Fried Stuffed Olives

Fried Stuffed Olives   Print Author: Pizza Today Recipe type: Appetizer Ingredients 12 dozen California black olives, large or extra large, pitted 5 ounces garlic, minced 5 ounces anchovy paste 1 ounce lemon zest, minced 2 teaspoons chopped thyme 4 cups all-purpose flour 8 eggs, beaten 4 cups breadcrumbs Olive oil to taste Instructions DrainMore »

Albondigas a la Andaluza (Meatballs)

Albondigas a la Andaluza
This meatball recipe is a combo of chicken, ham and beef with saffron

Albondigas a la Andaluza (Meatballs)   Print Author: John Gutekanst Recipe type: Appetizer Ingredients 1¼ pounds ground chicken ¾ pound slice of ham, chopped ½ pound ground beef 1 tablespoon extra-virgin olive oil 1 cup fine bread crumbs 2 garlic cloves minced 2 tablespoons chopped parsley 2 tablespoons chopped cilantro ¾ teaspoon salt ½ teaspoonMore »

Avalanche Chipotle Blue(berry) Balls

Avalanche Chipotle Blue(berry) Balls, meatballs

Avalanche Chipotle Blue(berry) Balls   Print Author: John Gutekanst Ingredients 2 tablespoons extra virgin olive oil 1 small onion rough-diced 1 can of chipoltle peppers in adobo (usually found in a 7-ounce can) 5 strips of thick-cut bacon cut into small squares (7-8 ounces) 1 cup dried blueberries 1 pound of ground pork ½ poundMore »

Nem Noung (Meatballs)

Nem Noung (Meatballs)   Print This Vietnamese meatball from Na Trang is traditionally grilled. It is fatty, savory and a little sweet. Here, I changed the traditional pork back fat with the more easily accessible fatty bacon that produced a nuanced smoky taste also. Author: John Gutekanst Recipe type: Appetizer Serves: 20 to 23 meatballsMore »

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 »

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 »