Pizza of the Month

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

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Pizza Balls with Nutella

Test Chef Brian Hernandez gets a chocolaty surprise in the Pizza Kitchen from our friends at Nutella. 12 oz. dough ball rolled into 1 oz. balls 3 Tbsp. of Nutella Hazelnut Spread 4 oz. of assorted fresh berries 1 oz. powdered sugar Cut your dough ball into a criss … More

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Chicken Pesto Club Panini

PMQ Test Chef Brian Hernandez demonstrates a crispy sandwich featuring everyone's favorite sauce, pesto, in a recipe provided by Grande Cheese.   Chicken breast (feathered and cut in half), fried in olive oil and a dash of salt One ciabatta bun 2 Tbsp. of mayo 2 Tbsp. of pesto … More

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PMQ's Kitchen – Muffaletta Pizza

Chef Brian Hernandez explores a classic southern delicacy on this flavor-filled pizza. Follow along and take a trip back down to the bayou!       1 T. Garlic, minced 1/4 c. Green olives, minced 1/4 c. Black olives, minced 2 T. Pepperoncini, minced 2 T. Roasted red peppers, minced … More

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Pear Sorbet

Chill out with this easy-to-make, sugary-sweet fruit-based treat from the PMQ Test Kitchen. Add it to your dessert menu as a seasonal special or make it a permanent option. We think you're gonna like it!   Makes 1 qt. Ingredients: 1.5 c. sugar 3 c. water 2 c. canned pears … More

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Burrata Boat

Gino Rago of Panino's Pizzeria and Via PIzzeria 1-2-3 in Chicago, Il. stopped by the Pizza Kitchen to show us how to make his Burrata Boat – a great appetizer using little more than half a dough ball! Ingredients: 320 g. (11 oz.)  dough ball Arugula tossed in olive oil, … More