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

Northeast Gourmet Trials - United States Pizza Team

Twenty pizza masters came together on September 17th at Samosky's Homestyle Pizza, outside of Cleveland Ohio to put their best pies to the test. The winner would receive a grand prize trip to next year's World Pizza Championship in Parma, Italy.

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

Playing with fire: Experts offer their top tips for working with wood-fired pizza ovens

From dough preparation to finishing flourishes, a wood-fired oven demands more knowledge and expertise than a modern oven.

As PMQ celebrates its 20th anniversary, we honor the past and look forward to the future in this special oral history.

PMQ’s founders and longtime team members reflect on two decades of progress, pranks, pitfalls and pizza.

Our Town America: Now offering POS integration for ease of use for larger brands

Using a mobile app, pizzeria owners can track who redeems their offers, then follow up with a second offer.

Pizzeria operators can turn heads with signature menu items from Caputo


Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

Cut waste and excess fat from your pizzas with StitZii box liners

StitZii’s grease-absorbent pizza box liners let pizzeria owners deliver a healthier pizza and protect the environment.

As technology advances and communications platforms keep changing, the pizza business remains a people business

With a phone in every pocket, who would have guessed talking on those phones would become so passe?

Double your pizza production with Marra Forni

The double-mouth oven makes for twice the efficiency and twice the versatility.

Data breaches: A restaurant operator’s worst nightmare

When it comes to protecting your POS data from hackers and thieves, the IRS recommends following these 5 steps.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags