Your signature recipes deserve a better tomato, and that’s where Escalon comes in.
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
Food & Ingredients
Recipe of the Month: Strawberry and Banana Ciabatta with Nutella
Reimagine the dessert menu possibilities with this sandwich-style item with fresh fruits and served on toasted ciabatta bread.
Food & Ingredients
Recipe of the Month: Arugula and Spicy Sausage Cavatappi
Escalon presents a mouthwatering pasta recipe featuring hot Italian sausage, arugula, Spanish onion and cavatappi pasta.
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
Pizza of the Month
Strombolini with Neapolitan-Style Flour
Ingredients: 453.59g Neapolitan-style pizza flour 9.07g salt 2.72g active dry yeast 294.84g water, 90°F 180g fresh buffalo mozzarella 22g fresh basil leaves, whole 135g Genoa salami 135g pepperoni 22g prosciutto 15g Parmesan cheese, finely shredded Directions: To make the dough, add the water to a mixing bowl fitted … More
Pizza of the Month
Cheesy Garlic Bruschetta Sticks
Ingredients: 1 slab of frozen cheesy breadsticks 2 plum tomatoes, halved, seeded and chopped 10-15 fresh basil leaves (or fresh parsley) Coarse salt Olive oil Directions: Place frozen cheesy breadsticks on a baking tray and bake in preheated oven till cheese just begins to brown. Slice basil leaves thinly and toss … More