2014 Pizza Today Menu Guide — Fall

Pizza Stuffed Mushrooms
Egg Poached in Red Sauce

William Manzo, Jr., Federal Hill Pizza, Warren, RI

Arancini

Mike Bausch, Andolini’s, Tulsa, OK

Italian Sushi

Jeffrey Freehof, The Garlic Clove, Evans, GA

Chipotle Chicken Pizza

Glenn Cybulski, Persona Neapolitan Pizzeria, Santa Barbara, CA

The Martella

Mike Shepherd, 600 Downtown, Bellefontaine, OH

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More great fall recipes:

MenuGuideVideoiconDevil Fingers
Jay Jerrier
Cane Rosso, Dallas, TX

1 10 ounces pizza dough ball
3 ounces Nutella
2 ounces caramel
1 ounces powdered sugar

For more of this recipe, click here.

Elliot’s Pizza
Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma, WA

10 ounces hand-tossed pizza dough
3 ounces pesto sauce
3 ounces goat cheese
1 ounce roasted red pepper
4 ounces chicken breast

For more of this recipe, click here.

Goat Cheese Spinach Salad
George Hadjis
Oggi’s Pizza, San Clemente, CA

“The Goat Cheese Spinach salad is one of Oggi’s under 550-calories options. It is a lighter salad with lots of flavor. The sweet and tangy sun dried tomato vinaigrette pairs perfectly with goat cheese, pumpkin seeds and red
onion.“ ~ George Hadjis.

4 ounces spinach, fresh and cleaned
½ ounce roasted pumpkin seeds
2 ounces dried cranberries
2 ounces sun-dried tomato vinaigrette
1 ounce goat cheese

For more of this recipe, click here.

Portabella Mushrooms
Kelvin Slater
Blue Moon Pizza, Atlanta, GA

3 prepared mushroom caps
4 ounces red sauce
2 ounces crumbled goat cheese
4 leaves basil, chopped

For more of this recipe, click here.

Il Presidente    
Brian Gojdics
Tutta Bella, Seattle

1 dough ball
2 ounces fresh mozzarella
2 ounces roasted red pepper
2 ounces sweet/hot peppers
2 ounces hot italian sausage

For more of this recipe, click here.

Pear, Caramelized Onion & Gorgonzola Pizza
Aldo Musico
Aldo’s Pizza, Naples, FL

“All the flavors of the melted cheeses mold together with creaminess. It just bursts with flavor!” ~ Aldo Musico.

1 pizza shell
2 ounces extra virgin olive oil
2 ounces fresh chopped  garlic
6 ounces mozzarella cheese
3 ounces Gorgonzola cheese

For more of this recipe, click here.

Scacciata
Leo Spizziri
Giordano’s, Chicago, IL

2 28-ounce pizza dough balls
1 pound shredded mozzarella
8 ounces roasted red peppers, sliced
4 ounces Genoa salami
8 ounces smoked turkey breast

For more of this recipe, click here.

The Johnny Avalanche Pizza
Mike Shepherd
600 Downtown, Bellefontaine, OH

17-ounce dough ball
2 ounces basil pesto
3 ounces sweet Peruvian peppers
8 ounces provolone
4 ounces fresh mozzarella

For more of this recipe, click here.

Barbecue Chicken & Scamorza Pizza

2 12-inch pizza shells
3 tablespoons vegetable oil
2 whole skinless boneless chicken breasts, cut into small cubes
1 cup bottled barbecue sauce of your choice
1 cup chopped red onion

For more of this recipe, click here.

Rigatoni with Eggplant

2½ cups prepared marinara sauce
2 small eggplants (about 1 pound each), washed and trimmed
½ cup olive oil
1 ½ pounds rigatoni or other hollow pasta such as ziti
1 ¼ cups crumbled feta cheese

For more of this recipe, click here.

Sweet Pumpkin Arancini
Jay Jerrier
Cano Rosso, Dallas, TX

For Breading:
2 ounces butter
12 whole eggs
2 tablespoons chopped shallots
½ cup flour

For more of this recipe, click here.

Cajun Lasagna

1 pound andouille sausage, quartered and  sliced
1 pound boneless, skinless chicken breasts, large dice
2 teaspoons Cajun seasoning
Olive oil for sautéing
½ cup onion, chopped

For more of this recipe, click here.

Cherry Dessert Pizza

10 ounces refrigerated pizza dough, dusted with sugar
1 can cherry pie filling, more if desired
1 cup flour
1 cup brown sugar
1/2 cup butter, chilled & diced

For more of this recipe, click here.

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