Ingredients: 20 oz.-24 oz. pizza dough ball 2 garlic cloves, crushed or pressed 1 tbsp. olive oil 10 oz. mozzarella cheese, shredded 2 oz. applewood smoked bacon 4 oz. shredded chicken—rotisserie, tenders or wings 2 oz. ranch dressing 2 oz. Buffalo sauce for drizzling or dipping (optional) Directions: Preheat oven … More
Pizza of the Month
Recipe of the Month: Pizza Bianca
Ingredients: 8-oz. dough ball 2 c. ricotta cheese 2 c. mozzarella cheese, shredded 1 yellow zucchini, sliced 6 asparagus spears, woody ends removed Extra-virgin olive oil (for drizzling) 1 small bunch lemon thyme, roughly torn Directions: Preheat the oven to 450°F. On a lightly floured surface, roll out … More
Chef Santo Bruno
Recipe: Peach Gorgonzola Chicken Pizza
Hello, my readers! I’ve taken a break from my usual routine and gotten back to making real pizza and standing in front of the pizza counter for one of my clients. This pizza is a sweet and savory combo that’s not only delicious, but also unique and a healthier … More
Food & Ingredients
The Right Angle: How to Portion Out the Perfect Amount of Pizza Sauce Every Time
By Dan Risner Like the temperature of porridge in the Three Bears’ house, the amount of sauce on your pizza needs to be “just right.” To some extent, of course, this Goldilocks portion is a matter of personal taste, so different pizza makers have varying definitions of “just right.” … More
Chef Santo Bruno
Recipe: Chicken Marsala
Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy … More
Pizza of the Month
Recipe of the Month: Premium Mozzarella Arancini
Ingredients: 2 c. roasted red peppers 1/4 c. heavy cream 1/2 tsp. smoked paprika 1 garlic clove 1 tsp. crushed red pepper flakes 2 c. panko breadcrumbs, divided 4 c. risotto, cooked and cooled 1/4 c. Parmesan cheese, finely grated 2 tbsp. dried basil 2 ea. eggs, beaten 12 … More
Pizza of the Month
Recipe of the Month: Warm Goat Cheese and Fig Spread with Tomato
Ingredients: 4 oz. goat cheese 2 oz. fig jam 2 oz. pizza sauce ½ tsp. fresh lemon juice ½ tsp. extra-virgin olive oil 3 oz. Italian bread loaf (sliced into 8 bias-cut slices) 2 oz. unsalted butter, melted ⅛ tsp. crushed black pepper ⅛ tsp. coarse sea salt Directions: … More
Chef Santo Bruno
Spaghetti With Vodka and Caviar
Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, … More
Pizza of the Month
Cup-and-Char Pepperoni, Ricotta and Basil Pie
Ingredients: 36 oz. pizza dough 6 oz. sauce 20 oz. mozzarella Cup-and-char pepperoni slices 1 tbsp. minced garlic Dollops of ricotta mix 4 basil leaves, chiffonade Salt and pepper to taste Directions: Sauce the pizza crust to the edge of the pan. Add mozzarella, also to the edge … More
Chef Santo Bruno
Fettucine with Ham and Cream
Hello to all my friends and readers! I’ve really enjoyed seeing so many of you at recent restaurant industry trade shows. I hope everyone has been having a good time and learning something, especially about all the new high-tech cooking equipment. The industry is changing quickly, and you must … More
Pizza of the Month
Recipe of the Month: Strawberry and Banana Ciabatta with Nutella
Ingredients: 18 slices (1/2” thick) premium ciabatta bread (4” x 4”), 2 oz. each 9 oz. Nutella 9 c. fresh bananas, sliced 9 c. fresh strawberries, sliced ¼ c. powdered sugar to dust Directions: Heat panini grill to medium-high. Press bread on grill for marks. Spread ½ oz. of … More
Chef Santo Bruno
Onion and Bacon Linguine
I recently attended the North American Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida. It was a very successful and busy show. Once I returned to my office, I had to catch up on a lot of work and take many phone calls—but, between calls, I kept thinking about … More