December 1, 2014 |

2015 Pizza Today Menu Guide — Fall

By Pizza Today

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↓  More Fall Recipes  ↓


Chicken Pizza


1 pizza dough
2 whole broiler-fried chicken breasts, halved, boned, skinned and cut into 1-inch pieces
2 ounces olive oil
1 large onion, sliced and separated into rings
1 large green bell pepper, cut into thin rings
8 ounces fresh mushrooms, sliced
4 ounces olives
10 ounces pizza sauce
1 teaspoon garlic salt
1 teaspoon oregano
2 ounces grated Parmesan cheese
8 ounces mozzarella, shredded

Add oil, chicken, onion, green pepper, mushrooms and olives to a pan and cook over medium heat for five minutes. Drain and set aside.

Stretch out pizza dough and top with sauce. Add chicken and vegetable mixture. Sprinkle with garlic salt, oregano and Parmesan cheese. Top with mozzarella. Bake, uncovered, in 425 F oven until crust is done and ready to serve.


Cinnamon and Raisin Biscotti

1 large egg
½ cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup raisins
½ cup whole almonds, toasted

Preheat oven to 375 F. Line a sheet pan with parchment paper.

Using a stand mixer, combine and beat the egg and sugar until thick and lemony in color. Add vanilla. Sift in the flour, baking powder, cinnamon and salt. Blend well. Mix in the raisins and almonds.

Turn the dough out of the mixer onto the work surface. Knead gently for 2 minutes to combine the ingredients. Shape dough into a log that is about 12 inches long by 2½ inches wide. Transfer to lined sheet pan. Flatten the top of log slightly with hands, tapering towards the edge.

Bake for 20 minutes. Remove from oven and cool for 15 minutes.

Using a serrated knife, cut the log crosswise, at a diagonal, into 1/3-inch wide slices. Arrange the slices on the baking sheet and bake for 4 minutes. Turn slices over and bake another 4 minutes.

Cool biscotti on the baking sheet. Serve when cool.


Cheese and Prosciutto Manicotti Filling


2 cups ricotta cheese
2 medium eggs, lightly beaten
¼ pound prosciutto, coarsely chopped
½ cup grated Romano or Parmesan cheese
3 cups shredded mozzarella
3 tablespoons fresh parsley, minced

In a mixing bowl, beat the ricotta until it is creamy. Add the eggs, prosciutto, grated Romano, mozzarella and parsley. Beat to combine.

“This recipe is enough to stuff 12 manicotti tubes. Give it a try. There’s a creaminess and a saltiness to it that your customers are sure to find pleasing when cooler Fall weather hits.” — PT Editors


The Mayor


James Orintas
Theo’s Pizza, New Orleans, LA

1 pizza dough
2 tablespoons olive oil
8 ounces mozzarella
2 ounces onion
2 ounces portobella mushrooms
2 ounces shiitake mushrooms
2 ounces crimini mushrooms
1 ounce pesto sauce

Stretch dough out to desired size and shape. Brush with olive oil. Add cheese, onion and mushrooms. Drizzle with pesto sauce over the top. Bake at 500 F until golden brown and ready to serve.


Brazilian Dessert Pizza


Doug Ferriman
Crazy Dough’s, Boston, MA

12-inch pizza dough
4 ounces guava paste
3 pinches sugar
10 ounces mozzarella cheese
2 ounces Brazilian Catupiry soft cheese

With a small, round cookie cutter, take the guava paste and cut into thick circles about the size of pepperoni. Slice these more thinly, if necessary, to resemble pepperoni. Place the guava paste circles in a bowl and toss with three pinches of sugar. Set aside.

Place 10 ounces of mozzarella cheese on the shell and cook about 90 percent of the way.

Remove from the oven and, using a piping bag, add the Brazilian Catupiry soft cheese in a checkerboard pattern. Place the guava slices around the pizza like pepperoni and cook the pizza the last 10 percent until golden and ready to serve.


Arrosto Salad


Mark Dym
Marco’s Coal Fired Pizza, Denver, CO

4 ounces mushrooms
½ red onion, chopped
4 ounces cauliflower
4 ounces broccoli
4 ounces asparagus
4 ounces carrots
4 ounces zucchini
Extra-virgin olive oil, drizzle
Salt and pepper, to taste
32 ounces spring mix

Roast vegetables in the oven. After roasting, toss all the ingredients except the spring mix together with house-made oregano vinaigrette (recipe follows).

Add 6 ounces spring mix to a salad entrée plate. Top with roasted vegetables and dressing mixture, to order. Serve warm as a salad entrée.


Oregano Vinaigrette

8 cups red vinegar
4 cups Dijon mustard
4 cups sugar
1 cup oregano, chopped
1 cup thyme, chopped
8 cups extra virgin olive oil

Mix in food processor for 60 seconds.

“This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to be an entrée.”
— Mark Dym


Andouille Pizza


James Orintas
Theo’s Pizza, New Orleans, LA

1 pizza dough
2 tablespoons olive oil
3 ounces Pepper jack cheese
8 ounces mozzarella cheese
2 ounces purple onions
2 ounces Anaheim peppers
10 ounces Andouille sausage

Form pizza dough into a skin of the desired size and shape. Brush with olive oil and then add the cheeses, onions, peppers and sausage. Bake at 500 F until golden brown and ready to serve.



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