Recipes

The Martella

The Martella dessert pizza

Courtesy of Mike Shepherd 600 Downtown, Bellefontaine, OH 13 ounce dough ball 5 ounces mascarpone cheese Nutella Pistachios (salted) Hershey Chocolate Bar Before starting to make this item you will need to do some advance preparation. Start by scooping out the Nutella and putting into a pastry bag. Then, shell a handful of salted pistachiosMore »

BLT Pizza

BLT Pizza

Ingredients One 12-inch pizza crust 3 ounces Alfredo sauce 6 ounces mozzarella, grated 4 ounces white cheddar, grated 6 ounces fresh tomatoes, cut 1/4-inch thick 4 ounces bacon, cooked until starts to crisp, chopped into 1/2-inch pieces 3 ounces romaine lettuce, 14-inch wide ribbons 1 ounce Italian vinaigrette 1 ounce Parmesan cheese, grated Instructions PlaceMore »

White Truffle Mushroom Crema

sausage, pizza, white truffle, mushroom, crema, sauce, recipe

Ingredients: 2 large Portobello mushroom caps 1 tablespoon finely chopped garlic 1 heaping teaspoon mushroom base 3 tablespoons extra virgin olive oil 2 cups whole milk ricotta 4 ounces of pre-prepared Béchamel (Alfredo) sauce 1½  tablespoons white truffle oil. (You may use two if you want it stronger.) Instructions: Place the Portobello mushrooms on aMore »

Tomato-Basil Bisque

Tomato-Basil Bisque

Ingredients 3 14.5-ounce cans diced tomatoes (undrained) 1 tablespoon tomato paste 6 celery hearts, chopped 1 large sweet red pepper, chopped 1 large yellow onion, chopped 1/2 cup unsalted butter, chopped 1 bay leaf 1 cup loosely packed fresh basil leaves, chopped coarsely 3 cloves garlic, minced 1-1/2 cups heavy whipping cream 3 teaspoons saltMore »

Chipotle-Onion Jam

chipotle onion jam pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is wonderful to top on aged cheddar, feta and even gorgonzola pizzas. Cream sauce pizzas are great with this jam. 3 tablespoons olive oil 4 large onions cut in vertically, then in half-strips 1/8-inch thick 3 chipotle peppers from a small can of chipotle in adoboMore »

Mac and Cheese

Pan of macaroni and cheese

½ gallon half and half 1 pound butter 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon granulated garlic 2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese) 3 pounds pasta (elbow macaroni or small shells) Heat half & half and butter. Add to it a couple of tablespoonsMore »

Pizza Siciliana

Pizza Siciliana

Ingredients 45 ounces of your proprietary dough with 70 to 80 percent hydration 5 ounces of grated Parmesan or Asiago 20 ounces shredded mozzarella/ provolone blend 5 to 6 ounces fresh basil leaves 12 to 14 pear tomatoes, split and drained 4 ounces of cubed, fresh mozzarella Course sea salt and extra virgin olive oilMore »

Artichoke & Spinach Dip

Spinach and artichoke dip pita chips

Ingredients: 1½ pounds of cream cheese (softened) 15 ounces of artichoke hearts roughly chopped 5 ounces of fresh spinach (sauté with salt) chopped 1 tablespoon granulated garlic 1 teaspoon salt 1 teaspoon crushed red pepper 2/3 cup grated Parmesan cheese Just blend it all up and place 6 ounces of this creamy concoction in theMore »

Italian Sushi

Italian Sushi

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 2 cups of cooked sushi rice 2 pasta sheets 1 cup fresh spinach 3 ounces roasted red pepper strips 4 ounces prosciutto 2 ounces pesto 3 ounces olive tepanade 1 ounce balsamic reduction How-to:

Chicken & Rosemary Ricotta Toasted Sandwich

Chicken & Rosemary Ricotta Toasted Sandwich

Ingredients 4½ cups (35 oz.) Ricotta 2 cups (9 oz.) Parmesan, grated ¼ cup Rosemary, fresh, minced 4 oz. Sun-dried tomatoes, chopped ½” 2 Tbsp. Black pepper, coarse-ground 12 Ciabatta rolls, 4″ x 4″ (3 oz.), sliced horizontally ½ cup Olive oil 1 Tbsp.Garlic, minced and mashed 2¼ lb.Chicken breast, cooked, sliced ¼” thick, warmedMore »