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
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
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
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
Pizza of the Month
Recipe of the Month: Arugula and Spicy Sausage Cavatappi
Ingredients: ½ c. olive oil ¼ c. garlic, minced ¾ c. Spanish onion, diced ¼” 3 c. hot Italian sausage, cooked, crumbled 1 lb. arugula, torn into bite-size pieces 6 lb. cavatappi pasta, cooked al dente 2 qt. + 1 c. Tuscan herb and tomato pasta sauce 1 tsp. sea salt … 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
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
Recipe Bank
Duck Bacon Flatbread
Give your pizzeria's customers something uniquely delicious with this flatbread recipe from Maple Leaf Farms.
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