Recipes

asiago, balsamic, bacon, fig preserve, pizza

Trending Recipe: Asiago

Asiago is a soft to semi firm cows’ milk cheese. The texture and flavor can vary depending on its age. It can be sliced, shaved or grated. I look for the most flavorful Asiago, not the least expensive. When using a high-quality Asiago you can use less on your pizza. The amount of Asiago used… Read More

Goat Cheese, Prosciutto and Strawberry Salad

Goat Cheese, Prosciutto and Strawberry Salad

Goat Cheese, Prosciutto and Strawberry Salad   Print Author: Pizza Today Recipe type: Salads Ingredients 2 cups baby spinach 2 cups chopped kale 2 cups arugula 2 cups sliced strawberries 4 slices thin prosciutto 2 ounces crumbled goat cheese 2 ounces candied pecans Instructions Toss greens in a bowl. Top with prosciutto slices, goat cheese… Read More

Olive Lime chicken pizza, Avocado-Olive Salsa, recipe

Olive Lime Chicken Pizza with Avocado-Olive Salsa

For the Pizza Olive Lime Chicken Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 1 large, 19-ounce dough ball made into a 14-inch round pizza shell 2 cups fresh spinach (packed) ⅓ cup chopped, cooked makeline chicken 3 tablespoons chopped black, ripe makeline olives 2 teaspoons powdered cumin 1 half lime 1 teaspoon… Read More

Green Goodness, Bruschetta, olive, spinach, ricotta, cheese spread

Green Goodness

Green Goodness   Print Author: John Gutekanst Recipe type: Appetizer Ingredients 2 cups whole milk ricotta 1½ cup chopped green olives 1 cup fresh spinach (packed) ½ cup roasted garlic cloves ½ cup makeline jalapeños 1 tablespoon chopped fresh rosemary Salt and pepper to taste Instructions Place all ingredients in a blender or a mixing… Read More

broccolini, white pie, recipe, tony gemignani, trending pizza topping

Tony’s Trending Recipe: White Pie Broccolini

Broccolini Broccolini is underused and underrated in our industry. You may have tried traditional broccoli (which is common) or broccoli rabe (which is slightly bitter). The flavor and appearance of broccolini really sets this vegetable apart. I prefer to trim and lightly blanch my broccolini first, then quickly sauté it with extra virgin olive oil,… Read More

chorizon, the picante, pizza rock, tony gemignani, pizza

Tony’s Trending Recipe: The Picante

Chorizo or Chouriço Classic spicy sausage adds bountiful flavor Ever since I got into the business, I have been using chorizo. There are several types of chorizo that are domestic and imported. You can use both cured or bulk, and I use both depending on the pizza. Chorizo is a type of pork sausage, the… Read More

pizza, Big Southwest Beef and Corn Pie with Pepper Jack

Big Southwest Beef and Corn Pie with Pepper Jack

For the Southwest beef: Southwest Beef for the Big Southwest Beef and Corn Pie with Pepper Jack   Print Author: John Gutekanst Recipe type: Pizza Ingredients 8 ounces raw ground beef ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon cayenne ¼ teaspoon garlic powder ½ teaspoon oregano ½ teaspoon ground cumin Instructions Mix all ingredients… Read More

Calabrian Salami and Double Pecorino Pizza

Calabrian Salami and Double Pecorino Pizza

For the Pecorino Coins: Pecorino Coins for Calabrian Salami and Double Pecorino Pizza   Print Author: John Gutekanst Recipe type: Pizza Ingredients ½ tablespoon grated Pecorino for each coin Instructions Prepare a large sheet pan with parchment paper. Dollop a ½ tablespoon grated Pecorino into a pile on the parchment and gently push out into… Read More

detroit style pizza

Detroit-Style Pizza Dough

Poolish (Pre-ferment): Poolish for Detroit-Style Pizza Dough   Print Author: John Arena Recipe type: Dough Ingredients High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds) Water (65 F) 1,000 grams (2.2 pounds) Instant Dry Yeast 1 gram Instructions Mix by hand in plastic tub with ample room for expansion. Cover and set poolish out… Read More

carne asada, pizza, street food

Corne Asada Pizza

Recipe by Johnny Gilbert, Pizza Tree, Columbia, Missouri For the Corn Purée Corn Purée — Corne Asada Pizza   Print Author: Pizza Today Recipe type: Sauce Ingredients ½ pound unsalted butter 2 tablespoons vegetable oil 1 cup red onion (rough brunoise) 2 pounds sweet corn 1 cup vegetable stock 1 cup heavy whipping cream ¼ cup… Read More

Stay on Top of Pizza Trends With Pizza Today Recipes

As you browse the industry’s largest recipe collection engineered specifically for use in pizzeria kitchens, patterns emerge in the latest food trends, hot toppings and innovative ingredient selections. The list is curated by the editors at Pizza Today. The recipe guide includes specific instructions on each dish with chef’s notes and preparation details to make every recipe replicable in today’s pizzerias.

While the guide also features classics ranging from a New York style pizza recipe to traditional Italian lasagna, we provide inventive recipes that help owners develop a successful menu for every season. Today’s consumers appreciate dishes made from scratch, using fresh ingredients. Sourcing ingredients locally is a point of separation from competitors.

Whether you are looking to create your own gluten free pizza recipe or explore artisan ingredients and seasonal meats, cheese and produce, PizzaToday.com is your source for entrée, appetizer, pizza, dough and desserts menu ideas. Our how-to instructions will demonstrate the processes of making your own mozzarella, pizza sauce, sausage and more. The collection is easy to view and organized by sections of a menu.

 

Pizza Chefs Contribute Recipes Using Their Best Pizza Toppings

Makeover your menu with recipes created by some of the world’s best pizza makers, from New York and San Francisco pizza legends to traditional Italian pizzaiolos. Not only are they sharing their best recipes, you also get an inside look into our pizza chefs’ creative process to developing top-selling menu items.

Each recipe may not fit your menu exactly, so experiment with the formulas to customize our recipes to meet the needs of your market.