 8-10 cherry tomatoes, cut in half
  • 6 ounces mozzarella, shredded
Instructions
  1. Stretch your dough and apply sauce.
  2. Then top evenly with bacon, sausage, bell pepper, olives and tomatoes.
  3. Add the cheeses and bake.
  4. When pizza is finished, remove from oven, cut and serve.

 

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]]> Purgatory Pig https://pizzatoday.com/recipes/pizzas/purgatory-pig/ Mon, 27 Sep 2021 15:46:21 +0000 https://pizzatoday.com/recipes/purgatory-pig/ Print Purgatory Pig Author: Pizza Today Recipe type: pizzas   Ingredients 14-ounce dough ball 6 ounces tomato sauce ¼ cup jalapeño peppers, chopped (I use habanero when I want a hotter profile) 4 ounces bacon, chopped 6 ounces cupped pepperoni 6 ounces mozzarella, shredded Hot Honey, drizzle Instructions Stretch your dough and apply sauce. Then top evenly […]

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]]>
Print
Purgatory Pig
Author: 
Recipe type: pizzas
 
Ingredients
  • 14-ounce dough ball
  • 6 ounces tomato sauce
  • ¼ cup jalapeño peppers, chopped (I use habanero when I want a hotter profile)
  • 4 ounces bacon, chopped
  • 6 ounces cupped pepperoni
  • 6 ounces mozzarella, shredded
  • Hot Honey, drizzle
Instructions
  1. Stretch your dough and apply sauce.
  2. Then top evenly with jalapeños, bacon, pepperoni.
  3. Add the cheeses and bake.
  4. When pizza is finished, remove from oven, drizzle with hot honey and serve.

 

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]]> Tony’s Trending Recipe: The Honey Dynamic https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-the-honey-dynamic/ Fri, 24 Sep 2021 16:09:38 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-the-honey-dynamic/ Detroit is known for pizza and R&B. The Dynamics originated from Detroit in the 60s. They are an amazing group. Every time I hear a song by the Dynamics I think about grabbing a slice of pizza. The combination of honey, prosciutto, arugula and cheeses makes this pizza amazing. That’s why I named it The […]

The post Tony’s Trending Recipe: The Honey Dynamic appeared first on Pizza Today.

]]>

Detroit is known for pizza and R&B. The Dynamics originated from Detroit in the 60s. They are an amazing group. Every time I hear a song by the Dynamics I think about grabbing a slice of pizza. The combination of honey, prosciutto, arugula and cheeses makes this pizza amazing. That’s why I named it The Honey Dynamic. Try it with hot honey and make it a super honey dynamic. Enjoy. 

Print
Tony's Trending Recipe: The Honey Dynamic
Author: 
Recipe type: pizzas
 
Ingredients
  • 18-20 ounce par-baked dough (for a 14x10 pan)
  • 8 ounces shredded brick cheese
  • 2 ounces shredded part-skim or whole-milk mozzarella
  • 4 ounces shredded white cheddar
  • 1 ounce shaved or grated Asiago
  • ½ cup arugula
  • 4-6 thinly sliced prosciutto di Parma
  • Drizzle Honey or hot honey
  • Butter
Instructions
  1. Place your par-bake into a lightly buttered Detroit pan.
  2. Blend the brick, cheddar and mozzarella cheeses together.
  3. Add the cheese blend to the middle and end, leaving no border.
  4. Push cheese to the edge of pan and slightly up the inner sides.
  5. Place pizza into a 525-575 F oven.
  6. When the pizza has finished cooking make sure the cheese on the edge of the pan is caramelized. Remove pizza from the oven.
  7. Use a spatula to carefully chisel the pizza out of the pan.
  8. Cut into desired square slices, then place the ingredients on top in this order: arugula, prosciutto, Asiago and honey. Serve.
  9. Serve and enjoy.

 

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Gorgonzola Buffalo Chicken Dip https://pizzatoday.com/recipes/appetizers/gorgonzola-buffalo-chicken-dip/ Thu, 23 Sep 2021 13:52:30 +0000 https://pizzatoday.com/recipes/gorgonzola-buffalo-chicken-dip/ Get the Gorgonzola Buffalo Chicken Dip Recipe Print GORGEOUS Buffalo Chicken Dip Author: Pizza Today   Ingredients 16 ounces of cream cheese, softened 12 ounces of chicken, cooked & cubed ¾ cup ranch dressing ¾ cup hot sauce ½ cup shredded cheddar cheese ¼ cup gorgonzola crumbles Instructions Beat cream cheese, ranch dressing and hot sauce. […]

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]]> Get the Gorgonzola Buffalo Chicken Dip Recipe

Print
GORGEOUS Buffalo Chicken Dip
Author: 
 
Ingredients
  • 16 ounces of cream cheese, softened
  • 12 ounces of chicken, cooked & cubed
  • ¾ cup ranch dressing
  • ¾ cup hot sauce
  • ½ cup shredded cheddar cheese
  • ¼ cup gorgonzola crumbles
Instructions
  1. Beat cream cheese, ranch dressing and hot sauce.
  2. Fold in chicken.
  3. Spread mixture into pie plate sprayed with non-stick spray.
  4. Bake at 350 F for 15 minutes.
  5. Add cheddar to top and bake an additional 10-15 minutes.
  6. Top with gorgonzola crumbles and serve with tortilla chips.

 

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]]> Wholly Stromboli’s Cinnaknots https://pizzatoday.com/recipes/desserts/wholly-strombolis-cinnaknots/ Tue, 31 Aug 2021 22:41:10 +0000 https://pizzatoday.com/recipes/wholly-strombolis-cinnaknots/ Print Wholly Stromboli’s Cinnaknots Author: Pizza Today Recipe type: desserts   Ingredients Cinnamon Dredge: 4 ounces ground Saigon Cinnamon 16 ounces granulated sugar Your favorite butter substitute 5 par-baked, un-sauced “un-garlic” knots Cream Cheese Icing: 8 ounces softened cream cheese 12 ounces softened salted butter 5 ounces whole milk .4 ounce vanilla extract 40 ounces powdered Sugar […]

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]]>
Print
Wholly Stromboli’s Cinnaknots
Author: 
Recipe type: desserts
 
Ingredients
  • Cinnamon Dredge:
  • 4 ounces ground Saigon Cinnamon
  • 16 ounces granulated sugar
  • Your favorite butter substitute
  • 5 par-baked, un-sauced “un-garlic” knots
  • Cream Cheese Icing:
  • 8 ounces softened cream cheese
  • 12 ounces softened salted butter
  • 5 ounces whole milk
  • .4 ounce vanilla extract
  • 40 ounces powdered Sugar
Instructions
  1. Icing: Whip the butter and cream cheese using a stand mixer or hand blender until fluffy and completely incorporated.
  2. Then add the milk and the vanilla extract and mix on low.
  3. Slowly add powdered sugar until incorporated.
  4. Place in portioning gun cartridge, pastry bag or food pan and refrigerate.
  5. Dredge: Blend cinnamon and sugar in a container with a tight-fitting lid and set aside
  6. Fill a container with enough butter substitute to dunk 5 knots a time.
  7. Production: Dunk 5 knots completely in butter substitute and place them in a deep, oven safe pan and bake in pizza oven for 3 minutes, or until the butter is melted and the knots are hot.
  8. Remove knots from the pan and immediately dredge them in the cinnamon and sugar mixture.
  9. Serve with a side of icing.

 

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]]> Summer Corn Pie https://pizzatoday.com/recipes/pizzas/summer-corn-pie/ Tue, 31 Aug 2021 22:23:54 +0000 https://pizzatoday.com/recipes/summer-corn-pie/ Print Summer Corn Pie Author: Pizza Today Recipe type: pizzas   Ingredients 400 grams dough ball 230 grams shredded mozzarella 80 grams fresh red onion 80 grams shucked fresh corn kernels, tossed in the chili powder below Pinch of ancho chili powder 80 grams roasted Anaheim green chilies, de-seeded and diced 150 grams Cotija cheese 60 grams […]

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Print
Summer Corn Pie
Author: 
Recipe type: pizzas
 
Ingredients
  • 400 grams dough ball
  • 230 grams shredded mozzarella
  • 80 grams fresh red onion
  • 80 grams shucked fresh corn kernels, tossed in the chili powder below
  • Pinch of ancho chili powder
  • 80 grams roasted Anaheim green chilies, de-seeded and diced
  • 150 grams Cotija cheese
  • 60 grams cilantro leaves, chopped
Instructions
  1. Stretch dough ball in to a 16” crust.
  2. Evenly distribute mozzarella.
  3. Sprinkle on onion, corn and chilies.
  4. Bake at 625 degrees F for 7 minutes or until crust is gold brown.
  5. Take out of oven and top with Cotija cheese and fresh cilantro.

 

The post Summer Corn Pie appeared first on Pizza Today.

]]> Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch https://pizzatoday.com/recipes/dough-breads/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch/ Tue, 31 Aug 2021 13:55:00 +0000 https://pizzatoday.com/recipes/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch/ For the Starter (Make time-5-7 days for an active starter) Print Tellegio and Bosc Pear Pizza STARTER Author: Pizza Today   Ingredients 100 G water 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour) Instructions Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to […]

The post Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch appeared first on Pizza Today.

]]> For the Starter (Make time-5-7 days for an active starter)
Print
Tellegio and Bosc Pear Pizza STARTER
Author: 
 
Ingredients
  • 100 G water
  • 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour)
Instructions
  1. Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to keep from crusting over. This mix will have the consistency of thick pancake batter.
  2. For 2-3 days keep watch as the yeast starts to feed.
  3. Bubbles and a small “lift” will occur. When this happens, it is time to start feeding.
  4. Discard 50 g of the starter and put it in a new bowl then add 100 g water and 100 g flour and mix again to the remaining 50 g starter. Stir again and cover at room temperature.
  5. Continue to feed the starter (using the above recipe) at the same time each day after a few days. The smell will change from sour to sweet like yogurt. In a few days to a week the rise and fall will be predictable.
  6. A few days before baking, start feeding the starter twice a day to increase fermentation. Now it is time to make the leaven that will rise the final mix dough.

 

 

For the Leaven

Print
Tellegio and Bosc Pear Pizza LEAVEN
Author: 
 
Ingredients
  • 1 tablespoon (approximately 25 grams) mature starter (above)
  • 100 G Rye Flour
  • 100 G Bakers Flour
  • 200 G Warm water
Instructions
  1. Mix with a spoon and let rest covered for 4-6 hours at room temperature.
  2. Test the leaven by putting a small dollop in a bowl of room temperature water. If it floats, it is ready for the final mix. If the leaven sinks, it will need more time to ripen. If it still does not float or look ready, start all over or re-feed with the mature starter and use a little more, possibly 2 tablespoons.
  3. This leaven will be your permanent starter if you wish. If you store this leaven in the fridge, add more dry flour to it to make a firm paste. This will keep the acid from building up. To refresh, follow the leaven feeding schedule for a few days.

 

 

 

For the Fermentation

Print
Tellegio and Bosc Pear Pizza FERMENTATION
Author: 
 
Ingredients
  • 800 G room temperature water
  • 160 G Leaven
  • 60 G Wheat Germ
  • 450 G Bread flour
  • 225 G Rouge de Bordeaux
  • 225 G Einkorn
  • 22.5 G fine sea salt
Instructions
  1. Bulk Fermentation Mix: Pour all the water in a large Pyrex or metal bowl with the Levain and mix with your hand to break up the levain. Pour the flour mix and wheat germ in the bowl and mix well with a spoon.
  2. Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
  3. Final Mix: After 4 hours, add the salt as you knead the dough with wet fingers folding the dough upon itself. Turn the bowl around after each fold being sure not to “de-gas” the dough- (you want the gasses that have already built-up flavor.) Fold and press down approximately 20 times to get a tight gluten structure and distribute the salt.
  4. Cover and let sit at room temperature for 3 hours to rise again.
  5. After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or refrigerate for up to 10 hours.
  6. Cutting and Forming: (Note: if this were for a loaf of bread, this would be another fold stage, but because it is pizza dough it will be folded and formed into four dough balls.)
  7. In the morning bring the bowl out of the refrigerator. Now you should see the dough risen considerably and the dough pressing against the plastic wrap.
  8. Keep covered at room temperature for 1 hour.
  9. After the hour, lightly flour the counter with Rouge de Bordeaux and, using a plastic dough scraper, turn the bowl on its side and gently pour the dough on the floured table.
  10. Gently cut the dough in quarters and weigh each quarter to 450 grams. You may have just a little left over.
  11. With floured hands, gently fold and knead each dough ball by pressing your fingers underneath while pulling on the gluten net on top. Each dough ball should have a tight top with no tears to the gluten. If the dough is too sticky, dab it in the flour and keep your hands floured. Gentle dry touch is the key.
  12. Oil a large tray with extra virgin olive oil and transfer all four balls to it. Lightly oil the top of the balls and cover with plastic wrap. Let sit at room temperature for 1-2 hours. You will see the growth starting again.
  13. Pre-heat the oven to 550 Degrees.

 

 

For the Taleggio and Bosc Pear Pizza

Print
Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch
Author: 
Recipe type: pizzas
 
Ingredients
  • One old grain dough ball (from above recipe)
  • 150-175 G Taleggio cheese
  • 2 Bosc Pears
  • 2 Tablespoons chopped hazelnuts
  • (Optional- balsamic glaze or maple syrup)
Instructions
  1. Gently place the dough ball on a table covered with any whole wheat dusting. (White flour will turn the cornicione grey.) Gently form a 12-13 inch pizza round by pressing your fingers first into the middle then using a cupped outer hand to form the rounded crust.
  2. Make sure the crust is coated in flour, so it will not stick on a pizza peel.
  3. Flour a pizza peel and transfer to the floured peel. Test to see if the pizza will slide. (Option # 1l: You may place the pizza round on a pizza screen but if the dough is too hydrated it will stick in the wire mesh. Option #2, Place the pizza round on a baking parchment lined tray.)
  4. Break the Taleggio cheese up into dice-sized pieces and place them across the pizza round.
  5. Using a Benriner Japanese mandolin, slice the bosc pears onto the pizza placing the slices to be atop the cheese with no cheese showing.
  6. Place the pizza into the 550F deck oven for 8-10 minutes until the crust is golden brown.
  7. Bring out of the oven and top with the chopped hazelnuts and optional balsamic glaze.

 

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]]> Tony’s Trending Recipe: Spinach White Pie https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-spinach-white-pie/ Tue, 31 Aug 2021 13:35:46 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-spinach-white-pie/ White pies are some of my favorite East Coast pizzas. To “kick it up a notch” I like to blend spinach into my ricotta. The combination of garlic, olive oil, crushed red peppers and cherry tomatoes is simply delicious. Enjoy this recipe. TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

White pies are some of my favorite East Coast pizzas. To “kick it up a notch” I like to blend spinach into my ricotta. The combination of garlic, olive oil, crushed red peppers and cherry tomatoes is simply delicious. Enjoy this recipe.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

 

Print
Tony's Trending Recipe: Spinach White Pie
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 - 12 ounce dough ball
  • 8 ounces ricotta cheese
  • 2 ounces spinach sautéed in light olive oil, seasoned with salt and pepper
  • 9 sliced cherry tomatoes, Sweet 100s and/or Sungolds
  • 7 ounces shredded part skim or whole milk mozzarella
  • Shaved or grated Parmigiano or Romano
  • Sprinkle of crushed red pepper
  • 1 teaspoon chopped garlic
  • Extra virgin olive oil
  • Sea salt
Instructions
  1. Blend spinach and ricotta in a robot coupe.
  2. Shape and stretch pizza into a 12–14-inch circle.
  3. Carefully spread the spinach/ricotta blend onto the pizza, leaving a ¼-inch border.
  4. Add mozzarella and garlic, then place the pizza into the oven.
  5. When the pizza is finished baking, remove it from the oven and cut into desired slices.
  6. Finish with sliced tomatoes, sea salt, crushed red pepper, olive oil and Parmigiano.
  7. Serve and enjoy.

 

 

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]]> Peaches and the Pig https://pizzatoday.com/recipes/pizzas/peaches-and-the-pig/ Sun, 01 Aug 2021 04:01:46 +0000 https://pizzatoday.com/recipes/peaches-and-the-pig/ Ingredients
400 g dough ball
230 g shredded mozzarella
170 g ricotta
1 fresh peach (sliced)
80 g fresh jalapeños (thinly sliced)
6 slices prosciutto
8 basil leaves
Extra virgin olive oil

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]]>
Print
Peaches and the Pig
Author: 
Recipe type: pizzas
 
Ingredients
  • 400 g dough ball
  • 230 g shredded mozzarella
  • 170 g ricotta
  • 1 fresh peach (sliced)
  • 80 g fresh jalapeños (thinly sliced)
  • 6 slices prosciutto
  • 8 basil leaves
  • Extra virgin olive oil
Instructions
  1. Stretch out dough ball.
  2. Evenly distribute shredded mozzarella.
  3. Dollop on ricotta.
  4. Evenly distribute fresh peach slices and jalapeños.
  5. Place in oven and bake until slightly charred (about 7 minutes, depending on temperature and oven).
  6. Cut into 6 pieces and add one slice of prosciutto to each slice of pizza.
  7. Scatter on basil leaves.
  8. Drizzle on extra virgin olive oil.

 

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]]> Timballo di Orecchiette al Forno https://pizzatoday.com/recipes/entrees/timballo-di-orecchiette-al-forno/ Sun, 01 Aug 2021 04:01:34 +0000 https://pizzatoday.com/recipes/timballo-di-orecchiette-al-forno/ For the pasta: Print Timballo di Orecchiette al Forno- Pasta Author: Pizza Today   Ingredients 14 ounces dried orecchiette pasta Instructions Heat 3.5 quarts of water and 2 tablespoons of sea salt in a pot to boiling. Add the pasta and cook for 10 minutes making sure the pasta is al dente. (The pasta will be […]

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For the pasta:

Print
Timballo di Orecchiette al Forno- Pasta
Author: 
 
Ingredients
  • 14 ounces dried orecchiette pasta
Instructions
  1. Heat 3.5 quarts of water and 2 tablespoons of sea salt in a pot to boiling.
  2. Add the pasta and cook for 10 minutes making sure the pasta is al dente. (The pasta will be cooked later also.)
  3. Reserve one cup of the pasta water to add to the sauce and drain pasta in a colander.
  4. Reserve for later.

 

 

For the sauce:

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Timballo di Orecchiette al Forno Sauce
Author: 
 
Ingredients
  • 4 tablespoons extra virgin olive oil
  • ½ cup onions
  • 3 tablespoons minced carrot
  • 3 tablespoons minced celery
  • 6 ounces ground pork sausage
  • 6 ounces ground beef
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 12 ounces chopped tomato in puree (do not use tomatoes in water)
  • ¼ teaspoon fennel pollen or ground fennel seed
  • ¼ teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • ½ cup Pecorino Romano
  • ½ ball Burrata cheese
Instructions
  1. Heat the olive oil on medium-high heat and place the onions in the pan.
  2. Once they start to simmer, place the carrot and celery in the pan.
  3. Turn heat to medium low and sweat the vegetables for 12 minutes.
  4. Turn heat to medium high again and add the beef and pork sausage to the pan in small amounts, chopping the chunks as they brown.
  5. Add the tablespoon of salt to mea, then add the red wine, red pepper flakes, pollen, oregano to simmer for 3 minutes.
  6. Add the tomatoes and ½ cup of the reserved pasta water and simmer on medium low for 15 to 20 minutes, stirring occasionally. (If the meat is too chunky, use a metal spatula to break it up.) The sauce should have thickened considerably.
  7. Turn the heat off and reserve.

 

 

For the eggplant:

Print
Timballo di Orecchiette al Forno Eggplant
Author: 
 
Ingredients
  • One medium, less bulbous, eggplant with straight sides
  • 1 tablespoon sea salt
  • 2 tablespoons flour
  • 4 tablespoons extra virgin olive oil
Instructions
  1. Cut 4 slices from the center of the eggplant measuring just over ¼ inch thick.
  2. Lay the slices down and lightly sprinkle them with the see salt on both sides for 5 minutes to bleed moisture.
  3. Using a paper towel, soak up the eggplant moisture from each side.
  4. Place the flour on a small plate and dredge each eggplant slice into the flour by pressing down.
  5. Heat the extra virgin olive oil in a large sauté pan on high heat.
  6. Just before the olive oil begins smoking, place the eggplant in the oil and fry for 3 minutes on each side to just browned.
  7. Remove and reserve.
  8. Final assembly and bake:
  9. Pre-heat oven to 350 F.
  10. Mix 1 cup of the now-cooled pasta with 1 cup of the now-warm pasta sauce and ½ cup of the Pecorino Romano and 1 tablespoon minced fresh basil in a bowl and toss together.
  11. On a baking parchment-lined tray, place a 3 ¾ inch diameter round mold (also called cutters).
  12. Then place the first slice of eggplant inside. (if your slices are too big or small use one size up or down in mold. This mold is to just keep the chunky sauce and pasta from falling out.)
  13. Top the first slice with 2-3 tablespoons of the pasta mix making ¾ of an inch in between the slices.
  14. Continue with other slices until the fourth slice. You may raise the ring mold up as you finish the last filling. Leave the last slice as the top or lid.
  15. Carefully remove the ring and place the tray into the oven for 15 minutes.
  16. Heat up some tomato sauce for the plate. Pick some basil buds for garnish.
  17. After the bake, remove the Timballe and place on the warmed pasta sauce.
  18. Rip the burrata in half with your fingers and place strips (Stracciatella) from half of the ball on top of the eggplant.
  19. Garnish with coarse sea salt, grated Pecorino and basil buds.

 

 

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]]> Tony’s Trending Recipe: French Bread Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-french-bread-pizza/ Sun, 01 Aug 2021 04:01:08 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-french-bread-pizza/ Like many of us I grew up eating French bread pizzas. As a kid you would typically have two options, have your mom make you one or buy store bought. Stouffer’s was a popular frozen brand that was sold nationwide. If I recall they had thick cut pepperoni triangles. Over the years especially when I […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

Like many of us I grew up eating French bread pizzas. As a kid you would typically have two options, have your mom make you one or buy store bought. Stouffer’s was a popular frozen brand that was sold nationwide. If I recall they had thick cut pepperoni triangles. Over the years especially when I was a bachelor, I would make them for myself and my roommates. Now having a sourdough bread bakery, I was going to sell them. I had the perfect sourdough baguette. I lathered it with tomato sauce, mozzarella, and thick cut pepperoni.  It baked in 5 minutes and it came out beautiful. I took one bite into this masterpiece, and it didn’t taste right. I said to myself is the sauce bad? What went wrong? The flavor of the tomatoes and the baguette had a very acidic sour flavor to it, it wasn’t good. It took me a couple of hours or so and I figured it out. It was the wrong bread.

Remember it’s called French bread pizza and I was using a sourdough baguette. The French traditionally do not like the sour in sourdough bread, they prefer a slightly sweet baguette. If you ever made a super sour dough pizza with tomato sauce on it, the taste can be as if the sauce turned sour. This doesn’t always happen with pizza, but it sometimes can. Balance is the key to making food great. My baguette is super sour, which really didn’t give me that nostalgic flavor profile I was looking for. I took it off the menu and if I were to do this again, which I did, I would choose a French bread baguette.  When I did, it was absolutely amazing and like before it was super crunchy. It took me back to when I was a kid; it was a beautiful day. I also called my mom and asked just to make sure, and she confirmed that she always used French bread when we were kids. Mom always knows.

These can be sold freshly baked, take ‘n’ bake, or frozen.

Print
Tony's Trending Recipe: French Bread Pizza
Author: 
Recipe type: pizza
 
Makes 4 large portions Serves 2 5-8 minute bake time
Ingredients
  • 1 French baguette cut in half then sliced in half across
  • 3 oz tomato sauce
  • 3-4 oz shredded whole milk mozzarella
  • 14-18 pieces pepperoni (preferably thick cut cup n char)
  • Grated Romano or Parmesan
  • Garlic oil
  • Dried oregano
Instructions
  1. Slice your baguette in half lengthwise then cut in half.
  2. Place your baguette inside up and bake for 2 minutes
  3. Take your bread out of the oven and add tomato sauce, mozzarella and pepperoni.
  4. Place back into the oven.
  5. When your pizza is finished baking take your pizza out of the oven and cut into desired slices.
  6. Finish with garlic oil, Romano and oregano and serve.

