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

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

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

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

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

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

Pizza of the Month

White Clam and Shrimp Pie

ingredients: 12 oz. ball of pizza dough (for a 14’’ pie) 8 oz. clams (manila or littleneck), freshly shucked 6 oz. large shrimp, chopped 10 oz. mozzarella, shredded 2 oz. fresh mozzarella 2 oz. Parmesan, grated 1 lemon wedge  2 tbsp. fresh garlic, minced 2 tbsp. fresh parsley, chopped … More

Pizza of the Month

Napoletana Piccante with Buffalo Mozzarella

Dough ingredients: 1 kg. “00” Italian flour 800g water 7g natural yeast 18g salt 22g extra-virgin olive oil   Toppings: 450g tomato sauce 950g fresh cherry tomatoes 1 pinch granulated garlic 20g sea salt 30g chili peppers, sliced 8g oregano 400g buffalo mozzarella 30g extra-virgin olive oil 10 fresh … More

Pizza of the Month

Broccoli Bacon Alfredo

Ingredients: 8 oz. multigrain, whole-wheat or spelt spaghetti 1 lb. broccoli florets, chopped 1 c. frozen peas 4 slices bacon 1 stick butter  1 c. heavy cream 2 cloves garlic, minced 2 c. freshly grated Parmesan Pasta cooking water, as needed  2 tbsp. fresh Italian (flat-leaf) parsley, snipped (optional) … More

Pizza of the Month

Recipe of the Month: Red, White and Blue Pizza

Ingredients: 1 12” pizza base, prebaked 12 oz. hazelnut spread 4 oz. mixed red berries (strawberries, raspberries, cranberries, etc.) 4 oz. mixed dark berries (blackberries, blueberries, etc.) 2.2 oz. melted or shaved white chocolate   Instructions: Distribute hazelnut spread over prebaked pizza base. Place the dark berries on the outside, and … More

Pizza of the Month

Recipe of the Month: Sicilian Chicken White Pizza

Ingredients: 13-oz. dough ball for large 12” to 14” pizza 3.5 to 4.5 oz. classic Alfredo sauce 4 oz. seasoned precooked chicken pizza topping 7.5 oz. mozzarella cheese 3 oz. cooked mushrooms, sliced     (sauteed or from a pouch or can) Sauteed onions (optional)   Instructions: Hand roll your dough … More

Pizza of the Month

Recipe of the Month: Spicy Garlic Veggie Pizza

Crust: 1 14” thin-crust dough shell   Base: 2 tsp. olive oil 2 cloves garlic, pressed 2 tbsp. hot sauce   Toppings: 7 oz. mozzarella cheese, shredded 1 purple onion, thinly sliced 1½ oz. red peppers, sliced thin 6 or 7 Kalamata olives, broken Garlic powder Dried parsley flakes … More