2014 Pizza Today Menu Guide — Winter

Roasted Garlic Potato Soup
The Baker’s Pizza

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

Chicken Cordon Bleu Pizza

Jeffrey Freehof, The Garlic Clove, Evans, GA

Porta New Orleans

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

Roasted Eggplant Eggroll

Jeffrey, Freehof, The Garlic Clove, Evans, GA

Chicken Pesto Pizza
Toasted Ravioli

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

More great winter recipes:

MenuGuideVideoiconBeast Mode Calzone
Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma

10 ounces pizza dough
1 ounce sliced pepperoni
1 ounce sliced Canadian bacon
1 ounce sliced salami
2 ounces Italian sausage

For the rest of the recipe, click here.

James’ Favorite Pizza
Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma

10 ounces hand tossed pizza dough
3 ounces Alfredo sauce
3 ounces Mozz/Provolone cheese blend
1 ounce cheddar cheese
2 ounces Italian sausage

For the rest of the recipe, click here.

Chicken Tequila
George Hadjis
Oggi’s Pizza, San Clemente, CA

“Oggi’s Chicken Tequila pasta has been the No. 1 pasta in our restaurant for many years and the customers rave about it. Our Chicken Tequila dish is made from scratch right when you order. You can taste the difference at Oggi’s!” ~ George Hadjis.

6 ounces spinach fettuccini, cooked
5 ounces marinated chicken, small dice
1 ounce bell peppers cubed
1 ounce red onion, julienned
3 ounces tequila

For the rest of the recipe, click here.

Oggi’s Diablo Chicken Tortilla Soup
George Hadjis
Oggi’s Pizza, San Clemente, CA

3 medium onions, chopped
3 red bell peppers, chopped
2 tablespoons garlic
2 cups tomato strips
2 cups corn

For the rest of the recipe, click here.

Co-Co Panini
William Manzo, Jr.
Federal Hill Pizza, Warren, RI

4 ounces fresh dough
3 ounces ricotta cheese
2 ounces mascarpone cheese
2 ounces sugar
1 teaspoon vanilla extract

For the rest of the recipe, click here.

Minestra Maritata
Brian Gojdics
Tutta Bella, Seattle, WA

½ gallon prosciutto brodo
½ gallon Parmesan brodo
meatballs
1 bunch of rapini
1 head of escarole

For the rest of the recipe, click here.

Buffalo Chicken Dip

“One of our favorite apps from the PT test kitchen.” ~ Jeremy White, PT editor-in-chief.

16 ounces of cream cheese, softened
12 ounces of chicken, cooked & cubed
¾ cup ranch dressing
¾ cup hot sauce
½ cup shredded cheddar cheese

For the rest of the recipe, click here.

Creamy Risotto with Prosciutto and Asparagus

¼ cup fresh chopped garlic
4 tablespoons butter
3 tablespoons olive oil
5 cups chicken stock
2 cups Arborio rice

For the rest of the recipe, click here.

Cheesy Garlic Bread

1 large loaf French bread
4 garlic cloves, minced
4 tablespoons butter, softened
¼ cup grated mozzarella cheese
1⁄8 cup grated Parmesan cheese

For the rest of the recipe, click here.

Chocolate Hazelnut Pudding Cake

1 cup all-purpose flour
2 tablespoons cocoa powder
2 teaspoons baking powder
¾ cup sugar
½ cup milk

For the rest of the recipe, click here.

Philly Cheese Steak Hoagie

1 pound beef sirloin, cut into thin 2-inch strips
½ teaspoon salt
½ teaspoon paprika
½ tablespoon dried red pepper flakes
½ teaspoon onion powder

For the rest of the recipe, click here.

Tomato Soup

1 No. 10 can diced tomatoes (drain and save juice)
4 pounds unsalted butter
1 pound onion
1 No. 10 can pizza sauce with basil
½ pound dark brown sugar

For the rest of the recipe, click here.

Spaghetti Squash Stuffed Peppers

¼ cup chicken broth
1 cup chopped zucchini
½ cup fresh Shiitake mushrooms, chopped
¼ cup sliced green onion
1 tablespoon fresh chopped basil

For the rest of the recipe, click here.

Herb Focaccia

¼ ounce active dry yeast
1 cup warm water
3 tablespoons olive oil
4 cups all-purpose flour
2 teaspoons salt

For the rest of the recipe, click here.

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