The post On Deck: Grillin’ and Chillin’ — Peach and Burrata Grilled Pizza appeared first on Pizza Today.
]]>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
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.
The post On Deck: Grillin’ and Chillin’ — Peach and Burrata Grilled Pizza appeared first on Pizza Today.
]]>The post Mortadella Muffuletta Pizza appeared first on Pizza Today.
]]>- 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
- 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
- Clean and slice all vegetables and place in a heat safe container like a mason jar or cambro container.
- 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.
- Pour the hot liquid over vegetables.
- 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.
The post Mortadella Muffuletta Pizza appeared first on Pizza Today.
]]>The post On Deck: Summer’s Bounty Pizza appeared first on Pizza Today.
]]>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
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.
- 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
- For the Ricotta/goat cheese mixture, 50 percent goat cheese and 50 percent ricotta and whisk until smooth.
- Add to a piping bag with a fluted tip.
- 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
- Rough chop roasted and salted Marcona almonds
- Edible flowers, I used Begonias. I just love how the pink pops next to all the other ingredients.
- For the pizza, stretch your pizza dough to desired size and lay on a floured pizza peel.
- Top with 2 ounces of shredded whole milk mozzarella and 2 ounces of fresh mozzarella, pinched off and spread around pizza.
- 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.
- When your pizza is finished baking, take pizza out of oven and cool on a rack.
- Apply your salsa verde. I used a squeeze bottle and dotted around pizza.
- 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.
]]>The post Big Red Triple Tomato Pizza with Pancetta and Brie appeared first on Pizza Today.
]]>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:
- 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
- Bring a small pot of water to a boil. Cut a shallow “X” into the bottom of each tomato.
- Place a medium bowl with ice water near the boiling water.
- 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.
- 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.
- 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.
- Turn off heat and grind the tomatoes up with an immersion blender.
- Place a colander filled with a large square of cheesecloth on it.
- Pour the now cooled tomato mixture into it and let the juices flow through.
- 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.
- Place the juice in another small sauté pan and add the sugar.
- 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.
- 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:
- Prepared crisps
- Pre-heat an oven to 190 F.
- Using a small tray lined with parchment paper, place the tomato skins gotten from the tomato honey all about the tray.
- Sprinkle a small amount of fennel pollen, salt and fine paprika on the petal shaped skins.
- Dehydrate in the oven for 20-30 minutes, or until the skin is crisp. Reserve for the pizza.
For the Bacon Tomato Pizza:
- 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
- Pre-heat a deck oven to 550 F.
- 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.
- Cook for 3-4 minutes until it has leeched some fat and is just starting to crisp up.
- Pull the pancetta from the oven and reserve it for the pizza.
- Form a 12-inch pizza round from the dough ball and spread the béchamel across the pizza.
- Spread the shredded mozzarella on top of the cream sauce then place the pancetta around the pizza followed by the diced tomato.
- Bake the pizza in the oven for 5-6 minutes until golden brown and crisp.
- 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.
- Drizzle the tomato honey around the pizza and on top of the Brie.
- 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.
]]>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.
]]>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.
- 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
- Combine parsley, garlic, olive oil, lemon juice, lemon zest and salt in a large bowl.
- Add thinly sliced squash and zucchini and mix until each piece is coated. Let sit for an hour or up to 24.
- Push out dough ball into 16-inch round.
- Top with shredded mozzarella.
- Bake at 625 F for 7 minutes or until cooked to your liking.
- Take out and cut into 6 slices.
- Top with squash and gremolata mixture. Evenly distribute stracciatella and pumpkin seeds.
- Eat and enjoy!
The post Summer Squash Salad Pizza appeared first on Pizza Today.
]]>The post On Deck: Arrabbiata Calabrian Chili and Cup and Char Sausage Pizza appeared first on Pizza Today.
]]>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.
- 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
- Stretch your pizza dough to desired size and spoon on 4 ounces of your spicy pizza sauce.
- Top with 2 ounces of torn fresh mozzarella, a sprinkling or Romano and the sausage.
- Use however much sausage you like to use to top the pizzas you serve.
- Bake at 550 F for 8-10 mins (or to your desired bake).
- Remove pizza from oven and cool on a rack.
- 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.
]]>The post Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut appeared first on Pizza Today.
]]>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.
- 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
- 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.
- Once boiling, turn off the heat and cover for 10 minutes until cool.
- When cool, cut the lemon zest into small thin slivers.
- For the Pork Belly: Preheat the oven to 290 F.
- 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.
- Pull from the oven and let rest.
- For the Leek Cream Sauce: Cut the bottom off the leek and one inch off the top green end and slit down the stalk.
- Open the stalk and clean under fresh running water to get the dirt out.
- Continue to slice the leek down the stalk to create thin strips.
- Turn and slice crossways creating small dice.
- Place the olive oil in a sauté pan and heat on medium high.
- When heated place the leek into the pan and sauté until translucent and cooked, (3-5 minutes.) Place aside in a bowl.
- 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.
- Season with a pinch of salt and pepper. Set it aside.
- 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.)
- For the Pizza: Preheat an oven to 550 F.
- Form a round disc with your proprietary dough.
- Spread the leek cream sauce on the dough.
- Add the mozzarella and Gruyere cheese across the dough and place the pizza in the oven for the first phase of baking.
- Bake for 5-8 minutes to melt the cheese and until the crust starts browning.
- Slice the now cooled pork belly into thin slices.
- Pull the pizza from the oven and place the pork belly slices atop the melting cheese.
- 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.
- 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.
]]>The post On Deck: Caramelized Onion and Roasted Butternut Squash Pizza appeared first on Pizza Today.
]]>Get the Caramelized Onion and Roasted Butternut Squash Pizza Recipe
No meat? No Problem!
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.
- 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
- Roast squash and butter on a sheet pan at 400 F for 20-30 mins or until fork tender.
- Remove from oven and let cool slightly. Then blend.
- Once squash is completely smooth, add a pinch of black pepper and set aside.
- Mix yogurt and tahini until combined.
- Spread pizza dough to desired size.
- Carefully spoon on the butternut puree and spread with the back of a large spoon.
- Top with caramelized onion and fried zucchini.
- Bake at 550 F for 8-10 minutes.
- Set aside on a baking sheet to cool and pipe on tahini yogurt.
- 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.
]]>The post On Deck: Crescenza, Speck & Grilled Radicchio Pizza appeared first on Pizza Today.
]]>Alert Your Senses with a Crescenza, Speck & Grilled Radicchio Pizza Recipe
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.
- 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
- Start by stretching your dough to desired size.
- Place on a floured peel and top with the mozzarella, caciocavallo, a light sprinkling of Romano and the grilled, sliced radicchio.
- Cook at 550-575 F for 8-10 minutes.
- 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.
- 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.
]]>The post On Deck: Sunday Gravy Pizza appeared first on Pizza Today.
]]>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:
- 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)
- In a large cast iron casserole pan, heat olive oil until shimmering.
- Season short ribs with salt and pepper and add them to the oiled pan in a single layer.
- Cook and brown over medium-high heat, turning as needed for approximately 10 minutes.
- Once browned, remove the meat from the pan and transfer to a platter.
- 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).
- Next, add tomato paste or sauce. Stir and combine onions.
- Add crushed tomatoes, then garlic, and bring to a boil.
- 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:
- 3 ounces of dried porcini
- 3 ounces of your favorite bread crumb,
- 3 ounces of grated Romano or Parmesan
- Freshly cracked black pepper.
- In a spice grinder, add 3 ounces of dried porcini and grind.
- 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:
- 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
- Stretch an 8-10 ounce dough ball to desired size and add to a floured peel.
- Top with 3 ounces of shredded mozzarella, 2 ounces of pizza sauce, 3 ounces of “Sunday gravy” mixture and bake for approximately 8 minutes.
- When pizza is finished cooking, let sit for 30-60 seconds on a cooling rack, then cut and pipe ricotta evenly around the pizza.
- 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.
The post On Deck: Sunday Gravy Pizza appeared first on Pizza Today.
]]>The post Spicy Sausage and Sweet Pepper Pizza appeared first on Pizza Today.
]]>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:
- 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
- In a bowl, mix pork, garlic, paprika, smoked paprika, crushed red pepper, sage, salt and pepper.
- 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.)
- Stretch dough to desired size, top with pizza sauce, mozzarella, spicy sausage and green peppers. Apply dollops of ricotta evenly around pizza.
- Bake.
- Slice pizza and sprinkle with Parmesan. A very light dusting of smoked paprika is optional.
- Serve.
The post Spicy Sausage and Sweet Pepper Pizza appeared first on Pizza Today.
]]>The post On Deck: Chicken Scarpiello Pizza appeared first on Pizza Today.
]]>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.
- 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)
- For the chicken: Grill or bake until fully cooked.
- Cool and pull apart to give the chicken a shredded look and feel.
- 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.
- When onions are to your desired color, add the white wine to deglaze the pan.
- When the alcohol has cooked out, add the shredded chicken and a tablespoon of the vinegar mixture from the cherry peppers. Stir to combine.
- 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.
- Add some of the chicken and onion mixture around the pizza.
- 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,
The post On Deck: Chicken Scarpiello Pizza appeared first on Pizza Today.
]]>The post Go Fish & Arugula Pesto Pizza appeared first on Pizza Today.
]]>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:
- 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)
- Stretch dough ball into a 16-inch pizza.
- Sprinkle shredded mozzarella on top of dough.
- Place sliced lemon and anchovies on top of mozzarella
- Bake at 625 F for about 8 minutes or until crust becomes golden brown.
- Take out of the oven and drizzle on Arugula pesto.
For the Arugula Pesto:
- 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
- In a food processor, combine arugula, basil, garlic, sunflower seeds and Parmesan.
- Blend until combined.
- 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.
]]>The post Grilled Honey Lemon Chicken Pizza appeared first on Pizza Today.
]]>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.
- 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
- 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.
- Let the mix simmer and boil for three minutes then cover and let the lemon mix sit for 30-45 minutes.
- When the lemon mix has cooled, place in a blender and blend on high until the mix looks like a sauce.
- Place the lemon mix in a bowl and stir in the honey and pepper powder until amalgamated. Refrigerate overnight to let the flavors meld.
- For the Pizza: Start a hot grill.
- Cut the chicken breast crossways into half centimeter slices.
- Place chicken in a bowl and pour a tablespoon of extra virgin olive oil and a teaspoon of salt over the chicken and stir.
- 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.
- After all slices are cooked through, place on a plate and set aside for topping.
- 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.)
- Roll the thin crust dough ball on a floured surface into a large oval shape approximately 10-12 long and 6-7 inches wide.
- Dock the dough or use a fork to pierce the dough all around to alleviate large bubbles when heated.
- 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.
- 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.
The post Grilled Honey Lemon Chicken Pizza appeared first on Pizza Today.
]]>The post On Deck: Bittersweet Pizza appeared first on Pizza Today.
]]>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:
- 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
- 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.
- Remove from the pan and set aside to cool. After they are cooled down, remove cherries from the water solution.
- Add 2-3 tablespoons of a high quality balsamic or Saba to the water mixture.
- For the grilled radicchio: Set grill to med/high heat and let it get hot.
- Quarter a head of radicchio and season with olive oil, salt and pepper.
- Let the oil and seasoning set in for 5 or so minutes before adding to the grill.
- 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.
- When finished grilling, let cool and cut into strips.
- For the pizza: Stretch pizza to desired size.
- Top with 2 ounces of mozzarella, 2 ounces fontina, sprinkle some rosemary over the cheese and spread sausage over pizza.
- Bake at 550 F for 8-10 minutes.
- Set pizza on cooling rack and top with the grilled radicchio, cherries and small dots of Stracciatella.
- Finish with the micro arugula.
The post On Deck: Bittersweet Pizza appeared first on Pizza Today.
]]>The post Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter appeared first on Pizza Today.
]]>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:
- 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)
- 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.
- 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.
- 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.
- 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.)
- Butter the folded-over flap. Pull the right side over the left flap that you just buttered.
- Butter the top of this flap.
- 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.
- Pull the bottom flap up and butter also. Now you will have a (sort of) square.
- 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.
- Place the ball on a buttered parchment and cover with plastic wrap.
- 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:
- Dried porcinis
- Unsalted butter
- Sea salt
- Grind dried porcinis in a spice grinder and pour onto a small screen over a plate.
- 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.
- Use half a stick of unsalted, pudding-like butter and add it into a small bowl.
- Add the porcini powder and mix well. Add a pinch of sea salt to taste and leave at room temperature.
For the Pizza:
- 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
- Preheat a deck oven at 450 F.
- Using a rolling pin, gently roll out the pizza dough from the center first, then on the sides.
- Use your hands to form a small crust around the edge and make it into a 14-inch round.
- Without tearing the dough, place the pizza dough on a 14-inch, parchment-covered pizza screen.
- 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.
- 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.
- 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.
- 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.
- After 5 minutes, check the bottom to see a golden brown. When it is cooked, remove from the oven.
- 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.”
- 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.
- Top with arugula and enjoy.
The post Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter appeared first on Pizza Today.
]]>The post White Pie with Speck appeared first on Pizza Today.
]]>- 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
- Open dough up to a 12- or 14-inch diameter circle.
- Brush with olive oil and top with garlic, cheeses, speck and tomatoes. Bake.
- After removing from oven, add the basil and drizzle with a little olive oil and add a pinch of sea salt.
The post White Pie with Speck appeared first on Pizza Today.
]]>The post On Deck: Thinking Fall Pizza appeared first on Pizza Today.
]]>Fall Pizza Recipe by Chris Decker
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
- 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
- ***For the mushrooms: Clean and de-stem mushrooms.
- 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.
- Once cooled, slice to desired thickness and set aside until you make your pizza.
- Using the blade of a chef’s knife, smash/flatten the stems, fine dice and set aside.
- Slice and dice your onion and celery to the same size as your mushroom stems.
- 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.
- Once mixture is cooled, add to a processor and purée into a thick paste.
- Remove mixture and add to a mixing bowl. Add your ricotta and mix well until completely incorporated.
- 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.
- ***For the pizza Stretch dough to desired size and lay on a floured peel.
- Next top with mozzarella and fontina.
- Break some needles of rosemary off the branch and sprinkle over cheese.
- Lay the sliced mushrooms, then the sausage and place the pizza into the oven at 550-600 F for 8-10 minutes.
- Remove pizza from oven when done and cut into 6 pieces.
- 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.
The post On Deck: Thinking Fall Pizza appeared first on Pizza Today.
]]>The post On Deck: Roasted Grape and Sausage Pizza appeared first on Pizza Today.
]]>Bring on Autumn
This roasted grape and sausage pizza will make your fall spectacular
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
- 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
- Toss grapes in olive oil.
- Sprinkle with salt and pepper.
- Add a few sprigs of rosemary and roast in a 550 F oven for 3-4 minutes.
- Set aside to cool.
- Stretch 8-10 ounces of dough to desired size and top with the whole milk and fresh mozzarella.
- Next, sprinkle the thinly sliced sausage around the pizza, then add roasted grapes and red onion.
- Bake pizza for 6-8 minutes to desired doneness.
- When finished, let cool on a cooling rack.
- Cut pizza and top with a sprinkling of Humboldt fog and a drizzle of Saba.
The post On Deck: Roasted Grape and Sausage Pizza appeared first on Pizza Today.
]]>The post On Deck: Golden Lantern Pizza appeared first on Pizza Today.
]]>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
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
- 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)
- For pineapple pickled pepper: Thinly slice peppers and put aside into a ⅙ pan (Cambro).
- Add pineapple juice, water, sugar and salt to a pot and bring to a boil.
- Once boiling, pour over peppers, cool to room temp and then date, cover and refrigerate for up to a week.
- For citrus pickled onion: Add thinly sliced onion to a container and squeeze fresh lemon juice over.
- 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.
- Refrigerate for up to a week.
- 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.
- For the pizza: Stretch a 10-ounce dough ball to desired thickness and add to a floured pizza peel.
- Top dough with 3 ounces of smoked mozzarella and 2 ounces of shredded chicken.
- Bake pizza at 550 F for 8-10 minutes.
- When the pizza is finished baking, set aside on a cooling rack.
- Cut pizza and sprinkle pickled peppers, citrus pickled onions, cilantro and avocado over the top. Enjoy
The post On Deck: Golden Lantern Pizza appeared first on Pizza Today.
]]>The post On Deck: Golden Zucchini Blossom Pizza appeared first on Pizza Today.
]]>Stay Gold: Get the Golden Zucchini Blossom Pizza Recipe
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:
- 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
- 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.
- Start by stretching your pizza dough to desired thickness.
- Next add the shredded caciocavallo and mozzarella.
- 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.
- 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.
The post On Deck: Golden Zucchini Blossom Pizza appeared first on Pizza Today.
]]>The post Country Ham & Apple Pizza appeared first on Pizza Today.
]]>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:
- 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
- Stretch dough to desired diameter.
- Evenly spread olive oil.
- Top pizza with half of the mozzarella.
- Distribute country ham.
- Then top with apple slices.
- Add the remainder of the mozzarella.
- Sprinkle crumbled goat cheese.
- Immediately after removing pizza from the oven, drizzle extra virgin olive oil and sprinkle a pinch of sea salt over the top.
The post Country Ham & Apple Pizza appeared first on Pizza Today.
]]>The post Sweet Italian Pizza appeared first on Pizza Today.
]]>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.
- 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
- Push out a dough ball into a 16-inch pie.
- Sprinkle mozzarella evenly on top of stretched dough.
- Dollop on ricotta.
- Bake for 7 minutes or until golden brown.
- Take out and cut into 6 slices.
- Top with a slice of prosciutto on each piece of pizza, arugula, sweet piquante peppers and drizzle with extra virgin olive oil.
The post Sweet Italian Pizza appeared first on Pizza Today.
]]>The post The Reel Big Fish Pizza (Anchovy and Arugula Pizza) appeared first on Pizza Today.
]]>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.
- 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)
- Stretch dough ball to 16 inches.
- Sprinkle mozzarella evenly over dough.
- Bake for about 7 minutes or until crust turns golden brown.
- While the pizza bakes, mix arugula with extra virgin olive oil, lemon juice, Parmesan and a pinch of sea salt.
- Take out and cut into six slices.
- Top with arugula mixture.
- Place 2 anchovy fillets and 1 slice of lemon (and one in the center) on each piece of pizza.
- Scatter basil over pie. Eat and enjoy!
The post The Reel Big Fish Pizza (Anchovy and Arugula Pizza) appeared first on Pizza Today.
]]>The post On Deck: Pork Belly and Honey Crisp Apples Pizza appeared first on Pizza Today.
]]>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
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
- *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
- 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.
- Add the apples to a container and set aside.
- 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.
- When the liquid comes to a rapid boil, pour it over the diced apples and let cool in the refrigerator, uncovered.
- When they are finally cool, wrap and set aside in the refrigerator for later. They will last for up to a week.
- For the pork belly lardons, I slice them into thick matchsticks and add to a pan on medium-high heat and cook evenly.
- Let cool on a towel lined plate.
- In that same pan add the chopped mustard greens and cook in the pork fat.
- Salt and pepper, to taste. I tend to go heavy with pepper on this as the pork fat is already salty.
- For the pizza, use an 8-10 ounce dough ball and stretch to desired size.
- Top with 2 ounces of whole milk mozzarella and 2 ounces of cheddar.
- Next, top with the sautéed greens and pork.
- Bake at 550 F for 8-10 minutes until your desired bake is achieved.
- Let cool, slice and then add the drained pickled apples.
Browse more pizza recipes from Chris Decker.
The post On Deck: Pork Belly and Honey Crisp Apples Pizza appeared first on Pizza Today.
]]>The post Fresh Lemon, Manchego and Artichoke Pizza appeared first on Pizza Today.
]]>Get the Fresh Lemon, Manchego and Artichoke Pizza Recipe
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
- 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
- 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.
- Stretch dough ball to desired size.
- Top by spreading the Manchego, then dotting the fresh mozzarella.
- Place lemon pieces around pizza, then layer the beans and artichoke hearts over the pizza.
- Gently break the artichoke hearts to give you an even spread of toppings with generally the same size.
- 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.
The post Fresh Lemon, Manchego and Artichoke Pizza appeared first on Pizza Today.
]]>The post Sausage, Spinach & Smoked Mozzarella Pizza appeared first on Pizza Today.
]]>The Sausage, Spinach & Smoked Mozzarella Pizza Recipe features a 50/50 mozzarella and smoked mozzarella blend, sausage, baby spinach and Roma tomatoes.
- 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
- Stretch your dough. Spread half the cheese blend.
- Sprinkle cooked sausage over the cheese.
- Lay sliced tomatoes evenly over cheese.
- Spread spinach leaves evenly.
- Drizzle olive oil over spinach, followed by chopped garlic.
- Sprinkle remaining 4 ounces of cheese and bake.
The post Sausage, Spinach & Smoked Mozzarella Pizza appeared first on Pizza Today.
]]>The post On Deck: Cauliflower and Pickled Pepper Taco Pizza appeared first on Pizza Today.
]]>Me, You & The Veggies Too: Cauliflower and Pickled Pepper Taco Pizza Recipe
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
- 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)
- To roast the cauliflower, cut the cauliflower into florets and add them to a mixing bowl.
- Add the oil, cumin, chile powder, paprika and salt.
- Toss to incorporate all the spices into the cauliflower.
- 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.
- When the cauliflower is tender and thoroughly roasted, take out of oven and let cool. Once cooled, wrap and refrigerate.
- 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.
- Cover and refrigerate.
- To pickle the peppers, put the sliced peppers in a bowl.
- Add the vinegar, pineapple juice, salt and sugar to a sauté pan and boil, stirring carefully until the sugar and salt are dissolved.
- Pour solution over the cut peppers, cool and wrap.
- Stretch your dough to desired size and add to a floured pizza peel.
- Top with 4 ounces of mozzarella, then arrange the roasted cauliflower around the pizza.
- Bake pizza for 10-12 minutes at 550 F, turning when needed to ensure proper bake.
- When finished baking, remove pizza from oven and let cool on a rack for a minute or two.
- Cut pizza into six slices and, using a spoon, drizzle chipotle sauce around pizza.
- Spread pickled peppers, pickled onion and fresh cilantro leaves over pizza and serve.
The post On Deck: Cauliflower and Pickled Pepper Taco Pizza appeared first on Pizza Today.
]]>The post Pulled Pork & Peach Pizza appeared first on Pizza Today.
]]>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.
- 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
- Open your dough ball up to a 14-inch round.
- Apply sauce, then add pulled pork, the mozzarella/cheddar mixture, red onion and jalapeno or habanero peppers.
- Apply dollops of creamy chevre evenly over the pizza, then add the sliced peaches.
- Bake until crust is golden.
- Top with coleslaw and serve.
The post Pulled Pork & Peach Pizza appeared first on Pizza Today.
]]>The post A Winning Sausage and Pepper Pizza appeared first on Pizza Today.
]]>For the sauce:
- 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)
- After selecting the tomatoes, tear each one lengthwise with your thumb and place in a colander to drain.
- 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.
- 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:
- 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.
- 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.
- Ball up each dough ball to the typical weight of your large dough balls and put in the refrigerator immediately.
- Refrigerate for up to 40 hours.
For the Sweet Fennel Sausage:
- 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
- Mix the meat with all the other ingredients.
- Place a small dollop on foil in the oven or in a sauté’ pan to taste.
- Adjust flavors as needed. Reserve for topping.
For the Pizza:
- 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
- Form a 14-inch disc with the proofed pizza dough.
- Top with the chunky tomato sauce and the Asiago cheese, followed by the mozzarella/provolone mix.
- Spread the green pepper slices around the pizza.
- Pinch small pieces of the sausage from the mass.
- Using your thumb and forefinger press each piece into a thin, nickel or quarter shaped piece. Continue around the pizza.
- 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.
The post A Winning Sausage and Pepper Pizza appeared first on Pizza Today.
]]>The post On Deck: Fresh & Bright — Prosciutto and Pea Greens Pizza appeared first on Pizza Today.
