Lava Rocks (Potatoes)


Lava Rocks   Print Try a pizza with chicken and a gorgonzola cream to delight of many a customer but I love it with ribeye steak, red onion and provolone. Author: John Gutekanst Recipe type: Appetizer Ingredients 24 ounces Red Gold potatoes cut into quarter-inch pieces 4 tablespoons plus 4 tablespoons extra virgin olive oilMore »

Pizza Dip

Pizza Dip, appetizer, pizza

Pizza Dip   Print Author: Mandy Detwiler Recipe type: Appetizer Ingredients 6 ounces cream cheese, softened ½ cup sour cream ⅛ teaspoon garlic powder ½ cup pizza sauce 25 pepperoni slices 1 cup shredded mozzarella, divided ⅛ teaspoon crushed red pepper flakes Italian seasoning, to taste Fresh basil leaves, chiffonade for garnish Instructions In aMore »

Penny’s Bruschetta

penny's bruschetta, appetizer, back roads pizza, santa fe, new mexico

Penny’s Bruschetta   Print Author: Piper Kapin, Back Road Pizza, Santa Fe, New Mexico Recipe type: Appetizer Ingredients 4-ounce pizza dough 1 tablespoon olive oil 3 tablespoon cornmeal ½ cup fresh tomato, chopped ⅛ cup red onion, chopped ½ tablespoon basil pesto ½ tablespoon balsamic vinaigrette 1 tablespoon feta cheese, crumbled Instructions In a smallMore »

Fresh Mozzarella — Pedro Arreaza

fresh mozzarella

Fresh Mozzarella   Print Courtesy of Pedro Arreaza, market sous chef at FarmTable Kitchen Author: Pizza Today Recipe type: Appetizer Ingredients 6.99 pounds mozzarella curd 6 ounces kosher salt 44.09 pounds water Instructions In a large pot, bring water to boil. Run cheese curd through chitarra, making sure cuts are even. Add salt. Spread throughoutMore »

Fresh Ricotta

fresh ricotta

Fresh Ricotta   Print Author: Pizza Today Recipe type: appetizers Ingredients 2 quarts whole milk 1 cup heavy cream 2 tablespoons fresh lemon juice (or distilled white vinegar) Instructions Put the milk and the cream in a large stainless steel saucepan. Bring to a full boil. Remove from heat and add the lemon juice. StirMore »

Mornay Glory

mornay sauce, stuffed peppers, green peppers, Italian sausage, bacon, mushrooms, onion, mozzarella

Mornay Glory   Print Author: Pizza Today Recipe type: Appetizer Ingredients 3 bell peppers 12 ounces Mornay Sauce (recipe follows) 6 ounces sweet Italian sausage, pinched 6 ounces bacon, crumbled 6 ounces mushrooms, sliced 3 ounces onion, chopped 9 ounces mozzarella cheese, shredded Instructions Slice tops off bell peppers, scoop out center core, white ribsMore »



Arancini   Print Courtesy of Mike Bausch Andolini’s, Tulsa, OK “We’re starting to see these tasty appetizers pop up on pizzeria menus in the South and Midwest.” ~ PT Editors. Author: Pizza Today Ingredients 1 cup raw sushi rice 2 cups chicken stock 1 large portabella mushroom chopped 1 tablespoon olive oil 1 small whiteMore »

Coal Fired Limoncello Chicken Wings

Limoncello Chicken Wings, Dym

Coal Fired Limoncello Chicken Wings   Print Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “Anytime I’m in Denver, these wings often are the highlight of my trip!” — Jeremy White, PT Editor-in-Chief Author: Pizza Today Recipe type: appetizer Ingredients 5 pounds chicken wings 3 whole lemons ½ cup limoncello ¼ ounce freshMore »

“Prosciutto di Karma” Chips and Cracklins

“Prosciutto di Karma” Chips and Cracklins   Print Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is a fabulous way to finish a great wood fired pizza! Author: Pizza Today Ingredients 3 tablespoons extra virgin olive oil 1 cup Prosciutto di Parma, finely sliced and cut into thin strips 1 bunch, (approx. 1 cup)More »

Gnudi Patooties

Gnudi Patooties

Gnudi Patooties   Print Author: Pizza Today Recipe type: appetizers Ingredients 1 9-ounce dough ball 1 cup shredded mozzarella/provolone-mix ½ cup pizza sauce 20 gnudi from recipe on page 38 1 cup egg wash (70 percent whipped eggs with 30 percent water) Instructions Take a full sheet pan and place parchment on it. Roll outMore »