Ranalli’s Bruschetta

ranalli's Bruschetta, appetizer

Yield: 5 pieces 5 crostini pieces 1 cup fresh diced tomatoes 1 ounce basil pesto 1 ounce balsamic vinegar 1 ounce shredded Parmesan cheese Salt and pepper to taste Toast crostini. Top with tomato, pesto, balsamic and Parmesan in that order. Season with salt and pepper.

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 »

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 »