]]>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.
- 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
- Stretch dough ball to desired thickness and top with 3 ounces of the shredded fontina.
- Next, dot the pizza with 1 ounce of cubed fresh mozzarella and bake pizza at 550-600 F for 7-8 minutes.
- Once finished baking, allow to cool on a cooling rack for a minute or two.
- Cut pizza and top with a scattering of the thinly sliced prosciutto cotto, then fill in the blank spaces with the pea greens.
- 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.
]]>The post On Deck: Solid Gold Pizza appeared first on Pizza Today.
]]>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:
- 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
- To start, grab yourself a dough ball.
- 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.
- Bake at 550-600 F for eight to ten minutes.
- 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.
- Next, top with your favorite burrata, gold leaf and baby basil leaves.
- Enjoy!
The post On Deck: Solid Gold Pizza appeared first on Pizza Today.
]]>The post Chicken “Cordon Blacon” appeared first on Pizza Today.
]]>For the Chicken
- 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)
- Cut the raw chicken breast lengthwise at ¼ inch wide slices.
- 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.
- Put the dredging flour on a plate and break the eggs into a bowl and whisk with a fork until scrambled.
- Put the Panko breadcrumbs on another plate.
- Heat a large sauté pan with the oil at medium high heat.
- 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.
- 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.
- 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.
- 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.
- Par cook for 2 minutes then place on a towel covered plate.
For the Pizza
- 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
- Spread the béchamel sauce on the stretched dough, then place the chicken batons on the sauce followed by the Swiss cheese and bacon.
- 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.
- Sprinkle the parsley on and enjoy!
The post Chicken “Cordon Blacon” appeared first on Pizza Today.
]]>The post A Slice of Huggable Pie appeared first on Pizza Today.
]]>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!
- 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
- Stretch a 10-ounce dough ball to desired size and top with 3 ounces of whole milk mozzarella.
- Add thinly sliced pear, sausage and jalapeno. Bake pizza at 550-600 F for 6-8 minutes.
- When pizza is finished baking, let it rest on a cooling rack for a minute and add the post-bake toppings.
- Pinch and place 1 ounce of goat cheese around pizza, sprinkle dried cranberry and then drizzle on the honey.
- Lastly, gently place fried sage leaves around pizza and enjoy.
The post A Slice of Huggable Pie appeared first on Pizza Today.
]]>The post Spicy Beef and Bacon Meatball Pizza appeared first on Pizza Today.
]]>- 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
- Sauté the diced bacon until just partially cooked and leaching juice. Set aside.
- In the same pan, sauté the red onion for 2 minutes until just transparent. Set aside.
- In a bowl large enough to accommodate the mix, Place the beef, bacon and all the other ingredients.
- Mix thoroughly with your gloved hands. (This is the best mixer.)
- 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.
- Place a sheet of parchment on a large sheet pan.
- Heat deck oven to 400 F.
- Ball up the mix into meatballs just larger than a golf ball and gently place on the parchment.
- 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:
- 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
- Create a 14-inch round with the pizza dough
- Place the béchamel cream sauce on the pizza followed by the spinach.
- Place the Asiago then the mozzarella cheese blend on the pizza.
- Place the meatball halves around the pizza.
- 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.
- Once the pizza is baked, top with the diced tomato and basil for color and flavor.
The post Spicy Beef and Bacon Meatball Pizza appeared first on Pizza Today.
]]>The post On Deck: Thankful and Grateful Pizza appeared first on Pizza Today.
]]>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!
- 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
- Peel, core and dice apples into roughly ½ inch dice. Set aside.
- In a small pan, combine 2 tablespoons water, 1 tablespoon butter and 1 tablespoon bourbon. Bring to a boil.
- 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.
- Turn heat off and squeeze ¼ of a lemon on apples to keep them fresh and bright. Set aside to cool.
- For the pancetta: heat a pan over medium heat, add the pancetta and cook for 4-5 minutes until the pancetta starts to brown.
- Remove from pan and add to a paper towel lined plate to remove excess fat.
- 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.
- Add the mixture to a pastry bag and refrigerate to harden up a little.
- 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.
- To make the pizza: Stretch pizza dough to desired shape and size and place on a floured peel.
- Top with smoked mozzarella, ⅓ of the apple mixture, ⅓ of the pancetta and cook in a 550 F oven for 8-10 minutes.
- When pizza is finished cooking, remove from oven and let cool.
- Cut into six slices and squeeze pea-sized amounts of the Gorgonzola mixture evenly around the pizza.
- Sprinkle on the toasted walnuts and then top with the micro arugula.
The post On Deck: Thankful and Grateful Pizza appeared first on Pizza Today.
]]>The post On Deck: Forever Fall Pizza appeared first on Pizza Today.
]]>- 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
- To roast the carrots: peel and toss carrots in olive oil, sprinkle with salt and pepper.
- Place in preheated 500-550 F oven in an oven safe tray/dish.
- 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.
- Once cooked, remove from hot tray to cool.
- Cut carrots on a bias, around ¼- inch in thickness.
- To roast the pepitas: Place a pan on burner and heat to medium.
- Add pepitas and toss until they start to brown and you can hear them crackle.
- Remove from heat and cool.
- To make the pizza: Stretch dough ball to desired thickness and add to a floured peel.
- Top pizza with shredded mozzarella and arrange the colorful roasted carrot pieces around.
- Bake pizza for 8 to 10 minutes at 550 F. When pizza is finished cooking, let rest on a cooling rack.
- Cut pizza into six slices.
- Pinch and place the goat cheese and add to pizza.
- 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
The post On Deck: Forever Fall Pizza appeared first on Pizza Today.
]]>The post Spicy Sausage Pie appeared first on Pizza Today.
]]>- 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
- Mix all ingredient together until thoroughly combined.
For the Pizza:
- 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
- Stretch dough ball.
- Sprinkle on mozzarella.
- Either pipe or spoon on ricotta.
- Pinch sausage on top of mozzarella.
- Bake at 625 F for 7 minutes.
- Take pizza out and cut.
- Evenly distribute peach slices over pizza.
- Squeeze pesto over pie.
- Scatter arugula on top.
- Drizzle with olive oil.
The post Spicy Sausage Pie appeared first on Pizza Today.
]]>The post East Coast Clam Pizza appeared first on Pizza Today.
]]>- 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
- Preheat a deck oven to between 600 and 630 F.
- Roll the thin crust dough out into a 14-inch round.
- Strain the clams from the juice and place around the pizza dough.
- Spread the minced garlic on the clams.
- Spread the Romano cheese across the pizza.
- Pour a 3 tablespoon “rope” of extra virgin olive oil across the pizza.
- 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.
- Pull the pizza from the oven and toss the parsley across the round. Eat immediately.
The post East Coast Clam Pizza appeared first on Pizza Today.
]]>The post On Deck: The Whole Package Pizza appeared first on Pizza Today.
]]>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).
- 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
- Stretch a dough ball to your desired thickness.
- Top with mozzarella, then add the thinly sliced kielbasa.
- Scatter diced potato and corn.
- Bake the pizza at 550-600 F for roughly 8 minutes.
- 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
The post On Deck: The Whole Package Pizza appeared first on Pizza Today.
]]>The post Death Pickle for Cutie Pizza appeared first on Pizza Today.
]]>- 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
- Roll out the dough into a 14-inch, thin crust pizza disc.
- Spread the cream sauce on the dough.
- Top with the Asiago and the cheddar, followed by the mozzarella.
- Place the pickles “shoulder-to-shoulder” across the pizza.
- Place the potatoes atop the pizza.
- Place the pizza in a 500 F deck oven or a 475 F conveyor oven.
- Cook until the crust is golden brown and crisp, and the cheese has melted, approximately 10-12 minutes.
- Squeeze the Ranch dressing (ala Jackson Pollack) across the pizza and garnish with dill. Serve.
The post Death Pickle for Cutie Pizza appeared first on Pizza Today.
]]>The post Get Off My Lawn Pizza appeared first on Pizza Today.
]]>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:
- 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
- Pulse all ingredients in food processor until smooth.
Get Off My Lawn Pizza:
- 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
- Pre-heat oven to 400 F.
- Cut tomatoes in half and place cut side up on a lined baking sheet.
- Drizzle with olive oil, salt and
- 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).
- On a floured board, stretch your pizza dough to desired size.
- Top with both styles of mozzarella, ricotta and a sprinkle of grated Parmesan.
- Cook pizza in a 600 F oven, turning as necessary for 5-7 minutes.
- 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.
- Toss by hand, really incorporating and covering all parts of spinach leaves with the vinaigrette.
- Toss lightly (you want to keep the integrity of the leaves).
- Carefully layer spinach around pizza and tuck in roasted tomato wherever there is a spot where you can see the white cheese.
- Cut and enjoy!
The post Get Off My Lawn Pizza appeared first on Pizza Today.
]]>The post On Deck: Sizzling Summer Grilled Pizza appeared first on Pizza Today.
]]>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.
- (3) 8-ounce dough balls
- Goat cheese
- 1 large zucchini
- 1 large yellow squash
- 1 red pepper (roasted)
- Pesto vinaigrette
- Dill
- Light your grill and preheat to a medium/high heat.
- 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.
- 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.
- Blend together for 1 to 2 minutes, adding more oil if your pesto looks too dry.
- When finished blending, empty into a bowl and cover.
- To stretch the pizza, you can use a cookie sheet or half sheet pan turned over to make a flat surface.
- 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.
- When your dough is stretched, carefully lay on the grill. You will see the dough almost instantly start to bubble and char.
- Using tongs, carefully loosen the dough from the grill and quarter turn it to get a nice crosshatch marking.
- When the dough is charred nicely, take it off the grill and top the grill-marked side with the zucchini and squash.
- Sprinkle on the goat cheese and diced roasted red pepper, then return the pizza to the grill.
- Give the pizza a quarter turn after a minute or so and continue cooking.
- When the pizza has visible grill marks on the bottom, use tongs to slide pizza onto a cooling rack.
- While on the rack, add basil pesto over the top of the pizza.
- Add some fresh dill sprigs, a couple of grates of Romano cheese and a squeeze of extra virgin olive oil.
- Cut and enjoy! Happy grilling this summer, everyone.
The post On Deck: Sizzling Summer Grilled Pizza appeared first on Pizza Today.
]]>The post On Deck: Berry Belly Pizza appeared first on Pizza Today.
]]>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.
- 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
- 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.
- 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.
- Stir often. After 3-4 minutes, the blackberries will start to breakdown, but still remain whole.
- 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.
- 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.
- When pizza is finished, remove from oven and let rest on a cooling rack for a minute.
- Cut pizza into 6 slices, add a blackberry to each slice and lightly spoon reserved fruit syrup around the pizza.
- Sprinkle scallions and micro arugula to cover your pizza with bright green freshness. Enjoy!
The post On Deck: Berry Belly Pizza appeared first on Pizza Today.
]]>The post Hatch Green Chile Pie appeared first on Pizza Today.
]]>- 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
- Cook the corn, either by grilling or roasting. Then shuck the kernels off.
- Stretch dough ball.
- Sprinkle mozzarella evenly on stretched dough.
- Add chilies, corn and roasted garlic on top of mozzarella.
- Evenly distribute pancetta on top of chiles and corn.
- Bake at 625 F for
- minutes.
- Take out, cut pizza and top with Cotija cheese and cilantro
- Eat and enjoy!
The post Hatch Green Chile Pie appeared first on Pizza Today.
]]>The post Mojo de Ajo Pizza with Shrimp and Bacon appeared first on Pizza Today.
]]>For the Mojo de Ajo sauce:
- 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
- Place all ingredients except olive oil, in the food processor, blend on high for 30 seconds.
- Slowly add ¾ cup extra- virgin olive oil, in a stream until incorporated into the sauce. Blend for another 30 seconds.
- The sauce will have a pale orange color.
- 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:
- 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
- Cut the bacon rashers into inch wide and tall pieces, (total approximately 14 pieces)
- 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.
- 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.)
- Push the first shrimp up the skewer and continue with a second shrimp until the skewer is full.
- Repeat this until all 20 shrimp are skewered.
- Re-heat the cast iron pan until it is sizzling and smoking.
- 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.)
- When all the shrimp are done, cool off at room temperature for 20 minutes and remove skewers.
- Refrigerate shrimp.
Bake and Finish the Pizza:
- 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
- Form a 14- inch round with your proprietary dough.
- Top the dough with 4-5 ounces of Mojo de Ajo as a sauce. (Remember, this sauce is very garlicky.)
- Place 6 ounces of your proprietary mozzarella on the sauce followed by the par-cooked bacon squares.
- Pinch off small dollops of cream cheese and spread around the pizza. The small piles should be the diameter of a nickel.
- Place the pizza in the oven at 500 degrees Fahrenheit for 10 minutes.
- 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.
- 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.
- Very gently mix in 1.5 tablespoons of the Mojo de Ajo with the avocado without smashing the squares.
- 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.)
- 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.
- Pull from the oven and place the avocado cubes around the pie followed by the cilantro.
- Spritz with juice from half a lemon before eating. Yum.
The post Mojo de Ajo Pizza with Shrimp and Bacon appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Grandma Pizza appeared first on Pizza Today.
]]>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.
- 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
- It’s best to work with the dough at about 65 F for this pizza.
- Pour the olive oil in the center of a 12-inch by18-inch steel Sicilian pan.
- 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.
- 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.
- In a bowl, toss the crushed tomatoes with the garlic and a pinch of oregano, salt and pepper.
- Tear the fresh mozzarella in 16 irregular chunks and arrange them on the pizza.
- Sprinkle the cheese lightly with salt.
- Next, spoon the tomatoes evenly on top of the cheese (it won’t cover the entire surface) and drizzle with extra-virgin olive oil.
- Place the pan in the oven and bake for 8 minutes at 500 F.
- Rotate the pan 180 degrees and bake for another 7 minutes, until the cheese has melted and the bottom is richly browned and crisp.
- Cut into 12 squares.
- Finish with a dusting of Pecorino and oregano and a drizzle of garlic oil.
The post Tony’s Trending Recipe: The Grandma Pizza appeared first on Pizza Today.
]]>The post Gorgonzola Pear Pizza with Prosciutto di Parma appeared first on Pizza Today.
]]>- 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
- Pre-heat your oven to 500 F.
- Place the fresh spinach on the pizza dough followed by the mozzarella and gorgonzola.
- 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.
- 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.
- 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.
- 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.
]]>The post Tony’s Trending Recipe: The Cortopassi appeared first on Pizza Today.
]]>
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
- 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
- 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.
- Shape and stretch dough into a 10-inch circle, making sure the crust is nice and thick.
- Brush dough with olive oil. Place the mozzarella down, leaving a 1 – 1 ½-inch border.
- 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.
- Remove pizza from the oven when finished and add the six tomato halves and basil leaves.
- Add the chiffonade of basil in the middle and place the Burrata over it.
- Drizzle with extra-virgin olive oil, salt, pepper and serve.
The post Tony’s Trending Recipe: The Cortopassi appeared first on Pizza Today.
]]>The post Cambodian Khmere Sausage Pizza appeared first on Pizza Today.
]]>For the pickled carrots:
- ½ cup sugar
- 1 ½ cup rice wine vinegar
- 1 tablespoon salt
- 2 cups raw grated carrots
- Put all the ingredients into a glass bowl and mix.
- Let sit under refrigeration for 30 minutes.
- Taste and adjust seasoning as needed.
For the Khmere Sausage:
- 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
- Mix all ingredients together in a bowl.
- 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.)
- Place in an airtight plastic bag and let flavors meld for at least one hour.
For the Cambodian Basil-Chili Mayo:
- 1 cup mayonnaise
- 2 tablespoons Sambal Olek chili sauce
- 1 tablespoon chopped Thai Basil
- 2 teaspoons chili oil
- 1 teaspoon pepper
- 1 teaspoon sugar
- Mix all ingredients together in a bowl.
- Cover and refrigerate until topping.
For the Cambodian (Khmere) Sausage Pizza
- 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)
- Make a 14-inch round pizza dough.
- Top with your proprietary hot or mild wing sauce.
- Place cheese on pizza followed by quarter-size pieces of the raw Cambodian sausage across the pizza making good coverage.
- Bake in a 500F degree oven for 12 minutes until the sausage is cooked, the cheese is melted, and the crust is golden.
- 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.
- Tear the cilantro and place across the pizza and on top of the chili mayo.
- Place the cucumbers across the pizza.
- Squeeze the liquid out of the pickled carrots and spread across the pizza.
The post Cambodian Khmere Sausage Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Lemonesco Pizza appeared first on Pizza Today.
]]>
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
- 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 post The Lucca appeared first on Pizza Today.
]]>
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
- 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
- Dust the dough. Shape and stretch using a rolling pin.
- Roll out the dough into 14-15 inches in diameter.
- Using a pizza wheel, trim the dough to a 12-13-inch round. You can use a pizza screen as a template.
- Dock the dough.
- Next, add mozzarella and place the pizza into the oven.
- Cook until it is 80 percent complete.
- Remove the pizza from the oven and add the crushed tomatoes, garlic, anchovies and olives.
- Place pizza back into the oven and finish the bake.
- Remove when finished baking and cut into desired slices.
- Finish with basil, a dusting of oregano and a drizzle of olive oil.
The post The Lucca appeared first on Pizza Today.
]]>The post Plant-a-bello Pizza appeared first on Pizza Today.
]]>- 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
- Roast eggplant rounds.
- Sauté Portobello with balsamic vinegar until tender.
- In a small bowl, mix goat cheese, heavy whipping cream, minced garlic to a sauce consistency.
- Add more cream, if needed.
- Stretch dough to desired size.
- Spread goat cheese mix, leaving ¼ inch of edge.
- Top with half the mozzarella.
- Distribute mushrooms and eggplant evenly.
- Top with remaining mozzarella. Bake.
- Slice pizza. Finish with arugula and Parm.
- Drizzle with balsamic glaze. Serve.
The post Plant-a-bello Pizza appeared first on Pizza Today.
]]>The post Trending Recipe: Plant Forward Baby appeared first on Pizza Today.
]]>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:
- 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)
- Shape and stretch your pizza into a 12-inch circle. Sauce your pizza leaving a ¼ inch border.
- Using a squeeze bottle pour the vegan cheese making it even and leveled.
- Add the garlic, plant forward pepperoni and chorizo.
- Place you pizza into the oven.
- When your pizza is finished baking cut into desired slices.
- Add both peppers, hot sauce, green onion, feta and oregano.
- Serve and enjoy.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
The post Trending Recipe: Plant Forward Baby appeared first on Pizza Today.
]]>The post Butternut Squash Burrata Pie (AKA Butternut Bae) appeared first on Pizza Today.
]]>Get the Butternut Squash Burrata Pie recipe. AKA Butternut Bae. This vegetarian pizza features burrata, ricotta, swiss chard, roasted garlic, pomegranate seeds.
- 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
- Blend together roasted squash, ricotta and garlic until pureed.
- Stretch out dough balls.
- Spread half of the squash mixture onto each pizza.
- Place 2 whole Chard leaves on top of puree.
- Cut up fresh mozzarella and evenly distribute 4 ounces onto each pizza.
- Bake at 625 F for about 8 minutes
- Take out of oven.
- Top with burrata, and then scatter pomegranate seeds on top
The post Butternut Squash Burrata Pie (AKA Butternut Bae) appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Holiday Apple Jack’s Pizza appeared first on Pizza Today.
]]>- 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.
- Shape and stretch pizza into a 12–14-inch circle. Add both cheeses, leaving a ¼-inch border.
- Add bacon and place pizza into the oven.
- When pizza is finished, remove from oven.
- Spread fig preserve and cut into desired slices.
- Mix together the baby greens and dressing.
- Place the dressed greens on top of the pizza and then add the blue cheese, apples, parmigiana, nuts and optional cranberries.
- Season with light salt and pepper. Serve with the lemon. Enjoy.
For the Dressing
- 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
- Blend all ingredients together using a wire whisk or blender while slowly adding the oil.
- Set aside.
The post Tony’s Trending Recipe: Holiday Apple Jack’s Pizza appeared first on Pizza Today.
]]>The post Onion and Sausage Petal Pizza appeared first on Pizza Today.
]]>For the Sausage-Onion Petals:
- 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
- Bring 8 cups of water to a boil in a medium pot.
- Cut the tips off each onion and place upright vertically on a cutting board.
- Using a sharp knife, cut half of each onion vertically by plunging the knife into the center and slicing to the edge.
- Place both onions into the boiling water and turn down to medium high for 30 minutes.
- 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.
- 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.
- While the onions are cooling, mix the ricotta, sausage, Parmigiano, salt, pepper, and pepper flakes in a bowl.
- Gently pull the layers of the onion apart and set aside. Some layers may have rips in them, but these will be good.
- Reserve 6 to 8 of the larger layers.
- Using a spoon, scoop up the filling and place on one side of each onion petal layer.
- 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.
- Continue with all the petals and set aside.
For the Pizza:
- 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
- Pre-heat the pizza oven to 550F
- Roll out or pan pizza dough and top with the béchamel, spinach, Parmigiano, mozzarella and sliced red onions.
- Place into the oven and bake for 6 minutes until the onions are just cooked.
- Remove pizza from the oven and place the stuffed onion petals around the pizza like a flower.
- Bake for another 6 to 8 minutes and remove from the oven.
- 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.
- Garnish with basil sprig.
The post Onion and Sausage Petal Pizza appeared first on Pizza Today.
]]>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
- 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
- Blanch the rainbow chard and lightly sauté in olive oil.
- Season with salt and pepper and set aside. Keep warm.
- In a medium-sized sauté pan over medium heat, sauté chorizo in oil.
- Once chorizo has lightly cooked, add the tomato sauce, Calabrian peppers, crushed red pepper and heavy cream.
- Stir continuously for 2 minutes at low heat. Season with salt and pepper.
- Set aside and keep warm.
- Shape and stretch dough into a 12–14-inch circle. Spread cheese, leaving a ¼-inch border and add pancetta.
- 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.
- Don’t forget to squeeze the lemon.
- Serve and enjoy.
The post Rainbow Chard, Chorizo & White Bean Pizza appeared first on Pizza Today.
]]>The post Bacon Supreme appeared first on Pizza Today.
]]>- 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
- Stretch your dough and apply sauce.
- Then top evenly with bacon, sausage, bell pepper, olives and tomatoes.
- Add the cheeses and bake.
- When pizza is finished, remove from oven, cut and serve.
The post Bacon Supreme appeared first on Pizza Today.
]]>The post Purgatory Pig appeared first on Pizza Today.
]]>- 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
- Stretch your dough and apply sauce.
- Then top evenly with jalapeños, bacon, pepperoni.
- Add the cheeses and bake.
- When pizza is finished, remove from oven, drizzle with hot honey and serve.
The post Purgatory Pig appeared first on Pizza Today.
]]>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.
- 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
- Place your par-bake into a lightly buttered Detroit pan.
- Blend the brick, cheddar and mozzarella cheeses together.
- Add the cheese blend to the middle and end, leaving no border.
- Push cheese to the edge of pan and slightly up the inner sides.
- Place pizza into a 525-575 F oven.
- When the pizza has finished cooking make sure the cheese on the edge of the pan is caramelized. Remove pizza from the oven.
- Use a spatula to carefully chisel the pizza out of the pan.
- Cut into desired square slices, then place the ingredients on top in this order: arugula, prosciutto, Asiago and honey. Serve.
- Serve and enjoy.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
The post Tony’s Trending Recipe: The Honey Dynamic appeared first on Pizza Today.
]]>The post Summer Corn Pie appeared first on Pizza Today.
]]>- 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
- Stretch dough ball in to a 16” crust.
- Evenly distribute mozzarella.
- Sprinkle on onion, corn and chilies.
- Bake at 625 degrees F for 7 minutes or until crust is gold brown.
- Take out of oven and top with Cotija cheese and fresh cilantro.
The post Summer Corn Pie appeared first on Pizza Today.
]]>The post Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch appeared first on Pizza Today.
