2014 Pizza Today Menu Guide — Spring

Kung Pao 
Chicken Pizza

Diana Coutu, Diana’s Gourmet Pizza, Winnipeg

Farfalle Pasta with Artichoke Hearts and Tomatoes
Candied Artichoke Pizza

Bruno Bertrand, Esprit Pizza, France

Cialledda

Paolo Priore, Scuola Italiana Pizzaioli, Italy

The Mourning Pie

Mike Tomasso, Tomasso’s Pizza & Subs, Boca Raton, FL

The Leonidas

Mike Shepherd, 600 Downtown, Bellefontaine, OH

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More great spring recipes:

Jack and John Pizza
Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma, WA

10 ounces hand tossed dough
2 ounces olive oil
4 ounces mozzarella/
provolone blend
4 ounces Italian sausage

For more of this recipe, click here.

Otto’s Mashed Potato Bacon Scallion Pizza
Anthony Allen
Otto Pizza, Portland, ME

1 16-ounce proofed pizza dough cornmeal (to taste)
Olive oil (to taste)
Black pepper (to taste)
2 tablespoons grated Asiago
1 cup mashed potatoes

For more of this recipe, click here.

Spinach Artichoke Pizza
Don Petralia
Mangia Italiano, Port Charlotte, FL

Chicken Soup Base
6 tablespoons butter
1⁄3 cup flour
½ cup milk
½ cup light cream

For more of this recipe, click here.

Wimbledon
George Hadjis
Oggi’s Pizza, San Clemente, CA

1 pizza dough
6 ounces pizza sauce
6 ounces mozzarella cheese
3 ounces pineapple
3 ounces artichoke hearts

For more of this recipe, click here.

Chicken Pesto Pizza
Bruno Bertrand
Esprit Pizza, France

12-inch pizza dough
2 tablespoons cream
4 ounces mozzarella
4 ounces fresh mushrooms
4 ounces smoked chicken

For more of this recipe, click here.

The Goombah
Jason Hague
Bada Bing! Pizzeria, Springfield, OH

12-inch pizza dough
6 ounces marinara sauce
2 ounces Pecorino Romano cheese
6 ounces shredded mozzarella and provolone cheese blend
4 ounces pepperoni

For more of this recipe, click here.

Capriccio Salad

4 ounces romaine lettuce
6 ounces Roma tomato, diced
5 small fresh mozzarella balls cut into two
Dash of salt
1 ounce extra virgin olive oil

For more of this recipe, click here.

Crispy Artichoke Hearts

1 pound artichoke hearts – if frozen, thaw; if canned, drain (Pat dry in both
cases.)
2 large eggs
¾ cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons grated Parmesan

For more of this recipe, click here.

Penne all’ Arrabbiata

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
3 cups canned plum tomatoes with juices
¾ cup torn fresh basil leaves
1 pound penne or rotini pasta

For more of this recipe, click here.

Stuffed Artichokes

4 large artichokes
½ cup dry breadcrumbs
½ cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons chopped flat-leaf parsley

For more of this recipe, click here.

Greek Pizza

½ pound fresh spinach, washed, stemmed
¼ cup water
3 tablespoons olive oil
2 cloves garlic, minced
¼ cup finely chopped red onion

For more of this recipe, click here.

 

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