 

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]]> The Bahn Mi Pizza https://pizzatoday.com/recipes/pizzas/the-bahn-mi-pizza/ Thu, 01 Jul 2021 04:01:49 +0000 https://pizzatoday.com/recipes/the-bahn-mi-pizza/ For the pickled carrot and radish: Print pickled carrot and radish -- The Bahn Mi Pizza Author: Pizza Today   Ingredients 3-4 radishes (or quarter daikon) and 1 medium carrot ½ cup vinegar ¼ cup water 1 teaspoon salt 3 teaspoon sugar Instructions Place the vinegar, water, salt and sugar into a small saucepan on high […]

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For the pickled carrot and radish:

Print
pickled carrot and radish -- The Bahn Mi Pizza
Author: 
 
Ingredients
  • 3-4 radishes (or quarter daikon) and 1 medium carrot
  • ½ cup vinegar
  • ¼ cup water
  • 1 teaspoon salt
  • 3 teaspoon sugar
Instructions
  1. Place the vinegar, water, salt and sugar into a small saucepan on high heat.
  2. Stir as the mixture heats to a boil.
  3. While the pickling liquid heats, slice the carrot and radishes on a mandolin or the long slits on a box grater to the thickness of quarter.
  4. When the pickling liquid boils, pour over the carrot and radish in a heat proof bowl or Pyrex measuring cup.
  5. Refrigerate immediately.

 

For the Bahn Mi Pizza:

Print
The Bahn Mi Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • Proprietary 10 ounce thin-crust pizza dough
  • 7 tablespoons Hoisin sauce
  • 10 ounces of mozzarella/provolone mix
  • 10 ounces pulled pork, (or your favorite, cooked tenderloin)
  • Pickled carrot and radish from recipe above
  • 1 thinly sliced fresh jalapeño or milder pepper
  • ¼ to half a cup of rough chopped cilantro
  • 2-3 tablespoons small panko breadcrumbs
Instructions
  1. Press out the thin crust dough and place on pizza screen or pizza peel if going directly on the bricks.
  2. Brush on the Hoisin sauce to the edge of the pizza.
  3. Place the cheese mix on the pizza.
  4. Place the pork around the pizza atop the cheese and bake in 500 F brick oven for 10 minutes.
  5. When the crust is perfectly crisp and the cheese melted, pull from the oven and garnish with the now cold pickled carrot and radish, thinly sliced jalapeño, and cilantro.
  6. Sprinkle with the crunchy panko and serve.

 

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]]> Tony’s Trending Recipe: Wood Fire Quail Egg & Chorizo Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-wood-fire-quail-egg-chorizo-pizza/ Thu, 01 Jul 2021 04:01:06 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-wood-fire-quail-egg-chorizo-pizza/ People may think that just because a pizza has egg on it, it should be categorized as a breakfast pizza; far from it. I have used different types of eggs on pizzas for years. Typically large, cage-free farm eggs perform better in ovens with lower temperatures and longer bake times. Smaller eggs such as quail […]

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People may think that just because a pizza has egg on it, it should be categorized as a breakfast pizza; far from it. I have used different types of eggs on pizzas for years. Typically large, cage-free farm eggs perform better in ovens with lower temperatures and longer bake times. Smaller eggs such as quail eggs cook better and faster in high temp ovens. Eggs on pizzas are typically served sunny side up or scrambled. Lunch or dinner; pizzas with eggs on them are a popular menu item. Here is a delicious recipe. If you have trouble sourcing a nice chorizo try substituting Prosciutto, smoked speck, pancetta or Jamón.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

Print
Tony's Trending Recipe: Wood Fire Quail Egg & Chorizo Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 8-9oz dough ball
  • 6 oz shredded whole milk mozzarella
  • 14- 16 thinly sliced white potato (soaked in water for several hours to release starch)
  • 11-12 sliced chorizo in half
  • 2-3 oz goat cheese pinched
  • Rosemary
  • 2-3 quail eggs
  • ⅛-1/4 oz crushed Calabrese peppers in oil
  • Rosemary
  • Sea or Maldon salt
Instructions
  1. Shape and stretch your dough into a 12-inch circle.
  2. Add your mozzarella cheese and potatoes.
  3. Slice your pizza into the oven.
  4. When your pizza is about 80 percent cooked, take your pizza out of the oven and add your sliced chorizo and quail eggs.
  5. Carefully place your pizza back into the oven and finish cooking.
  6. Cut your pizza into desired slices.
  7. Add the goat cheese, rosemary, Calabrese peppers and salt.

 

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]]> Tony’s Trending Recipe: Fiddlehead Pinsa-style Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-fiddlehead-pinsa-style-pizza/ Tue, 01 Jun 2021 12:00:12 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-fiddlehead-pinsa-style-pizza/ Get the Fiddlehead Pinsa-style Pizza Recipe Fiddle Me This A Fiddlehead is probably an ingredient that you have never heard of. The fronds of a young fern, fiddleheads are available in the spring. This is a vegetable and I prefer to bake or sauté them with a little salt, pepper and extra virgin olive oil […]

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Get the Fiddlehead Pinsa-style Pizza Recipe

Fiddle Me This

A Fiddlehead is probably an ingredient that you have never heard of. The fronds of a young fern, fiddleheads are available in the spring. This is a vegetable and I prefer to bake or sauté them with a little salt, pepper and extra virgin olive oil before adding them to pizza. If prepared properly they taste like grilled asparagus. 

What balances this pizza is the combination of sweet and acidic candied lemons, as well as the salty Prosciutto di Parma. I decided to use this combination on a Pinsa style pizza. Pinsa has been gaining momentum in the U.S. for the last few years. It’s typically a combination of grains, such as soy, rice and wheat. The pizza is typically oval, crispy, light and very digestible. Pinsa can have an array of ingredients. Here is a combination that I am sure you have never had.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

 

Print
Tony's Trending Recipe: Fiddlehead Pinsa-style Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 10-12 ounce high-hydrated dough ball (my blend is 75 percent wheat flour, 10 percent rice flour, 10 percent soy flour and 5 percent spelt with a long fermentation)
  • 7 ounces whole milk mozzarella cheese
  • 10 thinly sliced candied Meyer lemons
  • 12 fiddleheads (triple washed, cleaned, and baked thoroughly)
  • 6-8 slices Prosciutto di Parma
  • Liquid cane sugar
  • Sea salt
  • Fine black pepper
  • Extra virgin olive oil
  • Shaved Parmigiano
  • Pan spray
Instructions
  1. Clean your fiddleheads thoroughly.
  2. Place them on a half sheet pan and drizzle with olive oil, salt and pepper.
  3. Bake in a 525 F oven for 8 to 10 minutes until they are well roasted. Set aside.
  4. Place your thinly sliced lemons on a ½ sheet pan that is lightly coated.
  5. Drizzle with cane sugar and bake in a 425 F oven until slightly translucent. I don’t recommend blanching before you bake. Set aside.
  6. Carefully push dough out using your fingertips, dimpling the dough into an oval shape.
  7. Place mozzarella over the dough and place the pizza into a 550 F electric or gas oven.
  8. Halfway through, add the fiddleheads and candied lemons.
  9. Continue to bake the pizza until it is golden brown and crispy.
  10. Cut pizza into desired slices and add the Prosciutto and shaved Parmigiano. Enjoy.

 

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]]> Hawaiian Sunshine Pizza https://pizzatoday.com/recipes/pizzas/hawaiian-sunshine-pizza/ Fri, 28 May 2021 14:13:42 +0000 https://pizzatoday.com/recipes/hawaiian-sunshine-pizza/ Print Hawaiian Sunshine Pizza Author: Pizza Today Recipe type: Pizzas   Ingredients 14-ounce dough ball 6 ounces tomato sauce ¼ cup pine nuts 4 ounces prosciutto 4 ounces salami 4 ounces pineapple, chopped 10 ounces mozzarella, shredded Instructions Stretch your dough and apply sauce. Top evenly with pine nuts, prosciutto, salami and pineapple. Add the cheese and […]

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Print
Hawaiian Sunshine Pizza
Author: 
Recipe type: Pizzas
 
Ingredients
  • 14-ounce dough ball
  • 6 ounces tomato sauce
  • ¼ cup pine nuts
  • 4 ounces prosciutto
  • 4 ounces salami
  • 4 ounces pineapple, chopped
  • 10 ounces mozzarella, shredded
Instructions
  1. Stretch your dough and apply sauce.
  2. Top evenly with pine nuts, prosciutto, salami and pineapple.
  3. Add the cheese and bake.
  4. Serve with pleasure because you realize pineapple on pizza is awesome.

Get more pineapple pizza ideas.

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]]> Spicy Pineapple Pie https://pizzatoday.com/recipes/pizzas/spicy-pineapple-pie/ Fri, 28 May 2021 13:59:34 +0000 https://pizzatoday.com/recipes/spicy-pineapple-pie/ Print Spicy Pineapple Pie Author: Pizza Today Recipe type: Pizzas   Ingredients 14-ounce dough ball 6 ounces tomato sauce ¼ cup jalapeño peppers, chopped (I use habanero when I want a hotter profile) 4 ounces bacon, chopped 6 ounces spicy soppressata 4 ounces pineapple, chopped 6 ounces mozzarella, shredded 4 ounces fresh mozzarella, torn 6 medium leaves […]

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Print
Spicy Pineapple Pie
Author: 
Recipe type: Pizzas
 
Ingredients
  • 14-ounce dough ball
  • 6 ounces tomato sauce
  • ¼ cup jalapeño peppers, chopped (I use habanero when I want a hotter profile)
  • 4 ounces bacon, chopped
  • 6 ounces spicy soppressata
  • 4 ounces pineapple, chopped
  • 6 ounces mozzarella, shredded
  • 4 ounces fresh mozzarella, torn
  • 6 medium leaves fresh basil, torn
Instructions
  1. Stretch your dough and apply sauce.
  2. Top evenly with jalapeños, bacon, soppressata and pineapple.
  3. Add the cheeses and bake. When pizza is finished, remove from oven, top with basil and serve.

Get more pineapple pizza ideas.

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]]> Extra Virgin and Garlic Satchel Bombe https://pizzatoday.com/recipes/appetizers/extra-virgin-and-garlic-satchel-bombe/ Fri, 28 May 2021 13:01:08 +0000 https://pizzatoday.com/recipes/extra-virgin-and-garlic-satchel-bombe/ Get the Extra Virgin and Garlic Satchel Bombe recipe This little ditty has become one of my customers favorite bread item. The slow roasted garlic in extra-virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds to the supple garlic heaven and is countered with a cool and chunky […]

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Get the Extra Virgin and Garlic Satchel Bombe recipe

This little ditty has become one of my customers favorite bread item. The slow roasted garlic in extra-virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds to the supple garlic heaven and is countered with a cool and chunky garlic-tomato vinaigrette. I sometimes use chive strings or long leeks to tie. Please note: If your oven cooks with very strong top heat, you may want to bake these at 450 at 15 minutes. John Gutekanst talks about this hot appetizer in his article: A Guide to Cooking Oils in the Pizzeria.

Print
Extra Virgin and Garlic Satchel Bombe
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 cups whole peeled garlic cloves
  • (approx. 10 ounces)
  • ¼ cup extra-virgin olive oil
  • 5 sprigs of fresh thyme tied in a small bundle
  • 3, 4-ounce proprietary pizza dough balls
  • 3 tablespoon whole milk ricotta cheese
  • 3 lengths of 12 inches of culinary twine
  • 6-7 large, premium canned pear tomatoes, (approx. 12 ounces) (like Valoroso or San Marzano)
  • 1 teaspoon red wine vinegar
  • 5 ciliegine fresh mozzarella balls, (small balls) cut in half
  • 3 leaves fresh basil
  • Salt and pepper to taste
Instructions
  1. Place the whole garlic cloves, the bundle of thyme and the ¼ cup extra-virgin oil in a small pan and place into a 300-degree oven for 3.5 hours. The garlic will turn dark-golden and shrink a little.
  2. When done, place aside to cool.
  3. While cooling, use your fingers to drain the tomatoes of their juice and pull in half then into rough strips.
  4. Place into a bowl with a pinch of salt and pepper and the teaspoon of red wine vinegar.
  5. Pour ¼ cup of the garlic pan oil into the tomato mix and gently stir. Set aside to marinate.
  6. Pre-heat a deck oven to 500 F.
  7. Form 3 discs approximately 4 inches in diameter of your proprietary pizza dough and place all on a parchment covered tray.
  8. Take the kitchen twine and double each string.
  9. Using a straining spoon, place 30 of the slow-baked garlic cloves into the middle of each round with a pinch of salt.
  10. Place a 1 tablespoon dollop of ricotta on top of the garlic. You may have some residual oil sneaking to the edge of the dough, and you must stop it from hindering the seal by pulling up in different places. Do not pull the dough off the tray or you will stretch it too much and ruin the shape.
  11. Fold the dough in half.
  12. Start at one end and fold the dough in an “S” shape all the way up the folded half-moon. You may have to use your pinkie fingers to hold the other end up if oil leaches out.
  13. Bundle all the folded dough at the top of the sack leaving 1 inch of above your now tightening fingers.
  14. Squeeze the neck of the dough and tie with the twine.
  15. Place the tray containing the satchels in the oven and bake for 12 minutes. Note: These satchels are tall. You may turn the top of your oven down in temperature if the top starts burning. It is important to bake the outside without having any raw dough in the center.
  16. Place the garlic-tomato vinaigrette on a plate and top with the mozzarella ball halves.
  17. Place the garlic satchel bombe in the center of the plate, remove the twine and sprinkle with the basil. Enjoy.

 

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]]> Okay, Boomer https://pizzatoday.com/recipes/pizzas/okay-boomer/ Tue, 25 May 2021 14:28:19 +0000 https://pizzatoday.com/recipes/okay-boomer/ Print Okay, Boomer Author: Pizza Today Recipe type: Pizzas   Ingredients 14-ounce dough ball 6 ounces tomato sauce 6 ounces sausage 2 ounces green olives 2 ounces red onion, chopped 4 ounces mushrooms, sliced 4 ounces pineapple, chopped 12ounces mozzarella, shredded Instructions Stretch your dough and apply sauce. Top evenly with sausage, green olives, red onion, mushrooms […]

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Print
Okay, Boomer
Author: 
Recipe type: Pizzas
 
Ingredients
  • 14-ounce dough ball
  • 6 ounces tomato sauce
  • 6 ounces sausage
  • 2 ounces green olives
  • 2 ounces red onion, chopped
  • 4 ounces mushrooms, sliced
  • 4 ounces pineapple, chopped
  • 12ounces mozzarella, shredded
Instructions
  1. Stretch your dough and apply sauce.
  2. Top evenly with sausage, green olives, red onion, mushrooms and pineapple.
  3. Add the cheese and bake.
  4. When pizza is finished, remove from oven and serve with grated Parmesan and crush red pepper on the side.

 

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]]> Tony’s Trending Recipe: The Romana Pizza Americana https://pizzatoday.com/recipes/pizzas/california-calabrese/ Sat, 01 May 2021 04:23:17 +0000 https://pizzatoday.com/recipes/california-calabrese/ In Italy the pizza Americana is a pizza that has sliced hot dogs and french fries on it. I’ve seen it from Milan to Bari. It’s a pizza that kids would eat growing up and it’s also for tourists. It’s one of my least favorite pizzas. Every time I see one of these pizzas in […]

The post Tony’s Trending Recipe: The Romana Pizza Americana appeared first on Pizza Today.

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

In Italy the pizza Americana is a pizza that has sliced hot dogs and french fries on it. I’ve seen it from Milan to Bari. It’s a pizza that kids would eat growing up and it’s also for tourists. It’s one of my least favorite pizzas. Every time I see one of these pizzas in Italy I cringe. It’s disappointing that this pizza somehow represents the US. Here is a take on this pizza. This pizza is incredible and it’s the ultimate pizza Americana. The combination of Waffle style fries, Calabrese honey sausage, roasted red peppers, green onion, smoked provolone, horseradish aioli and mozzarella is absolutely delicious.

Print
California Calabrese
Author: 
Recipe type: pizza
 
Ingredients
  • 50/50 Semolina/flour blend for dusting
  • 32-ounce dough (high hydrated dough recommend)
  • 20 ounces shredded whole milk mozzarella
  • 18 - 20 waffle style fries (fried then salt & pepper)
  • 1 Calabrese or spicy link sausage precooked thinly sliced
  • Honey drizzle
  • 2 ounces sliced roasted red peppers
  • ½ ounce sliced green onions
  • 2 ounces shaved or sliced smoked provolone horseradish aioli drizzle
  • Extra virgin olive oil
  • 2-3-foot Romana board recommended
  • **Horseradish Aioli:
  • ½ cup ketchup
  • ¾ cup mayo
  • 1 tablespoon horseradish
Instructions
  1. Blend horseradish aioli ingredients together and place into a squirt bottle.
  2. Dust your dough in the semolina/flour mix.
  3. Shape your dough long and narrow to approximately two feet long.
  4. Place your dough on your board. Using your fingers tips generously dimple your dough.
  5. Add olive oil to the crevices of the dimpled dough.
  6. Par-bake your dough in a 500-525 F gas or electric oven for three to four minutes.
  7. Take your dough out and top your pizza with mozzarella, sliced sausage and roasted red peppers. Then place your pizza back into the oven.
  8. Cook until golden brown. A few minutes before your pizza is finished baking fry your waffle fries. Toss in salt and pepper and set aside.
  9. Cut your pizza in desired squares.
  10. Top with green onions, fried waffle fries, smoked provolone, honey and aioli drizzle. Enjoy.

 

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]]> Sweet Chili Sauce https://pizzatoday.com/recipes/sauces/sweet-chili-sauce/ Sat, 01 May 2021 04:01:30 +0000 https://pizzatoday.com/recipes/sweet-chili-sauce/ Sweet Chili Sauce Recipe Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce. Print Sweet Chili Sauce Author: Pizza Today   Ingredients ½ cup […]

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Sweet Chili Sauce Recipe

Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce.

Print
Sweet Chili Sauce
Author: 
 
Ingredients
  • ½ cup rice vinegar
  • ¾ cups water
  • 3 Thai red chilies, deseeded and chopped (keep and include half of the seeds to add heat)
  • ½ teaspoon cayenne pepper (optional)
  • ½ tablespoons garlic, minced
  • ½ teaspoon ginger, grated
  • 1 teaspoon soy sauce
  • ½ tablespoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoons salt
  • 3 tablespoons sugar
Instructions
  1. In a medium saucepan, add all the ingredients, except cornstarch mix.
  2. Bring to a boil then simmer until mixture reduce by half.
  3. Blend mixture until slightly chunky and return to simmer.
  4. Add cornstarch mix until sauce thickens. (You may have to add more cornstarch mix to achieve the right consistency.)
  5. Allow to cool.
  6. Then apply to pizza or bottle. It may be refrigerated for up to a week.

 

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]]> Direct Method Sicilian Pepperoni Pizza https://pizzatoday.com/recipes/pizzas/direct-method-sicilian-pepperoni-pizza/ Fri, 30 Apr 2021 15:09:09 +0000 https://pizzatoday.com/recipes/direct-method-sicilian-pepperoni-pizza/ Print Direct Method Sicilian Pepperoni Pizza Author: Pizza Today Recipe type: pizza   Ingredients 590 grams high gluten flour (4 ¾ cups) 100 percent 7.9 grams active dry yeast (2.5 teaspoons) 425 grams lukewarm water (1 ¾ cups plus 5 tablespoons) 72 percent 1 tablespoon extra-virgin olive oil 17 grams fine sea salt, (2 ½ teaspoons) 500 […]

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Print
Direct Method Sicilian Pepperoni Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 590 grams high gluten flour (4 ¾ cups) 100 percent
  • 7.9 grams active dry yeast (2.5 teaspoons)
  • 425 grams lukewarm water (1 ¾ cups plus 5 tablespoons) 72 percent
  • 1 tablespoon extra-virgin olive oil
  • 17 grams fine sea salt, (2 ½ teaspoons)
  • 500 grams aged mozzarella (about 4 cups)
  • 1.5 to 2 cups pizza sauce
  • 95 natural casing pepperonis (or 140 grams)
  • Grated Pecorino
  • Dried oregano
Instructions
  1. The Mix: Add the flour, yeast and water to the mixing bowl fitted with a dough hook and mix on medium speed for 5 minutes pausing to scrape the bowl if needed.
  2. Add the salt and olive oil and mix on low for 10 more minutes. A chunk of dough will form in the mixer.
  3. Using wet hands take the dough ball out and place in a dough box or oiled bowl and let rest at room temperature for three hours.
  4. The Hold: Refrigerate the dough for at least 24 hours.
  5. Bring out the next day and let sit at room temperature for 4 hours.
  6. The Fold: You will now see some yeast activity and now is the time to strengthen the gluten net by folding the dough upon itself. Using the envelope fold method and wet hands, form the dough into a square and fold the top of the dough halfway down and then fold the bottom on top of the first fold.
  7. Take the sides of the square and follow the same folding method.
  8. Gently press down and place inside the dough container to rest for one more hour at room temperature.
  9. Panning: After the last hour of rest, the Sicilian dough should be relaxed and ready to place in the pan.
  10. Pour a glug of extra-virgin olive oil in a 12 (W) X 16 (L)X 1 (H) inch Sicilian (or Grandma) Pan, or your preferred pan, and place the dough in it.
  11. Pour more extra virgin on top of the dough and brush it all over to coat all the dough.
  12. Starting with the center of the dough, use your extended fingers spread apart to push the dough outward without ripping or tearing.
  13. Gently work the dough from the center of the pan and into the corners using both hands to push opposite directions. Some of the dough will gather along the sides.
  14. Take this dough and push into the corners also. On this first try, you may not get it all placed perfectly into the corners and sides of the pan, but you can go under the dough and gently stretch the dough into the corners. The dough may also “bounce back,” but no need to worry. If this happens, cover with plastic wrap and let the dough relax for 5-10 minutes, then go back and gently stretch a little more.
  15. Once panning is complete place the plastic wrap on the dough and set in a room temperature spot at 70 to 75 F for 4 hours.
  16. After the 4 hours, the dough will have risen more and exhibit bubbles and elevated crust.
  17. Dimple the dough with your fingertips to alleviate large bubble from forming. You may feel an exceptionally large pocket or bubble of gas below the dough. If so, gently slide your fingers underneath and lift the dough to let the gas escape and place the dough back down.
  18. The Par Bake: Place the pan in a pre-heated oven at 500 F for 10 minutes. The dough will just be turning golden brown. Bring the dough out and let sit at room temperature.
  19. Note: This par-cooked dough is fully cooked, and the gluten structure is “set” so this dough may be wrapped and refrigerated or frozen for future use. This method can also be mishandled if the final bake (below) is done using dough that has not been properly thawed thus leading to an uncooked center.
  20. The Final Bake: Pre-heat the oven 500 F and place the par-cooked Sicilian dough back into the same room temperature, oiled pan it was par-baked in.
  21. Place 500 grams  (about 4 cups) of your proprietary aged mozzarella on the par-cooked crust, getting as close to the crust as 1 centimeter. Remember, depending upon the rise of your par-cooked dough, the cheese will slide a bit.
  22. Looking at your Sicilian pizza vertically on a table, pour 6 diagonal lines with your proprietary sauce from a spoodle or spoon. These lines should be only 1 to 1.5 inches wide. We use approx. 1.5 to 2 cups of sauce on top of each Sicilian pizza.
  23. Place 95 natural casing pepperonis (or 140 grams) across the sauce on top of the pizza.
  24. Bake in the oven for 15 to 20 minutes depending upon your oven bake. The bottom should be golden brown, and the cheese melted all the way in the center, the pepperoni will cup holding the wonderful grease in them.
  25. Sprinkle with Pecorino and dried oregano.
  26. Cut in 8-10 pieces and enjoy.

 

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]]> Falco NY Style Dough Recipe https://pizzatoday.com/recipes/dough-breads/falco-ny-style-dough-recipe/ Wed, 07 Apr 2021 13:27:10 +0000 https://pizzatoday.com/recipes/falco-ny-style-dough-recipe/ Before you try the recipe is that it is my interpretation of NY style, it’s not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to your […]

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Before you try the recipe is that it is my interpretation of NY style, it’s not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to your repertoire.

 

1000 grams flour  (90% high protein bread flour and 10% freshly milled whole grain )

600 grams of water (72 F)

150 grams of sourdough starter or commercial yeast pre-ferment (3-5 hours after feeding at room temp) 

40 grams of EVO)

30 grams of sea salt

 

Bakers Percentages

100% flour

60% water

15% starter

4% extra virgin olive oil

3% sea salt

 

Preferment Instructions

80 grams high protein or bread flour

70 grams water

0.5 gram instant yeast

In a bowl add room temperature water and instant yeast, mix together until dissolved. Add flour and mix vigorously until it completely comes together. Cover bowl and allow to sit at room temperature. Use anywhere from 3-15 hours before making pizza dough, as a substitute for sourdough starter.