]]>- 100 G water
- 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour)
- 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.
- For 2-3 days keep watch as the yeast starts to feed.
- Bubbles and a small “lift” will occur. When this happens, it is time to start feeding.
- 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.
- 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.
- 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
- 1 tablespoon (approximately 25 grams) mature starter (above)
- 100 G Rye Flour
- 100 G Bakers Flour
- 200 G Warm water
- Mix with a spoon and let rest covered for 4-6 hours at room temperature.
- 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.
- 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
- 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
- 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.
- Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
- 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.
- Cover and let sit at room temperature for 3 hours to rise again.
- After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or refrigerate for up to 10 hours.
- 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.)
- 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.
- Keep covered at room temperature for 1 hour.
- 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.
- Gently cut the dough in quarters and weigh each quarter to 450 grams. You may have just a little left over.
- 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.
- 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.
- Pre-heat the oven to 550 Degrees.
For the Taleggio and Bosc Pear Pizza
- 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)
- 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.
- Make sure the crust is coated in flour, so it will not stick on a pizza peel.
- 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.)
- Break the Taleggio cheese up into dice-sized pieces and place them across the pizza round.
- Using a Benriner Japanese mandolin, slice the bosc pears onto the pizza placing the slices to be atop the cheese with no cheese showing.
- Place the pizza into the 550F deck oven for 8-10 minutes until the crust is golden brown.
- Bring out of the oven and top with the chopped hazelnuts and optional balsamic glaze.
The post Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Spinach White Pie appeared first on Pizza Today.
]]>
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
- 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
- Blend spinach and ricotta in a robot coupe.
- Shape and stretch pizza into a 12–14-inch circle.
- Carefully spread the spinach/ricotta blend onto the pizza, leaving a ¼-inch border.
- Add mozzarella and garlic, then place the pizza into the oven.
- When the pizza is finished baking, remove it from the oven and cut into desired slices.
- Finish with sliced tomatoes, sea salt, crushed red pepper, olive oil and Parmigiano.
- Serve and enjoy.
The post Tony’s Trending Recipe: Spinach White Pie appeared first on Pizza Today.
]]>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
The post Peaches and the Pig appeared first on Pizza Today.
]]>- 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
- Stretch out dough ball.
- Evenly distribute shredded mozzarella.
- Dollop on ricotta.
- Evenly distribute fresh peach slices and jalapeños.
- Place in oven and bake until slightly charred (about 7 minutes, depending on temperature and oven).
- Cut into 6 pieces and add one slice of prosciutto to each slice of pizza.
- Scatter on basil leaves.
- Drizzle on extra virgin olive oil.
The post Peaches and the Pig appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: French Bread Pizza appeared first on Pizza Today.
]]>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.
- 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
- Slice your baguette in half lengthwise then cut in half.
- Place your baguette inside up and bake for 2 minutes
- Take your bread out of the oven and add tomato sauce, mozzarella and pepperoni.
- Place back into the oven.
- When your pizza is finished baking take your pizza out of the oven and cut into desired slices.
- Finish with garlic oil, Romano and oregano and serve.
The post Tony’s Trending Recipe: French Bread Pizza appeared first on Pizza Today.
]]>The post The Bahn Mi Pizza appeared first on Pizza Today.
]]>For the pickled carrot and radish:
- 3-4 radishes (or quarter daikon) and 1 medium carrot
- ½ cup vinegar
- ¼ cup water
- 1 teaspoon salt
- 3 teaspoon sugar
- Place the vinegar, water, salt and sugar into a small saucepan on high heat.
- Stir as the mixture heats to a boil.
- 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.
- When the pickling liquid boils, pour over the carrot and radish in a heat proof bowl or Pyrex measuring cup.
- Refrigerate immediately.
For the Bahn Mi Pizza:
- 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
- Press out the thin crust dough and place on pizza screen or pizza peel if going directly on the bricks.
- Brush on the Hoisin sauce to the edge of the pizza.
- Place the cheese mix on the pizza.
- Place the pork around the pizza atop the cheese and bake in 500 F brick oven for 10 minutes.
- 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.
- Sprinkle with the crunchy panko and serve.
The post The Bahn Mi Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Wood Fire Quail Egg & Chorizo Pizza appeared first on Pizza Today.
]]>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
- 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
- Shape and stretch your dough into a 12-inch circle.
- Add your mozzarella cheese and potatoes.
- Slice your pizza into the oven.
- When your pizza is about 80 percent cooked, take your pizza out of the oven and add your sliced chorizo and quail eggs.
- Carefully place your pizza back into the oven and finish cooking.
- Cut your pizza into desired slices.
- Add the goat cheese, rosemary, Calabrese peppers and salt.
The post Tony’s Trending Recipe: Wood Fire Quail Egg & Chorizo Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Fiddlehead Pinsa-style Pizza appeared first on Pizza Today.
]]>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
- 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
- Clean your fiddleheads thoroughly.
- Place them on a half sheet pan and drizzle with olive oil, salt and pepper.
- Bake in a 525 F oven for 8 to 10 minutes until they are well roasted. Set aside.
- Place your thinly sliced lemons on a ½ sheet pan that is lightly coated.
- Drizzle with cane sugar and bake in a 425 F oven until slightly translucent. I don’t recommend blanching before you bake. Set aside.
- Carefully push dough out using your fingertips, dimpling the dough into an oval shape.
- Place mozzarella over the dough and place the pizza into a 550 F electric or gas oven.
- Halfway through, add the fiddleheads and candied lemons.
- Continue to bake the pizza until it is golden brown and crispy.
- Cut pizza into desired slices and add the Prosciutto and shaved Parmigiano. Enjoy.
The post Tony’s Trending Recipe: Fiddlehead Pinsa-style Pizza appeared first on Pizza Today.
]]>The post Hawaiian Sunshine Pizza appeared first on Pizza Today.
]]>- 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
- Stretch your dough and apply sauce.
- Top evenly with pine nuts, prosciutto, salami and pineapple.
- Add the cheese and bake.
- Serve with pleasure because you realize pineapple on pizza is awesome.
Get more pineapple pizza ideas.
The post Hawaiian Sunshine Pizza appeared first on Pizza Today.
]]>The post Spicy Pineapple Pie appeared first on Pizza Today.
]]>- 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
- Stretch your dough and apply sauce.
- Top evenly with jalapeños, bacon, soppressata and pineapple.
- Add the cheeses and bake. When pizza is finished, remove from oven, top with basil and serve.
Get more pineapple pizza ideas.
The post Spicy Pineapple Pie appeared first on Pizza Today.
]]>The post Okay, Boomer appeared first on Pizza Today.
]]>- 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
- Stretch your dough and apply sauce.
- Top evenly with sausage, green olives, red onion, mushrooms and pineapple.
- Add the cheese and bake.
- When pizza is finished, remove from oven and serve with grated Parmesan and crush red pepper on the side.
The post Okay, Boomer appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Romana Pizza Americana appeared first on Pizza Today.
]]>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.
- 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
- Blend horseradish aioli ingredients together and place into a squirt bottle.
- Dust your dough in the semolina/flour mix.
- Shape your dough long and narrow to approximately two feet long.
- Place your dough on your board. Using your fingers tips generously dimple your dough.
- Add olive oil to the crevices of the dimpled dough.
- Par-bake your dough in a 500-525 F gas or electric oven for three to four minutes.
- Take your dough out and top your pizza with mozzarella, sliced sausage and roasted red peppers. Then place your pizza back into the oven.
- 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.
- Cut your pizza in desired squares.
- Top with green onions, fried waffle fries, smoked provolone, honey and aioli drizzle. Enjoy.
The post Tony’s Trending Recipe: The Romana Pizza Americana appeared first on Pizza Today.
]]>The post Direct Method Sicilian Pepperoni Pizza appeared first on Pizza Today.
]]>- 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
- 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.
- Add the salt and olive oil and mix on low for 10 more minutes. A chunk of dough will form in the mixer.
- 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.
- The Hold: Refrigerate the dough for at least 24 hours.
- Bring out the next day and let sit at room temperature for 4 hours.
- 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.
- Take the sides of the square and follow the same folding method.
- Gently press down and place inside the dough container to rest for one more hour at room temperature.
- Panning: After the last hour of rest, the Sicilian dough should be relaxed and ready to place in the pan.
- 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.
- Pour more extra virgin on top of the dough and brush it all over to coat all the dough.
- Starting with the center of the dough, use your extended fingers spread apart to push the dough outward without ripping or tearing.
- 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.
- 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.
- 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.
- After the 4 hours, the dough will have risen more and exhibit bubbles and elevated crust.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place 95 natural casing pepperonis (or 140 grams) across the sauce on top of the pizza.
- 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.
- Sprinkle with Pecorino and dried oregano.
- Cut in 8-10 pieces and enjoy.
The post Direct Method Sicilian Pepperoni Pizza appeared first on Pizza Today.
]]>The post Big Greenie Pizza appeared first on Pizza Today.
]]>For the Z’hug Marinated Mozzarella (Made 2-3 days ahead of time)
- 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
- Mix all ingredients except the mozzarella in a food processor until amalgamated into a spicy sauce.
- 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.
- Close the bag and mix thoroughly making sure every chunk is coated.
- Refrigerate for two to three days.
Assembly of the Big Greenie Pizza:
- 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
- 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.
- Top the pizza dough round with the baby spinach.
- 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.
- Place the bacon strips running in the same direction across the mozzarella.
- Place the pizza in a deck oven at
- to 550 F and bake until crust is golden, and cheese has melted.
- 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.
The post Big Greenie Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Hot Potato Sicilian Pizza appeared first on Pizza Today.
]]>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.
- 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
- Push your Sicilian in a lightly coated Sicilian pan.
- 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.
- Par-bake at 525-550 F.
- 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.
- Add sliced mozzarella, leaving a ¼-inch boarder.
- Add potatoes and bacon, then place the pizza back into the oven until golden brown.
- Remove pizza from of the oven and cut into desired slices.
- 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
The post Tony’s Trending Recipe: Hot Potato Sicilian Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Deluxe Cracker Thin Pizza appeared first on Pizza Today.
]]>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!
- 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
- Stretch, roll, or sheet your dough to a 16- to 17-inch circle. Dock your dough.
- Using your pizza wheel, trim your pizza into a 15- to 16-inch circle.
- 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.
- Add peppers, onions and mushrooms, then put on the hand-pinched Italian sausage last.
- Bake in a 525-550 F gas or electric oven.
- When the pizza is ready, cut into 16 squares, and finish with Romano and oregano.
- 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
The post Tony’s Trending Recipe: The Deluxe Cracker Thin Pizza appeared first on Pizza Today.
]]>The post Wood Fire Persimmon Pie appeared first on Pizza Today.
]]>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)
- 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
- Blend the puréed persimmon with goat cheese and place it into a pastry bag.
- Shape and stretch the dough into a 12-inch circle.
- Evenly place the cheese, leaving a ¼-inch border.
- Place your pizza into the oven. When it is cooked 80 percent, take the pizza out of the oven.
- Place the persimmons and pancetta on the pizza and continue to cook.
- When it is finished cooking, cut into desired pieces.
- Add the salt, green onions, and dollops of the goat cheese persimmon blend.
- You can also finish with candied pecans and Gorgonzola.
The post Wood Fire Persimmon Pie appeared first on Pizza Today.
]]>The post Spinach Artichoke Pizza appeared first on Pizza Today.
]]>For the artichoke marinade:
- 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)
- 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.
- 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:
- 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)
- In a large bowl mix both types of spinach with the ricotta, Parmigiano and salt. When incorporated, gently fold in the quartered artichokes.
- Push out the large dough into a disc and squeeze or brush the béchamel on the dough.
- Add the cheese blend on top of the sauce.
- Using your fingers, press the spinach mix on the pizza. It is up to you to make this mix thick or thin.
- 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.
- 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.
The post Spinach Artichoke Pizza appeared first on Pizza Today.
]]>The post Chicken Taco Pizza appeared first on Pizza Today.
]]>- 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
- Halve avocado and mash in a small bowl.
- Add sour cream, a squeeze of lemon, salt and pepper.
- Mix until consistent.
- Add a teaspoon of water until cream is reduced to drizzle. Set aside
- Stretch dough ball to desired size.
- Ladle and spread salsa.
- Add half the cheese blend.
- Then top with chicken, red onion, jalapeños and tomatoes.
- Evenly distribute the remaining cheese. Bake.
- 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
The post Chicken Taco Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending: Date Night appeared first on Pizza Today.
]]>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.
- 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
- Cut each date in half and remove the pits.
- Stuff each half with gorgonzola and set aside. I prefer to slightly par-bake the bacon before and place it on my pizza.
- Shape and stretch your dough into a 10- or 11-inch circle, leaving a one-inch thick border.
- Brush the crust with olive oil.
- Add the mozzarella and bacon and place the pizza into a 550 F oven.
- When the pizza is finished baking, cut into desired slices.
- Place the stuffed dates, pecans and micro arugula on the pizza.
- Season with a pinch of salt.
- Serve and enjoy.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
The post Tony’s Trending: Date Night appeared first on Pizza Today.
]]>The post Potato and Poblano Pizza appeared first on Pizza Today.
]]>- 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
- On a slice or mandolin, thinly slice potatoes, about an ⅛ inch thick. Place in cold water.
- Roast poblano pepper (toss in olive oil, place on sheet tray and cook at 400 degree F for 20 minutes or until blistered.
- Take poblano out of oven, cover for 15 minutes, then peel and de-seed.
- Roughly chop chives.
- Assemble Pizza: Push out dough ball.
- Evenly distribute cheese.
- Place poblanos on top of cheese in long strips.
- Scatter potatoes oven pizza, alternating types.
- Drizzle garlic oil on top of potatoes.
- Sprinkle on Pecorino Romano, making sure to add a heavy amount on the potatoes surface so that it bakes on with the garlic oil.
- Bake for 8 minutes or until crust is golden brown.
- Take pizza out of the oven and scatter on chives and goat cheese.
- Eat and enjoy!
The post Potato and Poblano Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Sicilian Saucesquash appeared first on Pizza Today.
]]>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
- 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
- Place tomatoes on a ½ sheet pan.
- Season them with salt, pepper and olive oil.
- Place pan into an oven until the tomato skins crack, slightly blister, and get soft.
- Remove from oven and run tomatoes through a food processor.
- Carefully strain tomatoes through a China cap and set the house-made tomato sauce aside.
- 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.
- Also scrape down the outside wall of the China cap to capture all the excess tomatoes.
- Taste sauce, making sure it has enough salt.
- Shape and stretch dough in a lightly oiled pizza pan.
- Carefully remove the stamen from the inside of the squash blossom.
- Trim the stem off, almost to the end of the flower.
- Carefully stuff the blossom with ½ ounce of ricotta.
- Allow dough to rise for 1½ hours. Par-bake it at 500 F until it is 60-percent baked.
- Layer sliced mozzarella over the top of the pizza.
- Lay the squash blossoms down, slightly spreading them out.
- 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.
- 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.
The post Tony’s Trending Recipe: The Sicilian Saucesquash appeared first on Pizza Today.
]]>The post Grandma the Rock Star appeared first on Pizza Today.
]]>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.
- 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
- Place your fresh mint leaves on a pan in a 500 F oven.
- Bake the mint until it is dried, but not burnt.
- Let mint cool. Using a Vitamix, grind the mint and rock candy into a peppermint dust. Set aside.
- 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.
- Push your dough out in a lightly oiled 12x12 pan.
- Let your dough rise for 1 hour. Make sure your dough has been stretched out to the edges.
- Lightly dimple the dough with your fingers, then place your pizza into a 525 F oven and par bake.
- Take pizza out of the oven and add the slices of mozzarella, leaving a ½-inch border.
- Continue to bake pizza until the crust is golden brown.
- Remove from oven and cut into four squares.
- Let the pizza slightly cool, then smear the sweet yogurt spread.
- 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.
- Enjoy!
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza
The post Grandma the Rock Star appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Peaches and Cream Pizza appeared first on Pizza Today.
]]>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.
- 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
- For the spiced candied walnuts: Toss in super fine sugar and bake for 4 minutes at 500 F.
- Sprinkle with calabrese or a spicy powder to taste.
- Let cool and break into pieces.
- Shape and stretch your pizza into a 12-inch circle.
- Add the mozzarella and place your pizza into the oven.
- Take your pizza out of the oven and cut into six slices.
- Add small pieces of Gorgonzola, peaches, walnuts, whipped cream, balsamic reduction and a pinch of Maldon salt.
- If you’re a prosciutto fan, bunch them in small roses and add them over each peach.
- Either way this pizza is delicious.
The post Tony’s Trending Recipe: Peaches and Cream Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Summer Fresh appeared first on Pizza Today.
]]>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.
- 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
- Smear the inside of a 12- to 13-inch cast iron skillet with lard or shortening.
- Add the olive oil and smear this into the lard or shortening.
- On a separate surface dust your dough with a generous amount of cornmeal.
- Place the dough in the pan.
- Using your fingertips, push the dough outward in the pan to the edge.
- Set your pan and let rise in a warm area for 1 to 1½ hours, until the dough has risen slightly.
- Place the skillet in a 500 to 525 F oven and bake for 10 minutes.
- Remove from the oven and let cool.
- 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.
- Blend the goat cheese and freshly cracked pepper, then set aside.
- Add mozzarella, cheddar and provolone cheeses on top and all around the sides of the pizza.
- Make sure the cheese is spread out and packed to the end.
- Place your pizza into the oven and cook until the dough is brown and the cheese has caramelized around the edges.
- Carefully chisel the sides of the pizza from the cast iron and take the pizza out.
- Cut into six slices and spread the sauce, leaving a ¼-inch border.
- Place the seven slices of beefsteak or heirloom tomatoes.
- Add the beans, cherry tomatoes, peppers, EVOO, and salt.
- Finish with small dollops of peppered goat cheese and a drizzle of mint simple syrup.
- Garnish with a fresh mint sprig and serve.
The post Tony’s Trending Recipe: Summer Fresh appeared first on Pizza Today.
]]>The post Barbecue Shrimp Pizza appeared first on Pizza Today.
]]>- 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
- In a mixing bowl, combine shrimp and ½ cup hot sauce.
- Spread BBQ sauce on the crust, followed by shrimp, red onion, pepperoncini, roasted red pepper and roasted yellow pepper.
- Add shrimp and top with cheese.
- Bake at 500 F until crust is golden and cheese bubbles.
The post Barbecue Shrimp Pizza appeared first on Pizza Today.
]]>The post Alamo Pie appeared first on Pizza Today.
]]>- 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
- In a sauté pan set over medium heat, warm the oil for one minute.
- Add the ground beef, cumin, salt, onion and habanero.
- 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.
- Spread the salsa over the crust.
- Sprinkle the black beans evenly over the salsa.
- Spread on the ground beef.
- Combine the two cheeses and sprinkle evenly over the pizza.
- Sprinkle on the cilantro. Bake.
The post Alamo Pie appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Fava Bean Pizza appeared first on Pizza Today.
]]>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.
- 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
- Shape and stretch dough into a 12- to 13-inch circle.
- Add mozzarella, leaving a ½ inch border from the rim of your pizza.
- Add pancetta or bacon and place pizza into oven for 8 to 12 minutes or until golden brown.
- While the pizza is cooking, prep fava beans like my example below.
- 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.
- 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.
- Drizzle the sweet white vinegar and set your beans aside. Beans should be bright green in color.
- Take the pizza out of the oven and cut into six slices.
- Place the fava beans evenly over your pizza.
- Add shaved Parmesan, a light squeeze of lemon and fresh lemon rind.
The post Tony’s Trending Recipe: Fava Bean Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Sweet Vidalia Onion Pizza appeared first on Pizza Today.
]]>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.
- 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
- Sauce preparation: in a large sauté pan over medium heat, cook your diced onions in oil until your onions are slightly translucent.
- Place your heat on low and continue to cook the carrots and garlic. Be careful not to burn your garlic. Set aside.
- In a medium saucepan, warm the following ingredients: olive oil, all tomatoes, onion powder, and season with salt and pepper.
- Add the diced onions and carrots to your sauce.
- Continue to cook for 10 minutes on low heat, continuously stirring.
- Add the chilled butter, whisk until melted and set aside.
- Let your sauce cool. You may have some extra sauce left over depending on how much sauce you decide to use.
- 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.
- Sauce the pizza, leaving a ¼-inch border.
- Place sliced mozzarella evenly on the pizza, leaving a ¼-inch border.
- Add gruyere.
- Place seasoned, sliced onion rings on top of the pizza.
- Bake.
- 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.
The post Tony’s Trending Recipe: Sweet Vidalia Onion Pizza appeared first on Pizza Today.
]]>The post Sopressata Suprema appeared first on Pizza Today.
]]>- 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
- Stretch and shape dough into a 12-inch circle. Spread the sauce over the crust.
- Sprinkle 2 tablespoons of Parmesan over sauce.
- Now lay each slice of sopressata in a spiral fashion around pizza. Top with chilies, garlic and caramelized red onion.
- Add pinches of fresh mozzarella evenly placed.
- Bake.
- Remove from oven. Cut and serve.
The post Sopressata Suprema appeared first on Pizza Today.
]]>The post Mushroom Umami Pizza appeared first on Pizza Today.
]]>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:
- 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
- Stretch and shape dough into a 12-inch circle.
- Spread béchamel over dough, leaving, ⅛-inch border around the edge. Top with cheese.
- Place the mushrooms, bacon and leeks on the pizza and cook until golden brown and cooked through.
- Finish with balsamic reduction drizzle.
The post Mushroom Umami Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Baja Pizza appeared first on Pizza Today.
]]>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.
- 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)
- Shape and stretch the dough into a 12-inch circle.
- Carefully spread your refried beans, leaving a half-inch border.
- Add the three cheeses, chorizo, olives and place pizza into the oven.
- When the pizza is finished cooking, take your pizza out of the oven and cut into desired slices.
- Add the ‘Ndjua, cilantro, peppers, sour cream, paprika powder, optional queso fresco, and hot sauce.
- Serve and enjoy.
The post Tony’s Trending Recipe: Baja Pizza appeared first on Pizza Today.
]]>The post Mashed Potato Pizza with Salsa Verde appeared first on Pizza Today.
]]>For the Mashed Potato Mix:
- 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
- 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.
- Remove and cool when done.
- 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.
- Set aside.
For the Peter Piper Salsa Verde:
- 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
- Make sure all ingredients are pressed lightly to expel unwanted juices.
- 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
- 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
- Form your proprietary large dough ball into a round disc.
- Place 12 ounces of the potato mash directly on the dough.
- Place the mozzarella and bacon on the potato mash.
- Dollop the cheddar cheese around the pizza for a great visual effect.
- Place in a 500-degree deck oven for 12-15 minutes until golden brown with middle cooked through.
- 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.
- Toss the bias-cut scallions around the pizza and serve.
The post Mashed Potato Pizza with Salsa Verde appeared first on Pizza Today.
]]>The post ‘Nduja Pizza appeared first on Pizza Today.
]]>- 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
- Open dough into a disc and apply sauce.
- Add the bacon, mozzarella, cherry peppers, cherry tomatoes and shaved Parmesan cheese.
- Bake.
- When pizza is about 2 minutes from being finished, remove from oven and add pinches of the ‘Nduja.
- Return to oven and finish baking.
The post ‘Nduja Pizza appeared first on Pizza Today.
]]>The post Serrano Peach Pizza with Bacon appeared first on Pizza Today.
]]>- 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
- 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.
- When the serranoes are cool, cut the top off each one and down the center.
- 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.
- Cut each side lengthwise in half again to produce 8 small pieces.
- 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).
- 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.
- Toss the diced peaches across the pizza then drizzle with the maple syrup and garnish with the cilantro sprigs.
- Serve immediately.
The post Serrano Peach Pizza with Bacon appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Detroit Pizza appeared first on Pizza Today.
]]>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!
- 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
- Mix white cheddar, brick, and mozzarella cheese together in a bowl and set aside.
- Warm sauce over medium heat with a drizzle of oil. Continuously stir and keep warm.
