Recipes

chicken florentine

Chicken a la Fiorentina

Chicken a la Fiorentina   Print This is the classic dish made ala minute on the line when I worked at Le Ciel Bleu in Chicago. It takes just one pan for everything and relies upon the flour, shallot and garlic as the heart of the sauce. A classic Mornay sauce would suffice but I… Read More

italian hoagie recipe

Italian Hoagie

Italian Hoagie   Print Author: Pizza Today Recipe type: Sandwich Ingredients 2 ounces calabrese 2 ounces thinly sliced prosciutto 2 ounces capocollo 2 ounces salami 3 slices provolone (or Swiss) cheese 1 ounce spring mix 6 Peppadew peppers, chopped 3 tablespoons Balsamic vinaigrette Ciabatta or hoagie roll Roasted red pepper aioli Instructions Slice the roll… Read More

chicken bacon grilled pizza

Chicken Bacon Pesto Grilled Pizza

Chicken Bacon Pesto Grilled Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 2 tablespoons proprietary basil pesto 2 strips thick-sliced bacon roasted on the grill and chopped 6 ounces of already-grilled chicken breast sliced very thinly 15 small summer cherry tomatoes (4 ounces) 2½ ounces fresh mozzarella ciliegine balls (10 balls sliced in… Read More

caprese

Fried Caprese Nuggets

Fried Caprese Nuggets   Print Author: Pizza Today Recipe type: Appetizer Ingredients 1 large summer tomato diced 2 tablespoons extra virgin olive oil 1 fresh mozzarella, torn in small strips 5 to 7 fresh basil leaves torn in pieces 10 to 12 ounces of your proprietary pizza dough Coarse sea salt as needed Shaved or… Read More

Manchego and Brussels Sprouts Pizza

Manchego and Brussels Sprouts Pizza

Manchego and Brussels Sprouts Pizza   Print Author: Pizza Today Recipe type: Pizzas Ingredients 14-ounch doughball 2 slices of thick-cut ham, cut or torn into chunks ½ cup roasted Brussels sprouts, leaves torn ½ cup proprietary Alfredo sauce ¼ cup manchego cheese, shredded 5 or 6 roasted garlic cloves, chopped ¼ cup grated Parmesan cheese… Read More

Hot Manchego and Pear pizza

Hot Manchego and Pear

Hot Manchego and Pear   Print Author: Pizza Today Recipe type: Pizzas Ingredients 12-inch dough ball 1 small pear, sliced thin using a mandolin ½ small onion, chopped and caramelized with balsamic and ½ tablespoon brown sugar ½ tablespoon olive oil ¼ cup manchego Hot honey, for finish Instructions Roll out dough to desired size…. Read More

The S’more Grilled Pizza

The S’more Grilled Pizza   Print Author: Craig Priebe Recipe type: Pizza Ingredients ½ cup semisweet chocolate chips ½ cup sweetened condensed milk 9 full graham crackers (1 package) 1 grilled pizza crust 2 tablespoons melted unsalted butter One 7-ounce (200g) jar prepared marshmallow cream Instructions Put the chocolate chips in a small microwaveable bowl…. Read More

Spanish Chorizo Manchego Pizza

Spanish Chorizo & Manchego Pizza

Spanish Chorizo & Manchego Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients 14-ounce doughball ½ pound Spanish chorizo, ground ¼ cup piquante peppers, chopped ¼ cup shredded manchego ¼ cup mozzarella 2 tablespoons olive oil ¼ cup mild salsa chopped cilantro, for garnish Instructions Toss dough to desired size. Top with mild salsa… Read More

Pizzeria Makeline Manicotti

Pizzeria Makeline Manicotti

Pizzeria Makeline Manicotti   Print Author: Pizza Today Recipe type: Entree Ingredients 6 dried manicotti tubes 1 tablespoon extra-virgin olive oil ¼ medium red onion (1¼ ounces), diced very fine 1 cup fresh spinach, or ½ cup blanched spinach ½ cup (1½ ounces) cooked bacon crumbles from your make line, chopped very fine ½ cup… Read More

Penne Rigate with Smoked Mozzarella and Asparagus Tips

Penne Rigate with Smoked Mozzarella and Asparagus Tips   Print Author: Pizza Today Recipe type: Entree Ingredients ¾ pound asparagus, cut diagonally into 1-inch sticks 12 ounces penne rigate (quill noodles) 3 tablespoons olive oil, divided 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) ¼ teaspoon… Read More

Stay on Top of Pizza Trends With Pizza Today Recipes

As you browse the industry’s largest recipe collection engineered specifically for use in pizzeria kitchens, patterns emerge in the latest food trends, hot toppings and innovative ingredient selections. The list is curated by the editors at Pizza Today. The recipe guide includes specific instructions on each dish with chef’s notes and preparation details to make every recipe replicable in today’s pizzerias.

While the guide also features classics ranging from a New York style pizza recipe to traditional Italian lasagna, we provide inventive recipes that help owners develop a successful menu for every season. Today’s consumers appreciate dishes made from scratch, using fresh ingredients. Sourcing ingredients locally is a point of separation from competitors.

Whether you are looking to create your own gluten free pizza recipe or explore artisan ingredients and seasonal meats, cheese and produce, PizzaToday.com is your source for entrée, appetizer, pizza, dough and desserts menu ideas. Our how-to instructions will demonstrate the processes of making your own mozzarella, pizza sauce, sausage and more. The collection is easy to view and organized by sections of a menu.

 

Pizza Chefs Contribute Recipes Using Their Best Pizza Toppings

Makeover your menu with recipes created by some of the world’s best pizza makers, from New York and San Francisco pizza legends to traditional Italian pizzaiolos. Not only are they sharing their best recipes, you also get an inside look into our pizza chefs’ creative process to developing top-selling menu items.

Each recipe may not fit your menu exactly, so experiment with the formulas to customize our recipes to meet the needs of your market.