pineappe upside down pizza

Pineapple Upside-Down Pizza

Pineapple Upside-Down Pizza   Print Author: Pizza Today Ingredients 1 19-ounce proprietary pizza dough 1 tablespoon extra-virgin olive oil for pan (or spray olive oil) 9 slices pineapple ½ cup grated Parmesan cheese 3 to 4 ounces fresh mozzarella from a log 1 tablespoon chopped jalapeño peppers from make line 3 tablespoons local maple syrup… Read More

bacon and brie pizza

The Bacon and Brie

Trending Recipe: The Bacon and Brie   Print Author: Pizza Today Recipe type: pizza Ingredients 12-ounce dough ball 4 slices of bacon, cooked and crumbled ¼ cup spicy pepper jam 3 ounces of Brie 5 slices of Granny Smith apples Instructions Roll out the dough ball. Thin the pepper jam with water to spreadable consistency… Read More

super food kale salad

Super Kale Salad

Trending Recipe: Super Kale Salad   Print Author: Pizza Today Recipe type: salad Ingredients 1 cup kale, torn 1 cup spring mix ¼ cup quinoa 3 tablespoons goat cheese ¼ Granny Smith apple, sliced thin 1 tablespoon pumpkin seeds ¼ cup pickled beets ¼ avocado, sliced thin ¼ cup warm citrus bacon vinaigrette (recipe to… Read More

Roman Pizza al Forno recipe

Roman Pizza al Forno

Roman Pizza al Forno   Print Author: Pizza Today Recipe type: pizzas Ingredients 4 ounces of Romano, sliced thin from the brick 3 ounces of béchamel or alfredo sauce 5 ounces sliced fresh mushroom 3 ounces Canadian bacon sliced in thin strips 4 ounces fresh peas, (or frozen organic peas, cooked lightly just to thaw)… Read More

fig pizza

Guanciale & Fig Pizza

Guanciale & Fig Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 10-ounce dough ball 1 cup baby spinach 5 ounces grated mozzarella and provolone cheese 4 ounces cured guanciale 2 tablespoons fig jam 1 handful of chopped almonds, lightly roasted Instructions Form the dough ball into a 12-inch pizza shell. Add spinach, cheese… Read More

The Belgium Bombshell pizza

The Belgium Bombshell

The Belgium Bombshell   Print Author: Pizza Today Recipe type: pizzas Ingredients 16- to 19-ounce proprietary dough ball capable of making a 14-inch round ½ cup maple syrup 2 large sprigs rosemary 1 large shallot sliced thinly ¼ cup Parmesan ½ cup Asiago ½ cup aged provolone 5 ounces sliced Canadian bacon 4-5 ounces ripe… Read More

Quiche Lorraine Pizza

Quiche Lorraine Pizza   Print Author: Pizza Today Recipe type: pizzas Ingredients 1 19-ounce proprietary dough ball 7 ounces grated Gruyere cheese Quiche filling (See recipe below) 3 ounces sliced red onions, sweated till limp but not cooked through 7 ounces Canadian bacon (optional to slice or keep in rounds) Tablespoon shredded arugula and diced… Read More

Coca De Recapte

Coca De Recapte   Print Author: Pizza Today Recipe type: pizza Ingredients 15- to 19-ounce doughball 10-15 ounces of aged Manchego cheese The roasted vegetables (recipe below) 1 small bunch cilantro Optional white anchovy Optional drizzle of salsa verde and dollops of ricotta Instructions Using your proprietary 15- to 19-ounce dough, form a long football-shaped… Read More

Curry Shrimp Pizza

Curry Shrimp Pizza

Curry Shrimp Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 12-ounce dough ball ¼ cup crushed tomatoes 8 ounces raw shrimp ¼ tablespoon garlic powder ½ small red onion, thinly sliced into rings ¼ cup sour cream 2 teaspoons red curry paste ½ cup shredded mozzarella cheese ½ red pepper, thinly sliced ½… Read More

Chicken Scampi

Chicken Scampi   Print Author: Pizza Today Recipe type: Entree Ingredients 4 boneless, skinless chicken breasts, julienned ½ cup diced yellow onion 5 cloves garlic, minced ½ cup dry white wine 4 tablespoons unsalted butter Extra virgin olive oil, enough to coat bottom of pan ½ cup chopped fresh parsley ¼ cup chopped green onions… 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, 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.