Sweeten up your menu with this dessert pizza featuring Nutella, fiore di latte, chestnuts and crumbled hazelnut biscotti
Recipe of the Month
Recipe of the Month: Buffalo Chicken Lasagna
Grande's mozzarella separates your pies from the pizza around the corner.
Recipe of the Month
Recipe of the Month: Pizza Quattro Stagioni
Ingredients: 12” prebaked pizza crust 3 oz. fiore di latte cream (see below) 3 oz. Nutella ¼ c. grapes, seedless ¼ c. Asian pear ¼ c. strawberry ¼ c. blueberry Fiore di Latte Cream ¼ c. (2 oz.) milk 3 tsp. unflavored powdered gelatin 1 c. (8 oz.) milk, very … More
Recipe of the Month
Recipe of the Month: Fusilli with Grande Ricotta Prima Dolce
Ingredients: 4 oz. short fusilli ¼ c. onion, finely diced 3 tbsp. baby green peas ¼ c. vegetable stock 3 tbsp. extra-virgin olive oil 4 oz. Grande Ricotta Prima Dolce, cubed Grande Romano, grated, to taste 2 tbsp. fresh mint Directions: Cook pasta until al dente. While pasta is cooking, … More
Pizza of the Month
Tyson Smokehouse Pizza – Recipe of the Month
Tyson Smokehouse Pizza Ingredients: 12” crust 4 oz. pizza sauce 10-14 mesquite pepperoni slices 1 ½ oz. bacon pieces 2 oz. roasted red peppers, cut into strips 1 oz. mushrooms, sliced 2 oz. caramelized onions, medium diced 4 oz. whole-milk mozzarella, shredded 2 oz. smoked gouda, shredded Directions: … More
Pizza of the Month
Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice
Ingredients: 1 pizza crust 4 oz. sweet and bold barbecue sauce 8 oz. pulled pork 3 oz. cheddar cheese, shredded 3 oz. Monterey Jack cheese, shredded 3 oz. onion, diced ½ oz. fresh cilantro, chopped Directions: Preheat oven to 400°F. Top pizza crust with barbecue sauce, pulled pork … More
Pizza of the Month
Recipe of the Month—Khachapuri Stuffed Bread With Mozzarella, Feta Cheese and Baked Egg
Ingredients: Cheese Filling 2 c. shredded mozzarella cheese 1½ c. feta cheese ½ c. ricotta cheese Mix all together in a mixer with a paddle for two minutes. Remove and set aside for assembly. Dough 4¾ c. bread flour 1 c. warm water ½ c. whole milk 1 tbsp. … More
Pizza of the Month
Recipe of the Month: Get the gluten out with DeIorio's 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 Watch the recipe video with PMQ test chef Brian Hernandez at pmq.com/deiorioglutenfree! … More
Pizza of the Month
Caputo Americana Grandma Pie
Ingredients (for 12 pizzas): 25kg “00” Americana flour 15.5 L water 500ml EVOO (extra-virgin olive oil) 125g fresh yeast 625g salt 15x15x1 Grandma Pizza pan 22 oz. dough ball 12-13 oz. mozzarella cheese, shredded 12 oz Ciao crushed tomato Dough Recipe: Add your water to mixer and dissolve fresh yeast … More
Pizza of the Month
Old World Asiago Chicken Pizza
Ingredients (for 12 pizzas): 12 each 8 oz. dough ball 1 qt. plus 2 c. pizza sauce with basil 1½ c. caramelized onions 6 c. rotisserie chicken, pulled, diced ½” 6 c. Asiago cheese, shredded ¼ c. fresh sage, chiffonade ¼ c. extra-virgin olive oil Directions: Preheat pizza … More
Pizza of the Month
Pizza Grilled Cheese
Ingredients: 4 slices sourdough bread, thick-cut 4 tbsp. pizza or marinara sauce ½ c. vegan mozzarella-provolone blend, shredded ¼ c. vegan Parmesan, shredded 2 tbsp. Vegenaise (vegan spread) Hand-torn basil leaves (optional) Directions: Preheat a heavy-bottomed, nonstick pan over medium-high heat. Spread ½ tbsp. of Vegenaise across the … More
Pizza of the Month
Recipe of the Month: Pizza Dough Twists
48 oz. pizza dough 4 oz. sugar 1 large egg 4 oz. 2% milk 4 oz. flour (for dusting) 4 oz. Semolina flour 6 oz. hazelnut spread Directions: Roll out each pizza dough ball to a 3/16” thickness and 6”-width rectangular shape on a floured cutting board. … More