Recipes

Lahmajoon-Style Pizza

Lahmajoon-Style Pizza

Lahmajoon-Style Pizza   Print Author: Pizza Today Ingredients 1 pound lean ground lamb ¼ cup chopped parsley ½ small green pepper, chopped 1 teaspoon fresh mint leaves, chopped ½ teaspoon dried basil ½ clove garlic, pressed ½ teaspoon cumin ½ small can tomatoes, drained and diced ½ small can tomato paste ½ teaspoon salt ¼… Read More

Fowl Play Pizza

Fowl Play Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients 1 pizza dough 2 whole boiler-fried chicken breasts, halved, boned, skinned and cut into 1-inch pieces 2 ounces olive oil 1 large onion, sliced and separated into rings 1 large green bell pepper, cut into thin rings 8 ounces fresh mushrooms, sliced 4… Read More

Penne with Escarole, Beans, and Sausage

Penne with Escarole, Beans, and Sausage   Print Author: Pizza Today Recipe type: Entree Serves: 4 Servings Ingredients 3 tablespoons olive oil 1 pound Italian sausage (remove casing if necessary) 2 cloves garlic, minced 2 cups chicken broth or chicken stock 1 head escarole or spinach, trimmed, washed, chopped coarse 1 19-ounce can cannelloni beans,… Read More

Veal Saltimbocca

Veal Saltimbocca   Print Author: Pizza Today Recipe type: Entree Ingredients 8 veal scaloppini, pounded thin salt and pepper 8 thin prosciutto slices 8 fresh sage leaves 3 tablespoons unsalted butter 3 tablespoons olive oil ½ cup Marsala wine Instructions Season the scaloppini with salt and pepper. Place a slice of proscuitto and a sage… Read More

Penne with Artichoke Hearts

Penne with Artichoke Hearts   Print Author: Pizza Today Ingredients 9 ounces artichoke hearts 8 ounces fresh spinach, washed and dried 16 ounces penne 1 medium yellow onion, thinly sliced 2 cloves garlic, minced ¾ teaspoon oregano salt and pepper, to taste ½ cup dry white wine 3 tablespoons lemon juice ¾ cup ricotta cheese… Read More

Pizza Quattro Stagione

Pizza Quattro Stagione   Print Author: Pizza Today Recipe type: Pizza Ingredients 1 14-inch pizza shell 2 dough “ropes”, each about 13-inches long, ⅛-inch diameter* 6 ounces pizza sauce or all-purpose ground tomatoes 6 ounces fresh mozzarella, sliced very thin ½ cup grated Parmesan 1 cup sliced fresh mushrooms 1 cup sliced black olives 1… Read More

Tortellini Pesto with Sun-dried Tomatoes

Tortellini Pesto with Sun-dried Tomatoes

Tortellini Pesto with Sun-dried Tomatoes   Print Author: Pizza Today Recipe type: Entree Ingredients 18 ounces of fresh cheese tortellini ½ cup pesto (recipe follows) ½ cup grated Parmesan cheese ¼ cup sun-dried tomatoes, drained and chopped ¼ cup fresh basil, chopped Instructions Drop tortellini into boiling salted water. Cook until they float on top;… Read More

lemon bars recipe

Lemon Bars

Lemon Bars Base Crust   Print Author: Pizza Today Recipe type: Dessert Ingredients ¾ cup flour ¼ cup cornstarch ½ teaspoon salt ½ cup powdered sugar ½ cup butter, cut into pieces Instructions Grease a baking pan. Put flour, cornstarch, salt and powdered sugar in a food processor and mix until combined. Add the butter… Read More

buffalo combo pizza

Buffalo Combo Pizza

Buffalo Combo Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients One pizza dough, ready to use 4 ounces hot sauce ½ cup diced chicken in hot sauce 2 ounces cubed or shredded blend of mozzarella and provolone, or cheddar blend 1 ounce crumbled, cooked bacon 1 ounce each, thinly sliced green pepper rings… 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.