Chef Michael LaMarca's award-winning pie features spinach, artichokes and Galbani Premio Mozzarella/Provolone Tigrato Cut Shreds.
By Tracy Morin Whether you call your specialty pizzas plant-based, vegan, cruelty-free or flexitarian-friendly, adding a range of pies without animal products to your menu is a great way to accommodate customers—including, yes, the hardcore carnivores. The trick? Make your vegan pizzas so flavorful that no one misses the meat. … More
Just five years ago, the U.S. Pizza Team (USPT) fielded a powerhouse lineup of pizzaioli for the 2017 World Pizza Championship (WPC) in Parma, Italy. Although the major trophies went, as usual, to Italian pizza makers, USPT competitors acquitted themselves nicely, as Dan Uccello of Flo’s Pizzeria in Grand Rapids, … More
T. Marzetti Foodservice is practically an institution in the food business. The company dates back to 1896, when immigrant Teresa Marzetti opened her own restaurant in Columbus, Ohio. “We will start a new place and serve good food,” she said at the time. “At a profit if we can, at a … More
Want to get your chicken kickin’ with a little Santa Fe-style heat? This poultry-lovers’ pizza recipe from the Wisconsin Milk Marketing Board features cheddar, mozzarella and jalapeño Havarti cheese (or pepper Jack, if you prefer), plus a little chili powder, cayenne pepper and paprika. Ingredients: 3 cloves garlic, minced (divided) … More
Give your pizzeria guests a special gift this year with a Sausage Holiday Tree from Fontanini. Add it to your catering menu or serve it as a holiday breakfast or brunch dish with a side of maple syrup. Pizza Power Report 2022: Get ready for the robots! As the weather … More