 

Step 1. Weigh out all ingredients in separate containers, remove 10 grams of water and reserve.

Step 2. In a large mixing bowl add flours

Step 3. In a large mixing bowl add water and starter, break up starter into the water

Step 4. Create a crater in the flour and pour starter and water mixture  in the center

Step 5. Begin mixing with just one hand in the center of the bowl in a clockwise fashion, until the dough all comes together into one ball of dough. Pour in the olive oil and continue to mix, squishing the oil into the dough, When the ball has just come together and the bowl is clean stop mixing, cover the bowl with plastic wrap.

Step 6. Rest for 30 mins.

Step 10. Uncover the dough ball and begin mixing by hand, add the 10 grams of water that had been set aside, slowly add the 30g of sea salt as you mix by hand.

Step 11. In a large lightly oiled container add the entire dough ball, cover and rest for 5 hours at room temperature, give one stretch and fold hold half way through.

Step 12. Remove entire dough ball and place on a lightly floured surface.

Step 13. Very lightly flour your hands and using your dough cutter and scale begin portioning the dough into 250 gram dough balls.

Step 14. Form a dough ball by folding it in on itself, stitching up the bottom, and creating a smooth ball, be careful to handle the ball quickly and gently so as to not transfer too much heat.

Step 15. Place the dough balls on a lightly floured half sheet 3×2. Lightly flour the surface and cover with plastic wrap and half sheet cover.

Step 16. Proof for 12 -18 hours at a cool room temp or until the dough balls have doubled in size (if the room is warmer proof for less time). Use to make pizza or move to Refrigerator.

Step 17. Doughs will be usable for up to 48hrs in the Refrigerator

 

Anthony Falco is an international pizza consultant.

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

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]]> White Garlic Sauce https://pizzatoday.com/recipes/sauces/white-garlic-sauce/ Thu, 01 Apr 2021 04:01:28 +0000 https://pizzatoday.com/recipes/white-garlic-sauce/ Print White Garlic Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups milk 3 tablespoon crushed garlic ⅓ cup finely grated Parmesan cheese Instructions Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir until […]

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Print
White Garlic Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • 3 tablespoon crushed garlic
  • ⅓ cup finely grated Parmesan cheese
Instructions
  1. Over medium heat in a saucepan, melt the butter (do not let it brown).
  2. Stir in the flour.
  3. Cook and stir until the mixture gets thick and pasty.
  4. Add the milk in a steady stream while whisking.
  5. Stir until thickened, about 3 minutes.
  6. Off heat, add the garlic.
  7. Stir in the Parmesan cheese
  8. Let the sauce cool to room temperature before using on pizza. Makes enough sauce for one 14-inch pizza.

 

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]]> Vegan Chive Pesto https://pizzatoday.com/recipes/sauces/vegan-chive-pesto/ Thu, 01 Apr 2021 04:01:06 +0000 https://pizzatoday.com/recipes/vegan-chive-pesto/ Print Vegan Chive Pesto Author: Pizza Today Recipe type: sauce   Ingredients 2 cups fresh chives 2 cups fresh basil 2 cups pumpkin seeds, walnuts or pine nuts 3 tablespoons fresh lemon juice (about 1 whole lemon) ¾ tablespoon sea salt 2 cups extra virgin olive oil Instructions Add all ingredients to food processor except oil. Blend […]

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Print
Vegan Chive Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups fresh chives
  • 2 cups fresh basil
  • 2 cups pumpkin seeds, walnuts or pine nuts
  • 3 tablespoons fresh lemon juice (about 1 whole lemon)
  • ¾ tablespoon sea salt
  • 2 cups extra virgin olive oil
Instructions
  1. Add all ingredients to food processor except oil.
  2. Blend until combined.
  3. Slowly stream in oil and blend until smooth.

 

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]]> Trending Recipe: Agave Basil Pesto https://pizzatoday.com/recipes/sauces/trending-recipe-agave-basil-pesto/ Wed, 31 Mar 2021 18:13:00 +0000 https://pizzatoday.com/recipes/trending-recipe-agave-basil-pesto/ Get Tony Gemignani’s Agave Basil Pesto Recipe My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago […]

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Get Tony Gemignani’s Agave Basil Pesto Recipe

My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago and with Audrey bringing it up I thought it was worth repeating.

Tony Gemignani, Tony's Pizza Napoletana, 2022 Pizza Today Pizzeria of the Year

Tony Gemignani

I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in my pizzas.

Agave nectar is a sweetener commercially produced from several species of agave, including agave tequilana and agave salmiana. Most of it comes from Mexico. Agave syrup is sweeter than honey and it can be bought in different color varieties. Blue agave (harvested in the volcanic soils of Southern Mexico) seems to be the most prevalent. Agaves are large, spiky plants that resemble a cactus, but they are actually succulents similar to aloe vera. They are quite difficult to harvest, so it’s definitely an ingredient that falls in line with the “Respect the Craft” mentality.

Print
Trending Recipe: Agave Basil Pesto
Author: 
Recipe type: sauce
 
Chef’s Note: Do not add everything all at once as the flavor of fresh ingredients increase and decrease in potency throughout the year, depending on the season. Instead, always add the ingredients gradually and taste after each addition, checking for flavor. This is most important when using garlic and lemon. This recipe can be thinned out with more olive oil if necessary.
Ingredients
  • 1 pound basil, destemmed
  • 4 ounces grated Parmesan
  • 2 whole cloves garlic
  • 4 ounces shaved Parmigiano Reggiano (after you shave it, hand crush it)
  • 4 ounces pine nuts
  • 18 ounces extra-virgin olive oil
  • 2-4 ounces agave nectar syrup (depending on how sweet you like it)
  • Salt and pepper
  • Juice of 1 lemon
Instructions
  1. Blend basil with pine nuts, garlic and grated Parmesan in a blender.
  2. Next, gradually add in the agave syrup and olive oil as you go. Then add lemon juice, salt and pepper (to taste).
  3. Fold in the shaved, hand-crushed Parmigiano Reggiano and then place your pesto into a squirt bottle.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Pallotte Cacio e Uove https://pizzatoday.com/recipes/appetizers/pallotte-cacio-e-uove/ Tue, 02 Mar 2021 14:21:24 +0000 https://pizzatoday.com/recipes/pallotte-cacio-e-uove/ For the Tomato Passata Sauce: Print Pallotte Cacio e Uove Tomato Passata Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 number 10 can of whole peeled Pear or Plum tomatoes (I prefer Valoroso or San Marzano DOP) 1 quarter of a red onion with the root end still attached holding all the layers together. 3 […]

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For the Tomato Passata Sauce:

Print
Pallotte Cacio e Uove Tomato Passata Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 number 10 can of whole peeled Pear or Plum tomatoes (I prefer Valoroso or San Marzano DOP)
  • 1 quarter of a red onion with the root end still attached holding all the layers together.
  • 3 large cloves garlic
  • 1 large celery stalk cut in half
  • Salt and pepper to taste
Instructions
  1. Open the can and gently take out twenty large tomatoes making sure not to cut into them or break them open. The tomatoes should make approximately five cups. Some San Marzano tomatoes are smaller so add more if needed.
  2. Place the 5 cups of whole tomatoes in a three-to-four-quart pot.
  3. Place the large chunk of onion, the garlic cloves and celery stalk under the tomatoes.
  4. Cover and place on a high heat flame until just boiling.
  5. Gently stir the tomatoes and turn the heat to medium low.
  6. Simmer the covered sauce for one hour turning every ten minutes. The tomatoes will gently start falling apart and release the delicious tomato water inside each one.
  7. After the hour of slow cooking, pull the onion, celery and garlic cloves from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal U.S. marinara and perfect for the Palotte Cacio e Ouvo.
  8. Season with salt and pepper. Reserve and keep in the same pot for cheese bread balls.

 

For the Cheese and Egg Meatball:

Print
Pallotte Cacio e Uove Cheese and Egg Meatball
Author: 
Recipe type: appetizer
 
Ingredients
  • 3 Cups grated Pecorino Romano or Pecorino Tuscano
  • 1.5 Cups grated Parmigiano Reggiano
  • 1 large sliced Italian loaf of bread
  • 4 large eggs
  • Two teaspoons minced fresh parsley
  • One large garlic clove minced fine, (approx. 1 teaspoon)
  • Pinch of salt
  • 1 cup flour for dusting
  • Two Cups Extra Virgin Olive oil
  • One cup canola or vegetable oil
  • 4-5 leaves basil
Instructions
  1. Cut the crust off the bread and cut the moist insides into small ¼ to ½ inch pieces.
  2. Mix the cheeses, eggs, parsley, garlic, and bread in a bowl and add the dash of salt.
  3. Squeeze the mix in your hands to incorporate well.
  4. Cover and place in the refrigerator for 10 minutes for the flavors to soak in.
  5. Pull from the refrigerator, re-knead, and make two-ounce balls by rolling in between both palms. Roll into the flour to dust and place on a plate or tray.
  6. Place the tomato passata on the burner and add a good rope of extra virgin olive oil to it.
  7. Cover and turn the heat to a low simmer.
  8. Place the extra virgin olive oil and vegetable/canola oil in a small 1 ½ Quart, high sided frying pan. This is enough to cover and fry each ball. (Note: If you have only larger frying pans you may end up with flat meatball sides and you will have to turn the balls and possibly injuring them.) You may need more oil if you have large frying pans.
  9. Fry the balls in batches in 350-375 F oil for two to three minutes until golden brown.
  10. Using a slotted spoon, place the balls on paper napkins to leach the oil for three minutes then gently place the balls into the tomato passata.
  11. When all the cheese and egg meatballs are in the tomato sauce, place on the lowest heat you have and simmer for one hour gently turning occasionally before serving.
  12. Before serving top with fresh chopped basil.

 

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]]> Big Greenie Pizza https://pizzatoday.com/recipes/pizzas/big-greenie-pizza/ Tue, 02 Mar 2021 14:13:48 +0000 https://pizzatoday.com/recipes/big-greenie-pizza/ For the Z’hug Marinated Mozzarella (Made 2-3 days ahead of time) Print Marinated Mozzarella Author: Pizza Today Recipe type: appetizer   Ingredients 2 cups loose packed whole Thai chilies or Serrano chilies (optional- take the seeds out and decrease heat.) 2 cups loose packed fresh cilantro 1 cup extra virgin olive oil 8 cloves garlic 2 teaspoons […]

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For the Z’hug Marinated Mozzarella (Made 2-3 days ahead of time)

Print
Marinated Mozzarella
Author: 
Recipe type: appetizer
 
Ingredients
  • 2 cups loose packed whole Thai chilies or Serrano chilies (optional- take the seeds out and decrease heat.)
  • 2 cups loose packed fresh cilantro
  • 1 cup extra virgin olive oil
  • 8 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamon
  • 1 teaspoon pepper
  • Juice from 1 lemon
  • 18 ounces of aged, (hard, brick) mozzarella cut into ¼ inch cubes
Instructions
  1. Mix all ingredients except the mozzarella in a food processor until amalgamated into a spicy sauce.
  2. Place all the cut mozzarella cubes into a heavy plastic freezer bag and pour 1½ cups of the Z’hug on top of the cheese.
  3. Close the bag and mix thoroughly making sure every chunk is coated.
  4. Refrigerate for two to three days.

 

Assembly of the Big Greenie Pizza:

Print
Big Greenie Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • One 19-ounce proprietary large dough ball stretched out into a 14-inch round
  • 2 ounces fresh baby spinach
  • 8-10 ounces of the Z’hug-marinated mozzarella (recipe above)
  • 8 slices of thin sliced bacon strips whole
  • 3-4 tablespoons of house-made or store-bought Tzatziki sauce
  • 1 red radish sliced very thin on the mandolin
  • 2 ounces crushed pistachio nuts
Instructions
  1. Place the bacon strips on parchment covered tray and bake at 500 degrees for only 3 to 4 minutes until just melted and par cooked. This will ensure a perfect crunchy bake.
  2. Top the pizza dough round with the baby spinach.
  3. Place the Z’hug-marinated mozzarella on top of the spinach. Do not wipe the marinade off the cheese, this will add a zingy, green asset to this pie.
  4. Place the bacon strips running in the same direction across the mozzarella.
  5. Place the pizza in a deck oven at
  6. to 550 F and bake until crust is golden, and cheese has melted.
  7. After the oven, let the pizza cool for a few minutes before drizzling the pizza with Tzatziki sauce. Top with the slices of radish and pistachio crumbles and serve.

 

 

 

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]]> Tony’s Trending Recipe: Hot Potato Sicilian Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-hot-potato-sicilian-pizza/ Mon, 01 Mar 2021 05:01:30 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-hot-potato-sicilian-pizza/ Get the Hot Potato Sicilian Pizza Recipe This pizza can be made several ways. My favorite is a Sicilian. Potatoes are amazing on pizza. The combination of Applewood smoked bacon, buttermilk Ranch, Calabrian & piquante peppers bursts with flavors. I know Ranch is like pineapple — it can be a sacrilegious ingredient to some operators […]

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Get the Hot Potato Sicilian Pizza Recipe

This pizza can be made several ways. My favorite is a Sicilian.

Potatoes are amazing on pizza. The combination of Applewood smoked bacon, buttermilk Ranch, Calabrian & piquante peppers bursts with flavors. I know Ranch is like pineapple — it can be a sacrilegious ingredient to some operators — but if it sells, it sells. I may be a traditionalist, but when it comes to certain pizzas I’m always willing to be adventurous. Maybe that’s the California approach in cooking. It could be anything or everything as long as it tastes good, using quality ingredients. By the way, this pizza is delicious.

 

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Tony's Trending Recipe: Hot Potato Sicilian Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 Sicilian pan 12 x 18
  • 1 32-36 ounce dough ball
  • 12 slices whole milk or dry mozzarella (1-ounce slices)
  • 4 ounces thinly sliced red and white potatoes (Soaked in water for several hours before use to release the starch for better cooking)
  • 4 ounces chopped Applewood smoked bacon, partially cooked/rendered
  • 4 ounces sliced sweet piquante peppers
  • 2 ounces chopped green onions
  • 4 ounces buttermilk Ranch
  • Pinch or grated Romano
  • Pinch of dry oregano
  • Garlic, extra virgin olive oil drizzle
  • Salt & pepper
  • Olive oil
Instructions
  1. Push your Sicilian in a lightly coated Sicilian pan.
  2. Allow dough to rise for 1 and ½ hours at room temperature. Carefully make sure your dough is pushed to the corners of the pan.
  3. Par-bake at 525-550 F.
  4. Take the pizza out of the oven, then carefully add a generous amount of olive oil into the bottom of the pizza, on the inside of the pan.
  5. Add sliced mozzarella, leaving a ¼-inch boarder.
  6. Add potatoes and bacon, then place the pizza back into the oven until golden brown.
  7. Remove pizza from of the oven and cut into desired slices.
  8. Finish with both peppers, green onions, oregano, Romano, salt, pepper, and zig-zag with Ranch. Serve and enjoy.

 

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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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:

Print
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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]]> Tony’s Trending Recipe: The Deluxe Cracker Thin Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-the-deluxe-cracker-thin-pizza/ Thu, 28 Jan 2021 15:46:12 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-the-deluxe-cracker-thin-pizza/ I’m thinking of New Year’s resolutions as I write this. Usually, a diet is on most of our lists. Cutting carbs is half the battle, so why not start the year off with a cracker thin/tavern pizza called “The Deluxe”? This is a Chicago pizza standard. It typically has Italian sausage, green bell peppers, mushrooms […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

I’m thinking of New Year’s resolutions as I write this. Usually, a diet is on most of our lists. Cutting carbs is half the battle, so why not start the year off with a cracker thin/tavern pizza called “The Deluxe”? This is a Chicago pizza standard. It typically has Italian sausage, green bell peppers, mushrooms and onions. This style of pizza is traditionally cut into squares, and it’s one of the most common combinations to any Chicagoan. I prefer roasting red bell pepper strips rather than using chopped green bell peppers. Also, I do not use just any mushroom, but prefer sautéed button mushrooms. Instead of white and diced onions, I use sliced red onions. Add hand-pinched Italian sausage, and this combo is a timeless classic. Here’s to 2021!

 

 

Print
Tony's Trending Recipe: The Deluxe Cracker Thin Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 10- to 12-ounce dough ball
  • Flour, or cornmeal, for dusting
  • 5-6 ounces tomato sauce
  • 7-8 ounces shredded part skim or whole milk mozzarella
  • 3.5 ounces roasted peppers
  • 1.5 – 2 ounces sliced red onions
  • 5.5 ounces sautéed button mushrooms
  • 6 ounces bulk Italian sausage (dime-sized pieces)
  • Grated Romano
  • Oregano
Instructions
  1. Stretch, roll, or sheet your dough to a 16- to 17-inch circle. Dock your dough.
  2. Using your pizza wheel, trim your pizza into a 15- to 16-inch circle.
  3. Push down the edges, then sauce and cheese the pizza as close to the rim as possible. I prefer my ingredients to be on the top of the pizza, above the cheese, and not under.
  4. Add peppers, onions and mushrooms, then put on the hand-pinched Italian sausage last.
  5. Bake in a 525-550 F gas or electric oven.
  6. When the pizza is ready, cut into 16 squares, and finish with Romano and oregano.
  7. Some pizza makers prefer to cook the oregano and add Romano on the sauce, but I recommend applying it after the bake.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Wood Fire Persimmon Pie https://pizzatoday.com/recipes/pizzas/wood-fire-persimmon-pie/ Fri, 01 Jan 2021 05:01:59 +0000 https://pizzatoday.com/recipes/wood-fire-persimmon-pie/ Growing up on a farm in Fremont, California, we had a persimmon tree bigger than our house. My mom always made persimmon cookies during the holidays. My wife now makes the same cookies. About 20 years ago a customer gave me a bag of persimmons. A day or two later my mom gave me a […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

Growing up on a farm in Fremont, California, we had a persimmon tree bigger than our house.

My mom always made persimmon cookies during the holidays. My wife now makes the same cookies. About 20 years ago a customer gave me a bag of persimmons. A day or two later my mom gave me a lug of them. I didn’t know what to do with so many persimmons, so I thought of a pizza.

Over the years I have had different recipes. Fuyu persimmons are easier to work with if you decided to put them on sliced. If you wanted to make a purée or spread, the Hachiyas work best when ripe. Here is one version using Fuyus. It’s a spectacular seasonal pizza.  It’s delicious and the colors are so vibrant. Enjoy.

(This recipe can also be used in a gas or electric oven)

 

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Wood Fire Persimmon Pie
Author: 
Recipe type: pizzas
 
Ingredients
  • 1 dough ball that makes a 12-inch pizza
  • 6 slices whole milk sliced or dry mozzarella (approximately 1-ounce slices)
  • 2 ripe but slightly firm Fuyu persimmons
  • 6 persimmons thinly sliced (best sliced on an electric slicer)
  • 1 persimmon peeled and puréed in a mixer
  • 3 ounces goat cheese
  • 2 ounces smoked pancetta, partially cooked pieces
  • Maldon or kosher salt flakes
  • ½ green onion, trimmed and sliced
  • 2 ounces Gorgonzola, optional
  • 12 pieces candied pecans, optional
Instructions
  1. Blend the puréed persimmon with goat cheese and place it into a pastry bag.
  2. Shape and stretch the dough into a 12-inch circle.
  3. Evenly place the cheese, leaving a ¼-inch border.
  4. Place your pizza into the oven. When it is cooked 80 percent, take the pizza out of the oven.
  5. Place the persimmons and pancetta on the pizza and continue to cook.
  6. When it is finished cooking, cut into desired pieces.
  7. Add the salt, green onions, and dollops of the goat cheese persimmon blend.
  8. You can also finish with candied pecans and Gorgonzola.

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]]> Spinach Artichoke Pizza https://pizzatoday.com/recipes/pizzas/spinach-artichoke-pizza-2/ Fri, 01 Jan 2021 05:01:52 +0000 https://pizzatoday.com/recipes/spinach-artichoke-pizza-2/ For the artichoke marinade: Print Spinach Artichoke Pizza MARINADE Author: Pizza Today Recipe type: Sauces   Ingredients ¾ cup extra virgin olive oil Juice from 1 ½ lemon, (1/4 cup) 1 teaspoon garlic powder 2 teaspoons dried oregano ½ tablespoon salt 1 ½ tablespoon sugar 12 whole artichokes cut in half, (approximate 19 ounces) Instructions Mix all […]

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For the artichoke marinade:

Print
Spinach Artichoke Pizza MARINADE
Author: 
Recipe type: Sauces
 
Ingredients
  • ¾ cup extra virgin olive oil
  • Juice from 1 ½ lemon, (1/4 cup)
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • ½ tablespoon salt
  • 1 ½ tablespoon sugar
  • 12 whole artichokes cut in half, (approximate 19 ounces)
Instructions
  1. Mix all liquid ingredients in a bowl until the salt and sugar has liquefied and all the ingredients emulsify. The mix should exemplify a nice vinaigrette. Adjust to taste.
  2. Add the artichoke halves to the vinaigrette and toss very gently so the artichokes do not fall apart. Reserve in the refrigerator.

 

For the pizza:

Print
Spinach Artichoke Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • ½ cup, (3 ounces) red onion, chopped
  • 1 proprietary 19-ounce large dough ball
  • ¾ cup packed fresh spinach leaf
  • 1 ½ cup frozen IQF spinach, thawed and squeezed of water. (Combined spinach should total approximately 1 pound)
  • 5 tablespoons whole milk ricotta cheese
  • 4 tablespoons Parmigiano
  • 1 ½ teaspoons salt
  • 4 whole artichokes cut in quarters
  • ½ cup proprietary béchamel sauce, (Alfredo sauce)
  • 1 ½ cups proprietary cheese blend, (6 ounces)
Instructions
  1. In a large bowl mix both types of spinach with the ricotta, Parmigiano and salt. When incorporated, gently fold in the quartered artichokes.
  2. Push out the large dough into a disc and squeeze or brush the béchamel on the dough.
  3. Add the cheese blend on top of the sauce.
  4. Using your fingers, press the spinach mix on the pizza. It is up to you to make this mix thick or thin.
  5. After the spinach mix is evenly placed on the pizza, place the pizza in a 475-500 F oven and bake for 9-12 minutes. Remember, this pizza is more like a pie so check the middle of the pizza for doneness frequently.
  6. When the pizza is golden brown and baked through, pull from the oven and place fresh sliced or diced tomatoes in the center for a bulls eye garnish.

 

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]]> Chicken Taco Pizza https://pizzatoday.com/recipes/pizzas/chicken-taco-pizza/ Fri, 01 Jan 2021 05:01:48 +0000 https://pizzatoday.com/recipes/chicken-taco-pizza/ Print Chicken Taco Pizza Author: Pizza Today Recipe type: pizza   Ingredients 2 tablespoons cilantro, chopped 1 jalapeño, chopped ¾ cup thick and chunky salsa 1½ cup mozzarella, cheddar and provolone cheese blend, shredded ¾ pound grilled chicken, chopped ¼ cup red onion, chopped ¼ cup tomatoes, diced 3 tablespoons sour cream ½ avocado Taco sauce ½ […]

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Print
Chicken Taco Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 2 tablespoons cilantro, chopped
  • 1 jalapeño, chopped
  • ¾ cup thick and chunky salsa
  • 1½ cup mozzarella, cheddar and provolone cheese blend, shredded
  • ¾ pound grilled chicken, chopped
  • ¼ cup red onion, chopped
  • ¼ cup tomatoes, diced
  • 3 tablespoons sour cream
  • ½ avocado
  • Taco sauce
  • ½ cup Leaf lettuce, shredded (optional)
  • 3 tablespoons crushed corn tortilla chips or corn chips
  • 1 lime, quartered
Instructions
  1. Halve avocado and mash in a small bowl.
  2. Add sour cream, a squeeze of lemon, salt and pepper.
  3. Mix until consistent.
  4. Add a teaspoon of water until cream is reduced to drizzle. Set aside
  5. Stretch dough ball to desired size.
  6. Ladle and spread salsa.
  7. Add half the cheese blend.
  8. Then top with chicken, red onion, jalapeños and tomatoes.
  9. Evenly distribute the remaining cheese. Bake.
  10. Cut pizza into desired pieces and finish with lettuce (optional), crushed corn tortillas, a drizzle of avocado sour cream and taco sauce, cilantro and a squeeze of lime

 

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]]> Tony’s Trending: Date Night https://pizzatoday.com/recipes/pizzas/tonys-trending-date-night/ Tue, 01 Dec 2020 05:01:28 +0000 https://pizzatoday.com/recipes/tonys-trending-date-night/ I love going to farmer’s markets, and my favorite is CUESA at the Ferry Building in San Francisco. I always find myself stopping by Flying Disc Ranch, which has the most outstanding dates. Two of my favorites are Medjool and Barhi. They are literally like eating candy. Here is an amazing pizza recipe using dates, […]

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I love going to farmer’s markets, and my favorite is CUESA at the Ferry Building in San Francisco. I always find myself stopping by Flying Disc Ranch, which has the most outstanding dates. Two of my favorites are Medjool and Barhi. They are literally like eating candy. Here is an amazing pizza recipe using dates, and the combination of gorgonzola and candied pecans is simply delicious.

