Pizza Today | Recipes
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Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse their top pizza, dough, & sauce recipes.
Pizza Today | Recipes
3w ago
Alert Your Senses with a Crescenza, Speck & Grilled Radicchio Pizza Recipe
Chris Decker, Founding Pizzaiolo & Partner Truly Pizza
This recipe will take your tastebuds on a rollercoaster ride. Salty, crunchy, bitter, sweet, savory, creamy, delicious and — last but not least… beautiful. The addition of the comforting, salty speck post-bake and some fresh peppery micro arugula make this the perfect in between winter and spring pizza. I use Crescenza in this recipe. If you cannot find it, use the best triple cream brie you can get your hands on. I found it easiest to put the Cresce ..read more
Pizza Today | Recipes
1M ago
Get the Fajita Steak Gyro Panini Recipe
This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.
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Fajita Steak Gyro Panini
Author: Pizza Today
Recipe type: Sandwich
Ingredie ..read more
Pizza Today | Recipes
1M ago
Get a Hot Oil Recipe
Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe:
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Hot Oil
Author: Audrey Kelly
Ingredients
1 cup oil
3 tablespoons chili flakes
1 whole dried Calabrian chili
Instructions
Heat oil to 180 Degrees.
Pour chili flakes into oil.
Let cool for 1 hour.
Keep combined for 1-24 hours (depending how deep you want the flavor), then strain.
Store in air tight container for up to 3 months or refrigerate longer.
3.5.3251
The post Hot Oil ..read more
Pizza Today | Recipes
2M ago
Get the Sunday gravy pizza with ricotta, porcini bread crumb and petite arugula recipe
It is the middle of winter, and you need some good stick-to-your-ribs comfort food. It is time for the best mashup of all time — combining two of my favorites: “Sunday gravy” and pizza. Sunday gravy, or sauce, is something that is dear to my heart. The smell of it just invokes so many great memories from my childhood waiting for this luxurious sauce to finish bubbling and cooking. This recipe will require some patience, but it is all worth it in the end.
For the Sauce:
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On Deck: Sunday Gravy Pizza--Sau ..read more
Pizza Today | Recipes
2M ago
Get the Spicy Sausage and Sweet Pepper Pizza Recipe
One of the most popular pizza combinations is a sausage and peppers pizza. Let’s create a simple, yet flavor-packed pizza recipe that kicks up the flavors of sausage and complements the bell pepper. Here’s the recipe:
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Spicy Sausage and Sweet Pepper Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
1 dough ball
6 ounces red pizza sauce
5 ounces ground pork
1 teaspoon ground sage
1 teaspoon paprika
½ teaspoon smoked paprika
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1 tablespoon extra virgin olive ..read more
Pizza Today | Recipes
2M ago
Everyone’s Favorite: Get the Chicken Scarpiello Pizza Recipe
As I was thinking of what pizza to make this month, I couldn’t help but ask myself “what do I really love to eat?” As usual, my stomach starts growling and I say to myself “I could really go for some chicken scarpiello right now!” So, we are going to make a chicken scarpiello pizza. For those of you that don’t know, it’s typically chicken thighs, sausage and cherry peppers. I know — delicious, right? For this recipe I used chicken breasts because I assume most of you have them in your restaurants. Preparing in advance and letti ..read more
Pizza Today | Recipes
3M ago
Get the Go Fish & Arugula Pesto Pizza Recipe.
This recipe features anchovies, Brussels sprouts, lemon and an arugula pesto. Want to learn more about variations on pesto, read The versatile Pesto sauce can be used as topping, base, marinade, dressing.
For the Pizza:
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Go Fish Pesto Pizza
Author: Pizza Today
Ingredients
16 ounces dough ball
6 ounces shredded mozzarella
1 lemon (very thinly sliced)
4 ounces shaved and roasted Brussels sprouts
10 white anchovies
4 ounces arugula pesto (see recipe below)
Instructions
Stretch dough ball into a 16-inch pizza.
Sprinkle shr ..read more
Pizza Today | Recipes
4M ago
Get the Grilled Honey Lemon Chicken Pizza Recipe
This pizza is a wonder to behold because it has the lusciousness of lemony ricotta with the sour Asiago and melting fresh mozzarella. The grilling introduces a charred flavor and texture to the melt and the addition of the spicy lemon honey adds so much depth and pairs well with the basil and crunch of the sweet yellow peppers.
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Grilled Honey Lemon Chicken Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
1 lemon cut into 7-8 slices, ½ cm thick
1 teaspoon salt
½ tablespoon sugar
4 tablespoons honey
1 tablespoon ..read more
Pizza Today | Recipes
4M ago
I love playing with different flavor combinations and textures. I want to surprise you and get you to open up and try new things. This month’s pizza will do just that. It’s sweet, bitter, salty, savory, tangy, creamy, crunchy and delicious. There are a few extra steps in this recipe, but they really help elevate the flavors of this pizza and are worth the extra work. First is grilling the radicchio. The resulting bits of char you get are so delicious. Secondly, rehydrating the dried cherries in some champagne vinegar and water plumps those cherries back up and gives them a real heightened fla ..read more
Pizza Today | Recipes
5M ago
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White Pie with Speck
Author: Pizza Today
Recipe type: pizzas
Ingredients
14-inch pizza dough
1 tablespoon extra-virgin olive oil
1 tablespoon fresh garlic, chopped
6 ounces mozzarella
3 ounces fresh mozzarella, torn
3 ounces speck, thinly sliced
12 basil leaves, torn
¼ cup cherry tomatoes, cut in halve and coated with olive oil
Instructions
Open dough up to a 12- or 14-inch diameter circle.
Brush with olive oil and top with garlic, cheeses, speck and tomatoes. Bake.
After removing from oven, add the basil and drizzle with a little olive oil and add a pinch of se ..read more