- Butter a 10 x 14 Detroit pan.
- 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.
- Par-bake pizza in a 525-550 F oven.
- 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.
- 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.
- 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.
- 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.
- Cut into desired slices. I prefer four so everyone gets a corner.
- Add sauce in two stripes over the top of the pizza.
- 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. <<
The post Tony’s Trending Recipe: Detroit Pizza appeared first on Pizza Today.
]]>The post Sweet Beet Pizza appeared first on Pizza Today.
]]>For the Sweet Beets Pizza
- 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
- In a small bowl, combine 2 tablespoons fig jam with ½ to 1 tablespoon of water to get a syrup consistency.
- Set aside as a finishing ingredient. Stretch dough to desired size.
- 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.
- Halfway through bake, remove pizza, add roasted beets evenly and return to oven.
- Bake until golden.
- Take the pizza out of the oven and slice.
- Then top in the following order: arugula, goat cheese, shaved Parmesan and a drizzle of the fig jam syrup.
For the Herb-roasted Beets
- 2 beets
- 1 tsp thyme
- 1 tsp rosemary
- Zest of 1 orange
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- Peel beets and cut into ½-inch wedges. In a large ball, combine all ingredients and mix to coat beets evenly.
- Transfer beets to a sheet pan and bake until tender and edges are browned.
- Set aside for pizza.
The post Sweet Beet Pizza appeared first on Pizza Today.
]]>The post Trending Recipe: Broccoli Rabe Pizza appeared first on Pizza Today.
]]>- 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
- Broccoli Rabe preparation: In a small size pot, bring water to boil.
- Blanch the broccoli rabe then pat dry before being sautéed.
- In a small size pan heat olive oil and lightly sauté the broccoli rabe for 1 minute.
- Salt and pepper the broccoli rabe and set aside. Broccoli rabe should be bright green and slightly firm.
- 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.
- Shape and stretch your dough into a 12-inch circle.
- Add the provolone and mozzarella leaving a half-inch border.
- Add the hand-pinched sausage evenly over your pizza.
- Place pizza into the oven.
- Half way through the cook time place broccoli rabe on top of your pizza, then place pizza back into the oven.
- Take your pizza out of the oven when it is ready.
- Cut into six slices.
- Finish with a warm drizzle of Alfredo or béchamel sauce, crushed red pepper, garlic oil, and fresh lemon.
- Serve.
The post Trending Recipe: Broccoli Rabe Pizza appeared first on Pizza Today.
]]>The post Trending Recipe: Seafood Pizza appeared first on Pizza Today.
]]>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.
- 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
- Sauce preparation: Over medium heat, sauté the onions in olive oil.
- Once the onions turn translucent add the garlic.
- Add tomato sauce, bay leaves and Calabrian peppers, then let simmer for 5 minutes.
- Add the crab and heavy cream, then continue to simmer for three minutes. Set aside.
- Using a medium sized sauté pan over medium heat, sauté scallops in butter.
- Season with salt and pepper. Set aside but keep warm.
- Stretch and shape your dough into a 12-inch circle.
- Layer mozzarella slices on pizza and place pizza into the oven.
- When pizza is half way cooked, remove it from the oven.
- Spoon on your tomato sauce and crab, then top with shaved provolone or scamorza.
- Place pizza back into the oven.
- Take pizza out of the oven and cut into 6 slices.
- Place 1 scallop medallion on each slice.
- Finish with grated Romano and parsley.
- Discard bay leaves and enjoy.
The post Trending Recipe: Seafood Pizza appeared first on Pizza Today.
]]>The post Sausage & Mushroom appeared first on Pizza Today.
]]>- 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
- Open dough into a disk and add tomato sauce.
- Top with sausage, mushrooms, onion, fresh mozzarella and ricotta.
- Bake until crust is golden brown.
The post Sausage & Mushroom appeared first on Pizza Today.
]]>The post Salami & Jalapeño appeared first on Pizza Today.
]]>- 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
- Open dough into a disk and add tomato sauce.
- Arrange salami slices evenly across the pie, then top with jalapeños, cherry tomatoes, fresh mozzarella and dollops of ricotta.
- Bake until crust is golden brown.
The post Salami & Jalapeño appeared first on Pizza Today.
]]>The post Trending Recipe: Butternut Squash Pomegranate Pizza appeared first on Pizza Today.
]]>- 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
- Pre-heat oven to 525F.
- Slice butternut squash in half.
- Using a knife, poke the inside of both halves of the squash 6 to 8 times.
- Salt, pepper and wrap in foil.
- Place onto a ½ sheet pan and place into your oven.
- Bake until soft.
- Carefully take your squash out of the oven and let cool.
- Then unwrap, discard the seeds and scoop out the inside of the butternut squash.
- Place the cooked squash into a container and add butter, brown sugar, salt and pepper.
- Purée with a hand-held blender and set aside.
- Once the squash is slightly cooled place it into a pastry bag.
- 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.
- Baste the pancetta with the brown butter sauce; set aside and let cool.
- Shape and stretch the pizza into a 12- to 13-inch circle.
- Add mozzarella and caramelized onions.
- Using tongs, take the pancetta out of the brown butter sage sauce and evenly place it on your pizza. Place pizza into the oven.
- When pizza is finished cooking, take pizza out of the oven.
- Cut into six slices.
- Finish with dollops of ricotta, butternut squash purée, pomegranates, salt, pepper and serve.
The post Trending Recipe: Butternut Squash Pomegranate Pizza appeared first on Pizza Today.
]]>The post Date Night appeared first on Pizza Today.
]]>- 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
- Cook bacon.
- While it is cooking, chop the walnuts and dates.
- Open pizza dough when ready.
- Spread fig jam over dough to form the base.
- Add chopped walnuts, dates, bacon and goat cheese.
- Bake until crust is golden brown.
- Post-bake, add a drizzle of honey or hot honey and sprinkle with thyme.
- Serve.
The post Date Night appeared first on Pizza Today.
]]>The post Banana Chocolate Crunch Pizza appeared first on Pizza Today.
]]>- 12-ounce pizza dough
- 4 ounces chocolate hazelnut spread
- 1 ripe banana, sliced
- 3 ripe strawberries, halved
- 1 ounce pistachios, shelled
- 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 back into oven for just a minute or two to finish the bake.
- Remove from oven and top with banana, strawberries and pistachios.
The post Banana Chocolate Crunch Pizza appeared first on Pizza Today.
]]>The post Spicy Seafood Pizza appeared first on Pizza Today.
]]>- 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
- In a mixing bowl, combine shrimp and ½ cup hot sauce.
- Spread ¼ cup hot sauce on pizza crust, followed by artichokes, sun-dried tomatoes and bell peppers.
- Add shrimp and top with cheese.
- Bake at 500 F until crust is golden and cheese bubbles.
The post Spicy Seafood Pizza appeared first on Pizza Today.
]]>The post Caramel Apple Pizza appeared first on Pizza Today.
]]>- 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
- Cut apple in half.
- Remove core.
- Then slice thin.
- Place into bowl and mix with lemon juice. Set aside.
- Stretch dough to desired size
- Thin caramel sauce by preheating it.
- Spread caramel sauce, leaving ¼-inch border.
- Top with apple slices and crushed pistachios.
- Bake until golden.
- Finish with several dollops of mascarpone cheese.
The post Caramel Apple Pizza appeared first on Pizza Today.
]]>The post Bacon & Beer Cheese Pizza appeared first on Pizza Today.
]]>- 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
- Stretch and shape dough into a 12-inch circle.
- Drizzle and spread olive oil to edge.
- Evenly distribute mozzarella over pizza, leaving a ¼ border.
- Dollop beer cheese around pizza. (Note: The beer cheese will spread. Go sparingly on first bake.)
- Top with bacon and jalapeño.
- Bake until golden.
- After taking pizza out of the oven, finish with shaved Parmesan and cracked black pepper.
The post Bacon & Beer Cheese Pizza appeared first on Pizza Today.
]]>The post Summertime Pie appeared first on Pizza Today.
]]>- 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
- Oil a half steel sheet pan.
- Place dough in the center of pan and pour another tablespoon of olive oil over the dough ball.
- Using flat part of your fingers on both hands, press down the dough, stretching dough to corners as far as you can.
- Let rest at room temperature for 1 hour, covered with plastic wrap.
- Once the dough has relaxed, continue to lightly press dough to the corner of pan.
- Let the dough rest for another hour, covered with plastic wrap.
- Drizzle olive oil and spread mozzarella. Par-bake dough for 2 to 3 minutes.
- Remove from oven. Spread ricotta over pizza, leaving ¼ inch at edge.
- Top with zucchini and squash, then sliced tomato.
- Evenly distribute okra.
- Continue to cook until golden.
- Remove pizza and add chopped pistachios, shaved Parmesan and basil.
The post Summertime Pie appeared first on Pizza Today.
]]>The post The Pepperoni Star appeared first on Pizza Today.
]]>- 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
- Stretch dough to 12- or 14-inch circle.
- 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).
- Spoon a dollop of ricotta halfway in between each cut line and 1 inch from edge.
- Sprinkle Parmesan, salt and pepper over each dollop.
- 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.
- Then fold the joined dough pieces down and over the dollop.
- Press to seal the stuffed triangle and press down the inside dough that overlaps.
- Repeat for remaining slice edges.
- Brush olive oil over triangles.
- Ladle and spread tomato sauce to where the triangle meets the inner pizza, followed by mozzarella evenly.
- Add small dollops of ricotta and distribute pepperoni around pizza.
- Bake until crispy and the crust is golden.
- Finish with dried oregano, basil and sea salt.
- Cut slices in between stuffed triangles and serve.
The post The Pepperoni Star appeared first on Pizza Today.
]]>The post Four-Cheese Stuffed Crust Pizza appeared first on Pizza Today.
]]>- 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.
- Mix provolone, Asiago and Romano to create a blend.
- Mix butter and garlic and set aside.
- Stretch dough to 14- to 16-inch circle.
- Lay the mozzarella strips around the crust, about ½-inch from the edge, so that they touch edge to edge.
- Sprinkle a small amount of cheese blend over mozzarella strips.
- Fold the crust over the cheese and press and seal the edges all around. The pizza will now be about 12 inches in diameter.
- Ladle sauce and spread over the crust.
- Distribute shredded mozzarella and remaining cheese blend evenly over pie.
- Brush the stuffed crust with garlic butter.
- Bake until crispy and golden.
- Finish with more garlic butter over stuffed crust.
- Cut and serve.
The post Four-Cheese Stuffed Crust Pizza appeared first on Pizza Today.
]]>The post Autumn Whip appeared first on Pizza Today.
]]>- 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
- Add Greek yogurt to cheese clothes.
- Place cheese cloth into colander over a bowl to discard liquid and refrigerate overnight.
- Blend together ¼ cup pumpkin, maple syrup, salt, heavy whipping cream and thickened yogurt. Load piping bag with mixture and refrigerate.
- Stretch doughball to desired size.
- Drizzle and spread olive oil over dough.
- Distribute smoked mozzarella evenly.
- Add remaining pumpkin in dollops.
- Crumble bacon over pizza.
- Add pinch of salt.
- Bake until golden brown.
- Remove yogurt blend from refrigerator.
- Take the pizza out of the oven and pipe dollops of yogurt mix around pizza.
- Finish with shaved Parmesan, fresh sage and drizzle of maple syrup.
The post Autumn Whip appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Kale & Chorizo Pizza appeared first on Pizza Today.
]]>- 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
- Stretch and shape your pizza into a 12- to 13-inch circle.
- Lay your mozzarella evenly over your dough and then add your tomato sauce.
- Place your pizza into the oven.
- Warm oil in a sauté pan over medium heat.
- Add onions for approximately 2 minutes or until slightly translucent, continuously turning.
- Add chorizo in quarter-size pieces, then your kale.
- Continue to cook for approximately 2 additional minutes, continuously stirring.
- Add some additional olive oil and season with salt and pepper.
- 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.
- When the pizza is finished, take it out of the oven and cut into desired slices.
- Evenly place sautéed kale, onions, and chorizo on top of your pizza.
- Finish with piave or fontina cheese and garnish with a lemon wedge.
The post Tony’s Trending Recipe: Kale & Chorizo Pizza appeared first on Pizza Today.
]]>The post Margherita on Cauliflower Crust appeared first on Pizza Today.
]]>- 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
- After grating or pulsing fresh cauliflower in a food processor, place into towel and wring out as much water as you can.
- In a skillet on medium-low sauté cauliflower until soft but not brown.
- Squeeze out cauliflower again and place into mixing bowl.
- Let cool.
- Add egg, Asiago, Parmesan, oregano, salt and pepper and mix thoroughly.
- Shape mix into a ball. (If it feels too wet, wring out the mix again then ball.
- Place cauliflower ball onto non-stick pan and spread to create a circle shape. The “dough" should be no more than ½-inch thick.
- Par bake crust for 4 to 7 minutes until the crust has some color but not brown.
- Remove from oven.
- Spread tomatoes, leaving ⅛-inch edge.
- Add fresh mozzarella and basil.
- 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).
- Remove from oven.
- Cut and serve.
The post Margherita on Cauliflower Crust appeared first on Pizza Today.
]]>The post The Royale with Cheese appeared first on Pizza Today.
]]>- 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
- Place the tomato sauce on a 14-inch round followed by the mozzarella.
- 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.
- Serve hot.
The post The Royale with Cheese appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Truffle Pizza appeared first on Pizza Today.
]]>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.
- 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)
- Mushroom preparation: Clean and trim mushrooms. I prefer to keep the mushroom shape rather than chopping them in small pieces.
- Add olive oil to a medium sized sauté pan over medium heat.
- Place mushrooms into the pan continuously tossing or stirring for 2 to 3 minutes.
- Lightly salt and pepper your mushrooms and set aside. You want your mushrooms to still be slightly firm.
- Pizza preparation: Shape and stretch your pizza into a 12- to14-inch circle.
- Place provolone on your pizza, then the mushrooms and pancetta.
- Place your pizza into your oven and bake.
- When finished take your pizza out of the oven and cut into desired slices.
- 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.
- Serve and enjoy.
The post Tony’s Trending Recipe: Truffle Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza appeared first on Pizza Today.
]]>- 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
- Corn preparation: Cover the corn with EVOO, butter, salt, black pepper and a light amount of red chili powder or Calabrese powder.
- Wrap in foil, place onto a half sheet pan, or on a 14-inch pizza screen.
- Bake for 15 minutes in a 550 F oven.
- Turn the corn cobs half way around and continue to cook for another 10 to 15 minutes or until corn is ready.
- Let your corn cool.
- Using a knife, trim the corn from the stocks and set aside.
- Pork preparation: Use a medium size cast iron pot or roasting pot with lid that is preferably oval.
- Generously salt and pepper the entire piece of pork.
- Add olive oil to your pot then place your pot on medium to high heat.
- Carefully sear all sides of the pork.
- Place your pork into the pot and fill ¾ full of water.
- 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.
- Place your covered pot into the oven and cook pork at 500 F for three hours.
- Take pot out when the pork is ready.
- Let pork rest covered in the pot for 30 minutes.
- Carefully take the pork out of the pot, set onto a cutting board.
- Let cool for 30 minutes.
- Trim off the fat and place the fat back into the juice in the pot.
- Carefully shred pork and place into a container and set aside. Remember the pork will still be hot so be careful.
- Place your pot on a stove top on high heat and reduce for 15 minutes. This will intensify the flavor of your au jus.
- Turn your au jus to low heat and be ready to serve a side of hot au jus.
- Pizza: Shape and stretch your dough into a 12-inch circle.
- Place shredded mozzarella and cook the pizza until ready.
- Take pizza out of the oven and cut it into desired slices.
- Using tongs dip the pulled pork into the hot au jus then evenly place your pork on your pizza.
- Add corn, cilantro, salt and queso fresco or cotija cheese.
- Garnish with a orange wedge. The squeeze of the orange makes your pizza really pop with the added acidity.
- Finish with a few dashes of red pepper or Calabrese powder.
- Serve with a side of hot au jus.
The post Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza appeared first on Pizza Today.
]]>The post Mortadella and Pistachio Pizza appeared first on Pizza Today.
]]>- 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
- Stretch dough to desired size.
- Drizzle and spread olive oil.
- Evenly distribute mozzarella slices.
- Bake until golden.
- Remove from oven and cut into desired slices.
- Fold 1 piece of mortadella for each slice.
- Tear burrata into bite-sized pieces and evenly distribute around pizza.
- Sprinkle pistachios then basil.
- Drizzle chili oil.
- Serve.
The post Mortadella and Pistachio Pizza appeared first on Pizza Today.
]]>The post Nolo Mortadella Pizza appeared first on Pizza Today.
]]>- 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
- Stretch dough to desired size.
- Drizzle and spread olive oil.
- Distribute ¾ of the shredded cheese mix evenly around pie, leaving ⅛ inch border.
- Place mortadella ribbons around pizza followed by remaining ¼ cheese mix.
- Bake until cheese is melted and mortadella edges are crispy.
- Remove from oven and sprinkle tapenade around pizza, then grated Parmesan.
- Serve.
The post Nolo Mortadella Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Chicken Parm Pizza appeared first on Pizza Today.
]]>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!
- 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
- Chicken Parmigiana preparation: Ground toasted bread with parsley and a heavy pinch of salt and pepper.
- Take your chicken, butterfly it and slightly pound it thin.
- Then dredge it in flour and buttermilk.
- Transfer chicken into the breadcrumb mixture.
- Place chicken on a lightly oiled half sheet pan and par-bake at 550 F for 5 minutes.
- Then fry the chicken for 3 minutes at 375 F.
- 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.”
- Add your ingredients in this order: sliced mozzarella, tomato sauce and garlic.
- Place pizza into your oven.
- While the pizza is cooking, fry 1 piece of chicken.
- 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.
- 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.
- At this time you can add the optional shaved Parm.
- Serve!
The post Tony’s Trending Recipe: Chicken Parm Pizza appeared first on Pizza Today.
]]>The post Pig Pearls appeared first on Pizza Today.
]]>- 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
- Sauté´ the onions and spinach in olive oil and salt.
- Drain and set aside.
- Cook the sausage.
- Drain and set aside.
- Open pizza dough and add sauce.
- Then top with sausage, onions, spinach, Romano, mozzarella, almonds and ricotta.
- Bake until crust is golden brown and pizza is finished.
- Remove from oven and drizzle with olive oil.
- Add a pinch of crushed red pepper flakes, then serve.
The post Pig Pearls appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Stuffed Squash Blossom Pizza appeared first on Pizza Today.
]]>In Bloom
Squash blossoms are also known as zucchini flowers. They are in season from the end of spring to the beginning of fall. They are delicate flowers that are commonly used on pizzas in Italy. I recommend stuffing them with a semi soft cheese such as ricotta, gorgonzola, or mascarpone. Try battering them and frying for an amazing antipasto. Here is a delicious pizza recipe with burrata that I know you will enjoy.
- 6 prepared squash blossoms filled with ricotta (see preparation)
- 1 dough ball that makes a 12-inch pizza
- 5 ounces whole milk mozzarella
- 4 ounces ricotta in a pastry bag
- 2 ounces burrata
- 2 ounces Prosciutto Di Parma (sliced thin)
- Crushed red pepper
- Shaved Parmigiano Reggiano
- Salt and pepper
- Olive oil
- Squash blossom preparation: Gently open the blossom and check it by turning it upside down to give it a gentle shake.
- Next, remove any pistil or stamen by using your fingers to snap them off. There could be insects in the blossom, so double-check the inside.
- Gently rinse the blossoms if needed and lightly pat dry.
- Trim stem off.
- Using a pastry bag, fill the inside of each blossom half way with ricotta.
- Season with salt and pepper, then set aside.
- Shape and stretch your pizza into a 12-inch circle.
- Add the mozzarella (leaving a ¼ inch border).
- Place the stuffed squash blossoms onto the pizza in a star-like pattern.
- Drizzle olive oil over the blossoms, and the pizza, then place into oven.
- When finished, remove the pizza from the oven and cut into 6 slices (cut between the squash blossoms).
- Add pieces of burrata, crushed red pepper, shaved Parmigiana and slices of prosciutto.
- Salt, pepper and lightly oil your burrata.
- Serve.
The post Tony’s Trending Recipe: Stuffed Squash Blossom Pizza appeared first on Pizza Today.
]]>The post Sriracha-Cha-Cha Scrambled Eggs and Bacon Pizza appeared first on Pizza Today.
]]>- 1 9- to 12-ounce dough ball
- 5 eggs
- ¾ cup heavy cream
- 2 tablespoons ricotta
- 1 tablespoon butter
- Extra-virgin olive oil
- 6 ounces equal parts shredded mozzarella, sharp cheddar and Monterey Jack cheese
- 4 strips Applewood smoked bacon, fully cooked
- 1 avocado, sliced
- Sriracha for drizzle
- Oil a half steel sheet pan.
- Place dough in the center of pan and pour another tablespoon of olive over the dough ball.
- Using flat part of your fingers on both hands and press down the dough, stretching dough to corners as far as you can.
- Let rest at room temperature for 1 hour covered with plastic wrap.
- Once the dough has relaxed, continue to lightly press dough to the corner of pan.
- Let the dough rest for another hour covered with plastic wrap.
- Crack eggs into a large mixing bowl. Add cream, ricotta, salt and pepper. Whisk until smooth.
- Drizzle olive oil and par-bake dough for 2 to 3 minutes.
- Heat large skillet to medium and add butter.
- Pour in eggs, working spatula from edge of center until eggs are soft and fluffy. When the eggs are done but still lightly runny, remove from heat.
- Remove pizza from oven and spread egg mixture over pizza, leaving ¼ -inch edge.
- Sprinkle cheese mix and add bacon.
- Continue to cook until golden.
- Remove pizza and add sliced avocado and drizzle sriracha over pizza.
- Slice into squares and serve.
The post Sriracha-Cha-Cha Scrambled Eggs and Bacon Pizza appeared first on Pizza Today.
]]>The post Poached Egg and Wild Mushroom Pizza appeared first on Pizza Today.
]]>- 1 9- to 12-ounce dough ball
- 6 ounces whole-milk mozzarella, shredded
- 3 ounces arugula
- 4 eggs
- 6 ounces wild mushrooms (cooked and marinated in olive oil, vinegar, garlic, basil, thyme, salt and pepper)
- 6 ounces ricotta
- Extra-virgin olive oil
- Bring medium sauce pan to boil. Add 1 tablespoon vinegar.
- Stretch and shape dough to desired circle.
- Drizzle and spread olive oil over pizza.
- Evenly place mozzarella over pizza, leaving a ¼-inch border.
- Bake until golden.
- Crack one egg at a time into a bowl then add to boiling water for 1 to 2 minutes or until white is cooked and yolk is soft.
- Remove egg carefully and place into bowl.
- Set eggs aside.
- Remove pizza from oven and cut pizza.
- Add eggs to pizza.
- Evenly place wild mushrooms.
- Add dollops of ricotta and arugula on pizza.
- Open egg yolk with knife.
- Serve.
The post Poached Egg and Wild Mushroom Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Asparagus Pizza appeared first on Pizza Today.
]]>Try a Best Asparagus Pizza Recipe
Can you put asparagus on pizza? Yes!
Try a Best Asparagus Pizza Recipe. Can you put asparagus on pizza? Yes! Whether its a whole asparagus pizza or a shaved asparagus pizza. Try a vegetarian asparagus pizza recipe or wrapped in bacon.
It’s just about that time of year for Asparagus. I have made this recipe using all types of asparagus such as white, pencil, purple passion, Mary Washington’s and Jersey types. This is one of my favorite pizzas and I’ve used it in competition. It’s super delicious. Enjoy.
- 1 9- to 13-ounce dough ball
- 7 ounces whole milk shredded mozzarella
- 6 asparagus (trimmed to 5½ inches, blanched then sautéed in olive oil, salt & black pepper
- 6 5-ounce slices smoked pancetta
- Pinch crushed red pepper
- ½ 1-ounce graded Asiago cheese
- Lemon wedge
- Preparing your asparagus, blanch asparagus. You want to make sure your asparagus is still firm so do not blanch too long. Depending on how thick the asparagus is will determine the length of time to blanch.
- Transfer your asparagus into an olive oiled sauté pan on medium heat.
- Sauté asparagus for 2 minutes and season with sea salt and pepper.
- Let cool and set aside.
- Once cooled wrap each asparagus with pancetta.
- Shape and stretch your dough into a 12-inch circle.
- Evenly place your mozzarella over your pizza leaving a ¼-inch border.
- Place your pancetta wrapped asparagus in a star pattern.
- Carefully place your pizza in the oven.
- Carefully take your pizza out of the oven when ready.
- Cut into six slices in between each asparagus.
- Top your pizza with a drizzle of olive oil, grated Asiago, crushed red pepper and a squeeze of lemon.
- Serve.
The post Tony’s Trending Recipe: Asparagus Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Baby Spinach Pizza appeared first on Pizza Today.
]]>About 12 years ago I was traveling through one of my all-time favorite pizza cities: New Haven, Connecticut. I was with my wife and we hit all of the famous spots. Everyone has heard of Pepe’s, Sally’s and Modern pizza, but one of the memorable places I ate at was a pizzeria called Abate Apizza.
Lou Abate was the proprietor, and we ordered a white pie with spinach and ricotta. It was so delicious that I still think about that pie today. Baby spinach is an amazing ingredient — and it is very versatile. You could add it to a pizza plain, blanched or even blended with ricotta. I prefer it to be lightly sautéed in garlic, olive oil, salt and pepper. Here is a version of one of my favorite pizzas. Enjoy!
- 13-ounce dough ball
- 3 ounces sautéed baby spinach
- 8 ounces ricotta (in a pastry bag ready for piping)
- Garlic oil
- 7 slices whole-milk mozzarella (approximately one ounce per slice)
- Grated Romano
- Crushed red pepper
- Shape and stretch your dough into a 12-inch circle.
- Evenly place mozzarella over the pizza, leaving a ¼-inch border.
- Evenly distribute spinach in clumps and place pizza in the oven.
- When the pizza is finished baking, cut into desired slices.
- Pipe ricotta in nickel-sized dollops on top of the pizza, then sprinkle on grated Romano, garlic oil and crushed red pepper.
- Serve.
The post Tony’s Trending Recipe: Baby Spinach Pizza appeared first on Pizza Today.
]]>The post Shaved Asparagus and Egg Pizza appeared first on Pizza Today.
]]>Try a Shaved Asparagus and Egg Pizza recipe
This Shaved Asparagus and Egg Pizza recipe is a great spring menu idea. The shaved asparagus provides a consistent mouth feel of the the pizza. Eggs and Asparagus are a perfect spring pizza combination. Make this Shaved Asparagus and Egg Pizza recipe today.
- 1 cup asparagus, shaved
- 2 eggs
- ¼ cup bacon, crumbled
- Squeeze of lemon
- Grated Parmesan
- ¾ cup mozzarella, shredded
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- Crushed red pepper
- Salt and pepper, to taste
- Bring pot to boil and blanch shaved asparagus for 2 to 3 minutes, then
- immediately transfer to cold water bath and dry.
- Place shaved asparagus into a bowl and mix with ½ tablespoon of olive oil, salt and pepper.
- Stretch dough ball into 12-inch disc.
- Spread olive oil over entire dough.
- Sprinkle minced garlic around pizza.
- Add mozzarella, leaving a ¼-inch edge.
- Evenly distribute shaved asparagus, leaving a 2-inch diameter on both sides of the center, building “nests” for the cracked eggs to be added later.
- Bake until cheese just begins to brown.
- Remove from oven, distribute crumbled bacon.
- Crack one egg on each side in the “nests”.
- Return to oven and continue baking until egg whites are soft and yolk is still runny.
- Remove from oven and dust with Parmesan, crushed red pepper, salt and pepper.
- Cut in 4 slices, splitting the yolks for each piece.
The post Shaved Asparagus and Egg Pizza appeared first on Pizza Today.
]]>The post Sausage and Giardiniera Pizza appeared first on Pizza Today.
]]>- 14-inch pizza crust
- Extra-virgin olive oil
- 4 ounces giardiniera
- 4 ounces shredded mozzarella
- 4 ounces shredded provolone
- 6 ounces spicy Italian sausage
- Brush pizza shell with the olive oil.
- Add giardiniera, then top with cheese blend and sausage.
- Bake at 500 F until crust is golden and crispy.
The post Sausage and Giardiniera Pizza appeared first on Pizza Today.
]]>The post Sausage, Green Peppers & Onion Pizza appeared first on Pizza Today.
]]>- 14-inch pizza crust
- Extra-virgin olive oil
- 6 ounces pizza sauce
- 4 ounces shredded mozzarella
- 4 ounces shredded provolone
- 6 ounces sausage, crumbled
- 3 ounces green bell peppers
- ¼ cup chopped onion
- Brush pizza shell with the olive oil.
- Add sauce, then top with cheese blend, sausage, bell peppers and onion.
- Bake at 500 F until crust is golden and crispy.
The post Sausage, Green Peppers & Onion Pizza appeared first on Pizza Today.
]]>The post Micro Arugula and Portobello Pizza appeared first on Pizza Today.
]]>- 1 dough ball
- 6 ounces goat cheese, softened
- 2 tablespoons heavy whipping cream
- 1 tablespoon extra virgin olive oil
- 1 cup sautéed Portobello mushroom, sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 4 ounces shredded mozzarella
- ¾ cup micro arugula
- Drizzle of balsamic glaze
- Grated Parmesan
- Sauté Portobello with balsamic vinegar until tender.
- In a small bowl, mix goat cheese, heavy whipping cream, minced garlic to a sauce consistency.
- Add more cream, if needed.
- Stretch dough to desired size.
- Spread goat cheese mix, leaving ¼ inch of edge.
- Distribute mushrooms evenly, then mozzarella. Bake.
- Slice pizza and sprinkle micro arugula and Parmesan.
- Drizzle with balsamic glaze.
- Serve.
The post Micro Arugula and Portobello Pizza appeared first on Pizza Today.
]]>The post Sausage and Sage Pizza appeared first on Pizza Today.
]]>- 1 dough ball
- 6 ounces pizza sauce
- 5 ounces ground mild sausage
- Fresh fennel fronds (chopped) or fresh sage (chiffonade)
- 1 teaspoon crushed red pepper
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- 4 picante peppers, quartered
- 8 ounces shredded mozzarella
- Grated Parmesan
- Salt and pepper, to taste
- In a bowl, mix pork, two tablespoons chopped fennel fronds or sage, garlic, crushed red pepper, salt and pepper.
- Then thoroughly cook pork over medium high heat.
- Stretch dough to desired size, top with pizza sauce, half the mozzarella, pork, picante peppers, and rest of the mozzarella.
- Bake.
- Slice pizza and sprinkle 1 tablespoon fennel or sage and Parmesan.
- Serve.
The post Sausage and Sage Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Prosciutto Arugula Pizza appeared first on Pizza Today.
]]>The Missing Ingredient
When you’re working on a pizza recipe, sometimes you hit a mental block. Your pizza is missing something and you can’t quite figure it out. It happens to me all the time when I am testing out a pizza for a competition. I feel that every pizza should have three to four flavor profiles (sweet, salty, savory, acidic).
Savory has several flavor profiles all its own, so I simplified them. And, remember, sweet doesn’t have to be sugary — it can be the sweetness of basil or of a ripe heirloom tomato. Since International Pizza Expo is happening now, here is a great example of a classic Italian pizza recipe and a list of my go-to “missing ingredients.” These are things to turn to when you can’t quite figure out what is missing from your pizza recipe.
All of these missing ingredients can be used on most pizzas, and all of them impact the flavor dramatically in the perfect way. But first, here’s a base recipe so you can see how the “missing ingredients” list can impact a finished pie.
Prosciutto Arugula Pizza
- 1 12-ounce dough ball
- 4 ounces tomato sauce
- 7 ounces whole-milk mozzarella
- 2-3 ounces sliced Prosciutto di Parma
- ½ cup Arugula
- “Missing” Finishing Ingredient Options:
- Shaved Parmigiano (salty/savory)
- Fresh squeezed lemon wedge (citrus/acidity/savory)
- Minced Calabrian peppers (spicy hot/savory)
- Piquante pepper juice (sweet and sour/pickled flavor/savory)
- Hot pepper oil (spicy hot/savory)
- Agave nectar or honey drizzle (sweet)
- Maldon or Pink Himalayan salt pinch (salty/savory)
- Garlic-infused olive oil drizzle (savory)
- Balsamic reduction drizzle (acidity/sweet)
- Shape and stretch your pizza into a 12- to 13-inch circle.
- Add the tomato sauce, leaving a ¼-inch border.
- Place the cheese on the pizza and place the pizza into the oven.
- When your pizza is done baking, remove it from the oven and cut into desired slices.
- Lay the prosciutto over the pizza, then add the arugula.
- Above are a series of ingredient options that pair well with this pizza and many others. Choose any one or two of the missing ingredients to perfect the pizza to your liking. (Note: The juice from the piquante peppers can be used to toss the arugula in. It creates a delicious sweet and sour/pickled flavor.)
The post Tony’s Trending Recipe: Prosciutto Arugula Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Pizza Lasagna appeared first on Pizza Today.
]]>Pasta on pizza isn’t the most unusual ingredient I have used. In fact, it’s amongst the most delicious. I’ve used lasagna sheets, ziti and penne on pizzas. And I’ve seen some amazing pizzas using ravioli.
While writing my first book in 2003 I included a version of the recipe you see below. I was making this in the kitchen at Pyzano’s Pizzeria back in 1991, and it is still one of my favorite pizzas today. Some call it Pizzagna. Enjoy.
- 1 13-ounce dough ball
- 2-3 trimmed lasagna sheets (par-cooked)
- 4 ounces tomato sauce
- 6 thin slices of whole milk mozzarella
- 5 ounces fresh-pinched Italian sausage
- ¼ ounce diced white onion
- 12-15 dollops ricotta
- Chopped garlic, to taste
- Pinch grated Romano cheese
- Pinch oregano
- Drizzle of extra virgin olive oil
- Black pepper
- Cook your pasta sheets in boiling water until al dente.
- Shape and stretch your pizza into a 12-inch circle.
- Dry cooked lasagna sheets and let them cool down.
- Trim lasagna sheets to fit on top of the pizza, leaving a ¼-inch border. Set aside.
- Place sliced mozzarella on pizza, leaving a ¼-inch border.
- Then lay your lasagna sheets over the top of the cheese.
- Spread sauce over the lasagna sheets, add grated Romano and drizzle the olive oil.
- Evenly place onion, garlic and sausage on the pizza and place pizza into oven.
- After the bake, cut pizza into desired slices and top with dollops of ricotta.
- Add oregano and black pepper, then serve.
The post Tony’s Trending Recipe: Pizza Lasagna appeared first on Pizza Today.
]]>The post Sweet Bacon Pizza appeared first on Pizza Today.
]]>Sweet Bacon Pizza Recipe
Try this sweet Bacon Pizza Recipe featuring candied pecans, honey, mozzarella and grated Pecorino. Bacon is now one of the Top Five Pizza Toppings. Bacon Pizza Toppings hit the umami flavor on pizza. Bacon is a popular pizza ingredient.
- 12-ounce dough ball
- 2 tablespoons extra virgin olive oil
- 4 slices of bacon, cooked and crumbled
- ¼ cup honey
- 8 ounces shredded mozzarella
- 3 tablespoons candied pecans, chopped
- 2 ounces grated Pecorino
- Romano
- Roll out the dough ball.
- Spread olive oil over stretched dough.
- Top with mozzarella.
- Add bacon and pecans.
- Bake until golden brown.
- After bake, drizzle with honey and sprinkle Pecorino Romano cheese.
- Slice and serve.
The post Sweet Bacon Pizza appeared first on Pizza Today.
]]>The post Angry Meatball and Ricotta Pizza appeared first on Pizza Today.
]]>- 14-inch pizza dough
- Extra-virgin olive oil
- 6 ounces tomato sauce
- 10 large meatballs, cut in half
- 6 ounces fresh mozzarella
- 3 ounces ricotta
- Hot chili oil
- 1 ounce fresh oregano, chopped
- 1 ounce Pecorino Romano cheese, grated
- Stretch dough.
- Spread olive oil then ladle and spread sauce, leave ¼ inch at edge.
- Evenly distribute remainder of ingredients on pizza.
- Bake.
- Drizzle with hot chili oil.
The post Angry Meatball and Ricotta Pizza appeared first on Pizza Today.
]]>The post Fig Jam Flavor Bomb Pizza appeared first on Pizza Today.
]]>- 12-ounce dough ball
- 4 ounces fig jam
- 6 fresh figs, sliced
- 4 ounces spicy chorizo, crumbled
- 3 ounces bacon, crumbled
- 3 ounces guanciale, torn
- 3 ounces Mascarpone cheese
- Form dough into a disc.
- Brush with fig jam.
- Top with fresh fig slices, chorizo, bacon and guanciale.
- Dollop on Mascarpone cheese.
- Bake until crust is golden brown and ready to serve.
The post Fig Jam Flavor Bomb Pizza appeared first on Pizza Today.
]]>The post The Nay-Nay (Chicken Spinach Pan Pizza) appeared first on Pizza Today.
]]>- 12-ounce dough ball
- ¾ pound shredded chicken
- ½ cup of Giovanni’s Aurora Sauce (recipe at PizzaToday.com/recipes/sauces/)
- 1 dozen fresh, large spinach leaves, stems removed
- 5 sweet piquante peppers, halved
- ½ cup sliced red onion
- 1 ½ cups shredded
- mozzarella
- Grated Parmesan, for dusting
- Butter a round pan.
- Place dough ball in pan and allow to rest at room temperature for 30 minutes.
- Push center of dough ball to edge evenly. Allow dough to continue to rise at room temperature for 1 hour.
- Spread extra virgin olive oil over pizza crust.
- Top with half of the shredded mozzarella.
- Par-bake for 6 minutes.
- After par-bake, spread Aurora Sauce, leaving ¼ inch around the edge.
- Cover pizza with a layer of whole spinach leaves, then shredded chicken.
- Top with remainder of mozzarella, then evenly distribute red onions and peppers.
- Bake for 10-12 minutes, then top with grated Parm.
The post The Nay-Nay (Chicken Spinach Pan Pizza) appeared first on Pizza Today.
]]>The post Pancetta Pizza Giardiniera appeared first on Pizza Today.
]]>- 1 12-inch pizza shell
- 7 slices provolone (or 5 ounces shredded)
- ½ cup giardiniera, excess oil drained
- ½ pound cooked pancetta, diced
- 5 slices provolone (or 3 ounces shredded)
- Lay the slices of provolone over crust, up to ½-inch of the crust edge.
- Combine the drained giardiniera with the cooked pancetta and spread this mixture evenly over the layer of cheese up to ½-inch of the crust edge.
- Lay remaining 5 slices of provolone evenly over the pancetta/giardiniera mixture.
- Bake pizza until top layer of cheese melts into the giardiniera and the cheese takes on brown speckles.
The post Pancetta Pizza Giardiniera appeared first on Pizza Today.
]]>The post Southwest Heat appeared first on Pizza Today.
]]>- 12-ounce dough ball
- ¼ cup red onion
- ¼ cup jalapeño
- 8 ounces pork with ghost pepper mixture*
- ½ medium avocado
- 6 ounces mozzarella cheese
- Dollop sour cream
- Sriracha
- Cilantro
- *Chop two ghost peppers and mix in with pulled pork as it cooks.
- Form dough into a disc.
- Top with red onion, jalapeño and pork.
- Sprinkle with cheese and bake until crust is golden and ready to serve.
- Remove from oven and arrange avocado slices around pizza.
- Place a dollop of sour cream in the center.
- Drizzle with sriracha sauce and finish with torn cilantro.
- Serve.
The post Southwest Heat appeared first on Pizza Today.
]]>The post Monster Mash Pizza appeared first on Pizza Today.
]]>- 14-inch pizza dough
- Extra-virgin olive oil
- 6 ounces tomato sauce
- 4 ounces smoked pancetta
- 4 ounces pepperoni
- 4 ounces Italian sausage
- 4 ounces Portobello mushrooms, rough cut
- 2 ounces yellow onion
- 3 ounces green pepper
- 3 ounces green olives, sliced
- 3 ounces bacon, crumbled
- 3 ounces cherry tomatoes, halved
- 10 ounces mozzarella/
- provolone mix
- 1 ounce scallions, chopped
- Stretch dough to desired thickness.
- Spread olive oil then ladle and spread sauce, leave ¼ inch at edge.
- Top with cheese blend.
- Evenly distribute remainder of ingredients on pizza.
- Bake.
The post Monster Mash Pizza appeared first on Pizza Today.
]]>The post Peach & Pecan Pizza appeared first on Pizza Today.
]]>- 12-ounce dough ball
- 2 ounces olive oil
- 6 ounces mozzarella cheese
- ¼ cup caramelized pecans
- 1 peach, sliced
- 2 ounces Pecorino Romano cheese, grated
- 1 ounce balsamic glaze
- Form dough into a disc.
- Brush liberally with olive oil, then add mozzarella cheese.
- Top with pecans, peach slices and Pecorino Romano cheese.
- Bake until crust is golden brown and ready to serve.
- Remove from oven and drizzle on balsamic glaze.
- Serve.
The post Peach & Pecan Pizza appeared first on Pizza Today.
]]>The post Beef & Bacon Pizza appeared first on Pizza Today.
]]>- 1 pizza shell
- 2 ounces extra virgin olive oil
- 2 ounces roasted garlic
- 2 ounces red onions
- 3 ounces fresh jalapeños, chopped
- 1 potato, sliced thinly
- 4 ounces bacon, crumbled
- 2 ounces mushrooms
- 4 ounces ground beef
- 4 ounces Parmigiano-Reggiano cheese
- 4 ounces provolone, shredded
- Sauté the garlic, red onions, jalapeños and potatoes in olive oil.
- Open dough into a disc.
- Top with the oil/garlic/jalapeño/potato mixture.
- Add bacon, mushrooms and ground beef.
- Add the cheese.
- Bake.
The post Beef & Bacon Pizza appeared first on Pizza Today.
]]>The post Chicken Béchamel Pizza appeared first on Pizza Today.
]]>- 14-inch pizza dough
- Béchamel Sauce (recipe follows)
- 2 cups fresh spinach, washed and finely chopped
- 1 pound cooked chicken breasts, cut into ¼-inch wide strips
- 2 ½ ounces bacon, cooked and crumbled
- ½ cup sliced portobello mushrooms
- 1¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella
- Spread the Béchamel sauce over the pizza crust.
- Sprinkle on the grated Parmesan.
- Add chopped spinach, chicken strips, bacon and portobello mushrooms.
- Sprinkle on mozzarella and bake.
Bechamél Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ¼ cup heavy cream
- ⅛ teaspoon salt
- In a small, heavy saucepan, melt the butter over medium heat.
- Add the flour, cooking and stirring for 2 minutes.
- Turn off heat, then add cream slowly while whisking.
- Cook and stir sauce until it smooths and thickens.
- Add salt.
- Set aside.
The post Chicken Béchamel Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Sweet Potato Pie appeared first on Pizza Today.
]]>
Tony Gemignani
World-champion Pizzaiolo and Pizza Restaurateur
Each October and November, one of my favorite recipes incorporates sweet potatoes to give my menu a Fall flavor. Check it out.
Sweet Potato Pie
- 1 12-ounce dough ball
- 3 medium to large sweet potatoes
- 3 strips of bacon
- 2 tablespoons (30 grams) heavy cream
- 2 tablespoons (27 grams/1 ounce) unsalted butter, room temperature
- 2 tablespoons (27 grams) dark brown sugar
- Canola oil for deep-frying
- 6 ounces (170 grams) whole milk mozzarella, shredded
- Canola oil for deep-frying
- 2 large leaves Tuscan Kale, washed and dried, ribs removed
- Salt
- Dark brown sugar
- 2 to 3 tablespoons mascarpone
- Fine sea salt and freshly ground black pepper
- Maple syrup
- Heat a medium frying pan over medium-high heat.
- Add the bacon and sauté, stirring often, for about 4 minutes until the bacon is cooked about halfway. Set the pan aside.
- Set your oven at 500 F.
- Wrap your sweet potatoes in foil and place onto a cooking sheet or half sheet pan. Place it into the oven for 45 minutes or until soft.
- Carefully remove the foil and the skin from the potatoes and lightly mash in a bowl.
- Add the cream, butter, sugar, two pinches of salt and blend with a hand blender until smooth. Reserve 5 ounces of the mix and place the rest in a pastry bag. Set aside.
- Heat 2-inches of canola oil in a high-sided (at least 6-inches deep) pot or in a commercial fryer to 350 F.
- Put a cooling rack over a baking sheet.
- Cut the kale into 1to 2 inch pieces.
- Just before making the pizza, add the kale to the oil.
- Work in batches, not overcrowding the oil. You’ll see oil bubbling around the kale; when the bubbles subside the kale will be crisp, about 1 minute.
- Drain the kale on the cooling rack then lightly season with salt and pepper. Keep in a warm spot.
- Dust the work surface with a 50/50 flour-semolina mixture.
- Move the dough to the surface.
- Dust the top as needed and open the dough to a 13-inch round with a slightly raised edge.
- Move the pizza to a peel.
- Spread 5 ounces of the potato puree over the crust leaving a ½-inch border.
- Add the bacon.
- Mound the cheese in the center and spread it evenly over the surface, leaving a ¾-inch border.
- Place your pizza into your oven, and cook until golden brown.
- Transfer the pizza to a cutting board and cut into 6 pieces.
- Sprinkle with a light dusting of brown sugar.
- Scatter the kale over the top and spoon dollops of the mascarpone and the remaining potato in dollops on the pizza.
- Season, to taste, with salt and pepper and finish with a light drizzle of maple syrup.
The post Tony’s Trending Recipe: Sweet Potato Pie appeared first on Pizza Today.
]]>The post Cloak and Dagger Berbere Meatball Pizza appeared first on Pizza Today.
]]>- 14-inch proprietary pizza dough
- 2 to 3 ounces fresh spinach
- 4 ounces of Parmigiano Reggiano
- 8 to 10 ounces of aged provolone/mozzarella mix, shredded
- 6 to 8 Berbere meatball stuffed onion bulbs
- Diced roasted red peppers for garnish
- Extra virgin olive oilfor garnish
- A splash of basil pesto
- Using your 14-inch proprietary pizza dough, make a large round.
- Place enough fresh spinach (2 to 3 ounces) on the dough to cover leaving the crust alone.
- Sprinkle 4 ounces of Parmigiano Reggiano on the spinach.
- Place 8 to 10 ounces of aged provolone/mozzarella mix on top and place in a 550 F oven for 5 minutes.
- After 5 minutes, place 6 to 8 stuffed onion bulbs around the pie and cook for another 6 to 8 minutes until golden brown.
- Garnish with diced roasted red peppers, extra virgin olive oil and a splash basil pesto for a great taste and visual effect.
The post Cloak and Dagger Berbere Meatball Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Upside Down Pizza appeared first on Pizza Today.
]]>Get the upside down pizza recipe from Pizza Master Tony Gemignani
Restaurateur of over 30 concepts and Pizza Master Tony Gemignani shares how to make an upside down pizza. Based on a Sicilian pan pizza, Tony Gemignani of Tony’s Pizza Napoletana, walks you through how to make an upside down pizza that is topped with mozzarella, tomato sauce, garlic and Romano. Get the process in his own words below:
Atypical style creates instant fanbase
Tony Gemignani
One of my all-time favorite pizzas is an upside-down pizza. An upside-down pizza is a Sicilian pan pizza. Depending on where you are from it could also be called a Sicilian tomato pie with cheese. These Sicilian pizzas resemble a bakery pie as they are cooked in an oiled pan with sliced mozzarella added first and then topped with a robust sauce, olive oil and grated Romano or Parmesan. Other seasonings such as onions, onion powder, basil, garlic and oregano are commonly used. I recently had a delicious upside-down slice at an amazing pizzeria in New York called Suprema. It reminded me that I needed to write a recipe for our readers and here it is. Enjoy!
