December 1, 2013 |

2014 Pizza Today Menu Guide — Spring

By Pizza Today


[SlideDeck2 id=26511]

«Menu Guide Home  «Winter  «Spring  «Summer  «Fall

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.

 

«Menu Guide Home  «Winter  «Spring  «Summer  «Fall


 

 

More