2014 Pizza Today Menu Guide — Summer

Caprese Sliders
Balsamic Burrata & Olive Oil Caviar Pizza

Doug Ferriman, Crazy Dough’s Pizza, Boston, MA

Island Dough Boys

William Manzo, Jr., Federal Hill Pizza, RI

Pizza Calabrese

Brian Gojdics, Tutta Bella, Seattle, WA

Salad Number 3

Darryl Reginelli, Reginelli’s Pizza, New Orleans, LA

Reginelli’s Saltimbocca Pizza

Darryl Reginelli, Reginelli’s Pizza, New Orleans, LA

BLT Pizza

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More great summer recipes:

MenuGuideVideoiconBlueberry and Apple Bread Pudding

2 cups whole milk
4 large eggs, lightly beaten
¾ cup sugar
3 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon

For more of this recipe, click here.

Caprese Di Parma
Aldo Musico
Aldo’s Pizza, Naples, FL

1 sliced vine ripened tomato
6 ounces buffalo mozzarella
Fresh basil
2 ounces extra–virgin olive oil
2 ounces of balsamic drizzle

For more of this recipe, click here.

Fresh Arugula Salad
Aldo Musico
Aldo’s Pizza, Naples, FL

Baby arugula, bunch
4 Campari tomatoes
4 rings of red onion
1 ounce shaved parm
½ lemon

For more of this recipe, click here.

Honey Badger
Jay Jerrier
Cane Rosso, Dallas

10 ounces pizza dough
12 pieces thinly sliced spicy soppressata
4 ounces fresh fior di latte mozzarella
2 quarts honey
5-6 each of habaneros, jalapenos, serranos stemmed and split but not seeded

For more of this recipe, click here.

Honey Pie
Tony Gemignani
Tony’s Pizza Napoletana,
San Francisco, CA

One 13-ounce pizza dough
One 12-ounce white onion peeled
About ¼ cup beer
About ¼ cup all-purpose flour
Olive oil

For more of this recipe, click here.

Italian Flatwich
Kelvin Slater
Blue Moon Pizza, Atlanta, GA

1 flatwich dough
1 ounce extra-virgin olive oil
2 ounces mozzarella cheese
2 slices ham
3 slices salami

For more of this recipe, click here.

Oggi’s Italian Chicken Quesadilla
George Hadjis
Oggi’s Pizza, San Clemente, CA

1 chipotle tortilla
1 ounce butter
6 ounces mozzarella cheese
2 ounces cheddar cheese
5 tomato slices

For more of this recipe, click here.

Pizza Parma
Bruno Bertrand
Esprit Pizza, France

12-inch pizza dough
1 tablespoon tomato sauce
4 ounces mozzarella
2 ounces field greens
2 ounces Parma ham

For more of this recipe, click here.

Phil’s Creation Salad
Jacque Farrell
Farrelli’s Wood Fire Pizza,
Tacoma, WA

4 ounces romaine lettuce
3 ounces honey mustard dressing, tossed
1 ounce cashews
3 ounces pineapple
2 ounces cheddar cheese

For more of this recipe, click here.

Santa Fe Chicken
Kelvin Slater
Blue Moon Pizza, Atlanta, GA

15-inch pizza dough
1 ounce extra-virgin olive oil
2 ounces black bean sauce
4 ounces mozzarella cheese
½ cup chicken

For more of this recipe, click here.

Rotolo
Mark Dym
Marco’s Coal-Fired Pizza, Denver, CO

9 ounces pizza dough
4 ounces basil pesto
4 ounces spicy salami
4 ounces fresh mozzarella
1 ounce Parmesan cheese

For more of this recipe, click here.

Zucchini Fritti

1 ½ cups Parmesan
1 ½ cups Panko (Japanese breadcrumbs)
½ teaspoon salt
2 extra-large eggs
3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about ½-inch-wide strips

For more of this recipe, click here.

Amaretti-Stuffed Peaches

½ stick unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons)
2 tablespoons all-purpose flour
2 tablespoons sugar
1 large egg

For more of this recipe, click here.

Chicken Pasta Salad

1 pound dried pasta, such as fusilli, penne or bow ties
3 tablespoons olive oil
2 cups Caesar dressing
1 cup green peppers cut into small pieces
1 cup red onion, cut into small pieces

For more of this recipe, click here.

Fresh Tomato Caprese Pizza

4 large Roma tomatoes, diced, to yield 1½ cups
6 ounces (about) diced fresh mozzarella
1 cup torn or cut (with kitchen shears) fresh basil
2-3 tablespoons extra-virgin olive oil
2 teaspoons grated Parmesan

For more of this recipe, click here.

Margherita Bruschetta

3 ripe plum tomatoes, finely diced
1 teaspoon extra virgin-olive oil
Salt & pepper, to taste
1 ounce fresh basil, finely cut
4 ounces fresh buffalo-style mozzarella cheese, diced

For more of this recipe, click here.

Summer Pear Salad

32 ounces mixed baby greens
6 ounces bleu cheese, crumbled
2 ounces gorgonzola cheese, crumbled
4 ounces dried cherries
6 ounces almonds, sliced thinly

For more of this recipe, click here.

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