Print
Tony's Trending: Date Night
Author: 
 
Ingredients
  • 13-ounce dough ball
  • 3 Medjool or Barhi dates, cut in half
  • 1-ounce imported Gorgonzola dolce
  • 7 ounces shredded mozzarella
  • 7-9 half pieces of candied pecans
  • 3 pieces of cooked bacon, preferably applewood smoked (cut in half)
  • Micro arugula
  • Maldon or Himalayan salt
  • Extra Virgin Olive Oil
  • Pastry brush
Instructions
  1. Cut each date in half and remove the pits.
  2. Stuff each half with gorgonzola and set aside. I prefer to slightly par-bake the bacon before and place it on my pizza.
  3. Shape and stretch your dough into a 10- or 11-inch circle, leaving a one-inch thick border.
  4. Brush the crust with olive oil.
  5. Add the mozzarella and bacon and place the pizza into a 550 F oven.
  6. When the pizza is finished baking, cut into desired slices.
  7. Place the stuffed dates, pecans and micro arugula on the pizza.
  8. Season with a pinch of salt.
  9. Serve and enjoy.

 

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Potato and Poblano Pizza https://pizzatoday.com/recipes/pizzas/potato-and-poblano-pizza/ Tue, 27 Oct 2020 18:30:47 +0000 https://pizzatoday.com/recipes/potato-and-poblano-pizza/ Print Potato and Poblano Pizza Author: Pizza Today Recipe type: pizza   Ingredients 12-ounce dough ball 8 ounces shredded mozzarella 1 whole poblano pepper 4 ounces thinly cut potato (about 1 whole red potato or purple potato or ½ a sweet potato or russet) 2 ounces grated Pecorino Romano cheese 1 ounce garlic oil (about 1 teaspoon […]

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Print
Potato and Poblano Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 12-ounce dough ball
  • 8 ounces shredded mozzarella
  • 1 whole poblano pepper
  • 4 ounces thinly cut potato (about 1 whole red potato or purple potato or ½ a sweet potato or russet)
  • 2 ounces grated Pecorino Romano cheese
  • 1 ounce garlic oil (about 1 teaspoon minced garlic in 1 oz extra virgin olive oil)
  • 1 tablespoon fresh chives
  • 2 ounces goat cheese
Instructions
  1. On a slice or mandolin, thinly slice potatoes, about an ⅛ inch thick. Place in cold water.
  2. Roast poblano pepper (toss in olive oil, place on sheet tray and cook at 400 degree F for 20 minutes or until blistered.
  3. Take poblano out of oven, cover for 15 minutes, then peel and de-seed.
  4. Roughly chop chives.
  5. Assemble Pizza: Push out dough ball.
  6. Evenly distribute cheese.
  7. Place poblanos on top of cheese in long strips.
  8. Scatter potatoes oven pizza, alternating types.
  9. Drizzle garlic oil on top of potatoes.
  10. Sprinkle on Pecorino Romano, making sure to add a heavy amount on the potatoes surface so that it bakes on with the garlic oil.
  11. Bake for 8 minutes or until crust is golden brown.
  12. Take pizza out of the oven and scatter on chives and goat cheese.
  13. Eat and enjoy!

 

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]]> Tony’s Trending Recipe: The Sicilian Saucesquash https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-the-sicilian-saucesquash/ Tue, 27 Oct 2020 17:19:38 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-the-sicilian-saucesquash/ My son, Gino, and I planted tomatoes early this year. Two of my favorite varietals are Sun Golds and Early Girls. With the weather being so hot in California our harvest started early.  While I was posting pictures on social media so many people asked for recipes using tomatoes. I decided to write a few. […]

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My son, Gino, and I planted tomatoes early this year. Two of my favorite varietals are Sun Golds and Early Girls. With the weather being so hot in California our harvest started early.  While I was posting pictures on social media so many people asked for recipes using tomatoes. I decided to write a few. This one reminded me of my grandfather on the farm. He especially loved Sun Golds, and he was a big grower of squash. The combination of fresh burrata, ricotta stuffed squash blossoms and Sun Gold Sauce is absolutely delicious. Enjoy!

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza

Print
Tony's Trending Recipe: The Sicilian Saucesquash
Author: 
Recipe type: pizza
 
Ingredients
  • 1 Sicilian pan, preferably 12x18
  • 1 dough, approximately 30 to 36 ounces
  • 19 squash blossoms
  • 5 to 6 ounces ricotta in a small pastry bag
  • 12 slices mozzarella (you can use whole milk or part-skim, but I prefer dry mozz)
  • 4 ounces burrata
  • 80 to 100 Sun Gold, Sweet 100s, or Sugar Plum Cherry tomatoes
  • Shaved Parmigiano
  • Salt & fresh cracked pepper
  • 4 ounces rough chopped, partially cooked smoked bacon or imported pancetta (optional)
  • Olive oil
Instructions
  1. Place tomatoes on a ½ sheet pan.
  2. Season them with salt, pepper and olive oil.
  3. Place pan into an oven until the tomato skins crack, slightly blister, and get soft.
  4. Remove from oven and run tomatoes through a food processor.
  5. Carefully strain tomatoes through a China cap and set the house-made tomato sauce aside.
  6. Using a spoon, make sure the ground tomatoes are pressed into the China cap and continue to stir. This will release as much sauce as you can.
  7. Also scrape down the outside wall of the China cap to capture all the excess tomatoes.
  8. Taste sauce, making sure it has enough salt.
  9. Shape and stretch dough in a lightly oiled pizza pan.
  10. Carefully remove the stamen from the inside of the squash blossom.
  11. Trim the stem off, almost to the end of the flower.
  12. Carefully stuff the blossom with ½ ounce of ricotta.
  13. Allow dough to rise for 1½ hours. Par-bake it at 500 F until it is 60-percent baked.
  14. Layer sliced mozzarella over the top of the pizza.
  15. Lay the squash blossoms down, slightly spreading them out.
  16. Spoon on the tomato sauce and continue to cook the pizza. If you’re adding bacon or pancetta, place this on now before the final bake.
  17. Remove the pizza from the oven and cut into desired square slices. Add fresh pinched burrata, sea salt, freshly cracked pepper and shaved Parmigiano. Serve.

 

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]]> Grandma the Rock Star https://pizzatoday.com/recipes/pizzas/grandma-the-rock-star/ Wed, 30 Sep 2020 18:57:30 +0000 https://pizzatoday.com/recipes/grandma-the-rock-star/ Carambola, otherwise known as Star Fruit, is really spectacular. You may see it in a grocery store and not know what it is or what to do with it.  When ripe they are juicy, firm and sweet.  This recipe’s creamy top layer is part of a recipe I learned in a home economics class back […]

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Carambola, otherwise known as Star Fruit, is really spectacular. You may see it in a grocery store and not know what it is or what to do with it.  When ripe they are juicy, firm and sweet.  This recipe’s creamy top layer is part of a recipe I learned in a home economics class back in high school. It’s a blend of European peach and lemon yogurt, mascarpone and ricotta. The rock in “Rock Star” is actually rock candy that’s ground into a peppermint dust with dried mint. The grated coconut resembles shaved Parmesan. This super delicious sweet pizza with lemon zest is definitely one of a kind. I know you will enjoy.

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Grandma the Rock Star
Author: 
Recipe type: pizza
 
Ingredients
  • 1 18-ounce dough ball
  • 9 one-ounce slices of dry or part skim mozzarella
  • 2 ripened Star Fruit (cut into 20 slices)
  • 4-5 ounces semi hard rock candy
  • 4 fresh mint leaves
  • 1 lemon (for zest and juice)
  • 5 ounces lemon yogurt (preferably European)
  • 5 ounces peach yogurt (preferably European)
  • ½ cup ricotta
  • ½ cup mascarpone
  • 3 tablespoons powdered sugar
  • ½ ounce shaved or shredded coconut
  • Himalayan salt
  • Olive oil
  • Equipment: 12x12 pizza pan
  • Zester
  • Vitamix blender
  • Stainless bowl (medium size)
  • Whisk
Instructions
  1. Place your fresh mint leaves on a pan in a 500 F oven.
  2. Bake the mint until it is dried, but not burnt.
  3. Let mint cool. Using a Vitamix, grind the mint and rock candy into a peppermint dust. Set aside.
  4. For the Sweet Yogurt Spread: In a bowl, blend together the ricotta, mascarpone, powdered sugar and both yogurts using a wire whisk. Set aside and keep cool.
  5. Push your dough out in a lightly oiled 12x12 pan.
  6. Let your dough rise for 1 hour. Make sure your dough has been stretched out to the edges.
  7. Lightly dimple the dough with your fingers, then place your pizza into a 525 F oven and par bake.
  8. Take pizza out of the oven and add the slices of mozzarella, leaving a ½-inch border.
  9. Continue to bake pizza until the crust is golden brown.
  10. Remove from oven and cut into four squares.
  11. Let the pizza slightly cool, then smear the sweet yogurt spread.
  12. Evenly place 5 slices of star fruit on each square. Finish the pizza with fresh lemon zest, a dusting of peppermint powder, Himalayan salt and shredded coconut. Give it a squeeze of lemon juice, then serve.
  13. Enjoy!

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza

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]]> Autumn Bruschetta https://pizzatoday.com/recipes/appetizers/autumn-bruschetta/ Mon, 31 Aug 2020 18:19:23 +0000 https://pizzatoday.com/recipes/autumn-bruschetta/ Print Autumn Bruschetta Author: Pizza Today Recipe type: appetizer   Ingredients 6 slices of Italian bread, cut thick 2 tablespoons butter 1 ½ teaspoons sage 1 whole butternut squash, ½-inch dice 1 green apple, diced 1 cup crumbled pecans ½ cup crumbled goat cheese 3 tablespoons balsamic dressing Hot honey, for garnish Instructions Apply a heavy coating […]

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Print
Autumn Bruschetta
Author: 
Recipe type: appetizer
 
Ingredients
  • 6 slices of Italian bread, cut thick
  • 2 tablespoons butter
  • 1 ½ teaspoons sage
  • 1 whole butternut squash, ½-inch dice
  • 1 green apple, diced
  • 1 cup crumbled pecans
  • ½ cup crumbled goat cheese
  • 3 tablespoons balsamic dressing
  • Hot honey, for garnish
Instructions
  1. Apply a heavy coating of butter to the pizza pan. Place the diced squash on a pizza pan. Drizzle with olive oil and add sage, salt and pepper to taste. Mix.
  2. Bake until the squash is tender, mixing once after 15 minutes.
  3. Let cool and refrigerate.
  4. In a bowl, gently mix cooled squash with apple and 1 tablespoon balsamic dressing (You may add up to 3 tablespoons depending on the consistency you want). Do not over mix — you don’t want it mushy. Set aside.
  5. Butter both sides of bread lightly.
  6. Grill or toast lightly until bread is slightly browned.
  7. Place bread on a serving plate and top each piece with the squash mixture.
  8. Sprinkle goat cheese and pecan crumbles.
  9. Drizzle hot honey lightly in the same direction on all pieces.
  10. Serve immediately. For to-go and delivery, use separate containers to allow customers to assemble bruschetta at home to keep its freshness. Don’t forget to add simple assembly instructions.

 

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]]> Tony’s Trending Recipe: Peaches and Cream Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-peaches-and-cream-pizza/ Fri, 28 Aug 2020 13:18:16 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-peaches-and-cream-pizza/ Stone fruit season is here, and that reminds me of an event I did long ago. About 25 years ago I was asked to compete in the Franciscan Estates Pizza Battle in Napa, California. I teamed up with Chef Courtney Townsend, and we competed against three other restaurants — most notably A16 and Bistro Don […]

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Stone fruit season is here, and that reminds me of an event I did long ago. About 25 years ago I was asked to compete in the Franciscan Estates Pizza Battle in Napa, California. I teamed up with Chef Courtney Townsend, and we competed against three other restaurants — most notably A16 and Bistro Don Giovanni. Each team was grouped with 15 sommeliers from around the world. They assisted us in making two styles of pizza.  The sommeliers paired a wine to each pizza. We had to make 15 of each pizza, and boy was it a challenge! One pizza was a duck confit and the other was a pizza called Peaches & Cream. It has always been one of my favorite pizzas. And here is a recipe that is very similar to what we made. By the way, we took home a win that day (which we were very honored to receive)!

Wine recommendation: look for Ribolla Gialla, which is the grape. Indigenous to Friuli, it has an orange blossom scent on the nose and is medium bodied with just enough acid to offset the rich cream and cheese.

Print
Tony's Trending Recipe: Peaches and Cream Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 dough ball
  • 7 ounces shredded whole milk mozzarella
  • 2 ounces imported Gorgonzola or Gorgonzola crumble
  • ½ ripe peach or nectarine sliced in 6 thin wedges
  • 16-18 pieces candied spiced walnuts
  • Balsamic reduction
  • Whipped cream
  • Pinch of Maldon salt
  • Calabrese or spicy powder
  • (Optional) 7 thin slices Prosciutto di Parma or San Danielle
Instructions
  1. For the spiced candied walnuts: Toss in super fine sugar and bake for 4 minutes at 500 F.
  2. Sprinkle with calabrese or a spicy powder to taste.
  3. Let cool and break into pieces.
  4. Shape and stretch your pizza into a 12-inch circle.
  5. Add the mozzarella and place your pizza into the oven.
  6. Take your pizza out of the oven and cut into six slices.
  7. Add small pieces of Gorgonzola, peaches, walnuts, whipped cream, balsamic reduction and a pinch of Maldon salt.
  8. If you’re a prosciutto fan, bunch them in small roses and add them over each peach.
  9. Either way this pizza is delicious.

 

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]]> Tony’s Trending Recipe: Summer Fresh https://pizzatoday.com/recipes/pizzas/summer-fresh/ Sat, 01 Aug 2020 04:18:22 +0000 https://pizzatoday.com/recipes/summer-fresh/ Over the last 30 years I traveled to Chicago many times. Pizzerias like Burt’s and Pequod’s made cast iron pizzas where the cheese was caramelized around the edges.  Eight years ago I introduced cast iron pizzas on my menu at Capo’s and they became an instant hit. We make several types, and for two consecutive […]

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Over the last 30 years I traveled to Chicago many times. Pizzerias like Burt’s and Pequod’s made cast iron pizzas where the cheese was caramelized around the edges.  Eight years ago I introduced cast iron pizzas on my menu at Capo’s and they became an instant hit. We make several types, and for two consecutive years a cast iron won first place in baking at Pizza Expo. The first winner was Matt Molina. At the time competitors and pizza aficionados didn’t know what a cast iron pizza was. It was very similar to when Shawn Randazzo won for his Detroit pizza the year prior and a renaissance began.

Tomato season is here and my tomatoes came in early in my garden, so I picked some for this recipe. The combination of the variety of tomatoes, peppered goat cheese, fresh mint, simple syrup and caramelized cheese makes a delicious pizza. Enjoy.

Print
Summer Fresh
Author: 
Recipe type: pizza
 
Ingredients
  • 1 22-24 ounce dough ball
  • Medium ground corn meal
  • 1 tablespoon of lard or shortening
  • 1 tablespoon EVOO for pan
  • Drizzle of EVOO
  • 6 ounces tomato sauce (warmed)
  • 1 ounce shredded provolone cheese
  • 6 ounces shredded part skim mozzarella
  • 3 ounces shredded white cheddar
  • 12 - 14 Gigante white beans (pre-cooked and or pickled)
  • ½ sliced serrano or jalapeño pepper
  • 12-16 quartered (or sliced in half) cherry tomato variety (yellow, orange, red)
  • 7 thinly sliced beefsteak or heirloom tomatoes
  • 4 ounces goat cheese
  • Fresh cracked pepper
  • 1 bunch of fresh mint
  • Pinch of Fleur de Sel
  • ½ cup fine sugar
  • ½ cup water
Instructions
  1. Smear the inside of a 12- to 13-inch cast iron skillet with lard or shortening.
  2. Add the olive oil and smear this into the lard or shortening.
  3. On a separate surface dust your dough with a generous amount of cornmeal.
  4. Place the dough in the pan.
  5. Using your fingertips, push the dough outward in the pan to the edge.
  6. Set your pan and let rise in a warm area for 1 to 1½ hours, until the dough has risen slightly.
  7. Place the skillet in a 500 to 525 F oven and bake for 10 minutes.
  8. Remove from the oven and let cool.
  9. In a saucepan on a stove over medium temperature, heat the water, sugar and mint until you make a simple syrup. Remember to save one piece of the mint as a garnish. Set both aside.
  10. Blend the goat cheese and freshly cracked pepper, then set aside.
  11. Add mozzarella, cheddar and provolone cheeses on top and all around the sides of the pizza.
  12. Make sure the cheese is spread out and packed to the end.
  13. Place your pizza into the oven and cook until the dough is brown and the cheese has caramelized around the edges.
  14. Carefully chisel the sides of the pizza from the cast iron and take the pizza out.
  15. Cut into six slices and spread the sauce, leaving a ¼-inch border.
  16. Place the seven slices of beefsteak or heirloom tomatoes.
  17. Add the beans, cherry tomatoes, peppers, EVOO, and salt.
  18. Finish with small dollops of peppered goat cheese and a drizzle of mint simple syrup.
  19. Garnish with a fresh mint sprig and serve.

 

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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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Print
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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Print
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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]]> Sausage and Cheese Ravioli https://pizzatoday.com/recipes/entrees/sausage-and-cheese-ravioli/ Thu, 30 Jul 2020 20:19:40 +0000 https://pizzatoday.com/recipes/sausage-and-cheese-ravioli/ For the Filling: Print Sausage and Cheese Ravioli FILLING Author: Pizza Today   Ingredients ¼ cup olive oil 6 ounces ground sausage, partially cooked Salt and pepper to taste 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry ¼ cup mascarpone ⅓ cup grated Parmesan Ravioli dough (recipe follows) Instructions In a large sauté pan, […]

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]]> For the Filling:

Print
Sausage and Cheese Ravioli FILLING
Author: 
 
Ingredients
  • ¼ cup olive oil
  • 6 ounces ground sausage, partially cooked
  • Salt and pepper to taste
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • ¼ cup mascarpone
  • ⅓ cup grated Parmesan
  • Ravioli dough (recipe follows)
Instructions
  1. In a large sauté pan, heat olive oil.
  2. When almost smoking, add the sausage and season with salt and pepper.
  3. Cook until all the liquid has evaporated from the sausage.
  4. Add spinach; cook for 2 minutes.
  5. Remove from heat; pulse mixture in food processor until you get a coarse texture.
  6. Place in mixing bowl; stir in mascarpone and Parmesan.

 

For the Ravioli:

Print
Sausage and Cheese Ravioli
Author: 
 
Ingredients
  • 3 cups unbleached white flour
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup warm wate
Instructions
  1. Sift flour and salt together.
  2. Place flour mixture on a board, making a well in the center of the flour.
  3. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  4. Knead dough well, until smooth; cover the dough; let it rest for 15 minutes.
  5. Cut dough in half; roll each half on a floured board into a thin sheet (about 1/16- to ⅛ inch-thick).
  6. To assemble:
  7. Drop about 1 teaspoonful of filling about 1½ inches apart all along the dough.
  8. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  9. Using your fingers, gently press dough between each dab of filling to seal it.
  10. Cut ravioli into squares with a zig-zag-edged pastry cutter, or very sharp knife.
  11. Allow ravioli to dry for one hour before cooking.
  12. Drop ravioli into 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  13. Remove cooked ravioli from pot carefully with a spider; drain well.
  14. Finish with proprietary sauce.

 

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]]> Barbecue Shrimp Pizza https://pizzatoday.com/recipes/pizzas/barbecue-shrimp-pizza/ Thu, 30 Jul 2020 19:50:23 +0000 https://pizzatoday.com/recipes/barbecue-shrimp-pizza/ Print Barbecue Shrimp Pizza Author: Pizza Today Recipe type: pizza   Ingredients 14-inch pizza crust ¾ cup BBQ sauce 20 shrimp, 40-60 count, peeled and deveined, tails removed ½ cup red onion, chopped ½ cup pepperoncini, chopped ¼ cup roasted red pepper ¼ cup roasted yellow pepper 1 cup smoked mozzarella 1 cup fontina Instructions In a […]

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Print
Barbecue Shrimp Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 14-inch pizza crust
  • ¾ cup BBQ sauce
  • 20 shrimp, 40-60 count, peeled and deveined, tails removed
  • ½ cup red onion, chopped
  • ½ cup pepperoncini, chopped
  • ¼ cup roasted red pepper
  • ¼ cup roasted yellow pepper
  • 1 cup smoked mozzarella
  • 1 cup fontina
Instructions
  1. In a mixing bowl, combine shrimp and ½ cup hot sauce.
  2. Spread BBQ sauce on the crust, followed by shrimp, red onion, pepperoncini, roasted red pepper and roasted yellow pepper.
  3. Add shrimp and top with cheese.
  4. Bake at 500 F until crust is golden and cheese bubbles.

 

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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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Print
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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]]> Sausage Stuffed Bell Peppers https://pizzatoday.com/recipes/appetizers/sausage-stuffed-bell-peppers/ Tue, 30 Jun 2020 20:08:30 +0000 https://pizzatoday.com/recipes/sausage-stuffed-bell-peppers/ Print Sausage Stuffed Bell Peppers Author: Pizza Today   Ingredients 1 pound ground sausage 1 can (15 ounces) black beans, drained 2 cups quinoa, cooked ½ cup diced green chilies 2 large fresh tomatoes, diced 2 cloves garlic, minced 1 small yellow onion, diced 2 tablespoons chopped fresh cilantro 1 teaspoon cumin sea salt, to taste […]

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Print
Sausage Stuffed Bell Peppers
Author: 
 
Ingredients
  • 1 pound ground sausage
  • 1 can (15 ounces) black beans, drained
  • 2 cups quinoa, cooked
  • ½ cup diced green chilies
  • 2 large fresh tomatoes, diced
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • sea salt, to taste
  • 1 cup frozen organic corn
  • 6 large bell peppers, tops cut off, then seeded
  • ½ cup low sodium chicken broth
  • ¼ cup shredded Pepperjack cheese (optional)
  • chopped green onions, as garnish
Instructions
  1. Preheat oven to 350 F. In a large skillet, brown the sausage.
  2. Once browned, add in diced onion, garlic, black beans, cilantro, chilies, tomatoes and cumin.
  3. Stir well, cover and simmer on low for about 15 minutes.
  4. Remove lid, add corn and cooked quinoa, simmer an additional 15 minutes or until all the liquid reduces.
  5. Cut peppers in half lengthwise, remove seeds and stems.
  6. Place peppers cut-side up in an oven-safe dish.
  7. Fill each pepper equally with sausage mixture.
  8. Pour about ½ cup chicken broth on the very bottom of the dish.
  9. Cover dish tightly with foil and bake for about 55 minutes, or until the peppers soften to your liking.
  10. Remove foil, top each with 1 tablespoon of cheese (if desired) and bake a few more minutes to melt the cheese.
  11. Top with green onions and cilantro leaves, then serve.

 

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]]> Alamo Pie https://pizzatoday.com/recipes/pizzas/alamo-pie/ Tue, 30 Jun 2020 19:41:10 +0000 https://pizzatoday.com/recipes/alamo-pie/ Print Alamo Pie Author: Pizza Today Recipe type: pizza   Ingredients 1 14-inch pizza crust 1 tablespoon vegetable oil ¾ pound ground beef 1 teaspoon ground cumin ½ teaspoon salt ½ cup chopped red onion 2 habanero peppers, finely chopped ¾ cup thick salsa ½ cup canned black beans, drained and rinsed 1 cup shredded Monterey Jack […]

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Print
Alamo Pie
Author: 
Recipe type: pizza
 
Ingredients
  • 1 14-inch pizza crust
  • 1 tablespoon vegetable oil
  • ¾ pound ground beef
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ cup chopped red onion
  • 2 habanero peppers, finely chopped
  • ¾ cup thick salsa
  • ½ cup canned black beans, drained and rinsed
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup shredded cheddar cheese
  • 1 tablespoon finely chopped cilantro
Instructions
  1. In a sauté pan set over medium heat, warm the oil for one minute.
  2. Add the ground beef, cumin, salt, onion and habanero.
  3. Cook and stir until the beef is cooked through, 4 to 5 minutes, using a wooden spoon to break up the beef. Pour off any excess fat from the pan.
  4. Spread the salsa over the crust.
  5. Sprinkle the black beans evenly over the salsa.
  6. Spread on the ground beef.
  7. Combine the two cheeses and sprinkle evenly over the pizza.
  8. Sprinkle on the cilantro. Bake.

