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

Founders Pie Pizza

Founders Pie Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients Cornmeal 20 ounces pizza dough 1 ounce extra virgin olive oil 6 ounces pizza sauce ½ ounce Romano cheese 8 ounces whole-milk mozzarella 2 ounces pepperoni, cooked 5 ounces sweet Italian sausage, cooked 6 ounces ricotta cheese Instructions Sprinkle cornmeal on a 16-inch… Read More

Five Cheese Bake

Five Cheese Bake   Print Author: Pizza Today Recipe type: entrees Ingredients 5 pounds ziti noodles 1-1/4 pounds Swiss cheese 1-1/4 pounds mozzarella cheese 1-1/4 pounds provolone cheese 3 pounds ricotta cheese 2 pounds sour cream 1 quart heavy cream 8 ounces Parmesan cheese grated, divided ¼ ounce salt 1 teaspoon white pepper ½ cup… Read More

Fettuccine with Fresh Tomatoes & Arugula

Fettuccine with Fresh Tomatoes & Arugula   Print Author: Pizza Today Recipe type: entrees Ingredients ¾ cup balsamic vinear 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced ½ cup chopped red onions 8 ripe tomatoes (about 3 pounds) cored, seeded, cut into bite-size pieces 1-1/2 cups tightly packed, chopped or torn, arugula Salt &… Read More

Fettuccine Primavera

Fettuccine Primavera   Print Author: Pizza Today Recipe type: entrees Ingredients 6 tablespoons unsalted butter 2 tablespoons flour 1 cup heavy cream ¼ pound crumbled Gorgonzola cheese ¼ pound grated Fontina cheese ¼ cup grated Parmesan cheese ¼ cup chicken broth or stock Salt and freshly ground pepper to taste Instructions In a heavy saucepan,… Read More

Fettuccine con Capesante e Scarola

Fettuccine con Capesante e Scarola   Print Author: Pizza Today Recipe type: entrees Ingredients 2 cloves garlic, sliced 2-3 tablespoons extra-virgin olive oil 1 pound scallops ¼ cup dry white wine 1 cup bottled clam juice 2 teaspoons dried thyme, crumbled ½ pound escarole, washed thoroughly and chopped coarse 6 quarts water 1 pound fettuccine… Read More

Fettuccine Carbonara

Fettuccine Carbonara   Print Author: Pizza Today Recipe type: pizza Ingredients 2 tablespoons olive oil 1 teaspoon fresh garlic 1 ounce red onions, diced 2 ounces mushrooms, chopped 1-1/2 ounces roasted red peppers, chopped 2 ounces artichoke hearts 12 ounce pimentos, chopped Salt and pepper to taste 10 ounces Alfredo sauce 11 ounces fettuccine noodles,… Read More

Fettuccine Alfredo

Fettuccine Alfredo   Print Author: Pizza Today Recipe type: entrees Ingredients ¾ pound fettuccine 6 tablespoons unsalted butter 1 cup heavy whipping cream ¾ cup freshly grated Parmesan cheese Salt & pepper Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it is… Read More

Fennel Focaccia

Fennel Focaccia   Print Author: Pizza Today Recipe type: appetizers Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 2 teaspoons fennel seeds, coarsely ground Instructions ) In a small bowl, dissolve the yeast in the warm water… 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.