December 1, 2013 |

2014 Pizza Today Menu Guide — Summer

By Pizza Today


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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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