The Vampire Slayer

Vampire Slayer Pizza, Hague

Courtesy of Jason Hague, Bada Bing! Pizzeria, Springfield, OH 13-ounce pizza dough 8 ounces of equal parts of sweet basil pesto and Alfredo sauce 2 cups of mozzarella and provolone cheese blend 6 ounces pepperoni 4 ounces fresh mushrooms 4 ounces ripe black olives 3 ounces sliced red onions 1 ounce garlic, minced 1 ounceMore »

Spinach and Feta Pizza

spinach and feta pizza, greek pizza, pizza

8 ounces fresh spinach, washed and stemmed ¼ cup water 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 ounces finely chopped red onion 1/8 teaspoon freshly ground black pepper Salt, to taste 14-inch pizza shell 2 ounces olives, pitted 4 ounces Feta cheese, crumbled Put water and spinach in a large sauté panMore »

Pizza Campanella

Pizza Campanella

Ingredients One doughball, rolled to fit a 16-inch pan 1/2 pound ham, cubed 1/2 pound Genoa salami, cubed 4 Roma tomatoes, diced 1/4 head iceberg lettuce, sliced into strips, then chopped 1/2 pound Romano cheese, shredded Salt, pepper and garlic powder, to taste 1/4 cup olive oil Instructions Stretch pizza dough Neapolitan style. Spread oliveMore »

Scotch Egg Pizza

Scotch Egg Pizza, mangia italiano

Courtesy of Don Petralia. Mangia Italiano 1 pizza dough 6 ounces special sauce (recipe follows) 10 ounces mozzarella cheese 6 ounces sage sausage, cooked 4 ounces Parmesan cheese, grated 1 hardboiled egg, chopped 1 ounce parsley or sage for garnish Sauce 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoonMore »

Ultimate Lobster and Scallop Pizza

Lobster and Scallop Pizza, seafood, pizza

Courtesy of Kevin Plaut, Harry’s Bishops Corner, West Hartford, CT 11-ounce pizza dough 4 ounces mozzarella cheese 2 ounces Asiago cheese 2 lobster tails 4 ounces fresh sea scallops 3 ounces Roma tomato Fresh garlic Salt and pepper ½ cob of corn 1 tablespoon breadcrumbs 1 tablespoon clarified butter 8 chives, finely chopped 8 lemonMore »

Sole nel Piatto

Sole nel Piatto Pizza, Pepe

Courtesy of Franco Pepe, Pepe in Grani, Italy 1 pizza dough (recipe follows) 5 ounces buffalo mozzarella 4 ounces tomato 3 ounces black olives 1 ounce oregano 2 ounces anchovies 2 ounces basil Form the dough to the desired size and shape. Add mozzarella, tomato, olives, oregano, anchovies and basil. Bake until ready to serve.More »

The Mayor

Courtesy of James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 8 ounces mozzarella 2 ounces onion 2 ounces portobella mushrooms 2 ounces shiitake mushrooms 2 ounces crimini mushrooms 1 ounce pesto sauce Stretch dough out to desired size and shape. Brush with olive oil. Add cheese, onion and mushrooms.More »

Hell’s Kitchen

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 5 ounces tomato sauce 4 ounces fresh mozzarella 2 ounces Pecorino-Romano 3 ounces spicy salami 2 ounces hot, dry-cured Coppa 1 ounce fresh basil Drizzle of extra-virgin olive oil Stretch pizza dough out to shape. Sauce dough skin and then add cheeses, meatsMore »

Rooters of the Lost Ark

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 2 medium parsnips 2 medium salsify roots Juice of ½ lemon 1¼ cup chicken stock 1 medium sized kohlrabi 2 medium Yukon gold potatoes 2 tablespoons extra virgin olive oil 1 cup grated mozzarella/provolone 1/3 cup fresh chevre goat cheese 2 scallions chopped thin for garnish Salt,More »

Andouille Pizza

Courtesy of James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 3 ounces Pepper jack cheese 8 ounces mozzarella cheese 2 ounces purple onions 2 ounces Anaheim peppers 10 ounces Andouille sausage Form pizza dough into a skin of the desired size and shape. Brush with olive oil and thenMore »