 

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]]> Fried Green Tomatoes with Sopressata https://pizzatoday.com/recipes/appetizers/fried-green-tomatoes-with-sopressata/ Tue, 30 Jun 2020 18:24:41 +0000 https://pizzatoday.com/recipes/fried-green-tomatoes-with-sopressata/ For the Marinade: Print Fried Green Tomatoes with Sopressata Marinade Author: Pizza Today Recipe type: Appetizer   Ingredients 2 medium sized green tomatoes sliced in ⅛-inch, (approximately 6 slices of 8 ounces total) 1 cup red wine vinegar 2 tablespoons sugar 1 teaspoon salt ½ teaspoon cayenne pepper Instructions Mix all the ingredients into a bowl to […]

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For the Marinade:

Print
Fried Green Tomatoes with Sopressata Marinade
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 medium sized green tomatoes sliced in ⅛-inch, (approximately 6 slices of 8 ounces total)
  • 1 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
Instructions
  1. Mix all the ingredients into a bowl to dissolve the solids. Let marinate for 10 minutes. Pull from marinade and dry each slice completely.

 

For the Tomatoes:

Print
Fried Green Tomatoes with Sopressata
Author: 
Recipe type: Appetizer
 
Ingredients
  • 7 slices of the green tomato from marinade, dried and ready for frying
  • ½ cup peanut oil
  • ½ cup flour in a bowl with 1 teaspoon salt for dredging
  • ½ cup cornmeal
  • 1½ cup grated Parmigiano Reggiano
  • 2 eggs, well beaten
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Grated Parmigiano Reggiano
  • 1 cup proprietary marinara
  • 5 slices fresh mozzarella
  • 5 slices sopressata or salami or Prosciutto di Parma
  • 2 to 3 basil sprigs
Instructions
  1. Heat the peanut oil in a cast iron or heavy pan.
  2. While the oil is heating, set up your dredging station by mixing the flour and salt and placing into a bowl.
  3. Place the beaten eggs in another bowl and mix the Parmigiano and cornmeal together in a third bowl. By this time, the temperature of the oil should be between 300F and 350F.
  4. Taking one slice at a time, dredge in the flour, followed by the egg wash.
  5. Press the cornmeal egg washed slice into the cornmeal-cheese making sure there are no blank spots.
  6. Place the slice into the hot peanut oil making sure not to spatter any oil on you. The slices will brown within a minute so turn as soon as the bottom becomes golden-brown.
  7. Place the slices on paper towels before plating. Dust with more grated Parmigiano.
  8. Using a long plate, apply the cool marinara in a long line in the middle.
  9. Place a slice of fried green tomato, a folded slice of sopressata then fresh mozzarella in alternating layers shingled down the plate.
  10. Garnish with the basil and serve immediately.

 

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]]> Tony’s Trending Recipe: Fava Bean Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-fava-bean-pizza/ Tue, 30 Jun 2020 13:17:20 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-fava-bean-pizza/ I grew up on a farm.  Every year we grew, picked and sold fava beans. My son and I picked some beans yesterday that we planted nearly three months ago. A lot of people don’t know how to eat them. You can eat them raw, or sauté them in olive oil. They are amazing in […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

I grew up on a farm.  Every year we grew, picked and sold fava beans. My son and I picked some beans yesterday that we planted nearly three months ago. A lot of people don’t know how to eat them. You can eat them raw, or sauté them in olive oil. They are amazing in salads and in pasta dishes. What’s nice about fava beans is that the bean easily splits apart, giving it better coverage on your pizza.   Eighteen beans really gives you 36 pieces. The recipe below is an amazing one. The combination of sweet, salty, savory and acidic is unlike any pizza you have eaten. It’s truly one of my favorites and I hope you enjoy.

 

Print
Tony's Trending Recipe: Fava Bean Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 12- to 13-ounce dough ball
  • 7 ounces whole milk mozzarella
  • 18 fava beans (peeled)
  • 1 tablespoon sweet white balsamic vinegar
  • 6 slices smoked pancetta or bacon
  • EVOO
  • Salt & pepper
  • Shaved Parmesan
  • Lemon squeeze
  • Lemon rind
Instructions
  1. Shape and stretch dough into a 12- to 13-inch circle.
  2. Add mozzarella, leaving a ½ inch border from the rim of your pizza.
  3. Add pancetta or bacon and place pizza into oven for 8 to 12 minutes or until golden brown.
  4. While the pizza is cooking, prep fava beans like my example below.
  5. Boil fava beans for 2 to 3 minutes until the outer skin of the bean gets soft. You can also soak the beans for 30 minutes in warm water.
  6. Carefully take the skin off the beans. In a small sauté pan over medium heat, lightly sauté the beans in olive oil, salt, and pepper.
  7. Drizzle the sweet white vinegar and set your beans aside. Beans should be bright green in color.
  8. Take the pizza out of the oven and cut into six slices.
  9. Place the fava beans evenly over your pizza.
  10. Add shaved Parmesan, a light squeeze of lemon and fresh lemon rind.

 

 

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]]> Nacho Ordinary Chips https://pizzatoday.com/recipes/appetizers/nacho-ordinary-chips/ Mon, 01 Jun 2020 04:01:23 +0000 https://pizzatoday.com/recipes/nacho-ordinary-chips/ For the Avocado-chili Guacamole: Print Nacho Ordinary Chips -- Avocado-chili Guacamole: Author: Pizza Today Recipe type: appetizer   Ingredients 2 tablespoons diced green chilies, (or make-line jalapeños, diced fine) ½ of a fresh green pepper, diced fine, (about 2 ounces) ½ tablespoon powdered cumin ½ tablespoon lemon juice ½ tablespoon fresh cilantro cut fine 1 avocado cut […]

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For the Avocado-chili Guacamole:

Print
Nacho Ordinary Chips -- Avocado-chili Guacamole:
Author: 
Recipe type: appetizer
 
Ingredients
  • 2 tablespoons diced green chilies, (or make-line jalapeños, diced fine)
  • ½ of a fresh green pepper, diced fine, (about 2 ounces)
  • ½ tablespoon powdered cumin
  • ½ tablespoon lemon juice
  • ½ tablespoon fresh cilantro cut fine
  • 1 avocado cut into small dice
  • Salt to taste
Instructions
  1. Mix all together and reserve for cupping.

 

For the Onion-Ricotta:

Print
Nacho Ordinary Chips-- Onion-Ricotta:
Author: 
Recipe type: appetizer
 
Ingredients
  • 1-ounce red onion diced fine
  • 2-ounce ricotta
Instructions
  1. Mix both together. (You may add a teaspoon of milk or cream to make the ricotta more pliable.) Reserve for cupping.

 

For the Tomato Chili Sauce:

Print
Nacho Ordinary Chips -- Tomato Chili Sauce:
Author: 
 
Ingredients
  • ¾ cup drained diced tomatoes from a can or fresh diced.
  • ½ tablespoon chili powder
  • Salt to taste
Instructions
  1. Mix all together. Reserve for cupping.

 

Final Cupping: Place one tablespoon Avocado-chili Guacamole in the bottom of a 4-ounce cup and spread to the side.

Add one tablespoon Ricotta onion mix on top of the Guacamole and spread to the side of the cup.

Add the Tomato-Chili Salsa on top of the ricotta to the top of the 4-ounce cup.

(Note: if you have a 6-ounce cup, you may have to increase the amount for all three items.)

Place Tortilla Chips in a small pizza box with one or two pre-prepared tortilla cups, depending upon the size and send out for delivery.

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]]> Tomato and Spinach Pasta https://pizzatoday.com/recipes/entrees/tomato-and-spinach-pasta/ Sat, 30 May 2020 20:29:29 +0000 https://pizzatoday.com/recipes/tomato-and-spinach-pasta/ Print Tomato and Spinach Pasta Author: Pizza Today   Ingredients 6 cups tomatoes, diced 2 teaspoons fresh garlic, minced 1 ½ teaspoon salt ½ teaspoon pepper, freshly ground ⅓ cup extra virgin olive oil 1 cup fresh spinach leaves, torn 16 ounces cavatappi 3 tablespoons ricotta cheese Instructions Combine tomatoes, garlic, salt, pepper and olive oil […]

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Print
Tomato and Spinach Pasta
Author: 
 
Ingredients
  • 6 cups tomatoes, diced
  • 2 teaspoons fresh garlic, minced
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper, freshly ground
  • ⅓ cup extra virgin olive oil
  • 1 cup fresh spinach leaves, torn
  • 16 ounces cavatappi
  • 3 tablespoons ricotta cheese
Instructions
  1. Combine tomatoes, garlic, salt, pepper and olive oil and set aside while pasta cooks.
  2. When pasta is al dente, drain and toss with tomato/oil mixture and spinach.
  3. After spinach starts to wilt, sprinkle with cheese and serve.

 

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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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Print
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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]]> Tony’s Trending Recipe: Sweet Vidalia Onion Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-sweet-vidalia-onion-pizza/ Fri, 29 May 2020 15:36:26 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-sweet-vidalia-onion-pizza/ Sweet onion season is here. Varietals such as Maui, Walla Walla and Texas Sweets are some of the sweetest onions you can find. For me, nothing compares to a Vidalia. The low-sulfur soil it’s grown in makes the onion very sweet. These onions are grown in Vidalia, Georgia. Because of the low sulfur in the […]

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tony gemignani, pizza rock, tony's pizza napoletana

Tony Gemignani, pizza master and restaurateur

Sweet onion season is here. Varietals such as Maui, Walla Walla and Texas Sweets are some of the sweetest onions you can find. For me, nothing compares to a Vidalia. The low-sulfur soil it’s grown in makes the onion very sweet. These onions are grown in Vidalia, Georgia. Because of the low sulfur in the soil and in the onion, it makes you cry less or not at all when prepping. This recipe can be used with just about any sweet onion. But, if you get a chance try it with a Vidalia, you won’t be disappointed.

 

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Tony's Trending Recipe: Sweet Vidalia Onion Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 dough ball that makes a 12-inch round pizza, or use this recipe on a Sicilian pizza
  • ½ sweet onion (thinly sliced rings), preferably Vidalia
  • (Season onions with salt, pepper, Extra Virgin olive oil)
  • ½ sweet onion, diced (preferably Vidalia)
  • 5 ounces tomato paste or thick pizza sauce
  • 3 ounces ground tomatoes
  • 2 ounces hand-crushed tomatoes
  • 1 teaspoon onion powder
  • 1 tablespoon minced carrot
  • ¼-ounce chopped garlic
  • Extra virgin olive oil
  • 2 ounces chilled,
  • unsalted butter
  • Salt & pepper
  • Garlic oil
  • 6 slices whole milk or part skim low moisture mozzarella for the 12-inch round pizza
  • (or 12 to 15 slices for the Sicilian pizza 12x18)
  • 2 to 3 ounces grated Gruyere or Fontina cheese
Instructions
  1. Sauce preparation: in a large sauté pan over medium heat, cook your diced onions in oil until your onions are slightly translucent.
  2. Place your heat on low and continue to cook the carrots and garlic. Be careful not to burn your garlic. Set aside.
  3. In a medium saucepan, warm the following ingredients: olive oil, all tomatoes, onion powder, and season with salt and pepper.
  4. Add the diced onions and carrots to your sauce.
  5. Continue to cook for 10 minutes on low heat, continuously stirring.
  6. Add the chilled butter, whisk until melted and set aside.
  7. Let your sauce cool. You may have some extra sauce left over depending on how much sauce you decide to use.
  8. Stretch your dough ball into a 12-inch circle or prepare your Sicilian dough in your pan. I prefer my Sicilian dough to be par-baked.
  9. Sauce the pizza, leaving a ¼-inch border.
  10. Place sliced mozzarella evenly on the pizza, leaving a ¼-inch border.
  11. Add gruyere.
  12. Place seasoned, sliced onion rings on top of the pizza.
  13. Bake.
  14. When the pizza is finished baking, cut into desired slices and finish with garlic oil. Your pizza should have a beautiful layer of cooked sweet onions over the top. Enjoy.

 

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]]> Sopressata Suprema https://pizzatoday.com/recipes/pizzas/sopressata-suprema/ Fri, 01 May 2020 14:51:43 +0000 https://pizzatoday.com/recipes/sopressata-suprema/ Print Sopressata Suprema Author: Pizza Today Recipe type: pizza   Ingredients 1 9- to 12-ounce dough 4 ounces pizza sauce 14 slices sopressata 6 ounces fresh mozzarella Grated Parmesan 8 Calabrian chili, in strips ½ tablespoon roasted garlic 3 ounces caramelized red onion, in strips Instructions Stretch and shape dough into a 12-inch circle. Spread the sauce […]

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Print
Sopressata Suprema
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 12-ounce dough
  • 4 ounces pizza sauce
  • 14 slices sopressata
  • 6 ounces fresh mozzarella
  • Grated Parmesan
  • 8 Calabrian chili, in strips
  • ½ tablespoon roasted garlic
  • 3 ounces caramelized red onion, in strips
Instructions
  1. Stretch and shape dough into a 12-inch circle. Spread the sauce over the crust.
  2. Sprinkle 2 tablespoons of Parmesan over sauce.
  3. Now lay each slice of sopressata in a spiral fashion around pizza. Top with chilies, garlic and caramelized red onion.
  4. Add pinches of fresh mozzarella evenly placed.
  5. Bake.
  6. Remove from oven. Cut and serve.

 

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]]> Mushroom Umami Pizza https://pizzatoday.com/recipes/pizzas/mushroom-umami-pizza/ Fri, 01 May 2020 14:49:03 +0000 https://pizzatoday.com/recipes/mushroom-umami-pizza/ Try a crave-worthy Mushroom Umami Pizza recipe For this Mushroom Umami Pizza recipe, you can use different types of mushrooms. Try using mushrooms in season from fresh morels and oyster mushrooms to other wild mushroom varieties. Umami is that taste sensation that is hard to define but triggers savory flavor senses. Try this Mushroom Umami […]

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Try a crave-worthy Mushroom Umami Pizza recipe

For this Mushroom Umami Pizza recipe, you can use different types of mushrooms. Try using mushrooms in season from fresh morels and oyster mushrooms to other wild mushroom varieties. Umami is that taste sensation that is hard to define but triggers savory flavor senses. Try this Mushroom Umami Pizza recipe:

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Mushroom Umami Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 12-ounce dough ball
  • 3 ounces of béchamel sauce
  • 5 ounces sliced fresh mushroom, sautéed in garlic oil
  • 3 ounces bacon sliced in thin strips
  • 3 ounces leeks
  • 6 ounces shredded mozzarella
  • Balsamic reduction
Instructions
  1. Stretch and shape dough into a 12-inch circle.
  2. Spread béchamel over dough, leaving, ⅛-inch border around the edge. Top with cheese.
  3. Place the mushrooms, bacon and leeks on the pizza and cook until golden brown and cooked through.
  4. Finish with balsamic reduction drizzle.

 

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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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Print
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: Baja Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-baja-pizza/ Wed, 29 Apr 2020 16:59:21 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-baja-pizza/ Thirty years ago my brother Frank would make a version of this pizza when we were playing around in the kitchen. We would whip out a can of refried beans, bake it with several different cheeses, olives and sour cream. When the coronavirus hit our county and the rest of the world, I found myself […]

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Thirty years ago my brother Frank would make a version of this pizza when we were playing around in the kitchen. We would whip out a can of refried beans, bake it with several different cheeses, olives and sour cream. When the coronavirus hit our county and the rest of the world, I found myself buying canned foods like the rest of you. I grabbed a can of refried beans, cooked this pizza for the employees who were still working with me, and we devoured it. Out of a crisis, good things can come. I changed the original recipe and kicked it up a notch. Sometimes something right out of a can, such as beans, can be simply amazing. Hope you enjoy.

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Tony's Trending Recipe: Baja Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 dough ball that makes one 12-14 inch pizza
  • ½ can refried beans (6 ounces)
  • 4 oz. whole milk shredded mozzarella
  • 2 oz. shredded Monterey Jack
  • 2 oz. shredded sharp cheddar
  • 2.5 oz. bulk chorizo (dime size pieces)
  • 2 oz. ‘Ndjua (nickel size pieces)
  • Chopped Cilantro
  • 6-8 dollops sour cream
  • 12 thinly sliced pieces of Serrano, Fresno or Jalapeño peppers
  • 1 oz. sliced black olives
  • Hot sauce drizzle
  • Sprinkle of Paprika or Calabrese powder
  • Queso fresco (optional)
Instructions
  1. Shape and stretch the dough into a 12-inch circle.
  2. Carefully spread your refried beans, leaving a half-inch border.
  3. Add the three cheeses, chorizo, olives and place pizza into the oven.
  4. When the pizza is finished cooking, take your pizza out of the oven and cut into desired slices.
  5. Add the ‘Ndjua, cilantro, peppers, sour cream, paprika powder, optional queso fresco, and hot sauce.
  6. Serve and enjoy.

 

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]]> Mashed Potato Pizza with Salsa Verde https://pizzatoday.com/recipes/pizzas/mashed-potato-pizza-with-salsa-verde/ Wed, 01 Apr 2020 04:02:03 +0000 https://pizzatoday.com/recipes/mashed-potato-pizza-with-salsa-verde/ For the Mashed Potato Mix: Print Mashed Potato Mix Author: Pizza Today Recipe type: Side   Ingredients 3.5-4 pounds Russet Potatoes, (approx. 4 large Russets) skinned and ¾-inch cubed ¼ cup blended oil 12 cloves roasted garlic, (heaping tablespoon) ¼ cup extra virgin olive oil or blend ¼ cup water 2 teaspoons salt Instructions Toss the Russet […]

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For the Mashed Potato Mix:

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Mashed Potato Mix
Author: 
Recipe type: Side
 
Ingredients
  • 3.5-4 pounds Russet Potatoes, (approx. 4 large Russets) skinned and ¾-inch cubed
  • ¼ cup blended oil
  • 12 cloves roasted garlic, (heaping tablespoon)
  • ¼ cup extra virgin olive oil or blend
  • ¼ cup water
  • 2 teaspoons salt
Instructions
  1. Toss the Russet potato cubes in a pan with the blended oil and roast in your pizza oven at 500F for 10-12 minutes, tossing once.
  2. Remove and cool when done.
  3. Once cooled add the potatoes to a vessel or food processor along with the ¼ cup oil, garlic cloves, water and salt and blend on high. The potato mixture will be very glutenous like gum.
  4. Set aside.

 

 

For the Peter Piper Salsa Verde:

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Peter Piper Salsa Verde
Author: 
Recipe type: side
 
Ingredients
  • ¾ cup cold-cured pickles, (Deli pickles are the best.)
  • 2 tablespoons pizzeria pickled jalapeño’s
  • 3 tablespoons fresh chopped green peppers
  • 2 tablespoons chopped dill
  • 1 tablespoon red onion
  • 1 cup fresh spinach
Instructions
  1. Make sure all ingredients are pressed lightly to expel unwanted juices.
  2. Put all ingredients into a vessel to food processor and grind on high until a medium-thick consistency. (If too wet, add more spinach, if to dry add pickles.)

 

 

For the Mashed Potato Pizza

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Mashed Potato Pizza with Salsa Verde
Author: 
Recipe type: pizza
 
Ingredients
  • Proprietary 19-ounce dough ball
  • 12 ounces mashed potato mix
  • 8 ounces proprietary mozzarella cheese mix
  • ½ cup shredded proprietary bacon topping
  • ½ to ¾ cup shredded cheddar cheese
  • Peter Piper salsa verde
  • 2 scallions sliced thin on the bias
Instructions
  1. Form your proprietary large dough ball into a round disc.
  2. Place 12 ounces of the potato mash directly on the dough.
  3. Place the mozzarella and bacon on the potato mash.
  4. Dollop the cheddar cheese around the pizza for a great visual effect.
  5. Place in a 500-degree deck oven for 12-15 minutes until golden brown with middle cooked through.
  6. When the pizza is cooked and out of oven gently toss the salsa verde around the pizza top in curved lines to enhance the look of the pizza.
  7. Toss the bias-cut scallions around the pizza and serve.

 

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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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]]> Nashville Hot Chicken Fettuccini Alfredo https://pizzatoday.com/recipes/entrees/nashville-hot-chicken-fettuccini-alfredo/ Tue, 31 Mar 2020 20:04:56 +0000 https://pizzatoday.com/recipes/nashville-hot-chicken-fettuccini-alfredo/ Print Nashville Hot Chicken Fettuccini Alfredo Author: Pizza Today Recipe type: Entree   Ingredients 2 pounds chicken tenders 1 cup buttermilk 2 large eggs 2 cup flour 5 tablespoons cayenne 3 tablespoons hot sauce 1 teaspoon garlic powder ½ tablespoon smoked paprika Salt and black pepper, to taste 1 tablespoon brown sugar 1¾ cups heavy cream, divided […]

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Print
Nashville Hot Chicken Fettuccini Alfredo
Author: 
Recipe type: Entree
 
Ingredients
  • 2 pounds chicken tenders
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cup flour
  • 5 tablespoons cayenne
  • 3 tablespoons hot sauce
  • 1 teaspoon garlic powder
  • ½ tablespoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon brown sugar
  • 1¾ cups heavy cream, divided
  • 6 tablespoons unsalted butter
  • 6 ounces grated Parmesan cheese
  • 6 ounces shredded white cheddar
  • 1 teaspoon kosher salt
  • Cracked black pepper to taste
  • Spicy aioli
Instructions
  1. Chicken Prep: Rub chicken with salt and pepper and refrigerate for up to 24 hours.
  2. In a medium bowl, whisk eggs, milk and hot sauce.
  3. In another bowl, combine flour, cayenne, garlic powder, paprika, black pepper, salt and brown sugar.
  4. Dredge chicken in flour mixture, then into milk mixture and back into flour mixture.
  5. Deep fry until chicken is cooked through and crispy.
  6. Cut chicken into strip and set aside.
  7. Fettuccine Pasta and Sauce: Combine 1¼ cups cream with the butter in a large sauté pan.
  8. Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
  9. Add salt and black pepper.
  10. Remove the pan from the heat.
  11. Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
  12. Drain the pasta and add it to the pan.
  13. Add the remaining ingredients.
  14. Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1 to 2 minutes.
  15. If holding, right before service, add a touch more cream to loosen.
  16. Top with hot chicken strips and add a drizzle of spicy aioli and sprinkle of Parmesan.

 

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]]> Mozzarella-stuffed Meatballs https://pizzatoday.com/recipes/entrees/mozzarella-stuffed-meatballs/ Tue, 31 Mar 2020 20:00:17 +0000 https://pizzatoday.com/recipes/mozzarella-stuffed-meatballs/ Print Mozzarella-stuffed Meatballs Author: Pizza Today Recipe type: Entree   Ingredients 1 pound ground pork 1 pound ground beef 18 fresh mozzarella balls, ciliegine-sized 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 2 large egg, lightly beaten […]

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Print
Mozzarella-stuffed Meatballs
Author: 
Recipe type: Entree
 
Ingredients
  • 1 pound ground pork
  • 1 pound ground beef
  • 18 fresh mozzarella balls, ciliegine-sized
  • 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
  • 2 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. Squeeze the bread and drain off excessive milk.
  3. Tear the bread into small pieces and add it to the meat.
  4. Add the remaining ingredients, except mozzarella balls. Mix thoroughly.
  5. Take roughly 2 ounces of meat mixture and form around mozzarella ball. Repeat for remaining mixture.
  6. Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
  7. Bake the meatballs until cooked through. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)
  8. Serve atop Spaghetti with marinara.
  9. Sprinkle with grated Romano.

