Pizzas

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 »

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 »

Scacciata

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 »