January 31, 2013 |

2013 February: Inbox

By Pizza Today

High Praise Indeed

I’ve had 3 different professional photographers take food photos for us in the past year, and after over 500 shots, none even compare to the photos that Josh Keown takes!

Brian Coli
Georgio’s Pizza
Crystal Lake, Illinois

Brian, thank you for that high praise. We were stoked, butnotsurprised, tohearit. We know both Josh and Rick Daugherty(who has not photographed your pizzeria) take the coolest foodphotography on Earth— that’swhy we let them stick around!

Quick Tips

I really enjoy reading the Quick Tips newsletter you all send out. Thanks for everything you do to help the little guys like us. We need all the help we can get these days. Any quick tip just for me today?

Larry Reid
Louisville, Kentucky
via Twitter

Yes … if you go to Vegas for this year’s International Pizza Expo next month, always bet on black! Actually, we have no clue how sound that advice happens to be, so let us take another crack at it. When you go to Vegas for next month’s International Pizza Expo, don’t waste your time gambling — enter our $20,000 Mega Bucks Giveaway instead.

Chicken Marsala

Do you have a good recipe for Chicken Marsala? We’re looking for something new for our menu this winter.

Claudia Anderson
Boise, Idaho
via Twitter

Of course we do, and your customers are going to love it!


1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms, fresh or canned
1/2 cup Marsala wine
3 tablespoons chicken stock
Fresh parsley for garnish

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Dredge chicken pieces lightly in flour mixture, shaking off excess. In a large skillet, melt butter and oil over medium heat. Place chicken breasts in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and stock. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.