Pizzas

Arugula, Prosciutto and Fresh Mozzarella Pizza

and fresh Mozzarella Pizza

Ingredients 1 14-inch pizza shell 2 cups fresh arugula leaves 3 tablespoons extra-virgin olive oil 3-4 very thin slices prosciutto (about 2 ounces), shredded 6 ounces pizza sauce 2 ounces fresh mozzarella, sliced or cubed 2 tablespoons grated Parmesan Instructions Toss the arugula with the olive oil and prosciutto. Set aside. Spread the pizza sauceMore »

Ah, Shucks! Great Clam Pie

Ah shucks clam pizza

Yield: 1 12-inch pizza (scale up in direct proportion) Garlic infused olive oil to brush on the entire crust. Crush 1 clove of garlic into 3 tablespoons of quality olive oil. Let it sit at room temperature for several hours. Canned chopped (not minced) clams. For a 12-inch (diameter) pie you will need about 1½More »

Hawaiian Pizzaloha!

Hawaiian Pizzaloha!

Ingredients 1 14-inch pizza shell 8 ounces chunked ham 2 tablespoons olive oil 1 clove garlic, chopped 1 1/2 teaspoons fresh ginger, diced 1/2 cup barbecue sauce 1/2 cup pineapple bits, drained 1/4 cup onions, diced Mozzarella cheese Instructions Heat olive oil over medium heat. Sauté ham, garlic, onion and ginger until garlic just beginsMore »

Pizza Bianco

Pizza Bianco

Ingredients 1 13-14-inch diameter pizza crust 3 tablespoons olive oil 1 ½ cups minced clam 2 teaspoons minced garlic ¼ teaspoon red pepper flakes 3 tablespoons minced flat-leaf parsley 1 teaspoon dried thyme, crumbled ¼ cup clam juice Instructions 1. Brush or rub the top of the pizza crust with 1 tablespoon olive oil. 2.More »

Chipotle Chicken Pizza

Chipotle Chicken Pizza

Courtesy of Glenn Cybulski Persona Neapolitan Pizzeria, Santa Barbara, CA 12 ounces pizza dough, 4 ounces chipotle sauce 4 ounces shredded chicken 4 ounces fresh mozzarella 3 ounces pico de gallo Drizzle crème fraiche Hand stretch your dough ball to inches in diameter. Ladle chipotle sauce on crust and take it to within ½-inch ofMore »

The Baker’s Pizza

2014 Menu Guide

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI 16 ounces dough 6 ounces of a 3-cheese mixture (mozzarella, Parmesan and Romano) 4 ounces sausage 3 ounces ham 4 ounces mushrooms 2 ounces extra-virgin olive oil Place oil in steel pan and then place dough into steel skillet. Cook dough for 5 minutes orMore »

Sun-Dried Tomato Pizza

sun-dried tomato goat cheese pizza slices

Recipe courtesy of: Sammy’s Restaurant, Bar & Grill Yield: One 10-inch pizza 7-8 ounces dough 1 teaspoon olive oil 1 teaspoon minced garlic 1 cup mozzarella cheese ¼ cup sun-dried tomatoes, cut julienne 2 tablespoons pine nuts 1 tablespoon basil 1 ounces goat cheese Preheat oven to 450 F. Stretch out dough to form aMore »

Caramelized Red Onion and Spinach Pizza

Caramelized Red Onion and Spinach Pizza

Ingredients One 14-inch pizza shell 1 large red onion, thinly sliced 3 garlic cloves, minced 2 tablespoons extra-virgin olive oil 2 cups fresh spinach 3/4 cup mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1/4 cup fresh basil leaves, shredded Instructions In a medium saucepan, heat olive oil until simmering. Add onion and garlic; cookMore »

The Gamberian

Te Gamberian

Ingredients 1 grilled pizza crust or pizza dough 2 tablespoons herbed grill or extra virgin olive oil 1 tablespoon grated Parmesan 1/2 pound jumbo shrimp, shelled and deveined Salt and freshly ground black pepper 1 cup shredded mozzarella 1/2 cup chunky tomato basil sauce 1/2 cup basil pecan pesto (pesto or extra virgin olive oil)More »

Roman Vegetarian Pizza

Roman Vegetarian Pizza

Ingredients 1 16-inch pizza dough 6 ounces of Alfredo sauce (hot or cold) 10 ounces frozen chopped spinach, drained 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon granulated garlic 2 plum tomatoes sliced 2 ounces sliced black or Kalamata olives 8-10 pieces of artichoke heart quarters 1-1/2 tablespoons chopped garlic 8 ounces of yourMore »