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 »

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 »

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

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

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 »