Spicy Chicken Penne

Spicy Chicken Penne

2 cloves garlic, crushed 3 cups canned plum tomatoes, with juices, hand crushed ¾ cup torn fresh basil leaves 1 pound penne pasta 2 teaspoons crushed red pepper flakes Brown the garlic in a sauté pan. Add the tomatoes. Simmer over medium-high heat to reduce the liquid. While liquid is reducing, cook the pasta inMore »

The Vampire Slayer

Vampire Slayer Pizza, Hague

Courtesy of Jason Hague, Bada Bing! Pizzeria, Springfield, OH 13-ounce pizza dough 8 ounces of equal parts of sweet basil pesto and Alfredo sauce 2 cups of mozzarella and provolone cheese blend 6 ounces pepperoni 4 ounces fresh mushrooms 4 ounces ripe black olives 3 ounces sliced red onions 1 ounce garlic, minced 1 ounceMore »

Spinach and Feta Pizza

spinach and feta pizza, greek pizza, pizza

8 ounces fresh spinach, washed and stemmed ¼ cup water 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 ounces finely chopped red onion 1/8 teaspoon freshly ground black pepper Salt, to taste 14-inch pizza shell 2 ounces olives, pitted 4 ounces Feta cheese, crumbled Put water and spinach in a large sauté panMore »

Pizza Campanella

Pizza Campanella

Ingredients One doughball, rolled to fit a 16-inch pan 1/2 pound ham, cubed 1/2 pound Genoa salami, cubed 4 Roma tomatoes, diced 1/4 head iceberg lettuce, sliced into strips, then chopped 1/2 pound Romano cheese, shredded Salt, pepper and garlic powder, to taste 1/4 cup olive oil Instructions Stretch pizza dough Neapolitan style. Spread oliveMore »

Summer Salad

summer salad, greek salad

4 ounces romaine lettuce 6 ounces Roma tomato, diced 5 balls of fresh mozzarella, halved Salt, to taste 1 ounce extra-virgin olive oil 1 ounce balsamic vinegar Pinch of Parmesan cheese 4 kalamata olives, halved 2 artichoke hearts, halved Pinch of Romano cheese Pinch of basil, chopped Top romaine lettuce with tomatoes and mozzarella. SprinkleMore »

Scotch Egg Pizza

Scotch Egg Pizza, mangia italiano

Courtesy of Don Petralia. Mangia Italiano 1 pizza dough 6 ounces special sauce (recipe follows) 10 ounces mozzarella cheese 6 ounces sage sausage, cooked 4 ounces Parmesan cheese, grated 1 hardboiled egg, chopped 1 ounce parsley or sage for garnish Sauce 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoonMore »

Coal Fired Limoncello Chicken Wings

Limoncello Chicken Wings, Dym

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO 5 pounds chicken wings For the marinade: 3 whole lemons ½ cup limoncello ¼ ounce fresh thyme 3 ounces fresh rosemary ¾ ounces fresh oregano 2 tablespoons kosher salt Pinch of crushed red pepper 1½ cups extra-virgin olive oil Blend the quartered lemons, limoncello andMore »

Penne with Chicken and Pesto

Penne, Chicken, Pesto, pasta

1 pound penne pasta 2 teaspoons olive oil 2 cloves garlic, crushed or chopped fine 2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces 1 cup pesto sauce (see recipe below) ½ cup toasted pine nuts Grated Parmesan Cook pasta in boiling, salted water until al dente. Reserve 1 cup of theMore »

Easter Egg Dessert Pizza

Courtesy of Diana Coutu, Diana’s Gourmet Pizza, Winnipeg 10-inch pizza crust, parbaked Butter 1 cup marshmallows ½ cup chocolate mini eggs 2 ounces caramel Stretch a 9-ounce dough ball out to 10 inches in diameter. Poke dough skin with a fork several times. Par-bake into a shell for 5 minutes in a 500 F oven.More »

Scacciata

Courtesy of Leo Spizzirri World Pizza Champions 2 28-ounce pizza dough balls 16 ounces mozzarella, shredded 8 ounces roasted red peppers, sliced 4 ounces Genoa salami 8 ounces smoked turkey breast 8 ounces prosciutto cotto 2 ounces Pecorino Romano, grated Preheat oven to 400 F. Prepare half sheet pan with nonstick cooking spray. Using aMore »