Food & Ingredients

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


Duck Bacon Flatbread

Ingredients: 1 lb. assorted fingerling potatoes, whole 1 whole garlic head, split in half Sea salt 1 fresh rosemary sprig 1 ½ c. rendered duck fat (can substitute olive oil) 6 slices duck bacon 3 medium yellow onions, sliced 3 premade flatbread rectangles, 8” to 9” long 2 wheels Boursin cheese 4-5 … More

Recipe 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

Recipe 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

Recipe 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

Recipe 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

Recipe 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

Recipe 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

Recipe 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

Recipe 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

Recipe 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