Pizza Calabrese

Pizza Calabrese

Courtesy of Brian Gojdics Tutta Bella, Seattle, WA 1 dough ball ½ ounce extra-virgin olive oil ½ teaspoon fresh rosemary 1 ¼ ounces prosciutto 3½ ounces black mission figs 2 ounces goat cheese ¼ ounce Grana Padano cheese ½ ounce fluid balsamic reduction Slap out dough ball to roughly 10 inches in diameter.  Evenly spreadMore »

The Goombah

Courtesy of Jason Hague Bada Bing! Pizzeria, Springfield, OH 12-inch pizza dough 6 ounces marinara sauce 2 ounces Pecorino Romano cheese 6 ounces shredded mozzarella and provolone cheese blend 4 ounces pepperoni 3 ounces salami (quartered) 3 ounces capicola (sliced into strips) 2 ounces meatballs (sliced) 2 ounces ricotta cheese 1 ounce minced garlic 1More »

Honey Pie

Courtesy of Tony Gemignani Tony’s Pizza Napoletana, San Francisco, CA One 13-ounce pizza dough One 12-ounce white onion peeled About ¼ cup beer About ¼ cup all-purpose flour Olive oil Fine sea salt Canola oil for deep-frying 7 ounces whole milk mozzarella, shredded 1 ¾ cup freshly ground black pepper 1 teaspoon minced Calabrese peppersMore »

Chicken Fajita Pizza

Chicken Fajita Pizza Recipe Courtesy of Tony Palombino, Tony Boombozz Pizzeria, 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, shreddedMore »

James’ Favorite Pizza

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces hand tossed pizza dough 3 ounces Alfredo sauce 3 ounces Mozz/Provolone cheese blend 1 ounce cheddar cheese 2 ounces Italian sausage 2 ounces chicken breast 1 ounces chopped bacon ¼ ounce minced garlic Open the dough into a ball. Spread Alredo sauce evenly, leavingMore »


Courtesy of Leo Spizziri Giordano’s, Chicago, IL 2 28-ounce pizza dough balls 1 pound shredded mozzarella 8 ounces roasted red peppers, sliced 4 ounces Genoa salami 8 ounces smoked turkey breast 8 ounces Prosciutto Cotto 2 ounces Pecorino-Romano, grated Preheat oven to 400 F. Prepare half sheet pan with nonstick cooking spray. Using a rollingMore »

Otto’s Mashed Potato Bacon Scallion Pizza

Courtesy of Anthony Allen Otto Pizza, Portland, ME 1 16-ounce proofed pizza dough cornmeal (to taste) Olive oil (to taste) Black pepper (to taste) 2 tablespoons grated Asiago 1 cup mashed potatoes (recipe follows) 7 ounces grated low-moisture mozzarella Heavy cream (to taste) ½ cup chopped cooked bacon ½ cup bias cut scallions (1⁄8-inch thick)More »

Santa Fe Chicken

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 15-inch pizza dough 1 ounce extra-virgin olive oil 2 ounces black bean sauce 4 ounces mozzarella cheese ½ cup chicken ¼ cup red onions 1 ounce jalapeño peppers 1 ounce Southwest Chipotle sauce Salt and pepper, to taste ½ of an avocado, cubed 1 ounce cilantroMore »


Courtesy of Mark Dym Marco’s Coal-Fired Pizza, Denver, CO 9 ounces pizza dough 4 ounces basil pesto 4 ounces spicy salami 4 ounces fresh mozzarella 1 ounce Parmesan cheese Stretch the dough into a ball. Spread basil pesto over the dough, then add salami and fresh mozzarella. Roll the dough and bake in pizza ovenMore »

Pizza Parma

Courtesy of Bruno Bertrand Esprit Pizza, France 12-inch pizza dough 1 tablespoon tomato sauce 4 ounces mozzarella 2 ounces field greens 2 ounces Parma ham 2 ounces Parmesan 1 ounce olive oil with lemon salt and Pepper, to taste Open up dough ball and roll out to 12-inches in diameter. Brush with tomato sauce andMore »