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.



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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

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