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

The post Buffalo Chicken Fondue appeared first on Pizza Today.

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

The post Spicy Whipped Ricotta 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.

For the Giardiniera

The post Mortadella Muffuletta 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.

The post On Deck: Summer’s Bounty Pizza 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:

For the Tomato Skin Crisps:

For the Bacon Tomato Pizza:

The post Big Red Triple Tomato Pizza with Pancetta and Brie 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.

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.

The post Summer Squash Salad 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.

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

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

The post Jalapeno Dilly 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.

The post Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut 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.

The post On Deck: Caramelized Onion and Roasted Butternut Squash 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.

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

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

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

Get a Hot Oil Recipe

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

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

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

For the Sauce:

For the porcini breadcrumbs:

For the 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.

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:

The post Spicy Sausage and Sweet Pepper Pizza appeared first on Pizza Today.

Get the Midwest Pizza Dough Recipe

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

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

The post Midwest Pizza Dough 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.

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.

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:

For the Arugula Pesto:

The post Go Fish & Arugula Pesto 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.

The post Grilled Honey Lemon Chicken 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:

The post On Deck: Bittersweet Pizza 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:

For the Porcini Butter:

For the Pizza:

The post Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter appeared first on Pizza Today.

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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

The post On Deck: Thinking Fall 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

The post On Deck: Roasted Grape and Sausage 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

The post On Deck: Golden Lantern Pizza appeared first on Pizza Today.

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

Try this Pappardelle with Roasted Red Pepper Pesto Recipe:

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

Get the Linguine Carbonara Recipe

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

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

The post Linguine Carbonara 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:

The post On Deck: Golden Zucchini Blossom 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:

The post Country Ham & Apple Pizza appeared first on Pizza Today.

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

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

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

The post Spicy Apple Chips appeared first on Pizza Today.

Olive Oil Cake Recipe — Olive Branching Out

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

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

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

The post On Deck: Olive Oil Cake 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.

The post Sweet Italian 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.

The post The Reel Big Fish Pizza (Anchovy and Arugula 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

Browse more pizza recipes from Chris Decker.

The post On Deck: Pork Belly and Honey Crisp Apples 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

The post Fresh Lemon, Manchego and Artichoke 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.

The post Sausage, Spinach & Smoked Mozzarella 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

The post On Deck: Cauliflower and Pickled Pepper Taco Pizza appeared first on Pizza Today.

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Try this Pulled Pork & Peach Pizza recipe

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

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

For the sauce:

For the dough:

For the Sweet Fennel Sausage:

For the Pizza:

The post A Winning Sausage and Pepper Pizza appeared first on Pizza Today.

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

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

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

The post On Deck: Fresh & Bright — Prosciutto and Pea Greens 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:

The post On Deck: Solid Gold Pizza appeared first on Pizza Today.

For the Chicken

For the Pizza

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

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

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For the Pizza:

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

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

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

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For the Rigatoni:

For the Prosciutto di Parma cracklings:

For the Sauce:

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For the Pizza:

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

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

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

Herb Vinaigrette:

Get Off My Lawn Pizza:

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

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

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

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

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

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For the Mojo de Ajo sauce:

For the shrimp:

Bake and Finish the Pizza:

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Tony Gemignani shares his Grandma Pizza Recipe

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

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

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

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

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For the pickled carrots:

For the Khmere Sausage:

For the Cambodian Basil-Chili Mayo:

For the Cambodian (Khmere) Sausage Pizza

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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

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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

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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:

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

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

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For the Dressing

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For the Sausage-Onion Petals:

For the Pizza:

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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

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Get the Roasted Poblano Bacon Spin Dip Recipe

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

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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. 

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

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For the Leaven

For the Fermentation

For the Taleggio and Bosc Pear Pizza

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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

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For the pasta:

For the sauce:

For the eggplant:

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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.

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For the pickled carrot and radish:

For the Bahn Mi Pizza:

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

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

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Get the Fiddlehead Pinsa-style Pizza Recipe

Fiddle Me This

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

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

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

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Get more pineapple pizza ideas.

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Get more pineapple pizza ideas.

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Get the Extra Virgin and Garlic Satchel Bombe recipe

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

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