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Over the course of the past few years, you have read about the winners of PMQ’s America’s Plate pizza competition, the American Pizza Championship as well as many other winning pizzas from contest scattered across the globe. Now you can actually offer these award-winning recipes right in your own pizzeria. Welcome to PMQ’s Award-winning Recipe Cookbook. We have been gathering not only these spectacular pizza recipes, but many others and have assembled them in the PMQ Recipe Bank, which can be located at www.pmq.com. Take a few of these and test them out in your kitchen and let a few customers try them. It could be the next big thing in your area. Also, go and check out the PMQ Recipe Bank. There you can find pizza, pasta, salad, sauce, dough recipes as well as many others submitted by manufacturers. Some you will find include:Buffalo-Style Chicken Pizza , BBQ Chicken Pizza, Chicken Fettuccine Pizza, Bistro Potato Salad with Caramelized Onions, Smoky Pecan Peppercorn Chicken Pasta, Olive Tapenade, Cheesecake and Fruit Dessert Pizza and many, many more.
Also, we welcome more recipes from food manufacturers and contest winners, If yo have a recipe you wouldn’t mind sharing, send the recipe along with your company’s name, the pizza’s name, recipe, cooking instructions and a photo to tom@pmq.com or mail it on CD-ROM to PMQ Recipes, ATTN: Tom Boyles, 904 N. Lamar Blvd., Suite 2, Oxford, MS 38655.
Enjoy trying these recipes and shoot us an email and let us know what you think.
Southern Style BBQ Brisket Pizza, Served on a Cornbread Crust
Ingredients:
1.5 cups High Gluten Flour
3/4 cup Yellow Cornmeal
2 tbsp. Grated Parmesan Cheese
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Chili Powder
1 tsp. Dried Oregano, crumbled
1/4 tsp. Ground Cayenne Pepper
1 cup Buttermilk
1/4 cup Extra-virgin Olive Oil or Vegetable Oil
1 Extra-large Egg
How to Prepare:
Combine ingredients until dough is formed. In an oiled deep dish pan, shape dough to fill in pan. Top with following ingredients and bake until done. (Impinger Oven – 450 degrees for 6 minutes, 30 seconds)
Toppings:
2 oz. Barbecue Sauce (Kraft Bullseye Original)
3 oz. Mozzarella Cheese
6 oz. Smoked Beef Brisket, sliced or cubed
1 oz. Red Onion, sliced
1 oz. Jalapeño, sliced
1 oz. Cooked Real Bacon
2 oz. each Mozzarella and Cheddar Cheeses
(4 ounces total)
jason samosky’s philly cheesesteak pizza
Ingredients:
Pizza:
13 oz. Pizza Dough
1/2 cup Alfredo Sauce
5 slices White American Swiss Cheese
10 oz Philly Beef Sirloin Steak (thinly
chopped, precooked to medium rare)
1/3 cup Onions (diced)
1/2 cup Green Peppers (thinly sliced)
3/4 cup Fresh Mushrooms (sauteed
lightly in butter)
Salt & Pepper (to taste)
1 clove Garlic (finely minced)
2 tbsp. Butter
2 cups Water
Dough:
3/4 oz Instant Dry Yeast
5 cups Bread Flour
3/4 tsp. Salt
1 tbsp. Vegetable Oil
How to Prepare:
Pizza:
Rub pizza pan lightly with shortening. Roll out dough. Place on pan and form edge. Use a fork to place fork holes in dough to prevent air bubbles. Spread sauce on dough. Place cheese on dough to cover. Place pre-cooked steak over cheese evenly. Place freshly diced onions over steak. Decorate top with green peppers. Place sauteed mushrooms over whole top of pie. Sprinkle with salt and pepper over top to taste. Bake in pre-heated oven at 375˚-400˚ until crust in brown and bottom is baked. Brush top edge of pizza crust with garlic butter.
Dough:
- Dissolve yeast in water, let sit 5 minutes. Add to rest of ingredients. Mix to form a smooth dough ball. Put in lightly oiled bowl till double in size. Divide into 3 pieces, roll out to size of pan. Top and Bake
jason samosky’s Heartacodo Pizza
Ingredients:
Pizza:
12 inch or 13 inch pizza pan
1/2 cup Alfredo sauce
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Provolone Cheese
2 cans of 6-8 Artichoke Hearts
1 (thinly sliced) Avocado
1/2 Red Onion (thinly sliced)
1/4 cup Black Olives
10-15 Cherry Tomatoes (thinly sliced)
Feta Cheese
How to Prepare::
Rub pizza pan lightly with shortening. Roll out dough. Place on pan and form crust (edge). Use a fork to make fork holes in dough to prevent air bubbles. Spread Alfredo sauce on dough. Spread mozz and provo cheese evenly over pizza. Place artichoke hearts two fingers apart making o-rings on pizza. Place sliced avocados between every artichoke heart. Lightly spread red onions, tomatoes and black olives. Top with Feta cheese. Bake in pre-heated oven at 375-400˚ about 15-20 minutes or until crust is brown and bottom is baked. Brush top edge of pizza crust with garlic butter.
