Recipes

Chicken with Sun-dried Tomatoes and Pasta

Chicken with Sun-dried Tomatoes and Pasta   Print Author: Pizza Today Ingredients 8 ounces ziti or farfalle Salt, for pasta water 3 medium-sized chicken breasts 1 tablespoon extra virgin olive oil 1½ tablespoons butter 4 ounces mixed fresh mushrooms, sliced ⅛ teaspoon cracked red pepper 2 roasted garlic cloves, smashed and chopped 1 small shallot,… Read More

Spicy Sausage and Sun-dried Tomato Pizza

Spicy Sausage and Sun-dried Tomato Pizza   Print Author: Pizza Today Recipe type: Pizza Serves: One 12-inch pizza Ingredients 1 12-inch pizza crust 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh garlic ½ cup spicy sausage, cooked and drained 2½ ounces fresh goat cheese ¼ cup mild banana peppers 1 cup shredded mozzarella… Read More

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

For Pasta Green Herb Pappardelle with Yellow Tomato Passata and Soppressata   Print Author: Pizza Today Recipe type: Entree Ingredients 1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.) 1¼ teaspoons extra virgin olive oil 1½ teaspoons salt, reserved 1 cup flour, reserved 1 teaspoon water 1 whole… Read More

New York Style Reuben Pizza

New York Style Reuben Pizza

Recipe by Pizza Port Ocean Beach in San Diego, California New York Style Reuben Pizza   Print Author: Pizza Today Recipe type: Pizzas Ingredients 14-ounce doughball ¼ Thousand Island dressing 2 tablespoons olive oil 4 ounces lean corned beef Shredded provolone and mozzarella 2 to 3 slices of Swiss cheese ¼ cup saurkraut Thinly sliced… Read More

Feta and Bacon-wrapped Fig Pizza with Pistachio

Feta and Bacon-wrapped Fig Pizza with Pistachio

  Feta and Bacon-wrapped Fig Pizza with Pistachio   Print Author: Pizza Today Recipe type: Pizza Ingredients 19-ounce (large) proprietary dough ball 6 ounces aged mozzarella 4 ounces feta cheese 10 dollops of fig jam 3 to 4 large slices of bacon 4 green figs, sliced in half 8 to 9 dollops fig-mascarpone pudding (recipe… Read More

Snapper Spaghetti, pasta, recipe

Snapper Spaghetti

Recipe by Michael Athanasopoulos of The Lamb and the Wolf in Sacramento, California Snapper Spaghetti   Print Author: Pizza Today Recipe type: Entree Ingredients 2 red snapper filets medium cut in half-inch pieces 7 large kalamata olives pitted 1 shallot, diced ½ green pepper, diced 2 garlic cloves Thyme 1 tablespoon olive oil 1 cup… Read More

Brussels Sprout and Sausage “Cassoulet”

Brussels Sprout and Sausage “Cassoulet”

Recipe by Cory Lazaldi of New Castle Pizzeria in New Castle, California Brussels Sprout and Sausage “Cassoulet”   Print Author: Pizza Today Recipe type: Appetizer Ingredients 3 ounces Calabrian sausage (uncooked) 3 ounces cannellini beans (cooked) 6 ounces blanched Brussels sprouts (cut in half) 1 teaspoon butter 1 ounce white wine Olive oil (for drizzling)… Read More

Pepperoni Ripieni

Pepperoni Ripieni

  Pepperoni Ripieni   Print Author: Pizza Today Recipe type: Appetizer Ingredients 6 medium-size bell peppers, washed, tops cut off, cut in half lengthwise, seeds and ribs removed 2 cups cooked white rice 2 tablespoons olive oil ½ cup chopped onion ½ cup finely chopped celery 1 pound lean ground beef 1 pound lean ground… Read More

Artichoke Fritters

  Artichoke Fritters   Print Author: Pizza Today Recipe type: Appetizer Ingredients 1 cup all-purpose flour 1 teaspoon baking powder ⅛ teaspoon each salt and pepper 1 cup whole milk 1 large egg 12 frozen artichoke hearts, thawed, halved, patted dry Oil for deep-frying Orange aioli dipping sauce* Instructions In a small mixing bowl combine… Read More

Feta and Bacon-wrapped Fig Pizza with Pistachio

Scratch Fig Jam

  Scratch Fig Jam   Print Author: Pizza Today Recipe type: sauce Ingredients 9 ounces dried figs (For a lighter color, use the more expensive golden figs.) 1½ cups water 6 ounces (one small pack) fresh raspberries (optional) Instructions Slice and dice the figs and place into a small, non-reactive bowl. Get tap water as… 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.