This grilled pizza combines pesto, shrimp, red onions and sun-dried tomatoes
Pizza Without Borders
How to Make Faina
Fainá, a crunchy, thin, bread made from chickpea flour is a hugely popular accompaniment to pizza in Uruguay and Argentina. Fainá is served in slices alongside pizza and is made to be set on top of the pizza as a crunchy top layer. That’s right – it’s a chickpea wafer … More
Pizza of the Month
Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza
Ingredients: 16 oz. pizza dough ball 4 c. fresh cauliflower florets 1 tsp. garlic, minced 2 tbsp. extra-virgin olive oil, divided ½ tsp. salt ½ tsp. crushed red pepper flakes 6 oz. low-moisture whole-milk mozzarella, diced 3 oz. prosciutto, shaved ¼ c. Parmesan cheese, shredded 1 tbsp. … More
Food & Ingredients
The Chef’s Corner: Scott Wiener and the Mo-Heato
I have had the privilege of meeting many great people in the pizza industry, but, oddly enough, one of the first ones I met never really worked in the industry. I first saw the unassuming but legendary Scott Wiener in action in 2012 at the Slice of the Northeast … 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 Directions: Brush the gluten-free shell with olive oil and crushed garlic. … More
Recipe Bank
Duck Bacon Flatbread
Give your pizzeria's customers something uniquely delicious with this flatbread recipe from Maple Leaf Farms.
Recipe Bank
Lasagna Pizza
Lasagna and pizza in one delicious dish! Ingredients: 16 oz. pizza dough ball, slacked 7 oz. pizza sauce, separated into 2 oz. and 5 oz. portions 3 Tbsp. Romano cheese, grated 3 oz. mozzarella/provolone mild blend, shredded or diced 2 oz. Italian sausage 5 oz. Ricotta Soprafinna Directions: On a … More
Chef Santo Bruno
Recipe: Insalata Finocchio e Arancia
Chef Bruno takes you back to the 17th century with a tried-and-true fennel salad recipe
Recipe Bank
Chef Bruno’s 10-Cheese Pizza
Seriously, folks, can you ever have too much cheese? Ingredients: • 27 oz. pizza dough (for an 18 pie) • 14 oz. fresh mozzarella (to cover the pie with thin slices) • 14 oz. white cheddar cheese, shredded • Shredded mozzarella (to cover the dough) • 10 oz. Gorgonzola … More