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 Local Pro

James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 10 tomato slices 2 ounces zucchini 3 ounces feta cheese 8 ounces mozzarella cheese Drizzle of EVOO Pinch of black pepper 1 ounce fresh basil Stretch pizza dough out to the desired size and shape. Brush with olive oil. Add tomatoMore »

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 »

Chicken Pizza

1 pizza dough 2 whole broiler-fried chicken breasts, halved, boned, skinned and cut into 1-inch pieces 2 ounces olive oil 1 large onion, sliced and separated into rings 1 large green bell pepper, cut into thin rings 8 ounces fresh mushrooms, sliced 4 ounces olives 10 ounces pizza sauce 1 teaspoon garlic salt 1 teaspoonMore »

Pizza Amicizia

Courtesy of Brian Gojdics, Tutta Bella, Seattle, WA 1 dough ball 5 ounces squash puree pinch of thyme 2 ounces scamorza 3 ounces chanterelles 1 1/2 ounces onions, roasted ¼ ounce Grana Padano Slap out dough ball to 10-inches in diameter. Evenly spread the squash puree to within 1 inch of the edge. Sprinkle freshMore »

Guanciale and Fig Pizza

Guanciale and Fig Pizza, john gutekanst, winter, menu guide, pancetta, spinach, fig jam

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 10-ounce dough ball 1 cup baby spinach 5 ounces grated mozzarella and provolone cheese 4 ounces cured guanciale (or thick-cut pancetta) 2 tablespoons fig jam 1 handful of chopped almonds, lightly roasted Form a 12-inch pizza shell. Add spinach, cheese and sliced guanciale. Take the fig jamMore »


Abruzzo, pizza, white pizza

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough 4 ounces Buffalo mozzarella 2 ounces Parmigiano-Reggiano 2 ounces Gran Cru 2 ounces Caciocavallo 1 ounce fresh basil Drizzle of extra-virgin olive oil Stretch pizza dough out to shape. Add Buffalo mozzarella, Parmigiano-Reggiano, Gran Cru, Caciocavallo and basil. Bake until golden brown andMore »

Potato & Leek Pizza with Prosciutto di Parma Gravy

Potato & Leek Pizza with Prosciutto di Parma Gravy

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH Prosciutto di Parma “Gravy”: 2 cups prosciutto di Parma end meat 2 tablespoons extra-virgin olive oil 2 carrots, chopped 2 celery sticks, chopped ½ medium onion, chopped 2 cups chicken stock Place the prosciutto, olive oil, onion, celery and carrot in a pan over high heat andMore »

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 »

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 »