Welcome to the dog days of summer! It’s hot out there, folks, but I’ve got just the thing to cool you—and your guests—down in August. A granita is a cross between a frozen drink and an Italian flavored ice. Although you can find different versions of the granita all … More
Pizza of the Month
Pizza Balls
Ingredients: 12 oz. pizza dough, cut and rolled into small balls (yields 12 dough balls) 3 tbsp. hazelnut spread 4 oz. fresh berries 1 oz. powdered sugar, for dusting Directions: Roll the pizza dough into 1-oz. balls and bake at 550°F until golden and cooked through. (The balls should … More
Pizza of the Month
Sautéed Veggie Pizza
Ingredients: 1 whole-wheat 12’’ pizza dough 1 tbsp. olive oil ¾ c. red bell pepper, chopped ¾ c. yellow bell pepper, chopped ⅓ c. red onion, chopped 1 c. button mushrooms, chopped ½ tsp. dried or fresh basil ½ tsp. oregano ½ tsp. garlic powder ¼ tsp. sea salt … More
Chef Santo Bruno
Fried Mozzarella
When I was a kid, my mom used to give me fried mozzarella as a snack. My own children consider it one of their favorite dishes to this day, and so do I. It’s stretchy, melty and loaded with salty, cheesy goodness. More and more pizza shops are selling … More
Chef Santo Bruno
Broiled Salmon With Fennel
Hello, my readers! For this month’s recipe, I’m bringing you a classic seafood dish from Italy. You can’t go wrong with the combination of salmon and fennel—talk about an entrée that customers will swim upstream for! And it’s good for you, too, so you can market it to all … More
Pizza of the Month
Strombolini with Neapolitan-Style Flour
Ingredients: 453.59g Neapolitan-style pizza flour 9.07g salt 2.72g active dry yeast 294.84g water, 90°F 180g fresh buffalo mozzarella 22g fresh basil leaves, whole 135g Genoa salami 135g pepperoni 22g prosciutto 15g Parmesan cheese, finely shredded Directions: To make the dough, add the water to a mixing bowl fitted … More
Chef Santo Bruno
Ham and Peas Rigatoni
Hello, my readers! This month’s dish is very simple and can be made in your kitchen quickly. It’s a pasta dish featuring ham, peas, onions and mushrooms. I first started making this dish for my family years ago, and it became one of their favorites. So I then decided … More
Pizza of the Month
Cheesy Garlic Bruschetta Sticks
Ingredients: 1 slab of frozen cheesy breadsticks 2 plum tomatoes, halved, seeded and chopped 10-15 fresh basil leaves (or fresh parsley) Coarse salt Olive oil Directions: Place frozen cheesy breadsticks on a baking tray and bake in preheated oven till cheese just begins to brown. Slice basil leaves thinly and toss … More
Pizza of the Month
‘Nduja and Marinated Artichoke Pizza
Ingredients: 9-oz. dough ball 2 oz. pizza sauce 1½ oz. fontina cheese, shredded ½ oz. roasted garlic, roughly chopped 1½ oz. marinated artichokes, chopped 1 oz. ’nduja ¼ oz. fresh oregano Grated Parmigiano-Reggiano to taste Extra-virgin olive oil to taste Directions: Stretch the dough ball to 12”. Spread … More
Chef Santo Bruno
Penne Tuna and Mozzarella
As most of you know, I am frequently on the road. Although I eat out a lot, I also don’t miss a chance to prepare my own dishes when the opportunity presents itself. That’s how this dish came to be. I checked into a hotel one evening and found … More
Pizza of the Month
Meat Lovers Pizza
Ingredients: 20- to 24-oz. dough ball 5 oz. pizza sauce 8 oz. mozzarella, shredded 4 oz. Italian sausage, browned and sliced 4 slices bacon, sautéed and cut into 2” pieces 3 thin slices prosciutto 8-10 black olives 5-6 basil leaves Directions: Preheat oven to 550°F. Toss, stretch, roll … More
Chef Santo Bruno
Rice Balls with Cheese
Hello, my readers! I hope everyone had a merry Christmas. I wanted to help you get the new year off to a great start by sharing this recipe with you. If you’re looking for a new signature item that will set your menu apart from other pizza shops in … More