The Montana

The Montana pizza

Courtesy of Michael Shepherd, 600 Downtown, Columbus, OH 17 ounce dough ball 4 ounces buttermilk Ranch dressing 12 ounces whole milk mozzarella cheese 3 ounces grilled chicken 3 ounces smoked bacon 3 ounces kettle cooked potato chips Dash of Parmesan & Romano blended cheese Hand stretch the dough ball to 14 inches onto a screenMore »

Clams Casino Pizza

clams casino pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 15 fresh (small) littleneck or cherrystone clams 10 slices of guanciale, chopped in small dice Extra virgin olive oil 2 tablespoons butter 2 shallots 3 large cloves garlic 1 can chopped clams 1 can clam juice 1 red bell pepper 1 dried and ground cornicione to crumbsMore »

Fresh Ricotta

fresh ricotta

2 quarts whole milk 1 cup heavy cream 2 tablespoons fresh lemon juice (or distilled white vinegar) Put the milk and the cream in a large stainless steel saucepan. Bring to a full boil. Remove from heat and add the lemon juice. Stir gently until the mixture has separated into thick curds. Set a largeMore »

Chicken Parmesan

Chicken Parmesan

Yield: two 8-ounce servings 4 4-ounce boneless, skinless chicken breast halves ½ cup seasoned breadcrumbs ¼ cup grated Parmesan cheese ½ teaspoon basil 1 egg 1 tablespoon butter 1 tablespoon extra virgin olive oil 3 ounces Tomato or spaghetti sauce Four slices of mozzarella cheese Basil sprigs, for garnish Flatten chicken to ¼-inch thickness. InMore »

Marinara Pizza

Marinara Pizza Pepe in grani

Courtesy of Franco Pepe Pepe in Grani, Italy 1 pizza dough (recipe follows) 6 ounces San Marzano tomatoes 1 ounce oregano 2 ounces garlic, sliced thinly 1 ounce extra-virgin olive oil Form dough to desired size and shape. Add tomatoes, oregano, garlic and olive oil. Bake until ready to serve.   Franco’s Dough 4¼ cupsMore »

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 »

Spaghetti Squash Stuffed Peppers

Spaghetti Squash, Stuffed Peppers, appetizer

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Chicken Fajita Pizza

chicken fajita pizza

Courtesy of Tony Palombino, Tony Boombozz, Louisville, KY 12-inch pizza crust 3 ounces chipotle sauce (recipe to follow) 4 ounces smoked provolone cheese, shredded 4½ ounces grilled chicken, cut into strips ½ cup green peppers and red onions, sliced ½ cup Asiago cheese, shredded 1 ¼ cups mozzarella cheese, shredded ½ cup Roma tomatoes, dicedMore »

Ricotta Stuffed Mushrooms

ricotta stuffed Mushrooms

Recipe courtesy of Robert Lumsden, founder, Flatbread Neapolitan Pizzeria Yield: 7-8 32-36 cremini mushrooms, stalks removed Filling 3 cups ricotta 1½ cups goat cheese, crumbled 2 lemons, zest of 1½ tablespoons red chili flakes sea salt, pinch 8 clicks ground pepper 3 tablespoons fresh oregano 3 tablespoons fresh garlic, minced ½ cup parmano cheese CoatingMore »

French Brûlée Martini

french brulee, martini, cocktail, craft cocktail

Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky 2 ounces top-shelf vodka ¼ ounce Chambord 4 ounces hot water 2 tablespoons hot cocoa mix 2 marshmallows White chocolate syrup Dessert grinder Rim martini glass with white chocolate syrup and dip in shavings from the dessert grinder and set aside. In shaker without ice, place inMore »