 

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]]> Purple Potato Gnocchi https://pizzatoday.com/recipes/entrees/purple-potato-gnocchi/ Tue, 31 Mar 2020 18:04:56 +0000 https://pizzatoday.com/recipes/purple-potato-gnocchi/ There is nothing as luscious as light, pillowy gnocchi. Add to that the flavorful flesh of the purple potato and you have a real winner. This Purple Potato Gnocchi version is from the Veneto and Lazio which use egg as opposed to the gnocchi of the Piedmont that do not use egg. Putting ridges on […]

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]]> There is nothing as luscious as light, pillowy gnocchi. Add to that the flavorful flesh of the purple potato and you have a real winner. This Purple Potato Gnocchi version is from the Veneto and Lazio which use egg as opposed to the gnocchi of the Piedmont that do not use egg. Putting ridges on the gnocchi takes a few minutes to master but is well worth it for each gnocchi to capture a thin-type sauce as this butter-garlic-sage sauce.
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Purple Potato Gnocchi
Author: 
Recipe type: entree
 
Ingredients
  • 16 ounces purple potatoes
  • 1 egg
  • 1 cup flour (Preferably Italian “00”) and more for rolling
  • 1 ¼ teaspoon salt
  • 5 tablespoons unsalted butter
  • 3 skinned and smashed garlic cloves
  • 5 leaves, fresh sage
  • Parmigiano Reggiano for finish
Instructions
  1. Skin the purple potatoes and drop into a large pot of boiling water for 25 minutes.
  2. Retrieve with a slotted spoon and set in food processor, (or food mill or potato ricer) and let cool for 5 minutes.
  3. Crush the potatoes in the food processor until the mix is smooth. Cool until the mix is room temperature.
  4. Place the egg in a large bowl and scramble with a fork add the salt and the potatoes.
  5. Add half the flour and knead with a spoon or a spatula gradually adding more flour until all is used. The dough should be smooth, soft and slightly sticky.
  6. While kneading the dough, boil water in a 5-quart pot. Do not add salt or the gnocchi will stick together.
  7. Roll the dough out on the counter into ½-inch diameter snake-like rolls.
  8. Cut every inch and toss the pieces in the flour. You can use the underside of a fork with the tines resting on the counter to roll each piece toward the end of the tines. This should produce gnocchi that have ridges on a convex side and a smooth concave side. (You may also use “Rigagnocchi, this is a small ridged board used to make ridges on pasta like garganelli.)
  9. While you are rolling the gnocchi, place the butter garlic and sage into a large saute pan to simmer on low. Stir to incorporate the flavors. The sauce is ready when the butter is light-golden, and the foam disappears.
  10. Keep warm and discard the garlic if you wish.
  11. When water is boiling, add the gnocchi 15-20 at a time. They will sink to the bottom but eventually float on top of the water.
  12. After all the gnocchi have floated, wait 20 seconds before taking out with a slotted spoon.
  13. Place the cooked gnocchi quickly on a towel to dry, (Water will ruin the sauce.) then into the warm garlic-sage sauce.
  14. Place the gnocchi into a bowl and top with the sauce and Grated Parmigiano Reggiano as well as the cooked sage leaves and serve hot.

 

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]]> ‘Nduja Pizza https://pizzatoday.com/recipes/pizzas/nduja-pizza/ Thu, 27 Feb 2020 18:25:13 +0000 https://pizzatoday.com/recipes/nduja-pizza/ Print ‘Nduja Pizza Author: Pizza Today Recipe type: pizzas   Ingredients 14-ounce pizza dough ball 5 ounces tomato sauce 4 ounces bacon, crumbled 8 ounces mozzarella, shredded 2 ounces mild cherry peppers, chopped 2 ounces cherry tomatoes, cut in half 3 ounces shaved Parmesan cheese 3 ounces ‘Nduja, added towards end of bake Instructions Open dough into […]

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Print
‘Nduja Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • 14-ounce pizza dough ball
  • 5 ounces tomato sauce
  • 4 ounces bacon, crumbled
  • 8 ounces mozzarella, shredded
  • 2 ounces mild cherry peppers, chopped
  • 2 ounces cherry tomatoes, cut in half
  • 3 ounces shaved Parmesan cheese
  • 3 ounces ‘Nduja, added towards end of bake
Instructions
  1. Open dough into a disc and apply sauce.
  2. Add the bacon, mozzarella, cherry peppers, cherry tomatoes and shaved Parmesan cheese.
  3. Bake.
  4. When pizza is about 2 minutes from being finished, remove from oven and add pinches of the ‘Nduja.
  5. Return to oven and finish baking.

 

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]]> Serrano Peach Pizza with Bacon https://pizzatoday.com/recipes/pizzas/serrano-peach-pizza-with-bacon/ Thu, 27 Feb 2020 17:43:48 +0000 https://pizzatoday.com/recipes/serrano-peach-pizza-with-bacon/ Print Serrano Peach Pizza with Bacon Author: Pizza Today   Ingredients 1 19-ounce proprietary dough ball formed into a 14-inch round 7 to 8 ounces shredded mozzarella cheese 10 Serrano peppers (approximately 7 ounces) 4 to 5 strips of bacon, (approximately 6 to 7 ounces) cut into inch pieces and par-baked in an oven for 2 […]

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Print
Serrano Peach Pizza with Bacon
Author: 
 
Ingredients
  • 1 19-ounce proprietary dough ball formed into a 14-inch round
  • 7 to 8 ounces shredded mozzarella cheese
  • 10 Serrano peppers (approximately 7 ounces)
  • 4 to 5 strips of bacon, (approximately 6 to 7 ounces) cut into inch pieces and par-baked in an oven for 2 to 3 minutes until the fat is just melting.
  • 1.5 fresh peaches (3 to 4 ounces) cut and diced in centimeter cut
  • 3 tablespoons maple syrup for garnish
  • Fresh cilantro sprigs for garnish
Instructions
  1. Place the serrano peppers in a pan and roast in a 550-degree pizza oven for 8 minutes. The small peppers will start to blister and even pop when done. Remove from oven and cool.
  2. When the serranoes are cool, cut the top off each one and down the center.
  3. Carefully draw the back of a knife down the length of each seeded innards to remove those seeds and peel the skin away from each pepper.
  4. Cut each side lengthwise in half again to produce 8 small pieces.
  5. For the Pizza: Place the cheese directly on the dough then place the bacon and serrano peppers. (For a good visual appeal, face the serrano peppers pointing the same way across the pie).
  6. Bake in a 500 F oven for 12 to 14 minutes until the crust is golden, the bacon is cooked and the cheese has melted. Remove pizza from oven.
  7. Toss the diced peaches across the pizza then drizzle with the maple syrup and garnish with the cilantro sprigs.
  8. Serve immediately.

 

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]]> Tony’s Trending Recipe: Detroit Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-detroit-pizza/ Thu, 27 Feb 2020 14:32:30 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-detroit-pizza/ Pizza Expo is almost here, so it’s time to pay homage to a style that won it all several years ago: Detroit. I remember having Shawn Randazzo in one of my seminars several years ago and telling the audience that this guy may win it all the next day … and he did. The following […]

The post Tony’s Trending Recipe: Detroit Pizza appeared first on Pizza Today.

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Pizza Expo is almost here, so it’s time to pay homage to a style that won it all several years ago: Detroit.

I remember having Shawn Randazzo in one of my seminars several years ago and telling the audience that this guy may win it all the next day … and he did. The following year Jeff Smokevitch won with his Detroit pizza. It was a style that was relatively new to the competition circuit, and it was a beginning of a renaissance. Here is a recipe of one of the most popular Detroit pizzas at my restaurants. I call it The Motorhead. Enjoy!

Print
Tony's Trending Recipe: Detroit Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 18-ounce dough ball
  • 8 ounces white cheddar
  • 6 ounces brick cheese
  • 2 ounces whole-milk mozzarella
  • 8 ounces tomato sauce
  • 2 ounces cup-n-char pepperoni
  • 1 ounce sliced Italian salami
  • 1.75 ounces mushroom
  • 2 ounces pre-cooked bacon pieces
  • 2 ounces raw Italian sausage (nickel size)
  • 1½ ounces ricotta
  • .2 ounces basil chiffonade
  • Non salted butter or Crisco
  • Grated Romano
  • Dry Oregano
  • Olive oil
Instructions
  1. Mix white cheddar, brick, and mozzarella cheese together in a bowl and set aside.
  2. Warm sauce over medium heat with a drizzle of oil. Continuously stir and keep warm.
  3. Butter a 10 x 14 Detroit pan.
  4. Push dough out to the corners of pan. Make sure dough is coated in butter or Crisco. Allow dough to rise in a warm area for 1-1½ hours.
  5. Par-bake pizza in a 525-550 F oven.
  6. Remove pizza from oven and place the following ingredients on it in this order: salami, mushrooms, pepperoni, bacon and sausage. Make sure you leave a ½-inch border of the ingredients away from the cheese.
  7. Evenly spread your cheese on the entire pizza to the edge of the pan. Carefully push the cheese to the edge and build up an inner wall against the pan.
  8. By building the cheese against the inner wall of the pan you will achieve a nice crown of toasted caramelized cheese if baked right. Continue to cook the pizza.
  9. When finished, carefully chisel the pizza out of the pan using a thin metal spatula. You may need to let the pizza sit for a few minutes after the bake before doing this. It will allow the edges to come off easier.
  10. Cut into desired slices. I prefer four so everyone gets a corner.
  11. Add sauce in two stripes over the top of the pizza.
  12. Finish with Romano, dollops of ricotta, basil and oregano.

DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza

>> Explore Pizza Dough Recipes for Top Trending Pizza Styles including Detroit, New York, Grandma, Sicilian, Chicago Thin and Deep Dish. <<

 

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]]> Lamb Sausage https://pizzatoday.com/recipes/appetizers/lamb-sausage/ Wed, 26 Feb 2020 16:23:58 +0000 https://pizzatoday.com/recipes/lamb-sausage/ Print Lamb Sausage Author: Pizza Today Recipe type: topping   Ingredients 2½ pounds ground lamb ½ pound ground pork fat 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon black pepper 2 teaspoons salt, more as needed ½ teaspoon cayenne 4 tablespoons smoked paprika 1 tablespoon minced garlic Instructions Mix all ingredients in a bowl until combined. Fry […]

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Print
Lamb Sausage
Author: 
Recipe type: topping
 
Ingredients
  • 2½ pounds ground lamb
  • ½ pound ground pork fat
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon black pepper
  • 2 teaspoons salt, more as needed
  • ½ teaspoon cayenne
  • 4 tablespoons smoked paprika
  • 1 tablespoon minced garlic
Instructions
  1. Mix all ingredients in a bowl until combined.
  2. Fry a small piece and taste.
  3. Adjust salt as needed.

 

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]]> Sweet Beet Pizza https://pizzatoday.com/recipes/pizzas/sweet-beet-pizza/ Fri, 31 Jan 2020 20:10:54 +0000 https://pizzatoday.com/recipes/sweet-beet-pizza/ For the Sweet Beets Pizza Print Sweet Beet Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 9- to 12-ounce dough ball ¾ cup roasted beets (see recipe below) 4 tablespoons fig jam 6 slices whole-milk mozzarella ½ cup arugula 4 ounces goat cheese crumbled Shaved Parmesan Extra-virgin olive oil Instructions In a small bowl, combine […]

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For the Sweet Beets Pizza

Print
Sweet Beet Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 12-ounce dough ball
  • ¾ cup roasted beets (see recipe below)
  • 4 tablespoons fig jam
  • 6 slices whole-milk mozzarella
  • ½ cup arugula
  • 4 ounces goat cheese crumbled
  • Shaved Parmesan
  • Extra-virgin olive oil
Instructions
  1. In a small bowl, combine 2 tablespoons fig jam with ½ to 1 tablespoon of water to get a syrup consistency.
  2. Set aside as a finishing ingredient. Stretch dough to desired size.
  3. Drizzle olive oil and spread over entire dough skin. Spread remaining 2 tablespoons fig jam, then add mozzarella slices, leaving ⅛-inch border around edge.
  4. Halfway through bake, remove pizza, add roasted beets evenly and return to oven.
  5. Bake until golden.
  6. Take the pizza out of the oven and slice.
  7. Then top in the following order: arugula, goat cheese, shaved Parmesan and a drizzle of the fig jam syrup.

 

For the Herb-roasted Beets

Print
Herb-roasted Beets
Author: 
Recipe type: Entree
 
Ingredients
  • 2 beets
  • 1 tsp thyme
  • 1 tsp rosemary
  • Zest of 1 orange
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Peel beets and cut into ½-inch wedges. In a large ball, combine all ingredients and mix to coat beets evenly.
  2. Transfer beets to a sheet pan and bake until tender and edges are browned.
  3. Set aside for pizza.

 

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]]> Vegetable Quick Pickling https://pizzatoday.com/recipes/appetizers/vegetable-quick-pickling/ Fri, 31 Jan 2020 19:44:58 +0000 https://pizzatoday.com/recipes/vegetable-quick-pickling/ Get a Vegetable Quick Pickling Recipe Learn how to quick pickle vegetables with easy steps. Use vegetables such as cauliflower, cucumbers, jalapeños, carrots then you can get creative with the herbs and spices. Dill is, of course, most popular for pickling. Read Audrey Kelly’s article: Vegetables on Pizza: V-edgy. Print Vegetable Quick Pickling Author: Pizza Today […]

The post Vegetable Quick Pickling appeared first on Pizza Today.

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Get a Vegetable Quick Pickling Recipe

Learn how to quick pickle vegetables with easy steps. Use vegetables such as cauliflower, cucumbers, jalapeños, carrots then you can get creative with the herbs and spices. Dill is, of course, most popular for pickling. Read Audrey Kelly’s article: Vegetables on Pizza: V-edgy.

Print
Vegetable Quick Pickling
Author: 
Recipe type: Appetizer
 
Ingredients
  • 1 pound fresh vegetables, such as cauliflower, cucumbers, jalapeños, carrots
  • 2 sprigs fresh herbs, such as thyme or dill
  • 1 to 2 teaspoons whole spices, such as black peppercorns or mustard seeds
  • 1 teaspoon dried herbs or ground spices
  • 4 cloves garlic, smashed or sliced
  • 1 cup vinegar, such as white or apple cider
  • 1 cup water
  • 1 tablespoon sea salt or 2 teaspoons pickling salt
  • 1 tablespoon granulated sugar (optional)
Instructions
  1. Cut up all of your vegetables.
  2. Pack them tightly in the mason jars, leaving about a ½ inch of space from the top.
  3. Add 1 sprig of herbs, 1 teaspoon whole spices and 2 garlic cloves to each jar.
  4. Boil together vinegar, water, salt and sugar (if using).
  5. Once the mixture comes to a boil, pour into jars.
  6. Seal the jars with the lids and cool to room temperature.
  7. Refrigerate for 48 hours, keep for up to 2 months.

 

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]]> Trending Recipe: Broccoli Rabe Pizza https://pizzatoday.com/recipes/pizzas/trending-recipe-broccoli-rabe-pizza/ Fri, 31 Jan 2020 18:51:55 +0000 https://pizzatoday.com/recipes/trending-recipe-broccoli-rabe-pizza/ Print Trending Recipe: Broccoli Rabe Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 dough ball that makes a 12-inch pizza 6 ounces shredded whole milk mozzarella 2 ounces shredded provolone 4 to 5 ounces cleaned and trimmed broccoli rabe 4 ounces fresh Italian sausage (pinched dime size pieces) 3 ounces Alfredo sauce or béchamel (optional) […]

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Print
Trending Recipe: Broccoli Rabe Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 dough ball that makes a 12-inch pizza
  • 6 ounces shredded whole milk mozzarella
  • 2 ounces shredded provolone
  • 4 to 5 ounces cleaned and trimmed broccoli rabe
  • 4 ounces fresh Italian sausage (pinched dime size pieces)
  • 3 ounces Alfredo sauce or béchamel (optional)
  • Pinch of crushed red peppers
  • Salt & pepper
  • Olive oil (for sauté)
  • Garlic oil (for finish)
  • 1 lemon wedge
Instructions
  1. Broccoli Rabe preparation: In a small size pot, bring water to boil.
  2. Blanch the broccoli rabe then pat dry before being sautéed.
  3. In a small size pan heat olive oil and lightly sauté the broccoli rabe for 1 minute.
  4. Salt and pepper the broccoli rabe and set aside. Broccoli rabe should be bright green and slightly firm.
  5. I prefer Alfredo sauce on this pizza. It really makes the pizza pop with flavor. Alfredo is a combination of butter, heavy cream and Parmesan.
  6. Shape and stretch your dough into a 12-inch circle.
  7. Add the provolone and mozzarella leaving a half-inch border.
  8. Add the hand-pinched sausage evenly over your pizza.
  9. Place pizza into the oven.
  10. Half way through the cook time place broccoli rabe on top of your pizza, then place pizza back into the oven.
  11. Take your pizza out of the oven when it is ready.
  12. Cut into six slices.
  13. Finish with a warm drizzle of Alfredo or béchamel sauce, crushed red pepper, garlic oil, and fresh lemon.
  14. Serve.

 

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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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]]> Trending Recipe: Seafood Pizza https://pizzatoday.com/recipes/pizzas/trending-recipe-seafood-pizza/ Tue, 31 Dec 2019 14:44:10 +0000 https://pizzatoday.com/recipes/trending-recipe-seafood-pizza/ This month I was featured on the Cooking Channel and made a deep-dish pizza for the feast of seven fishes. On Christmas Eve Italian families celebrate and have a dinner with seven dishes of seven fishes. Here is a take on that pizza using two of my favorite seafood choices — crab and scallops. Many […]

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This month I was featured on the Cooking Channel and made a deep-dish pizza for the feast of seven fishes. On Christmas Eve Italian families celebrate and have a dinner with seven dishes of seven fishes. Here is a take on that pizza using two of my favorite seafood choices — crab and scallops. Many people think that seafood may not be good on a pizza, but it can be delicious with the right recipe. Enjoy.

Print
Trending Recipe: Seafood Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9-13 ounce dough ball
  • 6 ounces tomato sauce
  • 7 ounces sliced whole-milk mozzarella
  • 2 ounces shaved smoked provolone or smoked scamorza cheese
  • 6 scallops
  • 3- 4 ounces crab (cleaned and shredded)
  • ½ ounce heavy cream
  • ¼ ounce minced Calabrian peppers in oil
  • ½ ounce diced white onion
  • ¼ ounce minced garlic
  • Butter
  • Salt and pepper
  • Grated Romano
  • EVOO
  • 2 Bay leaves
  • Chopped parsley
Instructions
  1. Sauce preparation: Over medium heat, sauté the onions in olive oil.
  2. Once the onions turn translucent add the garlic.
  3. Add tomato sauce, bay leaves and Calabrian peppers, then let simmer for 5 minutes.
  4. Add the crab and heavy cream, then continue to simmer for three minutes. Set aside.
  5. Using a medium sized sauté pan over medium heat, sauté scallops in butter.
  6. Season with salt and pepper. Set aside but keep warm.
  7. Stretch and shape your dough into a 12-inch circle.
  8. Layer mozzarella slices on pizza and place pizza into the oven.
  9. When pizza is half way cooked, remove it from the oven.
  10. Spoon on your tomato sauce and crab, then top with shaved provolone or scamorza.
  11. Place pizza back into the oven.
  12. Take pizza out of the oven and cut into 6 slices.
  13. Place 1 scallop medallion on each slice.
  14. Finish with grated Romano and parsley.
  15. Discard bay leaves and enjoy.

 

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]]> Sausage & Mushroom https://pizzatoday.com/recipes/pizzas/sausage-mushroom/ Mon, 30 Dec 2019 18:40:10 +0000 https://pizzatoday.com/recipes/sausage-mushroom/ Print Sausage & Mushroom Author: Pizza Today Recipe type: pizza   Ingredients 12-inch pizza dough 6 ounces tomato sauce 8 ounces Italian sausage, crumbled 4 ounces mushrooms, sliced ¼ cup yellow onion, chopped 6 ounces fresh mozzarella 4 ounces ricotta, dolloped Instructions Open dough into a disk and add tomato sauce. Top with sausage, mushrooms, onion, fresh […]

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Print
Sausage & Mushroom
Author: 
Recipe type: pizza
 
Ingredients
  • 12-inch pizza dough
  • 6 ounces tomato sauce
  • 8 ounces Italian sausage, crumbled
  • 4 ounces mushrooms, sliced
  • ¼ cup yellow onion, chopped
  • 6 ounces fresh mozzarella
  • 4 ounces ricotta, dolloped
Instructions
  1. Open dough into a disk and add tomato sauce.
  2. Top with sausage, mushrooms, onion, fresh mozzarella and ricotta.
  3. Bake until crust is golden brown.

 

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]]> Salami & Jalapeño https://pizzatoday.com/recipes/pizzas/salami-jalapeno/ Mon, 30 Dec 2019 18:23:22 +0000 https://pizzatoday.com/recipes/salami-jalapeno/ Print Salami & Jalapeño Pizza Author: Pizza Today   Ingredients 12-inch pizza dough 6 ounces tomato sauce 6 ounces salami slices ¼ cup fresh jalapeños, sliced ½ cup red and yellow cherry tomatoes, halved 6 ounces fresh mozzarella 4 ounces ricotta, dolloped Instructions Open dough into a disk and add tomato sauce. Arrange salami slices evenly […]

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Print
Salami & Jalapeño Pizza
Author: 
 
Ingredients
  • 12-inch pizza dough
  • 6 ounces tomato sauce
  • 6 ounces salami slices
  • ¼ cup fresh jalapeños, sliced
  • ½ cup red and yellow cherry tomatoes, halved
  • 6 ounces fresh mozzarella
  • 4 ounces ricotta, dolloped
Instructions
  1. Open dough into a disk and add tomato sauce.
  2. Arrange salami slices evenly across the pie, then top with jalapeños, cherry tomatoes, fresh mozzarella and dollops of ricotta.
  3. Bake until crust is golden brown.

 

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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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]]> Trending Recipe: Butternut Squash Pomegranate Pizza https://pizzatoday.com/recipes/pizzas/trending-recipe-butternut-squash-pomegranate-pizza/ Mon, 02 Dec 2019 16:18:30 +0000 https://pizzatoday.com/recipes/trending-recipe-butternut-squash-pomegranate-pizza/ Print Trending Recipe: Butternut Squash Pomegranate Pizza Author: Pizza Today Recipe type: pizza   Ingredients 9-13 ounce dough 7 ounces shredded whole-milk mozzarella 2 ounces caramelized onions 2 ounces sliced smoked pancetta 5 ounces butternut squash purée ½ ounce pomegranate 2 ounces ricotta in a pastry bag 5 fresh sage leaves Butter Salt & pepper, to taste […]

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Print
Trending Recipe: Butternut Squash Pomegranate Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 9-13 ounce dough
  • 7 ounces shredded whole-milk mozzarella
  • 2 ounces caramelized onions
  • 2 ounces sliced smoked pancetta
  • 5 ounces butternut squash purée
  • ½ ounce pomegranate
  • 2 ounces ricotta in a pastry bag
  • 5 fresh sage leaves
  • Butter
  • Salt & pepper, to taste
  • 1 medium size butternut squash
  • 1 ounce unsalted butter
  • ¼ ounce brown sugar
  • Salt & pepper, to taste
Instructions
  1. Pre-heat oven to 525F.
  2. Slice butternut squash in half.
  3. Using a knife, poke the inside of both halves of the squash 6 to 8 times.
  4. Salt, pepper and wrap in foil.
  5. Place onto a ½ sheet pan and place into your oven.
  6. Bake until soft.
  7. Carefully take your squash out of the oven and let cool.
  8. Then unwrap, discard the seeds and scoop out the inside of the butternut squash.
  9. Place the cooked squash into a container and add butter, brown sugar, salt and pepper.
  10. Purée with a hand-held blender and set aside.
  11. Once the squash is slightly cooled place it into a pastry bag.
  12. In a non-stick sauté pan over medium heat, cook the smoked pancetta in a brown butter sauce with sage. Be very careful, the pancetta will pop in the butter while cooking.
  13. Baste the pancetta with the brown butter sauce; set aside and let cool.
  14. Shape and stretch the pizza into a 12- to 13-inch circle.
  15. Add mozzarella and caramelized onions.
  16. Using tongs, take the pancetta out of the brown butter sage sauce and evenly place it on your pizza. Place pizza into the oven.
  17. When pizza is finished cooking, take pizza out of the oven.
  18. Cut into six slices.
  19. Finish with dollops of ricotta, butternut squash purée, pomegranates, salt, pepper and serve.