For the Dough Prep:
- 28- to 36-ounce dough ball, depending on the thickness you prefer
- ¼ cup olive oil
- Let your dough ball sit at room temperature for 1 hour before use.
- Pour a portion of your oil into a well-seasoned 12- by 18-inch steel pan.
- Place your dough into the center of the pan and pour the rest of the oil over the top of your pizza.
- Using the flat part of your fingers on both hands, press down the dough.
- Stretch your dough to the corners as far as you can and let your dough sit covered with plastic wrap at room temperature for 45 minutes.
- Once your dough has relaxed, continue the process and lightly press your dough to the corners of your pan. Try not to degrade this second push completely, so be light with your hands on your dough.
- Let your dough sit for approximately 1½ hours covered with plastic wrap.
- Carefully take your plastic wrap off and par bake your pizza for 6 to 8 minutes at 500 to 525 F. I prefer a par bake because I feel you have a stronger, crispier pizza.
- Take your pizza out of the oven.
For the Pizza:
- 12 one-ounce slices of whole milk mozzarella or dry mozzarella
- 5 ounces tomato sauce
- EVOO
- Grated Romano
- Dry oregano
- 1 teaspoon chopped garlic (optional)
- Place your mozzarella over your pizza leaving a ¼-inch border.
- Spoon on your sauce Romano, chopped garlic, olive oil and continue to bake until golden brown, or when the pizza looks finished.
- Cut into desired slices, finish with oregano and oil and then serve.
The post Tony’s Trending Recipe: Upside Down Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Chili Lime and Avocado Pizza appeared first on Pizza Today.
]]>Avocado season is February through September and summer is at its peak. I love avocados, and my absolute favorite is a Hass. I remember watching a live demonstration by Chef Rick Bayless and he was speaking about the different varieties of avocados. I didn’t know there were that many. His favorite was the Hass. I quickly went to the market and did a comparison, and he was right: the Hass was the best. Of course this avocado makes an amazing guacamole, and some may think that it can’t work on a pizza … but, boy, it does. Here is a version of a recipe I made at a restaurant show in Mexico City. It blew the locals away. Enjoy.
- 12-ounce dough ball
- 8 ounces whole-milk mozzarella, sliced
- 5 ounces Chorizo Tomato Cream Sauce (see recipe below)
- 2 ounces pepperoni
- 2 ounces queso fresco
- 1 ounce serrano peppers (thinly sliced)
- 1 poblano roasted pepper, rough cut (optional)
- ½ medium sized ripe avocado
- Dusting of chili powder
- ½ fresh squeezed lime
- 1 tablespoon cilantro (chopped)
- Sea salt and fine black pepper
- Shape and stretch your dough into a 12-inch circle.
- Add mozzarella, leaving a half-inch border from the rim of your pizza.
- Place your pizza into the oven and cook half way.
- Take your pizza out of the oven and spread the chorizo tomato cream sauce to the edge of your cheese.
- Add the poblano peppers and pepperoni and place your pizza back into the oven.
- When ready, take your pizza out of the oven and cut into six slices.
- Place avocados, serranos, cilantro, sea salt, queso fresco, squeeze of lime and chili powder onto the pizza and serve.
Chorizo Tomato Cream Sauce
- Olive oil
- 2 ounces ground tomatoes
- 3 ounces tomato paste
- 3 ounces ground Chorizo
- 2 teaspoons heavy cream
- ½ teaspoon minced Calabrese peppers
- salt and pepper, to taste
- In a medium to large sauté pan, lightly cook the chorizo in oil.
- Add your tomato paste, ground tomatoes, Calabrese peppers and heavy cream.
- Cook over medium heat for 3 to 5 minutes, continuously stirring.
- Let cool for 30 minutes before making your pizza.
The post Tony’s Trending Recipe: Chili Lime and Avocado Pizza appeared first on Pizza Today.
]]>The post Trending Recipe: Asiago appeared first on Pizza Today.
]]>Asiago is a soft to semi firm cows’ milk cheese. The texture and flavor can vary depending on its age. It can be sliced, shaved or grated. I look for the most flavorful Asiago, not the least expensive. When using a high-quality Asiago you can use less on your pizza. The amount of Asiago used in the recipe below is very low cost, and a little goes a long way. Remember, it’s about quality not quantity. Many operators don’t realize how versatile Asiago is. It can be used on pizzas, pastas, soups, sandwiches, salads, charcuterie boards and appetizers. I prefer to use it as a finishing ingredient. For pizza, it can be cooked. If you were to cook it, I recommend placing your Asiago underneath mozzarella because Asiago can brown easier. Here is a great recipe using Asiago.
- 1 8 ½- to 13-ounce dough ball
- 7 ounces whole milk shredded mozzarella
- Drizzle of balsamic reduction/glaze
- 2 to 3 strips smoked bacon (lightly par cooked and cut ½ inch)
- Grated Romano to taste
- 1 ½ to 2 ounces shaved Asiago
- 3 tablespoons fig preserve (preferably imported)
- Open/stretch your pizza into a 12- to 14-inch round.
- Add your mozzarella, leaving a ¼- to ½-inch border.
- Evenly place bacon over mozzarella and place your pizza into the oven.
- Take your pizza out of the oven when finished and cut into desired slices.
- Evenly top pizza with the following ingredients in this order: spoon and spread on your sweet fig preserve, grated Romano, Asiago and spiral balsamic reduction.
- Serve.
The post Trending Recipe: Asiago appeared first on Pizza Today.
]]>The post Olive Lime Chicken Pizza with Avocado-Olive Salsa appeared first on Pizza Today.
]]>For the Pizza
- 1 large, 19-ounce dough ball made into a 14-inch round pizza shell
- 2 cups fresh spinach (packed)
- ⅓ cup chopped, cooked makeline chicken
- 3 tablespoons chopped black, ripe makeline olives
- 2 teaspoons powdered cumin
- 1 half lime
- 1 teaspoon extra virgin olive oil
- 1 cup proprietary cheese blend
- ½ cup feta cheese.
- Avocado-lime salsa (Recipe below)
- In a bowl, combine the chicken, cumin, olives, olive oil and juice of one lime.
- Toss and refrigerate.
- Place the fresh spinach directly on the pizza dough followed by the feta cheese.
- Add the chicken mix atop the feta, then add your proprietary mozzarella blend. (This may seem like too little cheese for some, but remember: you will add the salsa on the pizza after the bake.)
- Bake at 475-500 F until the crust is golden and the pizza has cooked through.
- Top the pizza with the salsa for a bright green finish. This can be dolloped on each slice or slathered atop the whole pie.
For Avocado-Olive Salsa
- 2 avocados
- 3 tablespoons de-seeded and fine chopped Castelvetrano olives
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped green pepper
- ½ tablespoon finely chopped makeline jalapeño
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- 1 half lime
- De-seed and skin the avocado.
- Cut into ⅛ to 1/16 sized chunks and place in a bowl.
- Add the finely chopped onions, green pepper, jalapeño and olives to the avocado followed by the juice of the half lime, salt and olive oil.
- Mix gently with a spatula and place in refrigerator for topping.
The post Olive Lime Chicken Pizza with Avocado-Olive Salsa appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: White Pie Broccolini appeared first on Pizza Today.
]]>Tony Gemignani
World-champion Pizzaiolo and Pizza Restaurateur
Broccolini
Broccolini is underused and underrated in our industry. You may have tried traditional broccoli (which is common) or broccoli rabe (which is slightly bitter). The flavor and appearance of broccolini really sets this vegetable apart. I prefer to trim and lightly blanch my broccolini first, then quickly sauté it with extra virgin olive oil, salt and pepper. This will help keep the firmness and crispness intact. Here is one of my favorite recipes:
White Pie Broccolini
- 8½- to 13-ounce dough ball
- 7 ounces whole milk mozzarella, shredded
- ¼ ounce chopped garlic
- 4 ounces raw bulk Italian sausage (pinched dime-sized flat)
- 3 ounces lightly cooked bacon or smoked pancetta, rough cut into ¼ inch pieces
- 6 long pieces broccolini (approximately 5 to 6 inches in length with stem, lightly blanched and sautéed in olive oil, black pepper and salt)
- 3 ounces whole milk ricotta (piped nickel-sized dollops)
- 6 thin slices (half-moon) smoked scamorza
- Shaved Parmigiano Reggiano
- Drizzle extra virgin olive oil
- Pinch crushed red pepper
- 2 lemon wedges
- Stretch your pizza into a 12- to 14-inch circle.
- Place your mozzarella on your pizza, leaving a ¼- to ½- inch border.
- Add garlic, pancetta or bacon, and raw pinched sausage.
- Place pizza into your oven.
- Take pizza out of the oven when finished and cut into 6 slices.
- Evenly top pizza with ingredients in this order: crushed red pepper, shaved Parmigiano Reggiano, scamorza, broccolini on each slice, ricotta dollops, squeeze of 1 lemon wedge and leave 1 lemon wedge in the middle.
- Serve.
The post Tony’s Trending Recipe: White Pie Broccolini appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: The Picante Chorizo Pizza appeared first on Pizza Today.
]]>Chorizo or Chouriço
Classic spicy sausage adds bountiful flavor
Ever since I got into the business, I have been using chorizo. There are several types of chorizo that are domestic and imported. You can use both cured or bulk, and I use both depending on the pizza.
Chorizo is a type of pork sausage, the most common being Spanish, Portuguese (Chouriço) and Mexican. The Spanish and Portuguese are typically smoky with paprika — and Mexican chorizo has native chilies and spices in it. Most people know I’m Italian, but they don’t know that I’m also Spanish and Portuguese. When I was growing up, my mom cooked with chorizo every week. It was a staple in our household.
When one applies it to a pizza depends on the type and firmness of a cured chorizo. Anytime your chorizo is on the firmer side like an imported cured petite stick from Spain, I apply it sliced towards the end of the bake. A softer, larger in diameter chorizo that is domestic, one would apply to the pizza before the bake. Remember chorizo that has been cured is ok to put on towards the end or as a finishing ingredient as long as it’s thinly sliced.
My favorite is bulk chorizo and I pinch it on fresh in dime-sized pieces onto my pizza before I bake it. I really want the flavor to come out onto my pizza, so I never par-cook for that reason. The grease that’s released when cooked is a good thing and it’s full of flavor. Years ago, when I was traveling in Louisiana, I came across a combination of banana peppers and bulk chorizo on a pizza. This quickly became a combo on my menu with the addition to my favorite hot sauce, Serrano peppers, linguiça, pepperoni and ricotta. It’s called the Picante and you will see this pizza featured at Pizza Rock on an upcoming show on the Food Channel. Below is a recipe using bulk chorizo:
- 1 8½- to 13-ounce dough ball
- 3 to 4 ounces tomato sauce
- 7 ounces whole milk mozzarella
- 2 ounces pepperoni
- 2 ounces sliced linguiça
- 1½ ounces bulk Mexican chorizo (pinched dime or nickel size)
- After bake/finishing ingredients:
- 1 ounce slice Serrano peppers
- 1 ounce sliced banana peppers
- ½ ounce sliced green onion
- 4 ounes ricotta (small dollops using a pastry bag, if possible)
- Drizzle garlic oil
- Drizzle hot sauce
- Open/stretch your pizza into a 12- to 14-inch round.
- Add your tomato sauce and mozzarella leaving a ¼ to ½-inch border.
- Evenly place and space your pepperoni, linguiça and chorizo on your pizza.
- Place your pizza into your oven.
- Take your pizza out of the oven when finished and cut into desired slices.
- Evenly top your pizza with your finishing ingredients.
- Serve.
The post Tony’s Trending Recipe: The Picante Chorizo Pizza appeared first on Pizza Today.
]]>The post Big Southwest Beef and Corn Pie with Pepper Jack appeared first on Pizza Today.
]]>For the Southwest beef:
- 8 ounces raw ground beef
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- Mix all ingredients in a bowl and reserve.
For the pizza:
- 1 19-ounce proprietary dough ball formed into a 14-inch round
- 2 ounces béchamel, (alfredo) sauce
- 7 ounces fresh fior di latte mozzarella from log or ball
- 6 ounces grated Pepper Jack cheese
- 8 ounces Southwest beef mix, (above)
- 1 cup (4 ounces) fresh or frozen corn
- ½ ounce chopped fresh cilantro
- 8 tortilla chips, smashed by hand
- Spread the béchamel sauce around the dough round followed by torn fresh mozzarella and the Pepper Jack cheese.
- Pinch the beef mix in the size of quarters and place on top of the cheese followed by the corn and bake in a 500 F oven until golden brown and cooked through.
- Pull from the oven and spread the smashed tortilla chips across the top of the pizza.
- Sprinkle the cilantro petals on top and serve hot.
The post Big Southwest Beef and Corn Pie with Pepper Jack appeared first on Pizza Today.
]]>The post Calabrian Salami and Double Pecorino Pizza appeared first on Pizza Today.
]]>For the Pecorino Coins:
- ½ tablespoon grated Pecorino for each coin
- Prepare a large sheet pan with parchment paper.
- Dollop a ½ tablespoon grated Pecorino into a pile on the parchment and gently push out into a quarter-sized coin shape.
- Continue until you have 12 coin-shaped mounds.
- Place the sheet pan into a 475-500 F oven until the cheese has melted and the edges are just getting brown. Be careful as Pecorino has less fat than Parmigiano or Asiago so they will take less time to crisp up.
- Pull the sheet pan out and let cool. Reserve for topping.
For the Pizza:
- 1 19-ounce proprietary pizza dough for a 14-inch pie.
- 3 ounces proprietary pizza sauce or marinara
- ½ cup, (2 ounces) grated Pecorino Romano
- 8 ounces shredded aged mozzarella
- ½ cup (2 to 3 ounces) diced roasted red peppers
- 13 slices Calabrian Salami, (spicy salami)
- 12 pitted Castelvetrano olives, cut in half (3 ounces)
- Prepare your dough disc to 14 inches and spread the pizza sauce, followed by the Pecorino, mozzarella and diced roasted red peppers around the pizza.
- Bake in a 500 F deck or conveyor oven until golden brown and cooked through.
- Wrap each salami slice into a horn-style shape and place seam-side-down into the melty cheese. Continue around the pizza with horns facing out.
- Place the olives around the pie followed by the Pecorino coins standing up.
The post Calabrian Salami and Double Pecorino Pizza appeared first on Pizza Today.
]]>The post Corne Asada Pizza appeared first on Pizza Today.
]]>Recipe by Johnny Gilbert, Pizza Tree, Columbia, Missouri
For the Corn Purée
- ½ pound unsalted butter
- 2 tablespoons vegetable oil
- 1 cup red onion (rough brunoise)
- 2 pounds sweet corn
- 1 cup vegetable stock
- 1 cup heavy whipping cream
- ¼ cup lime juice
- Dash of paprika for color
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- In a medium stockpot over medium heat, add vegetable oil and red onions.
- Stir regularly until the onions are soft. Do not allow them to brown at all.
- Add the butter, allow to melt and add corn. Stir to coat.
- Cook over medium heat until the corn is heated through.
- Add lime juice and vegetable stock. Stir to combine. Bring to a boil.
- Add cream, salt, black pepper and paprika to pot. Bring to near boil.
- Reduce heat to low and simmer for 15 minutes.
- Remove from heat.
- Pureé as smooth as possible with the immersion blender.
- Cool in an ice bath until the pureé has fallen to 60 F.
- Refrigerate as needed.
For the Carne Asada
- 2 pounds flank steak
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ¼ cup paprika
- 1 tablespoon dried thyme
- 2 tablespoon kosher salt
- 2 tablespoon dried chilies (ground)
- 6 cloves garlic minced
- 1 tablespoon brown sugar
- 2 ounces vegetable oil
- 1 cup orange juice
- 4 ounces lime juice
- Combine all ingredients except steak. Stir well to combine.
- Tenderize flank steak if that tool is available.
- Marinate steaks in mixture for 3 hours.
- Grill steaks over high heat until seared on the outside and very rare (120 F) internally.
- Let stand and cool in its own juices.
- When cool enough to handle, cut into ¼ inch cubes.
- Freeze what you don't use immediately.
For the Corne Asada Pizza
- 12-inch crust
- ¾ cup of corn puree (recipe above)
- 8 ounces of cut flank steak (recipe above)
- 2 ounces of mozzarella
- 2 ounces of white cheddar cheese
- 2 ounces of crumbled queso fresco
- ¼ cup pico de gallo
- Chopped cilantro
- 1 lime, cut into wedges
- On a 12-inch crust, spread ¾ cup of corn puree with a rubber spatula on to crust.
- Add 8 ounces of cut flank steak.
- Top with 2 ounces of mozzarella, 2 ounces of white cheddar cheese, and 2 ounces of crumbled queso fresco.
- Bake until it’s golden brown.
- Finish with your favorite pico de gallo, chopped cilantro and lime wedges
The post Corne Asada Pizza appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Pizza Amatriciana appeared first on Pizza Today.
]]>Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner
Guanciale is cured pork jowl typically used in pasta dishes such as Bucatini all’Amatriciana or Spaghetti all’Carbonara. Amatriciana’s origin is from Amatrice, the province of Rieti in the Lazio region of Italy. Olive oil, or strutto (pork lard), can be used in this recipe, along with white wine. Although not traditional, you may see variations of this recipe with the use of garlic, onions and chili peppers.
Nearly 20 years ago, when I was in Rome, I tried both of these pasta dishes and was blown away. I came back to the U.S. and tried to make it in my kitchen with bacon. Then I tried pancetta — it was good, but it wasn’t exactly the same. This sauce is traditional and special. It is now becoming popular on pizzas throughout the U.S. Below is a recipe for my Pizza Amatriciana, one of my favorites.
- One 8½ to 13 ounce dough ball
- 6 to 7 slices of whole milk or part skim mozzarella
- ½ to 1 ounce grated Pecorino Romano (if available, try pecorino from Amatrice, Italy )
- Amatriciana Sauce (Recipe below)
- Shape and stretch your pizza into a 12- or 13-inch circle.
- Evenly layer your mozzarella slices, place your pizza in your oven and cook half way.
- Take your pizza out of your oven and spread your Amatriciana sauce over the top, leaving a ¼-inch border.
- Place your pizza back into your oven and finish the bake.
- Cut into desired slices, drizzle with EVOO and pecorino.
- Serve.
For the Amatriciana Sauce
- 4 ounces guanciale, cut randomly ¼ -inch in length (Can be slightly thick to thin. I prefer thick, large, fatty cubes)
- 5 ounces San Marzano DOP tomatoes or high-quality whole peeled tomatoes run through a food mill or firmly hand crushed
- ¼ ounce minced yellow or white onion (optional)
- Pinch of chopped garlic (optional)
- ⅛ to ¼-ounce minced Calabrian peppers, or a pinch of crushed red pepper (optional)
- Pinch of black pepper
- Pinch of sea salt
- Extra virgin olive oil
- Heat oil in a large skillet over medium heat.
- Cook the guanciale for 1 to 2 minutes.
- Add your onions and garlic and continue to cook for approximately 1 more minute. I prefer my guanciale to be slightly crispy for this recipe.
- Carefully stir in tomatoes and add salt, pepper and crushed red pepper.
- Simmer for 15 minutes, continuously stirring.
- Set aside and cool down.
The post Tony’s Trending Recipe: Pizza Amatriciana appeared first on Pizza Today.
]]>The post Tony’s Trending Recipe: Agave Pesto & Piquante Pepper Pizza appeared first on Pizza Today.
]]>Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner
Last month I gave you a little background on agave nectar and provided a recipe for agave basil pesto. This month I present to you a recipe for a wonderful pizza featuring that pesto. Enjoy!
- 12- to 13-ounce dough ball
- 7 ounces whole milk mozzarella
- 4 to 5 ounces agave pesto in a squirt bottle (last month’s recipe)
- Pinch of crushed red pepper
- 3 ounces green Castelvetrano
- olives, pitted and quartered
- Pinch of grated Romano
- 4 to 5 ounces piquante peppers, quartered
- ¼ ounce garlic, chopped
- Extra-virgin olive oil
- Agave nectar drizzle
- Shape and stretch your dough into a 12- or 13-inch circle.
- Add mozzarella, leaving a ½-inch border from the rim of your pizza.
- Add a light drizzle of olive oil, garlic and place your pizza into a 525 to 575 F oven for 8 to 12 minutes, or until golden brown.
- Take your pizza out of the oven and cut into 6 slices.
- Place the piquante peppers, olives, crushed red pepper and Romano on the pizza.
- Next, add the pesto in a spiral pattern using a circular motion.
- Finish with a light drizzle of the agave nectar and serve.
The post Tony’s Trending Recipe: Agave Pesto & Piquante Pepper Pizza appeared first on Pizza Today.
]]>The post Buffalo Cauliflower Pizza appeared first on Pizza Today.
]]>- 1 doughball
- 1 head cauliflower
- ¾ cup and and 3 tablespoons cayenne pepper hot sauce
- 1 cup flour
- 1 cup plain almond milk
- ½ cup vegan ranch dressing
- ¾ cup vegan chevre
- ½ cup banana peppers
- 2 tablespoons olive oil
- Salt and pepper (dash)
- Pour 1 cup almond milk, hot sauce and dash of pepper and salt into bowl and mix.
- Put flour in another bowl.
- Cut florets into bite-sized pieces and dredge into flour then milk mixture and place onto baking sheet with parchment paper.
- Bake at 450 F for 30 minutes, turning halfway.
- In a medium bowl, combine the baked cauliflower and hot sauce.
- Mix well. (The cauliflower may go back into the oven for an additional 5 to 10 minutes )
- Stretch dough.
- Spread ranch dressing over dough, then top with buffalo cauliflower.
- Add the chevre and banana peppers.
- Bake in preheated oven until crust is golden brown.
The post Buffalo Cauliflower Pizza appeared first on Pizza Today.
]]>The post Italian Beef Pizza — Updated June 16, 2023 appeared first on Pizza Today.
]]>Get the Italian Beef Pizza Recipe
Italian beef is a Chicago street corner staple. Dipped, wet or dry — whichever you prefer, this iconic sandwich is a delicious inspiration that translates well to pizza. The giardiniera brings a heat (or you can opt for mild) and an abundance of flavor to the sandwich. The tangy profile of the giardiniera, coupled with the shaved Italian beef, really steals the show here. While once difficult to get outside of the Windy City, you shouldn’t have any trouble locating it from your distributor. Or you can make your own! It’s not hard to pull off.
Giardiniera Brings the Flavor (and Heat)
If you’re the do-it-yourself type, consider making your own giardiniera in house. Here’s an easy recipe — as well as an article on giardiniera so you can familiarize yourself with this “pickled vegetable relish” that’s so much more than a mere condiment.
Even though we may be talking pizza here, let’s remember this all started with the famous Chicago sandwich. We’ve sat in on enough of Pasquale di Diana’s (read our conversation with him) food demonstrations at Pizza Expo to know he’s a premier resource for understanding the original Italian beef sandwich. In fact, he serves more than his fair share of them at his pizza company, Bacci Pizzeria in Chicago. Read our Pizza Today On the Road article on Bacci.
So, what exactly is the deal with Italian been sandwiches? We’ll let di Diana tell you — he did an in-depth article for us on this very subject!
How a Sandwich Becomes a Pizza
Some of the world’s greatest sandwiches easily transform into amazing pizzas. We have seen numerous examples of this over the years with the Reuben (https://pizzatoday.com/recipes/pizzas/new-york-style-reuben-pizza/) and the Cubano. Heck, even Papa John’s has sold millions of cheeseburger pizzas. The chain brings the pizza onto its menu periodically as a limited time offering, but there’s no reason you can’t menu a killer Cheeseburger Pizza anytime you want.
