ghost peppers, dr pepper, glaze

Dr. (Ghost) Pepper Glaze

Dr. (Ghost) Pepper Glaze   Print (Important, make sure adequate ventilation is available and do not put your head over this sauce.) Note: It is easiest to freeze the ghosties for easier cutting. Even when cleaning any pan or pot, do not initially use hot water because the steam will destroy your face! Author: Pizza… Read More

linguini, clam sauce, pasta

Clam Sauce

Clam Sauce   Print Author: Pizza Today Recipe type: Sauce Ingredients 1 48-ounce can chopped sea clams, with the juice 1 can of water, use the same can from the clams ½ pound of clam base 1 tablespoon crushed red pepper flakes 2 tablespoons of fresh minced garlic 2 tablespoons of granulated garlic 1 ½… Read More

pork belly, barbecue sauce, bbq, pizza topping

Pork Belly Barbecue Sauce

Pork Belly Barbecue Sauce   Print Author: Pizza Today Recipe type: Sauce Ingredients 2 medium yellow onions 4 chipotle peppers from a can of peppers in adobo 4 tablespoons extra virgin olive oil 1 cup dried blueberries, rehydrated in very hot water until tender Instructions Cut the onions in half, then into strips. Place them… Read More

Dr. (Ghost) Pepper Glaze, bbq, pizza

Dr. (Ghost) Pepper Pizza

Dr. (Ghost) Pepper Pizza   Print See BBQ, Baby! article for Dr Ghost Pepper glaze recipe, pork belly prep and bbq sauce recipe. Author: Pizza Today Recipe type: Pizza Ingredients 14-inch dough round 2-3 ounces fresh spinach 4 ounces aged mozzarella, shredded 4 ounces aged Gruyere cheese Instructions Place the spinach and the cheese on the… Read More

penne with artichoke hearts recipe

Penne with Artichoke Hearts

Penne with Artichoke Hearts   Print Author: Pizza Today Recipe type: Entree Ingredients 9 ounces artichoke hearts 8 ounces fresh spinach, washed and dried 16 ounces penne 1 medium yellow onion, thinly sliced 2 cloves garlic, minced ¾ teaspoon oregano salt and pepper, to taste ½ cup dry white wine 3 tablespoons lemon juice ¾… Read More

chicken florentine

Chicken a la Fiorentina

Chicken a la Fiorentina   Print This is the classic dish made ala minute on the line when I worked at Le Ciel Bleu in Chicago. It takes just one pan for everything and relies upon the flour, shallot and garlic as the heart of the sauce. A classic Mornay sauce would suffice but I… Read More

italian hoagie recipe

Italian Hoagie

Italian Hoagie   Print Author: Pizza Today Recipe type: Sandwich Ingredients 2 ounces calabrese 2 ounces thinly sliced prosciutto 2 ounces capocollo 2 ounces salami 3 slices provolone (or Swiss) cheese 1 ounce spring mix 6 Peppadew peppers, chopped 3 tablespoons Balsamic vinaigrette Ciabatta or hoagie roll Roasted red pepper aioli Instructions Slice the roll… Read More

chicken bacon grilled pizza

Chicken Bacon Pesto Grilled Pizza

Chicken Bacon Pesto Grilled Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 2 tablespoons proprietary basil pesto 2 strips thick-sliced bacon roasted on the grill and chopped 6 ounces of already-grilled chicken breast sliced very thinly 15 small summer cherry tomatoes (4 ounces) 2½ ounces fresh mozzarella ciliegine balls (10 balls sliced in… Read More


Fried Caprese Nuggets

Fried Caprese Nuggets   Print Author: Pizza Today Recipe type: Appetizer Ingredients 1 large summer tomato diced 2 tablespoons extra virgin olive oil 1 fresh mozzarella, torn in small strips 5 to 7 fresh basil leaves torn in pieces 10 to 12 ounces of your proprietary pizza dough Coarse sea salt as needed Shaved or… Read More

Manchego and Brussels Sprouts Pizza

Manchego and Brussels Sprouts Pizza

Manchego and Brussels Sprouts Pizza   Print Author: Pizza Today Recipe type: Pizzas Ingredients 14-ounch doughball 2 slices of thick-cut ham, cut or torn into chunks ½ cup roasted Brussels sprouts, leaves torn ½ cup proprietary Alfredo sauce ¼ cup manchego cheese, shredded 5 or 6 roasted garlic cloves, chopped ¼ cup grated Parmesan cheese… 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, 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.