Last summer, we received dozens of recipe submissions for our first challenge celebrating National Pizza Month in October. From the recipes submitted, our staff chose five to be recreated and photographed in the acclaimed Pizza Today test kitchen by our managing editor and food stylist, Mandy D.
This year, we’re doing it again! We’re looking for creative recipes that shine in your pizzerias. Got an interesting one to send to us? We want to know! To submit, send your FULL recipes (including prep and steps for any additional toppings like your caramelized onions or sun-dried tomato pesto) to Mandy Detwiler at email@example.com.
Here are last year’s winners:
Italian Club Pizza
Two Guys and A Pizza Place
Lethbridge, Alberta, Canada
Two Guys uses a classic dough recipe from Italy believed to be from the 19th century as the base for their pizza. A basil pesto base is topped with provolone and hot capicollo. Next, sprinkle the pizza with a mozzerella/ cheddar / Monterey mixture. Top with pancetta and red onion and bake. Once cooked, top with a fresh mixture of tomatoes and baby arugula. Sprinkle with shaved Parmesan petals (a little goes a long way!) and drizzle with a balsamic glaze. The spicy meats and sweet glaze are a perfect complement.
Loaded Baked Potato Pizza
Mia’s Pizza and Eats
This pizza combines two comfort foods and is a departure from the everyday pepperoni. Start with a mashed potato base made with fresh potatoes, heavy cream, butter and salt. Add fresh broccoli, bacon, red onions and cheddar cheese. To finish, you can even drizzle the pizza with a Mexican crema over the top. This is a great winter recipe!
The Royal Family
Willy O’s Pizza & Grille
South Haven, Michigan
This was a winner in a local contest held by Willy O’s, and we love the addition of Cajun-seasoned chicken. Willy O’s uses a gluten-free crust with this pizza, but a traditional crust can also be used. Start with a basil, garlic and lemon pesto. Slice a grilled chicken breast and toss with Cajun seasoning. Place chicken on pizza and top with julienne-cut green peppers, sun-dried tomatoes, Feta cheese and a mozzarella/ provolone blend. Bake and serve.
Aldos Ristorante Italiano & Bar
We love the freshness of this pizza, and it uses a lot of toppings already found in most pizzerias. Brush a dough skin with extra virgin olive oil and fresh garlic. Top with mozzarella and reggiano cheeses and bake. Toss fresh arugula with shaved red onions, Campari tomatoes, fresh lemon juice and EVOO. Top the pizza with the salad mixture, dollops of ricotta cheese and serve immediately.
Rosario’s Italian Restaurant
The base for this pizza is housemade ricotta, topped with prosciutto, mushrooms, caramelized onions, Parmesan cheese and sprinkled with fresh arugula. While you can caramelize onions the traditional way with brown sugar and balsamic vinegar, rosario’s uses Dr. Pepper, which imparts a unique flavor to the onions. Brilliant!
June 26, 2017 | Pizza Headlines
Pizza company created food donation program 25 years ago in partnership with Food Donation Connection to feed those in need PR Newswire PLANO, Texas, June 26, 2017 /PRNewswire/ — Pizza Hut and community-based hunger relief organizations are celebrating a major milestone today: surpassing 100 million pounds of food donated by Pizza Hut to feed those… Read More ›
June 12, 2017 | Pizza Headlines
Representatives from Guinness World Records were on hand to certify USA’s longest pizza record attempt at Auto Club Speedway in Fontana, California on June 10th, 2017. The finished pizza stretched 6,333 feet. That is nearly 1.2 miles long. The previous record of 6,082 feet was made in Naples, Italy in 2016. A team of pizza… Read More ›
June 8, 2017 | Pizza Headlines
Attend the premier event for pizzeria operators and Italian restaurateurs who are looking to source ingredients, equipment and supplies. Registration is now open for Pizza & Pasta Northeast, the largest pizza and pasta conference and tradeshow on the East Coast. The first-ever Pizza & Pasta Northeast will feature more than 200 booths of products and… Read More ›