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
Recipes
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
Food & Ingredients
Recipe of the Month: Panino’s White Clam and Shrimp Pie (Video)
The PMQ recipe of the month, sponsored by Galbani, is the White Clam and Shrimp Pie by Panino’s in Chicago. Join us as Lenny Rago, co-owner, shares the secrets of a great bake. … More