The Montana

The Montana pizza

Courtesy of Michael Shepherd, 600 Downtown, Columbus, OH 17 ounce dough ball 4 ounces buttermilk Ranch dressing 12 ounces whole milk mozzarella cheese 3 ounces grilled chicken 3 ounces smoked bacon 3 ounces kettle cooked potato chips Dash of Parmesan & Romano blended cheese Hand stretch the dough ball to 14 inches onto a screenMore »

Clams Casino Pizza

clams casino pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 15 fresh (small) littleneck or cherrystone clams 10 slices of guanciale, chopped in small dice Extra virgin olive oil 2 tablespoons butter 2 shallots 3 large cloves garlic 1 can chopped clams 1 can clam juice 1 red bell pepper 1 dried and ground cornicione to crumbsMore »

Marinara Pizza

Marinara Pizza Pepe in grani

Courtesy of Franco Pepe Pepe in Grani, Italy 1 pizza dough (recipe follows) 6 ounces San Marzano tomatoes 1 ounce oregano 2 ounces garlic, sliced thinly 1 ounce extra-virgin olive oil Form dough to desired size and shape. Add tomatoes, oregano, garlic and olive oil. Bake until ready to serve.   Franco’s Dough 4¼ cupsMore »

Chicken Fajita Pizza

chicken fajita pizza

Courtesy of Tony Palombino, Tony Boombozz, Louisville, KY 12-inch pizza crust 3 ounces chipotle sauce (recipe to follow) 4 ounces smoked provolone cheese, shredded 4½ ounces grilled chicken, cut into strips ½ cup green peppers and red onions, sliced ½ cup Asiago cheese, shredded 1 ¼ cups mozzarella cheese, shredded ½ cup Roma tomatoes, dicedMore »

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 »