Point is, turning a sandwich into a pizza comes naturally. And there’s no better collision of the pizza and sandwich world’s than with the fabled Italian beef. If you think your customers would love the idea of an Italian Beef Pizza, get going with this recipe:
- ¼ pound Italian beef, shaved to medium thickness
- 1 tablespoon butter
- ¼ cup beef stock
- ¼ cup sweet yellow onion, sliced into thin rings
- ½ cup prepared giardiniera
- ¼ cup sliced mixed mushrooms
- ¼ teaspoon oregano
- ¼ teaspoon chopped garlic
- Shredded provolone
- ¼ cup shredded or torn basil
- In a skillet, melt butter and cook onion until slightly translucent.
- Add garlic and basil, then giardiniera.
- Cook slowly until the giardiniera softens.
- Add mushrooms, oregano, stock and beef.
- Cooking on medium heat slowly, mix until the flavors meld. Allow to cool slightly.
- Toss dough.
- Add beef mixture and top with provolone. Bake at 450 F until dough is browned.
- Once removed from the oven, add fresh basil leaves.
- Cut and serve.
The post Italian Beef Pizza — Updated June 16, 2023 appeared first on Pizza Today.
]]>The post BBQ Jackfruit Pizza appeared first on Pizza Today.
]]>- 1 doughball
- 2 cans young (green) jackfruit (in brine or water), drained and rinsed
- 1 cup barbecue sauce (no honey)
- ½ cup vegetable broth
- 6 slices vegan smoked Gouda
- 2 teaspoons liquid smoke
- ½ small red onion, thin sliced and
- 2 tablespoons diced
- 2 garlic cloves, minced
- Fresh cilantro
- Drizzle of vegan ranch (See recipe)
- 1 tablespoon olive oil
- Bring olive oil to medium-high heat in skillet.
- Add onion and sautée for 2 minutes.
- Add garlic and cook for an additional minute.
- Stir in jackfruit, vegetable broth, liquid smoke and barbecue sauce.
- Bring to boil and then simmer 30 minutes or until the sauce thickens and jackfruit is fork tender.
- Shred bbq mixture.
- Oil stretched dough, then add Gouda slices. (Substitute with shredded vegan mozzarella.)
- Cover with barbecue mixture (approximately ¾ cup).
- Add onion.
- Bake.
- Drizzle with Ranch dressing and top with cilantro.
- Cut and serve.
The post BBQ Jackfruit Pizza appeared first on Pizza Today.
]]>The post “Orange you Fabulous!” Sweet Potato Pizza with Mandarins, Charred Poblano and Cheddar appeared first on Pizza Today.
]]>Radicchio:
- 1 head of purple radicchio
- Quarter the radicchio head in a yield of 2¼ to2½ ounces.
- Shred into thin strips like slaw. This should yield 1 cup packed in a measuring cup.
- Reserve.
Potato:
- 1 large sweet potato, peeled and trimmed to 1 pound
- 2 tablespoons extra virgin olive oil
- ½ teaspoon of each; salt, sugar, ground pepper, cinnamon and nutmeg
- Pre-heat oven to 400 F.
- Cut the sweet potato into small ¼- to ⅛-inch dice.
- Place in a bowl and toss with the extra virgin olive oil, spices and seasonings.
- Place the coated sweet potato dices on a parchment or foil-lined tray and roast in the oven for 40 minutes, or until the dice is cooked through.
Pepper:
- 1 large poblano pepper
- Place the poblano pepper on the grate of a gas oven or any open flame and turn until the whole pepper’s skin turns black.
- When the whole pepper is charred, place into a lidded bowl, paper bag or any lidded lexan to steam.
- Let steam until cool.
- Run your hand along the pepper, rubbing the charred skin off. (You may do this under a drizzle of water, but you will lose a lot of flavor.)
- Cut the stem off and split down the side. Deseed the pepper and lay flat on a cutting board.
- Cut lengthwise strips ⅛- to 1/16-inch wide and reserve for topping.
Prosciutto Cotto:
- 3 ounces of sliced prosciutto cotto (baked ham)
- Roll the sliced ham up in a cylinder shape and slice in thin strips.
Mandarin:
- 2 large fresh mandarin oranges
- Peel the oranges and dissemble the lobes, discarding the excess pith and strings.
- Take the lobes of 1 and ½ oranges and place in a bowl. (This should be approximately 15 to 18 lobes, or ½ cup.)
- Cut each lobe in half and squeeze the last half of the mandarin into the lobes and toss to make them more eye-appealing.
- Reserve for topping.
Pizza Assembly:
- Sliced radicchio
- 3 ounces crumpled feta cheese
- Sliced roasted poblano pepper
- Sliced prosciutto cotto
- Diced sweet potato
- 6 ounces grated high-grade yellow
- cheddar
- Sliced mandarin oranges
- Form a proprietary 14-inch large pizza crust.
- Top with the radicchio, feta, poblano, prosciutto cotto and sweet potato.
- Insert pizza into a 475 to 500 F oven for 6 minutes or until half baked.
- Take half-cooked pizza out of the oven and place 6 ounces of good cheddar all over the pie.
- Bake for an additional 6 to 8 minutes until the cheddar has melted — but not burned — and the crust is golden brown.
- Take pizza out of the oven and toss the mandarin oranges around the top.
- Cut and enjoy.
The post “Orange you Fabulous!” Sweet Potato Pizza with Mandarins, Charred Poblano and Cheddar appeared first on Pizza Today.
]]>The post Chicken and Sun-dried Tomato Pesto Pizza appeared first on Pizza Today.
]]>- Prepared sun-dried tomato pesto
- 1 chicken breast, chopped or shredded
- 3 tablespoons sweet Peruvian peppers
- 3 roasted garlic bulbs, chopped
- ¼ cup banana peppers (mild or hot), chopped
- ¼ cup red onion, sliced thinly
- Fresh basil leaves, for garnish
- ¼ cup mozzarella cheese
- Toss pizza dough to desired size.
- Thin prepared sun-dried tomato pesto with a few tablespoons of water or extra-virgin olive oil to make spreading a bit easier (and make the pesto last a little longer).
- Spread pesto lightly on dough.
- Top pizza with chicken breast, peppers, chopped garlic and red onions.
- Add cheese and bake at 450 F until dough is browned.
- Once removed from the oven, add fresh basil leaves.
- Cut and serve.
The post Chicken and Sun-dried Tomato Pesto Pizza appeared first on Pizza Today.
]]>The post Spicy Sausage and Sun-dried Tomato Pizza appeared first on Pizza Today.
]]>- 1 12-inch pizza crust
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh garlic
- ½ cup spicy sausage, cooked and drained
- 2½ ounces fresh goat cheese
- ¼ cup sun-dried tomatoes
- ¼ cup mild banana peppers
- 1 cup shredded mozzarella
- 6-8 basil leaves, for garnish
- Stretch dough out to desired size.
- Drizzle olive oil, beginning in the middle and spiraling out.
- Use a pastry brush to paint the ends of the dough with oil.
- Spread garlic and sausage around the pizza, followed by sun-dried tomatoes, banana peppers and shredded mozzarella.
- Crumble goat cheese around the pizza.
- Bake at 450 F until crust is brown and cheese is bubbly.
- Remove from oven and tear the fresh basil over top of the pizza.
- Cut and serve.
The post Spicy Sausage and Sun-dried Tomato Pizza appeared first on Pizza Today.
]]>The post New York Style Reuben Pizza appeared first on Pizza Today.
]]>Recipe by Pizza Port Ocean Beach in San Diego, California
- 14-ounce doughball
- ¼ Thousand Island dressing
- 2 tablespoons olive oil
- 4 ounces lean corned beef
- Shredded provolone and mozzarella
- 2 to 3 slices of Swiss cheese
- ¼ cup saurkraut
- Thinly sliced dill
- Roll out doughball to desired size.
- Top with Thousand Island dressing by using a brush to lightly add it to the dough.
- Add sauerkraut evenly over the dough shell and sprinkle on shredded cheeses.
- Evenly spread out lean corned beef and top with Swiss cheese slices.
- Using a pastry brush, lightly add olive oil to the pizza crust to allow it to brown during baking.
- Bake at 425 F until cooked through.
- Top with dill spring slices.
- Slice and serve.
The post New York Style Reuben Pizza appeared first on Pizza Today.
]]>The post Feta and Bacon-wrapped Fig Pizza with Pistachio appeared first on Pizza Today.
]]>
- 19-ounce (large) proprietary dough ball
- 6 ounces aged mozzarella
- 4 ounces feta cheese
- 10 dollops of fig jam
- 3 to 4 large slices of bacon
- 4 green figs, sliced in half
- 8 to 9 dollops fig-mascarpone pudding (recipe in story)
- 1½ tablespoons crushed pistachio nuts
- Place the bacon slices in a pan or skillet and place on medium-high heat for 3 to 4 minutes to just sweat the fat off the slices.
- Remove, cool and slice in half. Wrap each slice around the halved figs and reserve for topping.
- Create a large, 14-inch round disc and top with the mozzarella and feta cheese.
- Place into a 500 to 600 F oven for 6 minutes until the crust has set, the cheese has melted and light golden brown.
- Pull the pie from the oven and place the fig jam dollops on the pie, followed by the bacon-wrapped figs.
- Place the pizza back into the oven.
- When fully cooked and golden brown, remove from the oven and dollop with the mascarpone pudding, then sprinkle with the chopped pistachio nuts.
The post Feta and Bacon-wrapped Fig Pizza with Pistachio appeared first on Pizza Today.
]]>The post Fig and Gorgonzola Pizza with Prosciutto di Parma appeared first on Pizza Today.
]]>- 16 ounces proprietary pizza dough
- 3 ounces aged mozzarella
- 2½ ounces Gorgonzola
- 8 dollops of jarred fig jam or house-made fig jam
- 1 handful of baby arugula (approximately 1½ cups)
- 6 to 8 slices of thinly-sliced Prosciutto di Parma
- 3 large figs cut into approximately 12 wedges
- 2 tablespoons of half-crushed Marcona almonds
- 4 to 6 more dollops of diluted fig jam
- 1 “rope” of extra virgin olive oil
- Create a 12-inch disc using your proprietary dough and place the mozzarella and gorgonzola on the disc.
- Place into a 550 to 600 F oven and bake for 4 to 5 minutes.
- Pull from the oven and dollop the fig jam on the pizza. Return to oven.
- Bake until the crust is golden and the cheese has melted along with the jam.
- Remove from the oven and let cool for 2 to 3 minutes.
- Add the arugula on top of the pizza, spreading evenly across the whole top.
- Grab each slice of prosciutto and twist to place in a “spoke-wheel” pattern atop the pizza. (You can also place the slices flat across the whole pie.)
- Place the fig wedges across the pizza and then sprinkle with the almonds.
- Dollop more fig jam and swirl with the extra virgin olive oil.
The post Fig and Gorgonzola Pizza with Prosciutto di Parma appeared first on Pizza Today.
]]>The post Spanish Potato Pizza appeared first on Pizza Today.
]]>- 1 14-inch pizza shell
- ¾ pound new potatoes, peeled, cut into small cubes (about 2 cups)
- 2 tablespoons olive oil
- ½ cup chopped yellow onion
- 3 cups canned plum tomatoes, drained, crushed by hand, drained again
- 1 cup roasted red bell pepper, cut into strips
- ¼ cup finely chopped cilantro
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 teaspoon black pepper
- 10 ounces shredded Asiago or fontina cheese
- Cook the potatoes in boiling salted water until barely tender (about 8 minutes).
- Drain and set aside.
- In a large sauté pan set over medium heat, warm the olive oil.
- Add the onion, tomatoes, bell peppers, cilantro, oregano, cumin, salt and pepper.
- Turn the heat to high and cook the mixture, stirring, until it is reduced to about 11/2 cups.
- Cool before using (this part can be prepped several days ahead and kept covered and chilled).
- Spread the tomato mixture evenly over the crust.
- Arrange the cooked potatoes over the tomatoes.
- Sprinkle on the cheese.
- Bake.
The post Spanish Potato Pizza appeared first on Pizza Today.
]]>The post Greek Spinach and Feta Pizza appeared first on Pizza Today.
]]>- 12 ounces fresh spinach
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes
- Salt, to taste
- 1 14-inch pizza crust
- ½ cup sliced and pitted green and kalamata olives
- ¼ pound feta cheese crumbles
- Wash the spinach and remove stems.
- Cook spinach in ½ cup water over medium-high heat, covered, until the spinach wilts.
- Drain excess liquid, then cook and stir spinach with the cover off for 2 minutes.
- Add olive oil, garlic and pepper to the spinach.
- Cook and stir over medium heat for four minutes.
- Add salt, to taste.
- Spread the spinach mixture over the crust.
- Sprinkle the olives evenly over the spinach.
- Sprinkle the feta cheese over the pizza and bake.
The post Greek Spinach and Feta Pizza appeared first on Pizza Today.
]]>The post ZOMBIE Pizza appeared first on Pizza Today.
]]>Recipe by Robert Benson of Centerville Pizza and BBQ in Dayton, Ohio
- 14-inch pizza shell or par-baked crust
- 4 ounces ranch dressing
- 2 tablespons fresh minced garlic fresh spinach
- 16 ounces cheese (we use a 50/50 mozz/prov blend)
- Pepperoni, about 25 (enough for even coverage, not overlapping or touching)
- ¾ cup bacon
- ¾ cup diced Roma tomatoes
- ¾ cup shredded Parmesan
- Swirl the Ranch dressing around the pizza dough, providing good coverage.
- Sprinkle the minced garlic evenly as possible.
- Top with fresh spinach, enough to cover the pizza shell.
- Add the cheese, pepperoni, bacon and tomatoes, in that order.
- Bake until golden brown
- After baking, garnish with the shredded Parmesan.
- Cut and serve.
The post ZOMBIE Pizza appeared first on Pizza Today.
]]>The post Pancetta and Potato Pizza appeared first on Pizza Today.
]]>- One 14-inch pizza shell
- ¼ pound lean pancetta, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 large redskin potatoes (about 1 pound), peeled and sliced almost paper-thin
- ½ cup chopped scallions, white part only
- ½ teaspoon dried rosemary, or 2 teaspoons fresh, chopped
- ½ teaspoon dried thyme, or 2 teaspoons fresh, chopped
- 1 teaspoon red pepper lakes (optional)
- ¼ cup grated Parmesan cheese
- In a small saute pan over low heat, cook the pancetta until it renders most of its fat and starts to get crispy, about 7 minutes.
- Reserve.
- Brush the crust, including the edge, with the olive oil.
- Sprinkle on the minced garlic.
- Arrange the sliced potatoes, slightly overlapping them, up to the border of the crust (leave about a half-inch border).
- Sprinkle on the scallions, rosemary, thyme and red pepper flakes. pour the reserved pancetta, including the fat in the pan, evenly over the pizza.
- Sprinkle on the Parmesan cheese.
- Bake.
The post Pancetta and Potato Pizza appeared first on Pizza Today.
]]>The post Chicken and Bleu Cheese Pizza appeared first on Pizza Today.
]]>- 1 whole boneless, skinless chicken breast, grilled or baked 1 ½ pounds pizza dough
- 2 tablespoons unsalted butter
- 3 tablespoon hot sauce
- 1 tablespoon cider vinegar
- ½ cup sour cream
- ½ cup ricotta cheese
- ½ cup crumbled bleu cheese, divided
- Cut cooked chicken into ¼-inch wide strips, then cut strips in half crosswise; reserve.
- Ina small sauce pan, melt butter over medium heat.
- Stir in hot sauce and vinegar.
- Cook sauce, simmering gently, about 3 minutes.
- Remove from heat and add chicken to sauce; toss to coat.
- In a mixing bowl or food processor, combine sour cream, ricotta and ¼ cup of bleu cheese.
- Beat or process until a smooth sauce forms.
- Spread sauce evenly over pizza dough to the border; arrange chicken evenly over sauce, pushing pieces into the sauce.
- Sprinkle remaining bleu cheese over pizza.
- Bake.
The post Chicken and Bleu Cheese Pizza appeared first on Pizza Today.
]]>The post BBQ Chicken & Smoked Scamorza Pizza appeared first on Pizza Today.
]]>- 16-inch pizza shell
- 3 tablespoons vegetable oil
- 2 whole skinless, boneless chicken breasts, pulled into chunks
- 6 ounces barbecue sauce
- ½ cup chopped red onion
- 1½ cups smoked scamorza
- In a skillet set over medium-high heat, warm the vegetable oil for 1 minute.
- Add the chicken.
- Stir and cook until the chicken is cooked through, about 4 minutes.
- Remove the chicken from the pan with a slotted spoon and reserve.
- In a large bowl, toss the cooked chicken with the barbecue sauce to coat.
- Add to the pizza shell.
- Add onion, top with scamorza and bake.
The post BBQ Chicken & Smoked Scamorza Pizza appeared first on Pizza Today.
]]>The post Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro appeared first on Pizza Today.
]]>- 1 tablespoon red onion, chopped very fine
- 1 medium avocado, (approx. 6 ounces)
- Juice of ½ lemon
- ¼-1/2 ounce fresh cilantro, chopped fine
- 2 ounces grated manchego cheese
- 6 ounces of your proprietary mozzarella blend
- 3 ounces whole milk ricotta
- 2 heirloom tomatoes, 1 yellow and 1 red
- 2 ounces aged chorizo sausage, sliced very thin
- Cut the avocado into quarters around the seed.
- Cut the skin off and dice the avocado into ⅛ inch dice.
- Place the dices in a bowl and mix with the juice of half a lemon, half of the chopped cilantro and the diced onion. Reserve.
- Form a disc from your proprietary 19- to 20-ounce pizza dough.
- Place the Manchego then the aged mozzarella blend on the dough.
- Slice the tomatoes thin and place around the pizza in alternating colors.
- Dollop ricotta on part of each slice of tomato.
- Bake in the oven at 550 F for 12 minutes until golden brown.
- After the oven toss the pizza with half of the thin-sliced chorizo.
- Toss half the avocado salsa around the pizza, then follow up with the last chorizo slices.
- Add avocado again until done. (This is for eye appeal.)
- Sprinkle the chopped cilantro on the pizza.
- Serve immediately.
The post Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro appeared first on Pizza Today.
]]>The post Dr. (Ghost) Pepper Pizza appeared first on Pizza Today.
]]>- 14-inch dough round
- 2-3 ounces fresh spinach
- 4 ounces aged mozzarella, shredded
- 4 ounces aged Gruyere cheese
- Place the spinach and the cheese on the pie and place in a 550 F oven for 6 minutes. The dough should have “set” and should be starting to become golden.
- Pull the pizza out and top with the pork belly.
- Place back in the oven for 6 minutes more.
- When the pizza is fully cooked and the pork belly has exuded its juices and has become crispy, pull from the oven and drizzle with the chunky chipotle-blueberry sauce.
- Serve hot.
The post Dr. (Ghost) Pepper Pizza appeared first on Pizza Today.
]]>The post Chicken Bacon Pesto Grilled Pizza appeared first on Pizza Today.
]]>- 2 tablespoons proprietary basil pesto
- 2 strips thick-sliced bacon roasted on the grill and chopped
- 6 ounces of already-grilled chicken breast sliced very thinly
- 15 small summer cherry tomatoes (4 ounces)
- 2½ ounces fresh mozzarella ciliegine balls (10 balls sliced in half)
- 1 tablespoon toasted pine nuts
- 1 tablespoon sliced basil for garnish
- 1 tablespoon coarse sea salt
- Lightly oil the tomatoes and place on the grill beforehand by cooking them for a few minutes, turning quickly before they explode. Reserve.
- Oil a heavy upturned sheet pan with extra virgin olive oil and place the dough on the oil pushing first with fingertips and then stretch with your flat hand to make it into a flat, thin, football-shaped dough measuring approximately 10 inches by 5 inches.
- Add another tablespoon of oil on the top and flip the dough over, pressing your fingertips in the dough to negate bubbles from forming.
- Place the dough on the grill for 30 to 40 seconds, watching closely for hot spots and turning if needed.
- When the dough is marked with grill marks and golden brown, turn it over.
- Quickly squirt the pesto on first, then brush.
- Place all the ingredients on fast with cheese first, then close the lid to the grill. If you are on a restaurant grill, an upturned pizza pan works good to get the cheese to melt.
- Grill from 30 to 60 seconds, watching closely for burning.
- Remove from the grill and sprinkle the sea salt and the pine nuts.
- Cut and serve.
The post Chicken Bacon Pesto Grilled Pizza appeared first on Pizza Today.
]]>The post Manchego and Brussels Sprouts Pizza appeared first on Pizza Today.
]]>- 14-ounch doughball
- 2 slices of thick-cut ham, cut or torn into chunks
- ½ cup roasted Brussels sprouts, leaves torn
- ½ cup proprietary Alfredo sauce
- ¼ cup manchego cheese, shredded
- 5 or 6 roasted garlic cloves, chopped
- ¼ cup grated Parmesan cheese
- Spread pizza dough to desired size.
- Top with Alfredo sauce.
- Add the manchego cheese and top with ham, Brussels sprouts leaves and garlic cloves.
- Bake at 425 F for 15 minutes (or use your own oven’s bake time and temperature).
- Remove from oven and top with grated Parmesan.
- Cut and serve.
The post Manchego and Brussels Sprouts Pizza appeared first on Pizza Today.
]]>The post Hot Manchego and Pear appeared first on Pizza Today.
]]>- 12-inch dough ball
- 1 small pear, sliced thin using a mandolin
- ½ small onion, chopped and caramelized with balsamic and ½ tablespoon brown sugar
- ½ tablespoon olive oil
- ¼ cup manchego
- Hot honey, for finish
- Roll out dough to desired size.
- Par-bake dough for 2 or 3 minutes.
- Caramelize the onion in a small sauce pan with balsamic vinegar and brown sugar until softened.
- Using a mandolin, thinly slice pears.
- Place pear slices around the dough, overlapping so the pears completely cover the dough round. Top with caramelized onions.
- Top the pizza with manchego, brush olive oil over crust and bake until brown.
- After removing from oven, drizzle with hot honey.
- Slice and serve.
The post Hot Manchego and Pear appeared first on Pizza Today.
]]>The post The S’more Grilled Pizza appeared first on Pizza Today.
]]>- ½ cup semisweet chocolate chips
- ½ cup sweetened condensed milk
- 9 full graham crackers (1 package)
- 1 grilled pizza crust
- 2 tablespoons melted unsalted butter
- One 7-ounce (200g) jar prepared marshmallow cream
- Put the chocolate chips in a small microwaveable bowl.
- Heat for 30 seconds to melt the chips, then stir. If they are not melted completely, repeat for 15 seconds at a time until the chocolate chips melt into a thick sauce.
- Stir in the sweetened condensed milk until the chocolate thickens.
- Place 7 of the graham crackers in a thick plastic bag with a sealable top.
- Crush the crackers with a rolling pin until they become fine crumbs.
- Brush the grilled side of the pizza crust with the melted butter.
- Pour the graham cracker crumbs over the buttered crust, smoothing them evenly over the crust with your hand. Add small dollops of the chocolate fudge without spreading.
- Do the same with the marshmallow cream. The pizza should look checkered, with
- alternating dollops of chocolate and cream.
- Break the 2 remaining graham crackers into 1-inch pieces and scatter them across the pizza.
- Grill the pizza.
- Before serving, broil it in the oven for up to 2 minutes, to brown the marshmallow. Watch it closely to avoid burning.
The post The S’more Grilled Pizza appeared first on Pizza Today.
]]>The post Spanish Chorizo & Manchego Pizza appeared first on Pizza Today.
]]>- 14-ounce doughball
- ½ pound Spanish chorizo, ground
- ¼ cup piquante peppers, chopped
- ¼ cup shredded manchego
- ¼ cup mozzarella
- 2 tablespoons olive oil
- ¼ cup mild salsa
- chopped cilantro, for garnish
- Toss dough to desired size.
- Top with mild salsa (if you’re using a spicy chorizo, a mild salsa will keep the heat to a minimum).
