Taste of the best: Members of the U.S. Pizza Team share 8 mouthwatering competition recipes

Fire up the oven and try out some of the best American entries from the 2017 World Pizza Championship.



(page 1 of 7)

 

The U.S. Pizza Team (USPT) fielded a powerhouse lineup of pizzaioli for this year's World Pizza Championship (WPC) in Parma, Italy. Although the major trophies went, as usual, to Italian pizza makers, USPT competitors acquitted themselves nicely, as Dan Uccello of Flo's Pizzeria in Grand Rapids, Michigan, won the award for the Highest Ranked American in all categories and Ali Haider of 786˚; in Sun Valley, California, earned the Highest Ranked Indian award. For this year's post-show wrap-up, our USPT members generously agreed to share recipes for some of their best WPC competition pizzas with our readers. Buon appetito!

 

 

Shrimp Tuscany

Ali Haider, 786°
Sun Valley, CA

 

Dough

4 c. Antimo Caputo 00 Americana Pizza Flour
1½ c. plus 3-4 tbsp. hot water (105° to 115° F)
2 tsp. sea salt 
½ tsp. dry active yeast
Allow dough to ferment for 12 hours, then ball for three hours at room temperature

 

Ingredients 

Cilantro Pesto Chutney base
1 c. (about 4 oz.) shiitake mushroom caps, thinly sliced
1 c. (about 4 oz.) cremini mushrooms, sliced
1 c. (about 4 oz.) portobello mushrooms, sliced to ¼” thickness
4 oz. (about 2/3 c.) shredded Fontina cheese
4 oz. fresh mozzarella
2 tsp. fresh thyme, chopped
½ tsp. truffle oil
1 oz. (about ¼ c.) fresh Parmesan cheese, grated
¼ tsp. sea salt or flake salt
Arugula leaves, for garnish
16 medium shrimp, peeled and deveined
Chopped garlic
Olive oil

 

Cilantro Pesto Chutney

1 c. fresh cilantro leaves with stems
1 tsp. mint powder
¼ c. parsley leaves
2 garlic cloves, coarsely chopped
2 tbsp. pine nuts
¼ c. Parmesan cheese, grated
½ c. olive oil
Sea salt
Freshly ground black pepper

 

Directions

For the Cilantro Pesto Chutney base, combine all ingredients together in a blender until smooth. Spread the chutney over the crust, then build the pizza by adding all three types of mushrooms, Fontina cheese, fresh mozzarella, thyme, truffle oil, Parmesan and salt. Bake the pizza in a wood-fired oven at 750°F for 3-4 minutes. While the pizza is baking, grill shrimp in a skillet with olive oil and chopped garlic until pink. Remove the baked pizza from the oven, top with grilled shrimp and garnish with arugula.

NEXT: PEAR-A-DICE PIZZA

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

The Fight for Local Pizza

PMQ Publisher, Steve Green, and Founder and CEO of Slice, Ilir Sela, discuss the pizza industry and how independent pizzerias can compete with the help of technology.

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags