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This is the perfect pizza.
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Yields four 12-inch round pizzas
Recipe courtesy of The National Honey Board
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Yield: Makes two 12-inch pizzas
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Note: The recipe can be made ahead up to the point of baking. Cover and refrigerate. Bake as needed.
This is a great-tasting breakfast or brunch pizza. The béchamel sauce can be made ahead, or simply use about 1 cup of the béchamel or Mornay sauce from the base recipe.
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This is a version of the famous onion pizza that is so highly favored in Nice and along the French Riviera. The interesting aspect concerning this pizza is that is does not have any fresh tomatoes.
Alternative: Either add anchovies to above recipe or offer anchovies to your customer as an option.
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Picadilo implies some type of shredded meat or poultry. This recipe uses a combination of meats to create a very flavorful meat lovers pizza.
Makes one 14-inch pizza (scale up in direct proportion)
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The popularity of salsa prompted the idea of adding salsa to the tomatoes for an extra kick. It works in a delicious way with this pizza, one that is deep with flavor and requires just a few toppings. There are many bottled salsas to choose from, so pick the one with the heat that you want to work with.
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A healthy choice / lower-calorie option.
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Perfect for meat lovers, this pizza starts with a delicious crust piled high with spicy Italian sausage, pepperoni, ham and bacon, then topped with cheese and melted until golden and bubbly.
Number of servings per recipe: 8
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A mound of thin-sliced beef piled high on a thick pizza crust with creamy cheese sauce, topped with red onion and a blend of cheddar and mozzarella cheeses.
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Yield: one 14-inch pizza
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Yield: one 14-inch pizza
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