Pizzas

Italian Meatball Pizza

Italian Meatball Pizza

Serves 1 12-inch pizza Ingredients 12-inch pizza crust 6 ounces pizza sauce 9 ounces mozzarella-provolone blend, shredded 3 ounces onion, chopped 3 ounces green bell pepper, diced 8 ounces meatballs, cooked and halved Instructions Place pizza crust on flat work surface. Ladle on sauce, then sprinkle cheese blend evenly over sauced area. Top with onions,More »

The Mourning Pie

The Mourning Pie, Tommasso

Courtesy of Mike Tomasso Tomasso’s Pizza & Subs, Boca Raton, FL 24-ounce dough ball, room temperature 6 extra-large eggs 1 cup light whipping cream 8 ounces mozzarella 4 ounces ground Italian sausage 4 ounces diced red onion 4 ounces thinly sliced roasted red peppers 2 ounces diced jalapeños 4 ounces sliced fresh mushrooms 24 slicesMore »

Chicken Wing Pizza

Chicken Wing Pizza

Ingredients 1 12-ounce pizza crust 15 cooked & sauced chicken wings Pizza sauce Louisiana hot sauce Mozzarella cheese Bleu cheese Instructions Pull the meat off of the cooked and sauced chicken wings. Combine pizza sauce with Louisiana hot sauce (adjust heat to taste). Spread (lightly) the sauce over the crust. Add the pulled chicken wingMore »

Sweet Onion/Mushroom & Gorgonzola Pizza

Sweet Onion/Mushroom & Gorgonzola Pizza

Ingredients 1 tablespoon olive oil, plus more for brushing 2 large red onions, thinly sliced 1-1/2 ups thinly sliced button mushrooms 1/4 cup granulated sugar 1/4 cup balsamic vinegar Salt to taste 1 prepared pizza crust 1-1/4 cups grated mozzarella 2 tablespoons pine nuts 4 ounces Gorgonzola cheese, crumbled Instructions In a large skillet, heatMore »

Candied Artichoke Pizza

Candied Artichoke Pizza, Bertrand

Courtesy of Bruno Bertrand Esprit Pizza, France 12-inch pizza dough 1 tablespoon tomato sauce 4 ounces mozzarella 1 handful of mesclun 5 mini candied artichokes 10 mini tomato confit 7 teaspoons ricotta 1 tablespoon pistachio oil Salt, to taste Black pepper, to taste Lemon juice, to taste Black sesame seeds, to taste Open up theMore »

Bruno’s Famous Clam Pie

Clam Pizza

Bruno’s Famous Clam Pie I only had about 13 Littleneck clams so I had to add chopped canned clams. If you double the fresh clams in this recipe, it doubles the clam flavor. 10-ounce ball of your in-house pizza dough 3 tablespoons clam juice 12 or 13 Littleneck clams 1 tablespoon olive oil for theMore »

Polenta Nera Pizza

anchovy pie

Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½ cups cold water 2 tablespoons of extra virgin olive oil 2 cloves garlic chopped fine 10 anchovy filets One head of radicchio, sliced thick Juice from one-half lemon One sweet red pepper,More »

The Purple People Eater

The Purple People Eater

Ingredients 1 dough ball 1 medium to large onion 3 chipotle peppers from a can with adobo sauce 1 tablespoon extra virgin olive oil 1 cup dried blueberry 8 leaves of raddichio del Traviso (regular raddichio will do in a pinch) slice thin or thick depending on what you like 1 rasher of thick-cut bacon,More »

Balsamic Burrata & Olive Oil Caviar Pizza

Balsamic Burratta & Caviar, Ferriman

Courtesy of Doug Ferriman Crazy Dough’s Pizza, Boston, MA 1 pizza dough 1 pint grape tomatoes, yellow and red 10 ounces mozzarella, diced 4 ounces burrata cheese 1 olive oil pearls 1 ounce balsamic glaze ½ ounce olive oil 1 ounce Parmesan cheese 3 basil leaves, torn Slice tomatoes in half and place on smallMore »

Kung Pao 
Chicken Pizza

Kung Pao 
Chicken Pizza

Courtesy of Diana Coutu Diana’s Gourmet Pizzeria, Winnipeg 1 13-ounce pizza dough 1 tablespoon olive oil ¼ cup Kung Pao sauce ½ teaspoon dried oregano ½ teaspoon dried basil 2 cloves fresh garlic, minced 1 teaspoon sea salt Pepper 1 chicken breast, fully cooked, pan fried over low heat with light olive oil, diced 1More »