Chef Santo Bruno

Pizza With Fresh Vegetables

Hello, my readers! My wife asks me, “Why is there always so much meat and no vegetables on our pizza?” So we decided a veggie pizza would be a nice change of pace. She and I went to the supermarket together and picked out some vegetables—zucchini, asparagus, broccoli and … More

Featured Video

Red, White and Blue Pizza

This dessert pizza recipe from Nutella starts with a base of creamy, delicious hazelnut spread, then gets topped off with red and blue berries and a generous sprinkling of powdered sugar. It's sweet, satisfying and so easy to make! Ingredients: 1 12’ prebaked crust 3 oz. Nutella ½ c. mixed … More

Pizza of the Month

Panino’s Montanara

Ingredients: 10 oz. ball of Neapolitan-style artisan pizza dough (for a 10” pie) ½ c. San Marzano tomato sauce 3 oz. mozzarella shreds or fresh mozzarella (a combination of the two is recommended) 1 tbsp. grated Parmesan 1 tbsp. olive oil Fresh basil (to garnish) Sprinkle of sea salt   Directions: Stretch or roll out … More

Chef Santo Bruno

Pear and Fennel Salad with Walnuts

Hello, my friends! I’ve got a real treat for you today, especially if you like fennel. Fennel is a key ingredient in so many recipes, particularly in Italian and Greek cuisine. It has a distinctive licorice-like flavor, and it’s said to offer many health benefits, too. In fact, this … More

Chef Santo Bruno

Anisette Biscotti

Hello, my friends! We will do something different this month, and you are going to thank me for it. If you want to create a true Italian experience for your customers, there are some items you simply must have on your menu. I’m going to tell you about one … More

Pizza of the Month

The Pizza Kitchen – Bacon Chicken Ranch Calzone

Ingredients: 5 oz. dough flat 3 oz. chicken 1 oz. bacon, prepared and sliced in 1” pieces 1 to 2 tbsp. Ranch dressing* Fresh baby spinach 1 1/2 oz.  mozzarella cheese, grated Olive oil Salt Granulated garlic   Directions: Layer ingredients over half of the dough flat, leaving about an inch … More

Pizza of the Month

Duck Bacon Flatbread

Ingredients: 1 lb. assorted fingerling potatoes, whole 1 whole garlic head, split in half Sea salt 1 fresh rosemary sprig 1 ½ c. rendered duck fat (can substitute olive oil) 6 slices duck bacon 3 medium yellow onions, sliced 3 premade flatbread rectangles, 8” to 9” long 2 wheels Boursin cheese 4-5 tsp. … More

Chef Santo Bruno

Broiled Shrimp and Herbs

Happy September, dear readers! I hope everyone has been having a great summer—it’s been a hot one! As we all know, the pizza business slows down in the hot months, unless you have a beach-town location. But with summer gradually easing into fall, it’s time to venture outside again … More

Chef Santo Bruno

The Lemon Granita

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