Panini Calabrese

panini calabrese

Yield: 8 sandwiches (scale up in direct proportion) 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami) ¼ cup extra-virgin olive oil 8 thin slices prosciutto 8 thin slices fresh mozzarella 8 panini buns or rolls, toasted or grilled 1 cup roasted red bell pepper strips 16 large freshMore »

Gazpacho

Gazpacho

Ingredients 3 medium tomatoes, chopped 1 medium red onion, finely chopped 1 medium red bell pepper, chopped Tomato juice 1 clove garlic, minced 3 tablespoons red wine vinegar 2 teaspoons hot sauce Salt and fresh ground black pepper, to taste Instructions In a large mixing bowl, combine all ingredients, except tomato juice. Let marinate inMore »

Greek Salad

Greek Salad

Ingredients 1 head of leaf or romaine lettuce, washed, and torn into bite-size pieces 2 large ripe tomatoes cut into bite-size pieces ½ cucumber, peeled, seeded and diced 1 garlic clove, minced 1 cup black oil-cured olives, pitted and sliced ¼ pound feta cheese, crumbled ½ cup extra-virgin olive oil ¼ cup red wine vinegarMore »

Salad Number 3

Salad Number 3

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 7 ounces flatbread 1 1⁄6 pan of mixed greens 6 slices of Roma tomatoes, quartered 2 ounces sliced roasted red peppers 5 slices of fresh water mozzarella, quartered 4 strips of portabella mushroom 2 ounces balsamic basil oil Spread mixed greens on warmed flatbread. Add RomaMore »

Hot Pizza Wrap

Hot Pizza Wrap

Ingredients 12-inch flavored flour tortilla shell* 1-2 tablespoons extra-virgin olive oil 1 tablespoon shredded Parmesan 1 ounce thinly sliced provolone 1 ounce thinly sliced pepperoni 1 ounce shredded mozzarella 1 ounce roasted red bell peppers *Spinach, garlic herb, or sun-dried tomato. Instructions Lightly oil tortilla. Sprinkle on Parmesan. Arrange provolone, pepperoni and red peppers inMore »

Roasted Garlic Potato Soup

roasted garlic potato soup

Ingredients 1 cup olive oil 40 cloves garlic peeled but left whole 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups) 3 quarts chicken broth 2-3 tablespoons salt 1-2 teaspoons white pepper 1 quart half-and-half Minced fresh parsley Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan.More »

Caprese Sliders

Caprese Sliders

Caprese Sliders   Print Author: Pizza Today Recipe type: Appetizer Serves: 4 Ingredients 4 small buns 4 slices plum tomato 4 slices fresh mozzarella 4 slices prosciutto 1 teaspoon pesto 1 drizzle balsamic reduction Instructions Assemble each slider bun with the tomato, mozzarella and prosciutto. Add the pesto and balsamic glaze to the inside ofMore »

Italian Flatwich

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 1 flatwich dough 1 ounce extra-virgin olive oil 2 ounces mozzarella cheese 2 slices ham 3 slices salami 8 slices pepperoni 1 ounce red onions 2 ounces tomatoes 4 ounces iceberg lettuce, shredded 1 ounce Italian dressing Lightly brush flatwich bread with extra-virgin olive oil andMore »

Beast Mode Calzone

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage 2 ounces spicy link sausage 2 ounces Alfredo sauce 2 ounces mozzarella Open up the dough into a ball and place the sauce and fillingsMore »

Goat Cheese Spinach Salad

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 4 ounces spinach, fresh and cleaned ½ ounce roasted pumpkin seeds 2 ounces dried cranberries 2 ounces sun-dried tomato vinaigrette 1 ounces goat cheese 3 large red onion rings, fresh Toss spinach in a mixing bowl with pumpkin seeds, cranberries, and vinaigrette. Place in large dish.More »