- Cook ground chorizo and drain fat on a paper towel. Add to pizza.
- In a small bowl, blend mozzarella and manchego. Top pizza with cheese.
- Add sweet-hot piquante peppers.
- Brush dough with olive oil for a brown finish and bake at 450 F (or your own oven’s bake temperature) until baked.
- Add chopped cilantro and serve.
The post Spanish Chorizo & Manchego Pizza appeared first on Pizza Today.
]]>The post Butternut Squash and Guanciale Pizza appeared first on Pizza Today.
]]>- 1 proprietary nine-ounce dough ball of 60-70 percent hydration
- Extra virgin olive oil for the pan and crust finish
- 4 ounces Fontina cheese
- 24 slices of braised butternut squash from recipe below*
- 3 ounces of guanciale, cut thin and then in small strips
- A handful of raw pistachios chopped rough
- 2 tablespoons maple syrup for the finish
- Oil the pan with extra virgin olive oil.
- Toss or roll out the dough into a square shape, mimicking the size of a square pan, only larger.
- Place the dough in the pan, letting it rise up the side of the pan on each side approximately ½ inch.
- Starting in the middle, hold the dough from the side with both hands using your thumb and index fingers.
- Using your right hand, pull away from the left only a few inches to stretch the dough and bring the right dough back over the dough on the left to complete a fold, or “crimp.”
- Pinch this together to adhere.
- Move along the side of the pan, slowly repeating this move every inch or two.
- When you get to the corner, pull the dough up and into the corner, not letting it lower to the bottom.
- When finished, put both hands in the middle of the pan and stretch out to let the side dough relax and not cave in.
- When the dough has rested 10 to 15 minutes, oil the rest of the dough on the top side.
- Place the Fontina cheese all around the square pizza dough.
- Place the small guanciale slices over the cheese.
- Place the butternut squash slices in an overlapping fashion along the pizza.
- Let the pizza proof for another 10 minutes at room temperature of greater than 70 F.
- Bake in a 500-550 F oven for 8 to 10 minutes, or until the crust is golden brown and the bottom of the panned dough is crisp and golden brown.
- Pull the pizza from the pan and plate.
- Toss the pistachio and drizzle the maple syrup on the pizza.
- You may want to brush the crust with extra virgin olive oil, more maple syrup or even guanciale fat for a shinier presentation with more flavor.
The post Butternut Squash and Guanciale Pizza appeared first on Pizza Today.
]]>The post Croque Monsieur appeared first on Pizza Today.
]]>- 1 ounce Dijon mustard
- 3 ounces Béchamel (or alfredo) sauce
- 1 ounce proprietary aged mozzarella
- 4 ounces Gruyère
- 5 ounces, sliced baked ham (Black Forest or Virginia)
- Using your proprietary 14-inch crust, brush with the Dijon mustard and then apply the béchamel sauce, the mozzarella and the gruyere.
- Roll the slices of ham into one log, then slice into strips the size of fettucine.
- Place the ham on top of the pie and bake in a 475 to 525 F oven until golden brown.
- Let sit a few minutes for the béchamel to set before slicing.
The post Croque Monsieur appeared first on Pizza Today.
]]>The post Fennel Sausage & Burrata Pizza appeared first on Pizza Today.
]]>- 14-inch pizza dough
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, diced
- 3 cloves garlic, minced
- 6 ounces pizza sauce
- 8 ounces fennel sausage, crumbled
- 4 ounces red bell pepper, chopped
- 2 ounces yellow grape tomatoes, halved
- 4 ounces mozzarella, shredded
- 4 2-ounce balls of burrata
- Press dough out to desired shape and thickness.
- Brush with olive oil, then add onion, garlic and tomato sauce.
- Top with fennel sausage, bell peppers, tomatoes and mozzarella.
- Bake at 500 F until crust is golden and ready.
- After removing pizza from the oven, place the balls of burrata on top.
- Next, cut each burrata ball open with a knife to allow the interior to ooze out and spread onto the pizza.
- Serve.
The post Fennel Sausage & Burrata Pizza appeared first on Pizza Today.
]]>The post Spicy Sausage Pizza appeared first on Pizza Today.
]]>- 1 14-inch pizza crust
- 6 ounces spicy Italian sausage
- ½ cup vegetable oil, divided
- ¼ cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 4 ounces shredded Monterey Jack cheese
- 4 ounces shredded cheddar cheese
- ½ cups pinto beans
- ¼ cup chopped jalapenos
- ¼ cup chopped cilantro
- Place crumbled sausage in a skillet over medium heat; cook until done.
- Remove from the skillet; drain on paper towels; discard the grease in the skillet.
- Pour 2 tablespoons vegetable oil into the skillet over medium heat, add yellow onion and cook until soft, about 5 min.
- Add drained sausage, garlic and cumin; cook to combine flavors, about 2 min.
- Remove from heat; reserve.
- Brush dough with vegetable oil, then top with a layer of each of the cheeses with the reserved sausage mixture, then arrange the beans and chopped jalapenos.
- Drizzle evenly with vegetable oil.
- Bake at 450 F until crust is golden brown and chese bubbles, then finish with cilantro.
The post Spicy Sausage Pizza appeared first on Pizza Today.
]]>The post Black & Blue Dessert Pizza appeared first on Pizza Today.
]]>Get the Black & Blue Dessert Pizza recipe.
The Black & Blue Dessert Pizza recipe is a sweet dessert pizza that features tart berries, including blackberries and blueberries. Full the full recipe instructions to create one of the best dessert pizzas.
- 16-ounce pizza dough
- ¼ cup butter, melted
- ½ cup mascarpone
- ¼ cup vanilla yogurt
- 3 tablespoons honey
- 8 ounces blackberries
- 4 ounces blueberries
- 2 tablespoons brown sugar
- 8 mint leaves, torn
- Add mascarpone, yogurt and 2 tablespoons of the honey to a food processor and mix thoroughly to combine.
- Open the dough to your desired shape and thickness.
- Brush with melted butter and sprinkle with brown sugar.
- Then spread the mascarpone, yogurt and honey mixture over the dough as a base.
- Add the berries and mint.
- Bake at 500 F until the crust is golden brown.
- After removing from the oven, brush the crust with melted butter and sprinkle on a little more brown sugar.
- Drizzle the remainder of the honey over the finished pizza.
The post Black & Blue Dessert Pizza appeared first on Pizza Today.
]]>The post Chorizo Pizza appeared first on Pizza Today.
]]>- Pizza dough
- 1 pound chorizo
- ⅔ cup vegetable oil, divided
- ½ cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 2 cups pinto beans
- 1 cup chopped jalapeños
- 1 cup chopped red onion
- ⅓ cup chopped cilantro
- Remove the chorizo from casings, crumble, then place in a skillet over medium heat; cook until done.
- Remove from the skillet; drain on paper towels; discard the grease in the skillet.
- Pour 2 tablespoons vegetable oil into the skillet over medium heat, add yellow onion, and cook until soft, about 5 minutes.
- Add drained chorizo, garlic, and cumin; cook to combine flavors, about 2 minutes.
- Remove from heat; reserve.
- Brush dough with vegetable oil, then top with a layer of each of the cheeses with the reserved chorizo mixture, then arrange the beans, chopped jalapeños and red onion over the top.
- Drizzle evenly with vegetable oil.
- Bake, then finish with cilantro.
The post Chorizo Pizza appeared first on Pizza Today.
]]>The post Lahmajoon-Style Pizza appeared first on Pizza Today.
]]>- 1 pound lean ground lamb
- ¼ cup chopped parsley
- ½ small green pepper, chopped
- 1 teaspoon fresh mint leaves, chopped
- ½ teaspoon dried basil
- ½ clove garlic, pressed
- ½ teaspoon cumin
- ½ small can tomatoes, drained and diced
- ½ small can tomato paste
- ½ teaspoon salt
- ¼ teaspoon pepper
- Cayenne pepper, to taste
- Place ground lamb in a large skillet over medium-high heat.
- Cook and break into small pieces until mostly browned.
- Drain any excess grease.
- Add the onion, green pepper, and garlic.
- Cook until onion is translucent.
- Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and cayenne.
- Simmer for about 5 minutes.
- Remove from heat, cover, and refrigerate overnight to blend the flavors.
- Spread lamb mixture over medium-sized pizza dough.
- Bake for about 20 minutes at 400 F.
- Slice and serve.
The post Lahmajoon-Style Pizza appeared first on Pizza Today.
]]>The post Fowl Play Pizza appeared first on Pizza Today.
]]>- 1 pizza dough
- 2 whole boiler-fried chicken breasts, halved, boned, skinned and cut into 1-inch pieces
- 2 ounces olive oil
- 1 large onion, sliced and separated into rings
- 1 large green bell pepper, cut into thin rings
- 8 ounces fresh mushrooms, sliced
- 4 ounces olives
- 10 ounces pizza sauce
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 2 ounces grated Parmesan cheese
- 8 ounces mozzarella, shredded
- Add oil, chicken, onion, green pepper, mushrooms and olives to a pan and cook over medium heat for 5 minutes. Drain and set aside.
- Open dough and top with sauce.
- Add mixture, garlic salt, oregano, Parmesan and mozzarella.
- Bake at 425 F.
The post Fowl Play Pizza appeared first on Pizza Today.
]]>The post Pizza Quattro Stagione appeared first on Pizza Today.
]]>- 1 14-inch pizza shell
- 2 dough "ropes", each about 13-inches long, ⅛-inch diameter*
- 6 ounces pizza sauce or all-purpose ground tomatoes
- 6 ounces fresh mozzarella, sliced very thin
- ½ cup grated Parmesan
- 1 cup sliced fresh mushrooms
- 1 cup sliced black olives
- 1 cup blanched asparagus tips
- 1 cup diced roasted red bell peppers
- *To make the dough "ropes," take 2 small knobs of pizza dough and roll each knob into a rope. Set the ropes aside.
- Spread the sauce over the pizza shell.
- Arrange the mozzarella evenly over the tomatoes.
- Sprinkle on the Parmesan.
- Lay each of the dough ropes across the pizza crosswise to form 4 neatly divided sections in which to put the toppings.
- Put each of the 4 toppings into one of the quadrants.
- Bake.
The post Pizza Quattro Stagione appeared first on Pizza Today.
]]>The post Buffalo Combo Pizza appeared first on Pizza Today.
]]>- One pizza dough, ready to use
- 4 ounces hot sauce
- ½ cup diced chicken in hot sauce
- 2 ounces cubed or shredded blend of mozzarella and provolone, or cheddar blend
- 1 ounce crumbled, cooked bacon
- 1 ounce each, thinly sliced green pepper rings and white onion rings
- Creamy blue cheese dressing
- Build a pie by spreading the hot sauce out evenly over the pie shell.
- Top with the chicken, the cheeses and bacon.
- Arrange the pepper and onion rings over all.
- Bake until golden and bubbly.
- Garnish with generous drizzles of creamy blue cheese dressing.
The post Buffalo Combo Pizza appeared first on Pizza Today.
]]>The post Cheeseburger Pizza appeared first on Pizza Today.
]]>- 1 12-inch pizza shell
- 4 ounces sliced mozzarella (low-moisture, part-skim)
- 14 ounces of ground beef, patted as thinly as possible, cooked through, fat drained (this prep can be done a few hours ahead)
- 12-13 thin slices of fresh Roma or plum tomatoes
- 4 ounces shredded American cheese, combined with
- 4 ounces of shredded provolone or cheddar
- Spread the slices of mozzarella evenly over the crust, overlapping slices if necessary.
- Lay the cooked beef patty on top of the cheese (the patty will have cooked down to about 12 ounces, but the idea here is that the beef patty be large enough to go almost to the edge of the pizza shell).
- Arrange the sliced tomatoes on top of the meat.
- Sprinkle on the shredded American and provolone cheeses. Bake.
The post Cheeseburger Pizza appeared first on Pizza Today.
]]>The post Three-Cheese Mexican Brunch Pizza appeared first on Pizza Today.
]]>- 1 14-inch pizza shell
- ¾ pound chorizo, crumbled
- 6 medium eggs, lightly beaten
- ½ cup refried beans, thinned with
- 1 tablespoon warm water
- ¾ cup bottled medium-hot salsa
- ¼ pound asadero cheese, crumbled
- ¼ pound cotija cheese, finely chopped
- ¼ pound queso blanco, finely chopped
- ¼ cup finely chopped cilantro
- Cook the chorizo, crumbling it even more as you go, in a sauté pan until it has given off most of its fat.
- Drain fat from the pan.
- Transfer the chorizo to a plate.
- In that same skillet cook the eggs, scrambling them until almost cooked through. Keep them a bit on the wet side. Set aside.
- Spread the refried beans evenly over the pizza to 1-inch from the edge of the crust.
- Spread the salsa over the beans.
- Evenly spread the reserved chorizo over the salsa, followed by the reserved eggs, spreading the eggs as evenly as possible.
- In a small bowl, combine the three cheeses. Sprinkle the cheeses over the eggs.
- Bake the pizza until the three cheeses melt into the eggs and the crust is toasty brown.
- Sprinkle the cilantro over the top just before cutting and serving.
The post Three-Cheese Mexican Brunch Pizza appeared first on Pizza Today.
]]>The post Nacho Cheese Pizza appeared first on Pizza Today.
]]>- 1 12-ounce dough ball
- 4 ounces nacho cheese (or queso, for a kick)
- ½ cup ground beef, cooked
- ¼ cup pico de gallo
- 3 ounces spicy jack cheese
- sour cream and/or guacamole, for dipping
- cilantro, chopped for finish
- Toss dough ball and spread nacho cheese.
- Top with ground beef, pico de gallo and cheese.
- Bake until golden.
- Finish with chopped cilantro and serve with sour cream and/or guacamole on the side.
The post Nacho Cheese Pizza appeared first on Pizza Today.
]]>The post Super Beefy Mushroom Pizza appeared first on Pizza Today.
]]>- 1 handful, (2-4 ounces) fresh spinach
- 2 ounces of freshly grated Parmigiano Reggiano
- 5-6 ounces aged mozzarella, shredded
- 3 ounces fresh mozzarella
- 2 tablespoons white truffle oil
- 2 tablespoons balsamic glaze
- beef-mushroom mix (See recipe below)
- Using a 19 ounce, proprietary dough ball, form a 14-inch disc.
- Place a handful of fresh spinach on the pizza and then the cheeses.
- Place the beef-mushroom mix atop the cheese, then rip small pieces of the fresh mozzarella around the pizza.
- Bake in a 475-500 F oven for 9 to 12 minutes until golden brown and baked through. (Check the middle of the pizza to ensure it has been baked properly.)
- Once the pizza is baked, swirl one to two tablespoons white truffle oil around the pizza and then add the balsamic glaze.
Beefy Mushroom Mix
- Half ounce dried porcini mushroom
- 1 large Portobello mushroom, (3 ounces)
- 12 ounces fresh medium sized pizza button mushrooms
- 7 roasted garlic cloves, chopped fine
- 3 tablespoons extra virgin olive oil
- 12 ounces ground beef, (80/20 ground chuck mix)
- Pour 1 cup of very hot tap water into a small container containing the dried porcini to rehydrate for 10 minutes.
- Cut the Portobello mushroom in slices then opposite three times to produce half-inch strips.
- Rough-cut the button mushrooms in quarters and place all into a roasting pan.
- Cut the (now rehydrated) porcini mushrooms very fine and add to the other mushrooms, add the roasted garlic and extra virgin olive oil and small chunks of the ground beef into the mix.
- Toss all together.
- Bake in a 475-500 F deck or conveyor pizza oven for 8 to 10 minutes, tossing once. The beef may have only been par-cooked, but it will also cook through on the pizza.
- Pull from the oven, season with salt and let cool.
The post Super Beefy Mushroom Pizza appeared first on Pizza Today.
]]>The post Green Striped Piggy appeared first on Pizza Today.
]]>- Dough for a 12-inch pizza
- 3 ounces shredded mozzarella
- 1.5 ounces creamy goat cheese
- 2 ounces shredded Parmesan
- 1.5 ounces crumbled Feta cheese
- 2 ounces diced green chiles
- 2 ounces chopped bacon
- Drizzle with 1 ounce of olive oil on dough skin.
- Add any finishing spices you prefer.
- Cook on a pizza stone 8-10 minutes between 550-600 F.
The post Green Striped Piggy appeared first on Pizza Today.
]]>The post Puerto Rican Pork Pizza with Mandarin Orange appeared first on Pizza Today.
]]>- 6 to 8 ounces cheese blend
- 6 ounces sofrito (recipe below)
- 5 to 7 ounces ham
- 5 ounces bacon tidbits
- 6 to 8 ounces mandarin orange (seedless tangerines are fine also)
- Using your proprietary 14-inch dough, top with 6 to 8 ounces of your proprietary cheese blend.
- Dollop 5 to 6 ounces of the sofrito around the cheese.
- Place 5 ounces ham slices and 5 ounces of bacon tidbits around the pizza.
- Place 6 to 8 ounces of canned mandarin oranges around the pizza.
- Cook in an oven at 475 to 500 F until golden brown. Garnish with cilantro.
Puerto Rican Sofrito
- 2 tablespoons Annatto oil (if available; if not, use extra virgin olive oil)
- 2 green bell peppers, chopped fine
- 3 Roma tomatoes, chopped fine
- 1 onion, chopped fine
- 3 garlic cloves, chopped fine
- 2 teaspoons dried oregano
- 1 cup rough chopped cilantro
- 1 cup parsley
- 1 teaspoon cumin powder
- 1 tablespoon green olives, chopped fine
- 1 tablespoon white vinegar
- Salt and pepper to taste
- Heat the oil up in a high heat sauté pan and add the garlic and onion.
- Sauté for 5 minutes then add the rest of the ingredients.
- Turn heat to medium and cook for 30 minutes.
- Turn the heat off and let sit, still stirring.
- After cooling, hold in refrigerator for flavors to meld.
The post Puerto Rican Pork Pizza with Mandarin Orange appeared first on Pizza Today.
]]>The post Jamaican Jerk Chicken Pizza appeared first on Pizza Today.
]]>Try this Jamaican Jerk Chicken Pizza Recipe
Add spice to your pizza menu with Caribbean flavors. The Jamaican Jerk Chicken Pizza recipe features a Jamaican Jerk sauce, pineapple, jalapenos, boneless chicken wings, red onions and green peppers.
- ¾ cup of the jerk sauce
- 4 tablespoons coconut milk (mix into jerk sauce)
- Cut 7 boneless wings horizontally in half to produce chicken “coins”. Place the cut wings in a bowl and toss with the jerk-coconut marinade above.
- 5 ounces aged mozzarella or mozzarella/provolone mix
- ¼ cup or ½ ounce sliced red onion
- ¼ cup or ½ ounces sliced green pepper
- 1 ounce diced jalapeño
- 7 ounces pineapple tidbits
- Small handful of cilantro, roughly chopped
- 1 half lime, cut horizontally then very thinly to create paper-thin, half-moon slices
- Using your proprietary 14-inch dough, top with ½ cup jerk sauce. This will be very thin as compared to tomato sauce but it will bake in nicely.
- Place 5 ounces cheese on the sauce. Then the onion and green pepper, jalapeño and pineapple.
- Place the marinated chicken on the pizza then bake the pizza in a 475 F oven or higher to cook to a golden brown.
- When the pizza is cooked, toss the cilantro on the pizza and place one half-moon lime slices around the pizza.
The post Jamaican Jerk Chicken Pizza appeared first on Pizza Today.
]]>The post Pineapple Upside-Down Pizza appeared first on Pizza Today.
]]>Try a Pineapple Upside-Down Pizza Recipe
Yes, Pineapples do belong on pizza. Here is a great spring menu idea. The Pineapple Upside-Down Pizza recipe is a unique and sweet pizza. follow the instructions to make it upside down. Make the Pineapple Upside-Down Pizza recipe today.
- 1 19-ounce proprietary pizza dough
- 1 tablespoon extra-virgin olive oil for pan (or spray olive oil)
- 9 slices pineapple
- ½ cup grated Parmesan cheese
- 3 to 4 ounces fresh mozzarella from a log
- 1 tablespoon chopped jalapeño peppers from make line
- 3 tablespoons local maple syrup
- Prepare a 14-inch pizza pan by coating the bottom and sides with the extra virgin olive oil.
- Dry the slices of pineapple and press down one side into the grated Parmesan for the cheese to stick to the side. This will be the “glue” to stick to the cooking dough in the oven.
- Place the slices cheese side up in the pan, six around the edges and ¼ inch from the edge of the pan and 3 slices in the middle.
- Pull the dough ball out into a 14-inch round and place gently atop the pineapple slices that are in the pan.
- Press the dough down and adjust the crust edge to meet at the corner of the pan. (If you let the crust ride up the pan, it will look strange when you turn the pan over.)
- Prick the dough with a fork or a sharp edge to eliminate bubbles when cooking.Place the pan in a 500 F deck oven for 5 to 8 minutes until the dough just sets. (The more you cook this pizza now, the less you can cook it on the second run.)
- Pull the pie out of the oven and let it sit for approximately 5 minutes for the pan to cool off.
- In one fast motion, turn the pan over on to a large pizza peel that has been lightly dusted with corn meal or semolina.
- Leave the pan upside down for a few seconds and pound on the pan bottom to dislodge any pineapple rounds still stuck on the pan.
- Gently lift the pan up with a spatula and peek under the pan to see if any slices are still stuck. If so, put the pan back down and bang again. If still stuck, you may take the spatula and dislodge the slice and put back into the place where it came from.
- Now that you have the pie right side up, place the excess Parmesan around the slices and in the middle of each slice.
- Then place the mozzarella in small chunks around the pie followed by the jalapeño.
- Cook in a deck oven at 475 F or place halfway into a conveyor oven until the cheese melts, the crust is golden and the slices of pineapple are semi caramelized.
- Pull from oven and douse with maple syrup. Serve hot.
The post Pineapple Upside-Down Pizza appeared first on Pizza Today.
]]>The post The Bacon and Brie appeared first on Pizza Today.
]]>- 12-ounce dough ball
- 4 slices of bacon, cooked and crumbled
- ¼ cup spicy pepper jam
- 3 ounces of Brie
- 5 slices of Granny Smith apples
- Roll out the dough ball.
- Thin the pepper jam with water to spreadable consistency and spread over dough.
- Top with crumbled bacon and Brie.
- Bake at 425 F until about ¾ done.
- Pull the pizza out, top with Granny Smith apple slices, and finish baking.
- Slice and serve
The post The Bacon and Brie appeared first on Pizza Today.
]]>The post Roman Pizza al Forno appeared first on Pizza Today.
]]>- 4 ounces of Romano, sliced thin from the brick
- 3 ounces of béchamel or alfredo sauce
- 5 ounces sliced fresh mushroom
- 3 ounces Canadian bacon sliced in thin strips
- 4 ounces fresh peas, (or frozen organic peas, cooked lightly just to thaw)
- 19 ounces of dough
- Using your proprietary dough ball, form a 14-inch disc.
- Place the sliced Romano on the dough, then the béchemel as evenly as possible without displacing the cheese.
- Place the mushrooms, Canadian bacon and peas on the pizza and cook in a 575 F oven for 10 to 12 minutes or until golden brown and cooked through.
- You can finish with extra virgin olive oil or white truffle oil for pure decadence.
The post Roman Pizza al Forno appeared first on Pizza Today.
]]>The post Guanciale & Fig Pizza appeared first on Pizza Today.
]]>- 10-ounce dough ball
- 1 cup baby spinach
- 5 ounces grated mozzarella and provolone cheese
- 4 ounces cured guanciale
- 2 tablespoons fig jam
- 1 handful of chopped almonds, lightly roasted
- Form the dough ball into a 12-inch pizza shell. Add spinach, cheese and sliced guanciale.
- Take the fig jam and add a little water to it in a small bowl. This will help it drizzle better.
- Bake the pizza until ready to serve.
- After pulling the pizza from the oven, drizzle with fig jam and top with almonds.
The post Guanciale & Fig Pizza appeared first on Pizza Today.
]]>