Northwest Brat in a Hoodie

Courtesy of Jacque Farrell, Farrelli’s Wood Fire Pizza, Tacoma, WA 3:1 bratwurst 5 ounces pizza dough 2 ounces jalepeño cream cheese 2 ounces caramelized onion 1 ounce Dijon aioli 1 ounce sriracha hot sauce Wrap the bratwurst and all other ingredients in the pizza dough like an old-fashioned “pig in a blanket.” Bake and serve.

Sole nel Piatto

Sole nel Piatto Pizza, Pepe

Courtesy of Franco Pepe, Pepe in Grani, Italy 1 pizza dough (recipe follows) 5 ounces buffalo mozzarella 4 ounces tomato 3 ounces black olives 1 ounce oregano 2 ounces anchovies 2 ounces basil Form the dough to the desired size and shape. Add mozzarella, tomato, olives, oregano, anchovies and basil. Bake until ready to serve.More »

Ultimate Lobster and Scallop Pizza

Lobster and Scallop Pizza, seafood, pizza

Courtesy of Kevin Plaut, Harry’s Bishops Corner, West Hartford, CT 11-ounce pizza dough 4 ounces mozzarella cheese 2 ounces Asiago cheese 2 lobster tails 4 ounces fresh sea scallops 3 ounces Roma tomato Fresh garlic Salt and pepper ½ cob of corn 1 tablespoon breadcrumbs 1 tablespoon clarified butter 8 chives, finely chopped 8 lemonMore »

Cannoli Built for Two

Courtesy of Michael Shepherd, 600 Downtown, Columbus, OH 1 margarita glass 9 ounces sweet ricotta cannoli filling 4 teaspoons shaved chocolate 1 teaspoon candied pecans 2 maraschino cherries drizzle of caramel sauce 2 vanilla pastry sticks 2 cannoli shells whipped cream This dessert will be built inside of a Margherita glass and built in layers.More »

The Mayor

Courtesy of James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 8 ounces mozzarella 2 ounces onion 2 ounces portobella mushrooms 2 ounces shiitake mushrooms 2 ounces crimini mushrooms 1 ounce pesto sauce Stretch dough out to desired size and shape. Brush with olive oil. Add cheese, onion and mushrooms.More »

Hell’s Kitchen

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 5 ounces tomato sauce 4 ounces fresh mozzarella 2 ounces Pecorino-Romano 3 ounces spicy salami 2 ounces hot, dry-cured Coppa 1 ounce fresh basil Drizzle of extra-virgin olive oil Stretch pizza dough out to shape. Sauce dough skin and then add cheeses, meatsMore »

Ripieno con Scarole

Ripieno con Scarole, Pepe

Courtesy of Franco Pepe, Pepe in Grani, Italy 1 pizza dough 6 ounces uncooked prickly lettuce 4 ounces black olives 2 ounces anchovies 1 ounce salted capers 2 ounces extra-virgin olive oil Open the pizza dough into a large oval. Add lettuce, olives, anchovies, capers and olive oil. Then close the dough around the ingredientsMore »

Rooters of the Lost Ark

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 2 medium parsnips 2 medium salsify roots Juice of ½ lemon 1¼ cup chicken stock 1 medium sized kohlrabi 2 medium Yukon gold potatoes 2 tablespoons extra virgin olive oil 1 cup grated mozzarella/provolone 1/3 cup fresh chevre goat cheese 2 scallions chopped thin for garnish Salt,More »

Brazilian Dessert Pizza

Courtesy of Doug Ferriman, Crazy Dough’s, Boston, MA 12-inch pizza dough 4 ounces guava paste 3 pinches sugar 10 ounces mozzarella cheese 2 ounces Brazilian Catupiry soft cheese With a small, round cookie cutter, take the guava paste and cut into thick circles about the size of pepperoni. Slice these more thinly, if necessary, toMore »

Andouille Pizza

Courtesy of James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 3 ounces Pepper jack cheese 8 ounces mozzarella cheese 2 ounces purple onions 2 ounces Anaheim peppers 10 ounces Andouille sausage Form pizza dough into a skin of the desired size and shape. Brush with olive oil and thenMore »