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!
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I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›