Recipes

Chipotle Chicken Pizza

Chipotle Chicken Pizza

Courtesy of Glenn Cybulski Persona Neapolitan Pizzeria, Santa Barbara, CA 12 ounces pizza dough, 4 ounces chipotle sauce 4 ounces shredded chicken 4 ounces fresh mozzarella 3 ounces pico de gallo Drizzle crème fraiche Hand stretch your dough ball to inches in diameter. Ladle chipotle sauce on crust and take it to within ½-inch ofMore »

Parmesan Zucchini Sticks

Parmesan Zucchini sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »

Eggplant Parmesan Lasagna

Eggplant Lasagna

3 medium eggplants Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces Parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Preheat broiler. Trim ends and peel the eggplant, and cut cross-wiseMore »

Ultimate Lobster and Scallop Pizza

Lobster Pizza Harry Bishop's Corner

*Recipe courtesy of Kevin Plaut, Harry’s Bishops Corner, West Hartford, Connecticut 11 ounce pizza dough 4 ounces mozzarella cheese 2 ounces Asiago cheese 2 lobster tails, sliced into 5-6 pieces each 4 ounces fresh sea scallops, cut in half 3 ounces Roma tomato, grilled and sliced, seasoned with fresh garlic, salt and pepper ½ cobMore »

Yo Pauly

Yo Pauly, capocollo, pizza, slice

Yield: one 12-inch pizza 12-inch hand tossed dough 4 ounces tomato sauce ½ Tablespoon Romano cheese 1 cup mozzarella, shredded 2 ½ ounces capocollo, sliced 2 ounces hard salami, sliced 1½ ounces sun-dried tomatoes (rinse with water, drain, then lightly soak with olive oil and julienne) 1½ ounces pepperoncini, sliced 1½ ounces garlic (roasted withMore »

Arancini — Jasper’s Ristorante

arancini Jasper's Ristorante

Recipe courtesy of Jasper J Mirabile Jr., chef/co-owner of Jasper’s Ristorante in Kansas City, Missouri Yield: 12 large, 24 small 21/2 cups Arborio rice 4 eggs 1/2 cup grated Romano cheese Salt and black pepper, to taste 1 medium onion chopped fine 1/2 pounds of ground beef or Italian sausage 1 cup + 2 tablespoonsMore »

Wings with Mild Garlic Sauce

chicken wings with mild garlic sauce

Courtesy of Frato’s Pizza, Schaumburg, Illinois Wings 5 pounds jumbo chicken wings 2 pounds all purpose flour 2 cups corn starch 1/2 cup salt 1/2 cup black pepper 1/2 cup corn flour 6 whole large eggs Enough oil to deep fry Mild Garlic Wing Sauce 2 cups hot sauce 1/4 cup meted butter 1/2 cupMore »

Chipotle BBQ Sauce

chicken wings with chipotle bbq sauce

Courtesy of Piecasso Pizzeria & Lounge, Stowe, Vermont 2 gallons barbecue sauce 1 8-ounce can of chipotle in adobo sauce Use an immersion blender to mix peppers evenly through sauce. Note: For a milder flavor, remove chipotle pepper seeds before blending.

Bacon Ahogadas Sauce

3½ cups of your proprietary pizza sauce 3 ounces red onion 1 ounce roasted garlic 2½ tablespoons ground cumin 3 tablespoons oil (canola or EVOO) 5 ounces of precooked, shaved bacon bits for the pizzeria 2 tablespoons chopped, pickled jalapeños (add more to taste for heat index) In a bowl, toss the onion, oil, bacon,More »

Flavored Bacon

1 pound of thick sliced, smoked bacon (this should be 8 to 9 slices for each marinade below) 1 can of chipotle peppers in adobo sauce (These are usually in 7-ounce cans) or 3 cups maple syrup Place the bacon strips on parchment and cook at 475 F until the bacon has melting fat comingMore »