 

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]]> Date Night https://pizzatoday.com/recipes/pizzas/date-night/ Mon, 02 Dec 2019 15:48:57 +0000 https://pizzatoday.com/recipes/date-night/ Print Date Night Author: Pizza Today Recipe type: pizza   Ingredients 12-ounce pizza dough 4 ounces fig jam ¼ cup walnuts ½ cup dates ¼ cup bacon 4 ounces goat cheese Hot honey, drizzle Thyme, to taste Instructions Cook bacon. While it is cooking, chop the walnuts and dates. Open pizza dough when ready. Spread fig jam […]

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Date Night
Author: 
Recipe type: pizza
 
Ingredients
  • 12-ounce pizza dough
  • 4 ounces fig jam
  • ¼ cup walnuts
  • ½ cup dates
  • ¼ cup bacon
  • 4 ounces goat cheese
  • Hot honey, drizzle
  • Thyme, to taste
Instructions
  1. Cook bacon.
  2. While it is cooking, chop the walnuts and dates.
  3. Open pizza dough when ready.
  4. Spread fig jam over dough to form the base.
  5. Add chopped walnuts, dates, bacon and goat cheese.
  6. Bake until crust is golden brown.
  7. Post-bake, add a drizzle of honey or hot honey and sprinkle with thyme.
  8. Serve.

 

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]]> Banana Chocolate Crunch Pizza https://pizzatoday.com/recipes/pizzas/banana-chocolate-crunch-pizza/ Mon, 02 Dec 2019 15:37:40 +0000 https://pizzatoday.com/recipes/banana-chocolate-crunch-pizza/ Print Banana Chocolate Crunch Pizza Author: Pizza Today Recipe type: pizza   Ingredients 12-ounce pizza dough 4 ounces chocolate hazelnut spread 1 ripe banana, sliced 3 ripe strawberries, halved 1 ounce pistachios, shelled Instructions Open dough to a 12-inch round, then par-bake. Remove from oven and apply chocolate hazelnut spread over dough to form the base. Place […]

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Banana Chocolate Crunch Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 12-ounce pizza dough
  • 4 ounces chocolate hazelnut spread
  • 1 ripe banana, sliced
  • 3 ripe strawberries, halved
  • 1 ounce pistachios, shelled
Instructions
  1. Open dough to a 12-inch round, then par-bake.
  2. Remove from oven and apply chocolate hazelnut spread over dough to form the base.
  3. Place back into oven for just a minute or two to finish the bake.
  4. Remove from oven and top with banana, strawberries and pistachios.

 

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]]> Spicy Seafood Pizza https://pizzatoday.com/recipes/pizzas/spicy-seafood-pizza-2/ Mon, 02 Dec 2019 15:29:38 +0000 https://pizzatoday.com/recipes/spicy-seafood-pizza-2/ Print Spicy Seafood Pizza Author: Pizza Today Recipe type: pizza   Ingredients 14-inch pizza crust ¾ cup Alfredo sauce, warm ¼ cup hot sauce + ½ cup hot sauce for shrimp 20 shrimp, 40-60 count, peeled and deveined, tails removed ½ cup artichoke hearts, quartered ½ cup sun-dried tomatoes ¼ cup roasted red pepper ¼ cup roasted […]

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Spicy Seafood Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 14-inch pizza crust
  • ¾ cup Alfredo sauce, warm
  • ¼ cup hot sauce + ½ cup hot sauce for shrimp
  • 20 shrimp, 40-60 count, peeled and deveined, tails removed
  • ½ cup artichoke hearts, quartered
  • ½ cup sun-dried tomatoes
  • ¼ cup roasted red pepper
  • ¼ cup roasted yellow pepper
  • 1 cup smoked mozzarella
  • 1 cup fontina
Instructions
  1. In a mixing bowl, combine shrimp and ½ cup hot sauce.
  2. Spread ¼ cup hot sauce on pizza crust, followed by artichokes, sun-dried tomatoes and bell peppers.
  3. Add shrimp and top with cheese.
  4. Bake at 500 F until crust is golden and cheese bubbles.

 

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]]> Caramel Apple Pizza https://pizzatoday.com/recipes/pizzas/caramel-apple-pizza/ Mon, 02 Dec 2019 15:21:32 +0000 https://pizzatoday.com/recipes/caramel-apple-pizza/ Print Caramel Apple Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 9- to 13-ounce dough ball 4 ounces mascarpone cheese 4 ounces caramel sauce 3 tablespoons crushed pistachios 1 Red Delicious apple 2 tablespoons lemon juice Instructions Cut apple in half. Remove core. Then slice thin. Place into bowl and mix with lemon juice. Set […]

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Caramel Apple Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 13-ounce dough ball
  • 4 ounces mascarpone cheese
  • 4 ounces caramel sauce
  • 3 tablespoons crushed pistachios
  • 1 Red Delicious apple
  • 2 tablespoons lemon juice
Instructions
  1. Cut apple in half.
  2. Remove core.
  3. Then slice thin.
  4. Place into bowl and mix with lemon juice. Set aside.
  5. Stretch dough to desired size
  6. Thin caramel sauce by preheating it.
  7. Spread caramel sauce, leaving ¼-inch border.
  8. Top with apple slices and crushed pistachios.
  9. Bake until golden.
  10. Finish with several dollops of mascarpone cheese.

 

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]]> Bacon & Beer Cheese Pizza https://pizzatoday.com/recipes/pizzas/bacon-beer-cheese-pizza/ Mon, 02 Dec 2019 15:14:52 +0000 https://pizzatoday.com/recipes/bacon-beer-cheese-pizza/ Print Bacon & Beer Cheese Pizza Author: Pizza Today Recipe type: pizza   Ingredients 9- to 12-ounce dough ball 6 ounces spreadable beer cheese 6 ounces whole milk mozzarella, shredded 4 slices Applewood smoked bacon, cooked and chopped into bite-sized pieces 1 jalapeño, thinly sliced 1 tablespoon extra-virgin olive oil 2 tablespoons shaved Parmesan Cracked black pepper […]

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Bacon & Beer Cheese Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 9- to 12-ounce dough ball
  • 6 ounces spreadable beer cheese
  • 6 ounces whole milk mozzarella, shredded
  • 4 slices Applewood smoked bacon, cooked and chopped into bite-sized pieces
  • 1 jalapeño, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons shaved Parmesan
  • Cracked black pepper
Instructions
  1. Stretch and shape dough into a 12-inch circle.
  2. Drizzle and spread olive oil to edge.
  3. Evenly distribute mozzarella over pizza, leaving a ¼ border.
  4. Dollop beer cheese around pizza. (Note: The beer cheese will spread. Go sparingly on first bake.)
  5. Top with bacon and jalapeño.
  6. Bake until golden.
  7. After taking pizza out of the oven, finish with shaved Parmesan and cracked black pepper.

 

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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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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

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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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]]> Summertime Pie https://pizzatoday.com/recipes/pizzas/summertime-pie/ Mon, 02 Dec 2019 14:50:56 +0000 https://pizzatoday.com/recipes/summertime-pie/ Print Summertime Pie Author: Pizza Today Recipe type: pizza   Ingredients 1 9- to 12-ounce dough ball 1 zucchini, thinly sliced 1 yellow squash, thinly sliced 1 beefsteak tomato, sliced ¼ cup okra, sliced ¾ cup whole milk ricotta 2 tablespoons pistachios, chopped ½ cup mozzarella, shredded 2 tablespoons shaved Parmesan 4 leaves of basil, torn Instructions […]

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Summertime Pie
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 12-ounce dough ball
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 beefsteak tomato, sliced
  • ¼ cup okra, sliced
  • ¾ cup whole milk ricotta
  • 2 tablespoons pistachios, chopped
  • ½ cup mozzarella, shredded
  • 2 tablespoons shaved Parmesan
  • 4 leaves of basil, torn
Instructions
  1. Oil a half steel sheet pan.
  2. Place dough in the center of pan and pour another tablespoon of olive oil over the dough ball.
  3. Using flat part of your fingers on both hands, press down the dough, stretching dough to corners as far as you can.
  4. Let rest at room temperature for 1 hour, covered with plastic wrap.
  5. Once the dough has relaxed, continue to lightly press dough to the corner of pan.
  6. Let the dough rest for another hour, covered with plastic wrap.
  7. Drizzle olive oil and spread mozzarella. Par-bake dough for 2 to 3 minutes.
  8. Remove from oven. Spread ricotta over pizza, leaving ¼ inch at edge.
  9. Top with zucchini and squash, then sliced tomato.
  10. Evenly distribute okra.
  11. Continue to cook until golden.
  12. Remove pizza and add chopped pistachios, shaved Parmesan and basil.

 

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]]> Chicken Montablan https://pizzatoday.com/recipes/entrees/chicken-montablan/ Mon, 02 Dec 2019 05:01:51 +0000 https://pizzatoday.com/recipes/chicken-montablan/ Print Chicken Montablan Author: Pizza Today Recipe type: Entree   Ingredients 4 chicken breasts, pounded ¼-inch thick 1 tablespoon salt 1 tablespoon sugar 3 cloves garlic, minced finely 1 tablespoon white onion, minced finely 12 tablespoons unsalted butter ½ cup Marsala wine ¼ cup + 1 tablespoon lemon juice 11 fresh basil, chiffonade 4 medium tomatoes, halved […]

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Print
Chicken Montablan
Author: 
Recipe type: Entree
 
Ingredients
  • 4 chicken breasts, pounded ¼-inch thick
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 3 cloves garlic, minced finely
  • 1 tablespoon white onion, minced finely
  • 12 tablespoons unsalted butter
  • ½ cup Marsala wine
  • ¼ cup + 1 tablespoon lemon juice
  • 11 fresh basil, chiffonade
  • 4 medium tomatoes, halved lengthwise
  • 1 ½ tablespoons capers, rinsed
  • 6 ounces cream cheese (softened)
Instructions
  1. Place tomatoes cut side up on non-stick baking sheet, sprinkle lightly with salt and place in 200 F oven 3 to 4 hours.
  2. Julienne lengthwise.
  3. Mix cream cheese with 1 tablespoon lemon juice until thoroughly combined.
  4. Form into log, wrap with plastic wrap and chill.
  5. Stir salt and sugar in 1 quart of water until dissolved, add chicken and set for 30 minutes.
  6. Grill chicken over hot coals just until done (165 F), set aside and keep warm. Chicken may be sautéed with small amount of olive oil until nicely brown and cooked through.
  7. In medium sauce pan, melt 4 tablespoons butter with garlic and onion until fragrant (about 2 minutes).
  8. Add wine and lemon juice and simmer to reduce by half.
  9. Add basil, tomatoes and capers.
  10. Stir to incorporate.
  11. Add remaining butter 2 tablespoons at a time, melting and stirring after each addition.
  12. Plate chicken, top with one slice of cheese log and 2 to 3 ounces of sauce.

 

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]]> Tempura Fried Calamari https://pizzatoday.com/recipes/appetizers/tempura-fried-calamari/ Sun, 01 Dec 2019 05:01:15 +0000 https://pizzatoday.com/recipes/tempura-fried-calamari/ Print Tempura Fried Calamari Author: Pizza Today Recipe type: appetizer   Ingredients 2 pounds squid rings, 1 cup all-purpose flour, sifted 1 egg ¾ cup ice-cold water 1 teaspoon salt 1 teaspoon pepper Instructions Heat the oil in the deep fryer to 375 F. In a large bowl, combine egg (beaten) and water (without the ice). Add […]

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Print
Tempura Fried Calamari
Author: 
Recipe type: appetizer
 
Ingredients
  • 2 pounds squid rings,
  • 1 cup all-purpose flour, sifted
  • 1 egg
  • ¾ cup ice-cold water
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Heat the oil in the deep fryer to 375 F.
  2. In a large bowl, combine egg (beaten) and water (without the ice).
  3. Add flour and loosely mix. Note: Batter will be lumpy.
  4. Emerge the squid rings in the batter to coat.
  5. Shake to remove excess batter (putting the squid rings in a sieve or strainer makes this go easier).
  6. Drop the squid rings in the hot oil and fry for no longer than 2 minutes (overcooking turns delicate rings into chewy rubber).
  7. Remove from the fryer and drain.
  8. Serve with a chili sauce.

 

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]]> Avocado Fries https://pizzatoday.com/recipes/appetizers/avocado-fries/ Sun, 01 Dec 2019 05:01:07 +0000 https://pizzatoday.com/recipes/avocado-fries/ Print Avocado Fries Author: Pizza Today Recipe type: appetizer   Ingredients 5 medium-sized ripe avocados ¼ cup flour 2 eggs 1 cup Panko-style breadcrumbs 2 tablespoons extra virgin olive oil ¼ cup milk ½ cup Parmesan 2 teaspoons salt 1 teaspoon pepper Instructions Slice avocados in half lengthwise and remove pits. Then cut into wedges and remove […]

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Avocado Fries
Author: 
Recipe type: appetizer
 
Ingredients
  • 5 medium-sized ripe avocados
  • ¼ cup flour
  • 2 eggs
  • 1 cup Panko-style breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • ¼ cup milk
  • ½ cup Parmesan
  • 2 teaspoons salt
  • 1 teaspoon pepper
Instructions
  1. Slice avocados in half lengthwise and remove pits.
  2. Then cut into wedges and remove peels. Note: You may use slightly under ripe avocados.
  3. Pour flour into one medium bowl and two eggs (beaten) into another bowl.
  4. Combine breadcrumbs, Parmesan, salt and pepper into third bowl.
  5. Toss avocado wedge in the flour, then dip it in the egg to coat.
  6. Next, dip the wedge in the breadcrumbs to coat thoroughly.
  7. Arrange the breaded sticks in a single layer on a baking sheet.
  8. Fry the breaded avocado in hot oil (350-360 F).
  9. Fry until golden, usually just over a minute.
  10. Remove from the oil and let drain. Serve with spicy ranch.

 

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]]> The Pepperoni Star https://pizzatoday.com/recipes/pizzas/the-pepperoni-star/ Thu, 07 Nov 2019 19:19:09 +0000 https://pizzatoday.com/recipes/the-pepperoni-star/ Print The Pepperoni Star Author: Pizza Today Recipe type: pizza   Ingredients 1 18-ounce dough ball 6-8 pepperoni ½ tablespoon minced garlic ½ cup whole milk mozzarella ¼ cup ricotta 4 ounces tomato sauce 1 teaspoon dried oregano 1 tablespoon grated Parmesan Basil, chiffonade 1 tablespoon extra-virgin olive oil Coarse sea salt and fresh-cracked pepper to taste […]

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The Pepperoni Star
Author: 
Recipe type: pizza
 
Ingredients
  • 1 18-ounce dough ball
  • 6-8 pepperoni
  • ½ tablespoon minced garlic
  • ½ cup whole milk mozzarella
  • ¼ cup ricotta
  • 4 ounces tomato sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon grated Parmesan
  • Basil, chiffonade
  • 1 tablespoon extra-virgin olive oil
  • Coarse sea salt and fresh-cracked pepper to taste
Instructions
  1. Stretch dough to 12- or 14-inch circle.
  2. Take a knife and make a 2-inch cut at the edge of the dough in 8 symmetrical places (where you would typically slice a finished pie).
  3. Spoon a dollop of ricotta halfway in between each cut line and 1 inch from edge.
  4. Sprinkle Parmesan, salt and pepper over each dollop.
  5. For each dollop, lift up the cut corner of the dough on both sides of the dollop and bring them together to form a triangle over the ricotta.
  6. Then fold the joined dough pieces down and over the dollop.
  7. Press to seal the stuffed triangle and press down the inside dough that overlaps.
  8. Repeat for remaining slice edges.
  9. Brush olive oil over triangles.
  10. Ladle and spread tomato sauce to where the triangle meets the inner pizza, followed by mozzarella evenly.
  11. Add small dollops of ricotta and distribute pepperoni around pizza.
  12. Bake until crispy and the crust is golden.
  13. Finish with dried oregano, basil and sea salt.
  14. Cut slices in between stuffed triangles and serve.

 

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]]> Raspberry Habanero Wings https://pizzatoday.com/recipes/appetizers/raspberry-habanero-wings/ Fri, 01 Nov 2019 04:01:13 +0000 https://pizzatoday.com/recipes/raspberry-habanero-wings/ Print Raspberry Habanero Wings Author: Pizza Today Recipe type: Appetizer   Ingredients 5 habanero chilis, finely chopped 2 teaspoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons ginger, finely chopped 2 tablespoons hot honey 1 cup raspberries, finely chopped Instructions Pour olive oil into a sauté pan over medium heat. Add the habanero chilis and cook until […]

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Raspberry Habanero Wings
Author: 
Recipe type: Appetizer
 
Ingredients
  • 5 habanero chilis, finely chopped
  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons ginger, finely chopped
  • 2 tablespoons hot honey
  • 1 cup raspberries, finely chopped
Instructions
  1. Pour olive oil into a sauté pan over medium heat.
  2. Add the habanero chilis and cook until soft, stirring occasionally. NOTE: use 2 to 3 peppers for less heat, 6 to 7 for more. It’s pretty spicy with five.
  3. Add the balsamic vinegar, ginger and honey.
  4. Stir to combine well, then add the raspberries.
  5. Continue stirring until the raspberries are broken down and simmering.
  6. Turn heat to low and stir again.
  7. Remove from the stove top and pour into a mixing bowl.
  8. Add cooked wings and toss to coat well.
  9. Serve with blue cheese or Gorgonzola crumbles.

 

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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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]]> Four-Cheese Stuffed Crust Pizza https://pizzatoday.com/recipes/pizzas/four-cheese-stuffed-crust-pizza/ Wed, 30 Oct 2019 18:24:31 +0000 https://pizzatoday.com/recipes/four-cheese-stuffed-crust-pizza/ Print Four-Cheese Stuffed Crust Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 19-ounce dough ball ¾ cup shredded whole milk mozzarella ½ block of mozzarella cut into ½-inch thick, 4 inches in length pieces ½ cup shredded Provolone ¼ cup finely shredded Asiago ¼ cup grated Romano 6 ounces tomato sauce 2 tablespoons butter, softened […]

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Print
Four-Cheese Stuffed Crust Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 19-ounce dough ball
  • ¾ cup shredded whole milk mozzarella
  • ½ block of mozzarella cut into ½-inch thick, 4 inches in length pieces
  • ½ cup shredded Provolone
  • ¼ cup finely shredded Asiago
  • ¼ cup grated Romano
  • 6 ounces tomato sauce
  • 2 tablespoons butter, softened
  • 2 cloves garlic minced.
Instructions
  1. Mix provolone, Asiago and Romano to create a blend.
  2. Mix butter and garlic and set aside.
  3. Stretch dough to 14- to 16-inch circle.
  4. Lay the mozzarella strips around the crust, about ½-inch from the edge, so that they touch edge to edge.
  5. Sprinkle a small amount of cheese blend over mozzarella strips.
  6. Fold the crust over the cheese and press and seal the edges all around. The pizza will now be about 12 inches in diameter.
  7. Ladle sauce and spread over the crust.
  8. Distribute shredded mozzarella and remaining cheese blend evenly over pie.
  9. Brush the stuffed crust with garlic butter.
  10. Bake until crispy and golden.
  11. Finish with more garlic butter over stuffed crust.
  12. Cut and serve.

 

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]]> Bluegrass Bourbon Wings https://pizzatoday.com/recipes/appetizers/bluegrass-bourbon-wings/ Thu, 24 Oct 2019 19:57:24 +0000 https://pizzatoday.com/recipes/bluegrass-bourbon-wings/ Print Bluegrass Bourbon Wings Author: Pizza Today Recipe type: Appetizer   Ingredients 5 pounds chicken wings 3 whole limes ½ cup Kentucky bourbon ¼ ounce fresh thyme ¾ ounces fresh rosemary ¾ ounces fresh oregano 2 tablespoons kosher salt Crushed red pepper, pinch ½ cup extra-virgin olive oil 1 Vidalia onion Instructions Quarter the limes and squeeze […]

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Bluegrass Bourbon Wings
Author: 
Recipe type: Appetizer
 
Ingredients
  • 5 pounds chicken wings
  • 3 whole limes
  • ½ cup Kentucky bourbon
  • ¼ ounce fresh thyme
  • ¾ ounces fresh rosemary
  • ¾ ounces fresh oregano
  • 2 tablespoons kosher salt
  • Crushed red pepper, pinch
  • ½ cup extra-virgin olive oil
  • 1 Vidalia onion
Instructions
  1. Quarter the limes and squeeze the juice into a bowl.
  2. Add the bourbon and mix together.
  3. Add the lime-bourbon mixture to a food processor along with the thyme, rosemary, oregano, salt, crushed red pepper and olive oil.
  4. Process until smooth.
  5. Add the marinade to the wings and marinate in the refrigerator for 24 hours.
  6. Remove the wings from the marinade and bake at 450 F until browned and cooked through (20 to 30 minutes).
  7. While the wings are cooking, roast the Vidalia onion in a pan.
  8. When the wings are finished, add to the pan with the roasted onion and serve.

 

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]]> Autumn Whip https://pizzatoday.com/recipes/pizzas/autumn-whip/ Mon, 30 Sep 2019 18:31:18 +0000 https://pizzatoday.com/recipes/autumn-whip/ Print Autumn Whip Author: Pizza Today Recipe type: pizza   Ingredients 1 14-ounce doughball ¾ cup chopped Applewood smoked bacon ¾ cup pureed pumpkin, seasoned with salt, pepper and allspice ¾ cup smoked mozzarella 3 tablespoons shaved Parmesan 2 tablespoons grated Parmesan Fresh sage 2 tablespoons dark maple syrup 2 cups full fat plain Greek yogurt 2 […]

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Autumn Whip
Author: 
Recipe type: pizza
 
Ingredients
  • 1 14-ounce doughball
  • ¾ cup chopped Applewood smoked bacon
  • ¾ cup pureed pumpkin, seasoned with salt, pepper and allspice
  • ¾ cup smoked mozzarella
  • 3 tablespoons shaved Parmesan
  • 2 tablespoons grated Parmesan
  • Fresh sage
  • 2 tablespoons dark maple syrup
  • 2 cups full fat plain Greek yogurt
  • 2 tablespoons heavy whipping cream
  • Extra virgin olive oil
Instructions
  1. Add Greek yogurt to cheese clothes.
  2. Place cheese cloth into colander over a bowl to discard liquid and refrigerate overnight.
  3. Blend together ¼ cup pumpkin, maple syrup, salt, heavy whipping cream and thickened yogurt. Load piping bag with mixture and refrigerate.
  4. Stretch doughball to desired size.
  5. Drizzle and spread olive oil over dough.
  6. Distribute smoked mozzarella evenly.
  7. Add remaining pumpkin in dollops.
  8. Crumble bacon over pizza.
  9. Add pinch of salt.
  10. Bake until golden brown.
  11. Remove yogurt blend from refrigerator.
  12. Take the pizza out of the oven and pipe dollops of yogurt mix around pizza.
  13. Finish with shaved Parmesan, fresh sage and drizzle of maple syrup.

 

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]]> Tony’s Trending Recipe: Kale & Chorizo Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-kale-chorizo-pizza/ Mon, 30 Sep 2019 17:17:25 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-kale-chorizo-pizza/ Print Tony's Trending Recipe: Kale & Chorizo Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 10-ounce dough ball 4 ounces tomato sauce 6 slices whole-milk mozzarella (1 ounce each) 4 ounces bulk chorizo 1.5 ounces sliced white onion 1 cup kale, cut and trimmed ⅛ - ¼ ounce shaved piave or fontina cheese Extra-virgin olive […]

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Tony's Trending Recipe: Kale & Chorizo Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 10-ounce dough ball
  • 4 ounces tomato sauce
  • 6 slices whole-milk mozzarella
  • (1 ounce each)
  • 4 ounces bulk chorizo
  • 1.5 ounces sliced white onion
  • 1 cup kale, cut and trimmed
  • ⅛ - ¼ ounce shaved piave or fontina cheese
  • Extra-virgin olive oil
  • Salt & pepper
  • Lemon wedge
Instructions
  1. Stretch and shape your pizza into a 12- to 13-inch circle.
  2. Lay your mozzarella evenly over your dough and then add your tomato sauce.
  3. Place your pizza into the oven.
  4. Warm oil in a sauté pan over medium heat.
  5. Add onions for approximately 2 minutes or until slightly translucent, continuously turning.
  6. Add chorizo in quarter-size pieces, then your kale.
  7. Continue to cook for approximately 2 additional minutes, continuously stirring.
  8. Add some additional olive oil and season with salt and pepper.
  9. When the chorizo is cooked thoroughly and your kale is slightly firm, yet still green in color, set aside. Be ready to quickly top your pizza.
  10. When the pizza is finished, take it out of the oven and cut into desired slices.
  11. Evenly place sautéed kale, onions, and chorizo on top of your pizza.
  12. Finish with piave or fontina cheese and garnish with a lemon wedge.

