Chef Michael LaMarca's award-winning pie features spinach, artichokes and Galbani Premio Mozzarella/Provolone Tigrato Cut Shreds.
Stella’s Gourmet, headquartered in Northern California, has been baking gourmet desserts since the 1970s and is family-run to this day. It’s now well into its second generation—and going on its third—of offering restaurants gourmet “pizza” desserts to grow their sweet offerings. The company’s manufacturing has also grown to other states … More
Lincoln, a leading Welbilt brand of commercial cooking equipment, has introduced its new high-performance midsize conveyor oven: The Lincoln 2424 Aperion Impinger. Aperion, which derives from the Greek word for “boundless or unlimited,” is the perfect description for Lincoln’s new impingement oven. This unique oven is brimming with features designed to maximize efficiency without ever compromising on the quality for which Lincoln is renowned. The Lincoln … More
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
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