Extra-Spicy Tomato Sauce

Extra-Spicy Tomato Sauce   Print Author: Pizza Today Recipe type: sauce Ingredients 2 large cloves garlic, minced ¼ cup extra-virgin olive oil 2 quarts plum tomatoes 1 teaspoon ground black pepper 2 tablespoons dried oregano, crumbled 2 tablespoons chopped chipotle peppers in adobo sauce Salt, to taste Instructions Sauté the garlic in the oil for… Read More

Eggplant Parmigiana Pizza

Eggplant Parmigiana Pizza

Eggplant Parmigiana Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 1 eggplant (about 1 pound), washed and sliced into rounds about ⅛ inch thick 1 cup tomato purée or pizza sauce 2 teaspoons minced garlic 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons olive oil 2 tablespoons grated Romano cheese 8… Read More

Eggplant Parmesan Sandwich

Eggplant Parmesan Sandwich   Print Author: Pizza Today Recipe type: sandwich Ingredients 6 large, firm eggplants (7-8 pounds total weight) Olive oil 2 quarts prepared and seasoned tomato sauce 2 pounds mozzarella cheese, shredded 2 cups grated Parmesan cheese Dried oregano to taste Instructions Trim the ends of the eggplant (don’t peel), and make lengthwise… Read More

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan   Print Author: Pizza Today Recipe type: entrees Ingredients 3 medium eggplants, about 2 pounds Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil… Read More

Eggplant alla Parmigiana

Eggplant alla Parmigiana   Print Author: Pizza Today Recipe type: entrees Ingredients 2 medium eggplants, washed, sliced a bit less than ¼-inch thick ¾ cup grated Parmesan cheese 1 pound shredded mozzarella 2 cups marinara sauce or seasoned pasta sauce Instructions Prep the eggplant slices by laying then on a sheet pan and brushing one… Read More

Easy Ricotta Cheesecake

Easy Ricotta Cheesecake   Print Author: Pizza Today Recipe type: desserts Ingredients 2 pounds ricotta (drained of excess water) 1-1/2 cups sugar 1 teaspoon orange zest 1 tablespoon vanilla extract 10 large eggs Confectioners’ sugar Instructions Butter and lightly flour a 10-inch springform pan. Preheat oven to 350 F. Combine ricotta sugar and orange zest… Read More

Drunken Shredded Beef

Drunken Shredded Beef   Print Author: Pizza Today Recipe type: appetizers Ingredients 15 pounds pot roast-chuck or bottom-round 2 pounds onions, peeled and thickly sliced 2 #10 cans ground tomatoes 1 cup garlic, finely chopped ½ cup red wine vinegar ½ cup brown sugar 1 tablespoon cinnamon 1 tablespoon paprika 2 tablespoons salt 1 tablespoon… Read More

Dried Chiles

Dried Chiles   Print Author: Pizza Today Recipe type: appetizers Ingredients Chiles Instructions Heat oven to 225 degrees. Spread chiles on a sheet pan, spacing just to keep them from touching one another. Place in oven and bake until leathery, but not hard or crisp. Depending on humidity and the size of your chiles, this… Read More

Dough for Sicilian Pizza

Dough for Sicilian Pizza   Print Author: Pizza Today Recipe type: dough/breads Ingredients 2 teaspoons active dry yeast 1-1/4 cups warm water 1 teaspoon sugar 2 teaspoons salt ¼ cup olive oil 4 cups low protein flour (11-12 percent) Instructions In a mixing bowl, combine the yeast, water, sugar, salt and oil. Whisk to combine…. Read More

Double-Layered Cajun Lasagna

Double-Layered Cajun Lasagna   Print Author: Pizza Today Recipe type: entrees Ingredients 1 pound andouille sausage, quartered & sliced 1 pound boneless, skinless chicken breasts, large dice 2 teaspoons Cajun seasoning Olive oil for sauteing ½ cup Vadalia onion, chopped ½ cup celery, chopped ¼ cup green bell pepper, chopped 1 tablespoon minced garlic White… 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.