Buffalo Chicken Dip

Ingredients 16 ounces of cream cheese, softened 12 ounces of chicken, cooked & cubed 3/4 cup ranch dressing 3/4 cup hot sauce 1/2 cup shredded cheddar cheese 1/4 cup bleu cheese crumbles Tortilla chips Instructions Beat cream cheese, ranch dressing and hot sauce. Fold in chicken. Spread mixture into pie plate prayed with non-stick spray.More »

Chicken Pizza

1 pizza dough 2 whole broiler-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 ounces olives 10 ounces pizza sauce 1 teaspoon garlic salt 1 teaspoonMore »

Pizza Amicizia

Courtesy of Brian Gojdics, Tutta Bella, Seattle, WA 1 dough ball 5 ounces squash puree pinch of thyme 2 ounces scamorza 3 ounces chanterelles 1 1/2 ounces onions, roasted ¼ ounce Grana Padano Slap out dough ball to 10-inches in diameter. Evenly spread the squash puree to within 1 inch of the edge. Sprinkle freshMore »

Guanciale and Fig Pizza

Guanciale and Fig Pizza, john gutekanst, winter, menu guide, pancetta, spinach, fig jam

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 10-ounce dough ball 1 cup baby spinach 5 ounces grated mozzarella and provolone cheese 4 ounces cured guanciale (or thick-cut pancetta) 2 tablespoons fig jam 1 handful of chopped almonds, lightly roasted Form a 12-inch pizza shell. Add spinach, cheese and sliced guanciale. Take the fig jamMore »

Abruzzo

Abruzzo, pizza, white pizza

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 4 ounces Buffalo mozzarella 2 ounces Parmigiano-Reggiano 2 ounces Gran Cru 2 ounces Caciocavallo 1 ounce fresh basil Drizzle of extra-virgin olive oil Stretch pizza dough out to shape. Add Buffalo mozzarella, Parmigiano-Reggiano, Gran Cru, Caciocavallo and basil. Bake until golden brown andMore »

Potato & Leek Pizza with Prosciutto di Parma Gravy

Potato & Leek Pizza with Prosciutto di Parma Gravy

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH Prosciutto di Parma “Gravy”: 2 cups prosciutto di Parma end meat 2 tablespoons extra-virgin olive oil 2 carrots, chopped 2 celery sticks, chopped ½ medium onion, chopped 2 cups chicken stock Place the prosciutto, olive oil, onion, celery and carrot in a pan over high heat andMore »

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 »

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 »

Reginelli’s Saltimbocca Pizza

Reginelli’s Saltimbocca Pizza

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 20 ounces pizza dough Brush of garlic butter sauce 4 ounces fresh spinach 1½  slices of prosciutto 9 ounces diced mozzarella 6 ounces shredded chicken 1 ounce fresh squeezed lemon juice A pinch of Parmesan and Romano Open dough into a disc and spread a layerMore »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »