Fresh Veggie Pasta

Fresh Veggie Pasta   Print Author: Pizza Today Recipe type: entrees Ingredients 1-1/2 cups carrots, cut into oins 2 cups sugar snap peas 4 cups uncooked cavatappi or penne pasta 1 tablespoon olive oil2 cups patty pan squash, halved 1 teaspoon salt ¼ teaspoon freshly ground black pepper 3 garlic cloves, minced ¼ cup dry… Read More

tomato caprese pizza

Fresh Tomato Caprese Pizza

Fresh Tomato Caprese Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 4 large Roma tomatoes, diced, to yield 1-1/2 cups 6 ounces (about) diced fresh mozzarella 1 cup torn or cut (with kitchen shears) fresh basil 2-3 tablespoons extra-virgin olive oil 2 teaspoons grated Parmesan Salt & pepper to taste 12-inch pizza shell… Read More

Fresh Mozzarella

Fresh Mozzarella   Print Author: Pizza Today Recipe type: appetizers Ingredients 2 gallons water ⅓ cup sea salt or kosher salt 1 pound whole milk curd Instructions In a large stockpot, add and stir the sea salt into the water. Bring the water to a temperature of around 160 F. Stir again to make sure… Read More

Fresh Herb Pizza Sauce

Fresh Herb Pizza Sauce   Print Author: Pizza Today Recipe type: sauce Ingredients ½ cup fresh chopped thyme ½ cup fresh oregano ½ cup fresh chopped marjoram 1 cup fresh chopped basil ¾ cup fresh chopped garlic ½ cup cracked black pepper 2 cups good olive oil 1 #10 can pizza sauce with basil 1… Read More

Fresh Fruit Salad

Fresh Fruit Salad

Fresh Fruit Salad   Print Author: Pizza Today Recipe type: salads Ingredients 1 seedless watermelon 2 cantaloupes 2 honeydew melons ½ flat grapes ½ flat strawberries Instructions Slice deseeded melons into 1-inch chunks. Wash grapes and strawberries, and, depending on size, half or quarter the strawberries. Toss together, and allow salad to marinate in its… Read More

Four-Cheese Veggie Pizza

Four-Cheese Veggie Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients 2 14-inch pizza crust 2 cloves garlic, peeled ½ cup olive oil 1 ½ cup grated mozzarella cheese 1 ½ cup grated provolone cheese ¼ cup grated parmesan cheese ½ cup grated Fontina cheese 1 10-ounce package frozen artichoke hearts, cooked, thinly sliced… Read More

Four-Cheese Pizza Margherita Soufflé

Four-Cheese Pizza Margherita Soufflé   Print Author: Pizza Today Recipe type: Pizza Ingredients 1 10-inch pizza shell, ready to use 1 teaspoon fresh garlic, chopped 2 ounces mozzarella, shredded 2 ounces provolone, shredded 1 cup fresh tomatoes cut into bite size pieces 2 ounces ricotta 1 tablespoon parmigiano, grated 1 cup soufflé base* Garnish: ¼… Read More

Four Seasons (Quattro Stagione) Pesto Pizza

Four Seasons (Quattro Stagione) Pesto Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients One 14-inch pizza shell (you will be creting four sections in the shell by rolling small pieces of pizza doiugh into two ropes, about the size of a pencil, to over the shell from one end to another) Cooked chicken… Read More

Four Cheese Pesto and Chicken Pizza

Four Cheese Pesto and Chicken Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 1 14-inch pizza shell 4 ounces prepared pesto sauce ½ up grated Romano cheese 6 ounces cooked chicken strips or chunks 6 ounces blend mozzarella and provolone Instructions Paint the pesto sauce over the crust leaving about ½-in. border (crust… Read More

Four Cheese Lasagna Base

Four Cheese Lasagna Base   Print Author: Pizza Today Recipe type: entrees Ingredients 3 pounds ricotta (preferably low moisture or “impastata”) 4 eggs; beaten 1 pound mozzarella, shredded 1⅔ cups Parmesan, grated ½ cup romano, grated 1 teaspoon ground nutmeg 1 teaspoon pepper ¼ cup fresh parsley, finely chopped Instructions Combine ricotta, eggs, mozzarella, parmesan,… 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.