 

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]]> Margherita on Cauliflower Crust https://pizzatoday.com/recipes/pizzas/margherita-on-cauliflower-crust/ Wed, 28 Aug 2019 17:26:14 +0000 https://pizzatoday.com/recipes/margherita-on-cauliflower-crust/ Print Margherita on Cauliflower Crust Author: Pizza Today Recipe type: pizza   Ingredients 2 cups grated cauliflower ½ cup Asiago 1 egg 2 tablespoons grated Parmesan 1 teaspoon dried oregano ½ cup fresh mozzarella, torn Fresh basil leaves ¼ cup San Marzano tomatoes, crushed by hand Salt and pepper Instructions After grating or pulsing fresh cauliflower in […]

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Margherita on Cauliflower Crust
Author: 
Recipe type: pizza
 
Ingredients
  • 2 cups grated cauliflower
  • ½ cup Asiago
  • 1 egg
  • 2 tablespoons grated Parmesan
  • 1 teaspoon dried oregano
  • ½ cup fresh mozzarella, torn
  • Fresh basil leaves
  • ¼ cup San Marzano tomatoes, crushed by hand
  • Salt and pepper
Instructions
  1. After grating or pulsing fresh cauliflower in a food processor, place into towel and wring out as much water as you can.
  2. In a skillet on medium-low sauté cauliflower until soft but not brown.
  3. Squeeze out cauliflower again and place into mixing bowl.
  4. Let cool.
  5. Add egg, Asiago, Parmesan, oregano, salt and pepper and mix thoroughly.
  6. Shape mix into a ball. (If it feels too wet, wring out the mix again then ball.
  7. Place cauliflower ball onto non-stick pan and spread to create a circle shape. The “dough" should be no more than ½-inch thick.
  8. Par bake crust for 4 to 7 minutes until the crust has some color but not brown.
  9. Remove from oven.
  10. Spread tomatoes, leaving ⅛-inch edge.
  11. Add fresh mozzarella and basil.
  12. Place back into the over for 2 to 4 minutes or until crust is brown and toppings are cooked through. (Times will vary considerably depending on oven and temperature).
  13. Remove from oven.
  14. Cut and serve.

 

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]]> The Royale with Cheese https://pizzatoday.com/recipes/pizzas/the-royale-with-cheese/ Wed, 28 Aug 2019 15:32:59 +0000 https://pizzatoday.com/recipes/the-royale-with-cheese/ Print The Royale with Cheese Author: Pizza Today   Ingredients 1 19-ounce proprietary dough ball 3 to 4 ounces proprietary tomato sauce ¾ cup aged mozzarella ½ cup shredded provolone ¼ cup of the following cheeses: Feta, Asiago, Parmigiano, Gorgonzola, Provolone Instructions Place the tomato sauce on a 14-inch round followed by the mozzarella. Sprinkle each […]

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The Royale with Cheese
Author: 
 
Ingredients
  • 1 19-ounce proprietary dough ball
  • 3 to 4 ounces proprietary tomato sauce
  • ¾ cup aged mozzarella
  • ½ cup shredded provolone
  • ¼ cup of the following cheeses: Feta, Asiago, Parmigiano, Gorgonzola, Provolone
Instructions
  1. Place the tomato sauce on a 14-inch round followed by the mozzarella.
  2. Sprinkle each of the cheeses around the pizza and bake in a 475 F oven for 12 minutes or until the crust is golden and cheese melted.
  3. Serve hot.

 

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]]> Tony’s Trending Recipe: Truffle Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-truffle-pizza/ Tue, 27 Aug 2019 19:17:07 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-truffle-pizza/ Pizza Master Tony Gemignani shares his Truffle Pizza Recipe Truffles or Tartufo in Italian have a very unique flavor to them. There are many different types. Some of the common types used in restaurants are a variety of black winter and white summer. They can be very aromatic and pungent in flavor. Their flavor profile […]

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Pizza Master Tony Gemignani shares his Truffle Pizza Recipe

Truffles or Tartufo in Italian have a very unique flavor to them. There are many different types. Some of the common types used in restaurants are a variety of black winter and white summer. They can be very aromatic and pungent in flavor. Their flavor profile range from earthy, woody, garlicky and mushroom. I went truffle hunting this year in Tuscany with Savini who have been in business since 1920. They had specially trained dogs sniffing truffles that are slightly shallow rooted. We scoured the forest in Italy for hours looking for truffles and found five. Truffles can vary in price from moderate to extremely expensive. You can dust and clean them off, use a truffle shaver and shave the truffles over your pizza after its bake. Truffle oil is commonly used if you have no access to fresh truffles. I look for a 100-percent white truffle-infused oil. You will also find truffle honey, butter, cheese and cream that are excellent additions or options to your pizza. Typically a pizza with truffles or truffle oil are white with no tomato sauce.

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Tony's Trending Recipe: Truffle Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • Dough ball that makes a 12 inch pizza
  • 2½ ounces mixed mushrooms (oyster, pioppini, lobster, lions Maine mushrooms preferred)
  • 1 ounce smoked pancetta thinly sliced
  • ¼ inch squares
  • 2½ ounces sliced provolone (7 slices)
  • 1 teaspoon size drizzle white truffle oil
  • Maldon salt
  • ¼ ounce arugula
  • Shaved Asiago or Parmigiano
  • 1½ ounces Fromage blanc cheese
  • 1½ ounces olive oil
  • Salt & fine black pepper
  • Shaved white summer truffle (optional)
Instructions
  1. Mushroom preparation: Clean and trim mushrooms. I prefer to keep the mushroom shape rather than chopping them in small pieces.
  2. Add olive oil to a medium sized sauté pan over medium heat.
  3. Place mushrooms into the pan continuously tossing or stirring for 2 to 3 minutes.
  4. Lightly salt and pepper your mushrooms and set aside. You want your mushrooms to still be slightly firm.
  5. Pizza preparation: Shape and stretch your pizza into a 12- to14-inch circle.
  6. Place provolone on your pizza, then the mushrooms and pancetta.
  7. Place your pizza into your oven and bake.
  8. When finished take your pizza out of the oven and cut into desired slices.
  9. Add the ingredients in this order; arugula, shaved Asiago or Parmigiano, fromage blanc pinched in small pieces, white truffle oil or shaved truffles and Maldon salt.
  10. Serve and enjoy.

 

 

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]]> Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-pulled-pork-sweet-corn-pizza/ Thu, 01 Aug 2019 04:03:56 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-pulled-pork-sweet-corn-pizza/ Print Tony's Trending Recipe: Pulled Pork & Sweet Corn Pizza Author: Pizza Today Recipe type: pizza   Ingredients 1 9- to 13-ounce dough ball 6 ounces whole-milk shredded mozzarella 5 to 6 pound pork butt (makes enough pork for 12 to 15 pizzas) 2 medium sized sweet corn Butter Salt Black Pepper 3 to 5 dashes Red […]

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Tony's Trending Recipe: Pulled Pork & Sweet Corn Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 9- to 13-ounce dough ball
  • 6 ounces whole-milk shredded mozzarella
  • 5 to 6 pound pork butt (makes enough pork for
  • 12 to 15 pizzas)
  • 2 medium sized sweet corn
  • Butter
  • Salt
  • Black Pepper
  • 3 to 5 dashes Red pepper powder or Calabrese chili powder
  • 2 teaspoons of chopped cilantro
  • Queso Fresco or Cotija cheese
  • 3 ounces brown sugar
  • 3 ounces dark Agave nectar
  • 1 orange cut into 8 wedges
  • 3 ounces fresh Tamarind pitted or paste
  • 3 ounces brown sugar
  • 7 orange wedges
  • 3 Serrano peppers sliced
  • 1 habanero sliced in half
  • 3 ounces tamarind
  • 3 ounces dark Agave nectar
  • 1 red bell pepper sliced
  • ½ sliced white onion
  • Salt & black pepper
Instructions
  1. Corn preparation: Cover the corn with EVOO, butter, salt, black pepper and a light amount of red chili powder or Calabrese powder.
  2. Wrap in foil, place onto a half sheet pan, or on a 14-inch pizza screen.
  3. Bake for 15 minutes in a 550 F oven.
  4. Turn the corn cobs half way around and continue to cook for another 10 to 15 minutes or until corn is ready.
  5. Let your corn cool.
  6. Using a knife, trim the corn from the stocks and set aside.
  7. Pork preparation: Use a medium size cast iron pot or roasting pot with lid that is preferably oval.
  8. Generously salt and pepper the entire piece of pork.
  9. Add olive oil to your pot then place your pot on medium to high heat.
  10. Carefully sear all sides of the pork.
  11. Place your pork into the pot and fill ¾ full of water.
  12. Then add the following ingredients below: brown sugar, orange wedges, Serrano peppers, habanero, tamarind, dark Agave nectar, red bell pepper, white onion, salt & black pepper.
  13. Place your covered pot into the oven and cook pork at 500 F for three hours.
  14. Take pot out when the pork is ready.
  15. Let pork rest covered in the pot for 30 minutes.
  16. Carefully take the pork out of the pot, set onto a cutting board.
  17. Let cool for 30 minutes.
  18. Trim off the fat and place the fat back into the juice in the pot.
  19. Carefully shred pork and place into a container and set aside. Remember the pork will still be hot so be careful.
  20. Place your pot on a stove top on high heat and reduce for 15 minutes. This will intensify the flavor of your au jus.
  21. Turn your au jus to low heat and be ready to serve a side of hot au jus.
  22. Pizza: Shape and stretch your dough into a 12-inch circle.
  23. Place shredded mozzarella and cook the pizza until ready.
  24. Take pizza out of the oven and cut it into desired slices.
  25. Using tongs dip the pulled pork into the hot au jus then evenly place your pork on your pizza.
  26. Add corn, cilantro, salt and queso fresco or cotija cheese.
  27. Garnish with a orange wedge. The squeeze of the orange makes your pizza really pop with the added acidity.
  28. Finish with a few dashes of red pepper or Calabrese powder.
  29. Serve with a side of hot au jus.

 

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]]> Spinach Pide (Pee-DAY) Flatbread https://pizzatoday.com/recipes/dough-breads/spinach-pide-pee-day-flatbread/ Thu, 01 Aug 2019 04:01:21 +0000 https://pizzatoday.com/recipes/spinach-pide-pee-day-flatbread/ Print Spinach Pide (Pee-DAY) Flatbread Author: Pizza Today Recipe type: bread   Ingredients 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide) ⅓ cup red onions, chopped fine 1 tablespoon extra-virgin olive oil 1½ cups blanched spinach, (IQF frozen) ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces 5 heaping tablespoons […]

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Spinach Pide (Pee-DAY) Flatbread
Author: 
Recipe type: bread
 
Ingredients
  • 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide)
  • ⅓ cup red onions, chopped fine
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups blanched spinach, (IQF frozen)
  • ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces
  • 5 heaping tablespoons whole-milk ricotta
  • 5 heaping tablespoons grated Parmigiano Reggiano
  • Salt and pepper to taste
  • 1 egg
  • 3 cherry tomatoes for each pide quartered
  • 1 tablespoon grated Asiago or Parmigiano for the top of each pide
  • Extra virgin olive oil after the oven
Instructions
  1. Procedure: Cook the onions with the olive oil in a 475-degree oven for 5 minutes or sauté in a pan until transparent.
  2. Place all ingredients (except dough) including the onions in a large bowl and stir together.
  3. Season with salt and pepper to taste.
  4. Form a narrow football shape with the dough balls using your hands by stretching and pulling. The dough should be approximately 12 inches long by 5 to 6 inches wide at the center.
  5. Place on a parchment covered sheet pan. (2 pide will fit down a half sheet pan)
  6. Place 7 to 8 heaping tablespoons of the spinach artichoke mix down the length of the dough leaving 1 inch on each side and 2 inches at each end to tie a knot.
  7. For the knot, first fold over each side of the Pide running the length of the dough to form a small wall (it will look like ships hull).
  8. Gently grab the end of the dough with one hand while your other hand is on the dough near the spinach mix.
  9. Very gently begin pulling the dough with your right hand while holding the pide with your left. You should be able to get 4 to 6 inches of dough for the knot- if you “can-knot”, you will need to bring dough from the sides of the pide toward you or push the filling back.
  10. Take the excess pulled dough with your right hand, twist and form a dough circle around your left index finger.
  11. Now push the end through the circle in your left hand to form a knot. Even if you have just a little dough to peek through, you will be able feed it through. If you have a lot of dough to start with, you may use two fingers which is much easier. Just remember “knot” to pull too much or the dough will rip.After the knots are tied, twist each knot in opposite directions for eye appeal.
  12. Break egg in a bowl and add 3 tablespoons of water and mix with a fork.
  13. Using a brush, egg wash the entire length of the pide. This will give it a nice shine.
  14. Add the tomatoes on the pide. (Optional: sprinkle poppy or sesame seeds on the egg wash for dramatic effect.)
  15. Place in a 495-degree oven for20 to 25 minutes until the dough is golden brown and the mix is cooked through.
  16. Spritz with a rope of extra virgin olive oil and serve.

 

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]]> Mortadella and Pistachio Pizza https://pizzatoday.com/recipes/pizzas/mortadella-and-pistachio-pizza/ Thu, 01 Aug 2019 04:01:11 +0000 https://pizzatoday.com/recipes/mortadella-and-pistachio-pizza/ Print Mortadella and Pistachio Pizza Author: Pizza Today Recipe type: pizza   Ingredients 9-12-ounce dough ball 6 or 8 thin slices Mortadella 6 ounces burrata 6 slices whole-milk mozzarella Extra virgin olive oil 1 ½ tablespoons crushed pistachio nuts Basil, chiffonade Drizzle of chili oil Instructions Stretch dough to desired size. Drizzle and spread olive oil. Evenly […]

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Mortadella and Pistachio Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 9-12-ounce dough ball
  • 6 or 8 thin slices Mortadella
  • 6 ounces burrata
  • 6 slices whole-milk mozzarella
  • Extra virgin olive oil
  • 1 ½ tablespoons crushed pistachio nuts
  • Basil, chiffonade
  • Drizzle of chili oil
Instructions
  1. Stretch dough to desired size.
  2. Drizzle and spread olive oil.
  3. Evenly distribute mozzarella slices.
  4. Bake until golden.
  5. Remove from oven and cut into desired slices.
  6. Fold 1 piece of mortadella for each slice.
  7. Tear burrata into bite-sized pieces and evenly distribute around pizza.
  8. Sprinkle pistachios then basil.
  9. Drizzle chili oil.
  10. Serve.

 

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]]> Ciabatta with old dough starter (Pâte Fermentée) https://pizzatoday.com/recipes/dough-breads/ciabatta-with-old-dough-starter-pate-fermentee/ Thu, 01 Aug 2019 04:01:07 +0000 https://pizzatoday.com/recipes/ciabatta-with-old-dough-starter-pate-fermentee/ Print Ciabatta with old dough starter (Pâte Fermentée) Author: Pizza Today Recipe type: bread   Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment. Ingredients 5 cups high-gluten flour 8 ounce room temperature pizza dough ball, preferably 48 hours old 3½ cups warm water (70 to 75 degrees) […]

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Ciabatta with old dough starter (Pâte Fermentée)
Author: 
Recipe type: bread
 
Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment.
Ingredients
  • 5 cups high-gluten flour
  • 8 ounce room temperature pizza dough ball, preferably 48 hours old 3½ cups warm water (70 to 75 degrees)
  • 1½ teaspoons yeast
  • 1½ teaspoons salt
  • 2 teaspoons extra virgin olive oil
Instructions
  1. Place the warm water into the mixing bowl.
  2. Cut the pâte fermentée into small chunks the size of nickels and immerse in the water.
  3. Mix with your hands to break up the chunks.
  4. Once the old dough is incorporated into the water, add the flour, salt, yeast and extra virgin olive oil and mix with your hand for 10 minutes.
  5. If you are using a stand mixer, mix on low for 10 minutes. Remember that this dough is more hydrated than the usual pizza dough so you will have to use a wet dough scraper to keep it together.
  6. Once mixed, place plastic wrap over the bowl and write the time on the plastic.
  7. Let the dough rest at room temperature for 1.5 hours.
  8. After the initial rest, wet your hands and dough scraper and gently reach under the dough and folding the dough over into the center while turning the bowl.
  9. Continue for 10 folds and recover with plastic.
  10. Every 15 minutes repeat this fold for 2 to 3 more times to fortify the structure of this dough while taking care not to disturb the fragile structure.
  11. After the last fold, cover with flour and let sit covered with plastic wrap for 4.5 hours.
  12. Pre-heat oven to 500 F after 4 hours of rest.
  13. After this secondary rest, the dough will be very airy and delicate.
  14. Gently pour the dough on the table using a plastic scraper to loosen the dough from the bowl.
  15. Once the dough is on the table, dust heavily with flour and try to form a rectangle from which you will cut 3 ciabatta measuring approximately 15 inches long. (you may cut smaller ciabatta also. Don’t worry about the shape of the ciabatta. Your most important job is to not disturb the structure and large alveoli or cells that have formed.)
  16. Using the scraper, cut through the loose dough and flip or dust flour on to the sticky cuts.
  17. Flour your hands and gently push your fingers all the way under each ciabatta from each side and gently transfer to the parchment covered tray.
  18. Leave on the tray for one last proof for 15 minutes.
  19. Place the tray in the oven for 25 to 30 minutes or until the crust is golden brown.

 

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]]> Nolo Mortadella Pizza https://pizzatoday.com/recipes/pizzas/nolo-mortadella-pizza/ Thu, 01 Aug 2019 04:01:05 +0000 https://pizzatoday.com/recipes/nolo-mortadella-pizza/ Print Nolo Mortadella Pizza Author: Pizza Today Recipe type: pizza   Ingredients 9-12-ounce dough ball 6 slices mortadella, cut into ribbons 2 tablespoons olive tapenade Extra virgin olive oil ½ pound 50/50 mix of shredded mozzarella and provolone Grated Parmesan Instructions Stretch dough to desired size. Drizzle and spread olive oil. Distribute ¾ of the shredded cheese […]

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Nolo Mortadella Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 9-12-ounce dough ball
  • 6 slices mortadella, cut into ribbons
  • 2 tablespoons olive tapenade
  • Extra virgin olive oil
  • ½ pound 50/50 mix of shredded mozzarella and provolone
  • Grated Parmesan
Instructions
  1. Stretch dough to desired size.
  2. Drizzle and spread olive oil.
  3. Distribute ¾ of the shredded cheese mix evenly around pie, leaving ⅛ inch border.
  4. Place mortadella ribbons around pizza followed by remaining ¼ cheese mix.
  5. Bake until cheese is melted and mortadella edges are crispy.
  6. Remove from oven and sprinkle tapenade around pizza, then grated Parmesan.
  7. Serve.

 

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]]> Summer of Love Pasta https://pizzatoday.com/recipes/entrees/summer-of-love-pasta/ Thu, 25 Jul 2019 16:30:11 +0000 https://pizzatoday.com/recipes/summer-of-love-pasta/ Print Summer of Love Pasta Author: Pizza Today Recipe type: Entree   Ingredients 16 ounces bucatini pasta 3 ounces zucchini 3 ounces squash 2 ounces green beans 3 ounches heirloom tomatoes 3 ounces tri-color bell peppers, roasted 1 ounce fresh mint, torn Pinch of chili pepper 2 cloves fresh garlic, chopped 2 tablespoons extra virgin olive oil […]

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Summer of Love Pasta
Author: 
Recipe type: Entree
 
Ingredients
  • 16 ounces bucatini pasta
  • 3 ounces zucchini
  • 3 ounces squash
  • 2 ounces green beans
  • 3 ounches heirloom tomatoes
  • 3 ounces tri-color bell peppers, roasted
  • 1 ounce fresh mint, torn
  • Pinch of chili pepper
  • 2 cloves fresh garlic, chopped
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Cook the pasta in plenty of salted, boiling water until al dente.
  2. While the pasta is cooking, chop the veggies and roast the bell peppers.
  3. Sauté the green beans in a teaspoon of olive oil until cooked (but retain the crunch).
  4. Chop the garlic.
  5. When the pasta is al dente, drain and place into a large bowl.
  6. Mix in the olive oil, veggies, mint, chili pepper and garlic.
  7. Toss to combine well.
  8. Plate and serve.

 

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]]> Tony’s Trending Recipe: Chicken Parm Pizza https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-chicken-parm-pizza/ Wed, 26 Jun 2019 14:53:59 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-chicken-parm-pizza/ Four years ago, I started a fundraising event with the San Francisco Giants. Baseball players Brandon Belt, Joe Panik and I created two 20-inch pizzas that would be sold by the slice. For each slice sold we donated $1. Joe Panik is from New York and mentioned to me that he hadn’t come across a […]

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Four years ago, I started a fundraising event with the San Francisco Giants. Baseball players Brandon Belt, Joe Panik and I created two 20-inch pizzas that would be sold by the slice. For each slice sold we donated $1. Joe Panik is from New York and mentioned to me that he hadn’t come across a Chicken Parm Pizza on the West Coast. I explained to him that it’s a pizza that’s not very common in California, but that we could definitely make one for him.

Well, it turned out to be a huge hit! In fact, it has raised nearly $50,000 for the George Mark Children’s House. So, with that said, I thought you might want to give it a try as a limited-time offering on your menu.

Experiment with it and see how it does in your shop!

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Tony's Trending Recipe: Chicken Parm Pizza
Author: 
 
Ingredients
  • 26-32-ounce pizza dough
  • 14-16 ounces whole-milk sliced mozzarella cheese
  • 16 ounces toasted bread
  • 1 ounce parsley, finely chopped
  • 11-13 ounces tomato sauce
  • 6 ounces chicken breast (see prep and additional ingredients below)
  • Pinch of chopped garlic (1/2 teaspoon)
  • Grated Parmesan cheese
  • Oregano
  • Olive oil
  • Salt and pepper
  • Shaved Parmigiano (optional)
  • 1 pound flour
  • 6 ounces buttermilk
Instructions
  1. Chicken Parmigiana preparation: Ground toasted bread with parsley and a heavy pinch of salt and pepper.
  2. Take your chicken, butterfly it and slightly pound it thin.
  3. Then dredge it in flour and buttermilk.
  4. Transfer chicken into the breadcrumb mixture.
  5. Place chicken on a lightly oiled half sheet pan and par-bake at 550 F for 5 minutes.
  6. Then fry the chicken for 3 minutes at 375 F.
  7. Pizza preparation: Shape and stretch your dough into an 18- or 20-inch circle. This is a “sauce on top pizza,” otherwise known as an “upside down pizza.”
  8. Add your ingredients in this order: sliced mozzarella, tomato sauce and garlic.
  9. Place pizza into your oven.
  10. While the pizza is cooking, fry 1 piece of chicken.
  11. Once fried, carefully cut into thin strips and set aside. When the pizza is finished, remove it from the oven and cut into desired slices.
  12. Once cut, place your chicken over the top of your pizza, finish with a heavy amount of grated Parmesan, oregano, olive oil, salt and pepper.
  13. At this time you can add the optional shaved Parm.
  14. Serve!

 

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]]> Pig Pearls https://pizzatoday.com/recipes/pizzas/pig-pearls/ Sat, 01 Jun 2019 04:01:53 +0000 https://pizzatoday.com/recipes/pig-pearls/ Print Pig Pearls Author: Pizza Today Recipe type: pizza   Ingredients 10-ounce dough ball 5 ounces pizza sauce 6 ounces sausage 3 ounces mixed pearl onions, sautéed in olive oil and salt 6 leaves baby spinach, sautéed in olive oil and salt 2 ounces Romano cheese, grated 8 ounces mozzarella, shredded ¼ cup marcona almonds, chopped 3 […]

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Print
Pig Pearls
Author: 
Recipe type: pizza
 
Ingredients
  • 10-ounce dough ball
  • 5 ounces pizza sauce
  • 6 ounces sausage
  • 3 ounces mixed pearl onions, sautéed in olive oil and salt
  • 6 leaves baby spinach, sautéed in olive oil and salt
  • 2 ounces Romano cheese, grated
  • 8 ounces mozzarella, shredded
  • ¼ cup marcona almonds, chopped
  • 3 ounces ricotta cheese, dollops
  • Extra-virgin olive oil for drizzle
  • Crushed red pepper flakes, pinch
Instructions
  1. Sauté´ the onions and spinach in olive oil and salt.
  2. Drain and set aside.
  3. Cook the sausage.
  4. Drain and set aside.
  5. Open pizza dough and add sauce.
  6. Then top with sausage, onions, spinach, Romano, mozzarella, almonds and ricotta.
  7. Bake until crust is golden brown and pizza is finished.
  8. Remove from oven and drizzle with olive oil.
  9. Add a pinch of crushed red pepper flakes, then serve.

 

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