Ted Rowe’s “For the Love of Mushroom” Pizza
Ingredients:
3 Portobello Mushroom Caps
2 tbsp. Butter
1 lb. Pizza Dough, preferably whole wheat
1/2 cup Crème Fraiche, plus more for garnish
1/2 recipe Mushroom Saute, recipe follows
10 oz. Grated Whole Milk Mozzarella
4 oz. Grated Provolone
4 oz. Grated Aged Provolone
Wine Sauces, recipe follows
Special equipment: heart-shaped cookie cutter
How to Prepare:
Preheat oven to 450 degrees F.
Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside.
Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of crème fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts.
Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve.
Mushroom Saute:
Ingredients:
4 ounces (1 stick) butter
1/4 cup chopped garlic
2 pounds white mushrooms, thickly sliced
1 1/2 teaspoons freshly ground black pepper
1/3 cup fresh flat-leaf parsley leaves, chopped
3/4 cup heavy cream
How to Prepare:
In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed.
*Note: recipe will make enough for more than one pizza. Mixture can be frozen for future pizzas, used in a pasta dish with a little extra cream and additional ingredients, or it can also be used as the base for a world class cream of mushroom soup!
Yield: enough for 2 pizzas
How to Prepare
Wine Sauces:
2 (750-ml) bottles red wine (2 different varietals)
1 cup crème fraiche
In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces.
Combine 1/2 cup crème fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction.
Yield: about 3/4 cup of each sauce
Matt Swan’s Marco’s White cheesy pizza
Ingredients:
1 (18oz.) Large Dough Skin
2 oz. Butter on dough
2 oz. Parm Cheese grated over butter
8 oz. Moz shed
2-3 oz. Bacon, diced
2-3 oz. Onion, diced
3-4 oz. Thin sliced tomato
3-4 oz. Feta cheese
How to Prepare::
Start with an 18oz. dough ball, lightly coated with cornmeal. Dock and stretch to a 14” screen. Swirl garlic/butter onto crust leaving a 3/4” crust edge. Cover garlic/butter with grated Parm. Apply cheese. Cover with bacon (crumbled). Apply diced onion evenly over pie. Cover pie with thin slices of Roma Tomato. Top of with crumbled Feta Cheese. Bake in Conveyor oven 6 minutes at 500 degrees.
Peter Augoustis’ White Pizza
Ingredients:
White sauce
Potato, sliced thinly
Gorgonzola
KR Castlemaine Proscuitto, sliced
Rosemary, finely chopped
Dairy Farmers Caboolture Shredded Mozzarella
How to Prepare::
Spread white sauce on base, sprinkle with Dairy Farmers Caboolture Mozzarella, layer with potato. Wrap gorgonzola with KR Castlemaine prosciutto and add to pizza. Sprinkle with rosemary. Place gorgonzola in gaps and sprinkle with Dairy Farmers Caboolture Mozzarella to finish.
gus nassar’s millenium 3
Ingredients:
1 (12-inch) Pizza crust
2 oz. Pesto Sauce
8 oz. Mozzarella Cheese
6 oz. Roasted Rosemary New Potatoes
(new potatoes slices, brushed
with olive oil, sprinkle with
rosemary and roast in oven on
a sheet pan)
6 oz. Sautéed Spinach
(sautéed 10 oz of fresh spinach
with salt and pepper and one
medium clove of garlic [minced])
1 oz. Olive Oil
4 oz. Seasoned Chicken Breast
(season chicken tenders with
salt, pepper,a pinch of mint and
cayenne, after they are grilled;
cube them)
2 oz Gorgonzola Cheese
How to Prepare:
Spread pesto directly on crust then spread 6 oz of mozzarella. Place slices of potatoes 1/2” apart, then spread spinach. Place cubed chicken and then crumble the gorgonzola. Finish by sprinkling the remaining 2 oz of mozzarella.
Jim King’s “LONG TRAIL” PIZZA
Ingredients:
1 Multi-grain Pizza Dough
(1 pound, 4 ounce dough ball)
[a combination of alpine 7 grain, King Arthur white whole-wheat, King Arthur Sir Lancelot & King Arthur Roundtable flours; Vermont Maple syrup, kosher salt, olive oil, yeast & water.
Goat Cheese- Artichoke spread
(Makes large batch, only use 5 oz. per pizza)
1 lb. Cream Cheese
1 lb. Mozzarella Cheese
(whole milk – Jolina brand)
1/2 kilo Vermont Goat Cheese
1 cup Shredded Parmesan
1 cup Fresh Onion (finely minced)
4 each Fresh Garlic Cloves (finely minced)
1/2 cup Maple Vinaigrette (made in-house)
18 each Artichoke Hearts (canned)
1 oz. Parmesan Cheese
4 oz. Shredded Cheese Blend (80% Jolina whole
milk mozzarella / 20% Cabot Cheddar)
5 oz. Sun-dried Tomatoes (julienne)
4 oz. Fresh White Mushrooms (sliced)
8 oz. Shredded Cheese Blend
1 oz. Fresh Basil (julienne)
After baking top with:
1 oz. Parmesan Cheese
1 oz. Fresh Basil (julienne)
How to Prepare:
Prepare the pizza shell. Spread about 5 ounces of goat cheese artichoke mixture on the dough, leaving an edge on the dough. Sprinkle the parmesan and shredded cheese blend on the dough. Arrange the mushrooms and sun-dried tomatoes. Top with more cheese blend and fresh basil. Bake at 510˚ (We use a Blodgett conveyor oven) for about 5.5 minutes or until nicely browned.