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

Pizza of the Month

Sausage Holiday Tree

Holiday Sausage Tree Sponsored by Fontanini Meats   Ingredients: 1 lb. hot Italian sausage links ½ medium red bell pepper, diced 4 green onions, thinly sliced 2 8-oz. packages refrigerated crescent rolls      (or use strips of pizza dough) Mozzarella cheese, shredded   Directions: Preheat oven to 400°F. Remove … More

Chef Santo Bruno

Funghi al Borgo

Hello, my readers! In last month’s column, I mentioned that I had paid a visit to Il Borgo Reali, an upscale restaurant in Queens, New York, owned by my friend Giovanni Fabiano. While I was there, I learned about this dish and gave it a try. To my surprise, … More

Pizza of the Month

Sprouted Whole-Wheat Pizza

Ingredients: Dough (per 12” pizza): 1 c. sprouted whole-wheat flour 1 c. high-gluten flour (13% to 14% protein) 7 oz. water (70°F) 1½ tbsp. olive oil 2 tsp. brown sugar ¾ tsp. salt ½ tsp. instant dry yeast   Toppings: 4 oz. pizza sauce 6 oz. mozzarella cheese, grated … More

Chef Santo Bruno

Spaghetti With Walnut Sauce

Hello, readers! This month’s recipe comes from my friend Giovanni Fabiano of Il Borgo Reali, a famous restaurant in Queens, New York. Giovanni, an expert pizza maker, runs this restaurant with his brother Pasquale, and Giovanni’s wife and daughter also work there. Giovanni came to the States when he … More

Pizza of the Month

Down the Hatch

Ingredients: 300 g. dough ball 2 oz. Hatch chiles, roasted and peeled 2 oz. Calabrian chiles 6 oz. pancetta, diced 4 oz. cremini mushrooms 8 oz. fresh mozzarella 4 oz. ricotta cheese 6 basil leaves, torn into pieces Pinch of oregano Extra-virgin olive oil Pinch of grated Parmesan cheese … More

Chef Santo Bruno

Creamy Tomato Pasta Soup

Hello, my readers! As we all know, winter is coming—it’s nearly upon us, in fact. And what’s better on a cold winter’s day than a bowl of hot, delicious soup? As I was sitting in my office recently, thinking about a new recipe for my PMQ readers, it occurred … More

Pizza of the Month

Fresh Prosciutto Gluten-Free Pizza

Ingredients: 14” gluten-free shell 1½ tsp. olive oil 1½ tsp. crushed garlic 5½ oz. mozzarella cheese, shredded 1½ oz. fresh baby spinach 3 oz. ricotta cheese 7 black olives, broken 4 slices prosciutto 6-8 roasted sweet peppers   Directions: Brush the gluten-free shell with olive oil and crushed garlic. Top … More

Chef Santo Bruno

Mom-and-Pop Shops Still the Real Deal

A few months back, I attended the Pizza Expo in Las Vegas, and it gave me a lot to think about. People from all over the world, including vendors from Europe, come to this event to see what’s new in the pizza industry. And the industry is definitely changing. … More