Appetizers Archives - Pizza Today

Jalapeno Dilly

Denise Greer — Mon, 29 Apr 2024 15:44:06 +0000

Get the Jalapeno Dilly recipe

Spicy cocktails are having a moment in the sun. As are dill pickle drinks! Let’s put them both together for a spicy dill pickle cocktail. This one features jalapenos, dill pickle juice, lime juice, tequila and triple sec. More cocktail ideas in Diners are in Love with Cocktails — Your Bottom Line Will Love Them, Too.

Jalapeno Dilly

Author: Pizza Today

Ingredients

2.5-3 ounces tequila
2.5-3 ounces triple sec
3 ounces dill pickle juice
½ of a fresh jalapeno pepper, sliced
2.5 tablespoons lime juice

Instructions

Be sure to slice the jalapeno thinly. You can use more or less to adjust the spice level.
After shaking with ice until well mixed, add a lime wedge and/or a pickle spice.
We’ve seen a small amount of cayenne pepper added to this drink as well for an additional kick.

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Spicy Apple Chips

Denise Greer — Mon, 26 Jun 2023 18:02:23 +0000

Get the Spicy Apple Chips Recipe

Apple chips are versatile. You can go savory, spicy or sweet. Go crazy and do all three. Here is a savory and spicy version. Be sure to try your own mix. Just like potato chips. people can’t get enough apple chips.

This version gives a spicy Mexican flavor to the apple chips. Tajin seasoning gives a mix of chili peppers, sea salt and lime. Heat it up with crushed or ground hot peppers flakes.

Here is the base Spicy Apple Chips recipe to work from:

Spicy Apple Chips

Author: Pizza Today

Recipe type: Appetizer

Ingredients

2 apples
Tajin Seasoning
Cilantro (finely chopped)
Cracked black pepper

Instructions

Slice apples thinly using a Mandolin.
Immediately fry until golden. Or, if you are prepping apples ahead, place apple slices into a bath of ¼ teaspoon of salt blended with 2 cups of water for 10 minutes, drain and store in refrigerator for later use.
Once the apples have fried, drain excess oil.
Place in bowl and sprinkle Tajin chili/lime seasoning, crack black pepper and cilantro and toss.
Enjoy.

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Calabrese Chile Garlic Knots

Denise Greer — Wed, 22 Feb 2023 20:57:56 +0000

Calabrese Chile Garlic Knots

Author: Pizza Today

Recipe type: appetizers

Ingredients

6 dough strips, 1 ounce each
1 tablespoon Calabrese chilies
1 teaspoon chopped garlic
3 tablespoon extra virgin olive oil
1 teaspoon honey
2 tablespoons Parmesan
Marinara to dip

Instructions

Tie strips into knots.
Place a piece of parchment on a board or sheet tray and put knots on top.
Let rise on top of oven for at 30 minutes or in a proofer.
In a bowl, mix together Calabrese chilies, garlic, olive oil and honey and set aside.
Slide parchment with rolls off of board and onto oven deck.
Bake at 575 F for 7 minutes (using steam if you have it as an option) or until golden brown and baked all the way through.
Pull out of oven.
Toss knots in bowl with Chili garlic mixture. Once coated, sprinkle with Parmesan and serve with side of marinara sauce.

The post Calabrese Chile Garlic Knots appeared first on Pizza Today.

Turkey Rosemary Meatballs

Denise Greer — Tue, 31 Jan 2023 15:00:37 +0000

Turkey Rosemary Meatballs

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 pounds ground turkey (or pork or a combination of the two)
1 cup Panko breadcrumbs
2 teaspoons dried thyme
2 tablespoons fresh rosemary, minced
1 tablespoon Dijon mustard
2 tablespoons maple syrup
2 large eggs, lightly beaten
6 garlic cloves, chopped
½ cup parsley leaves, chopped
2 teaspoons sea salt
1 teaspoon black pepper
1 cup grated Pecorino or Parmesan cheese

Instructions

Pre-heat the oven to 400 F.
Place parchment paper over a sheet pan.
Combine all ingredients in a large bowl; mix with hands until well combined.
Roll the “dough” or mixture into about 32 medium (1¾ inch) balls.
Place the balls on your sheet pan.
Bake for 20 minutes.

The post Turkey Rosemary Meatballs appeared first on Pizza Today.

Rocky’s Bellini (Peach Bellini)

Denise Greer — Thu, 30 Jun 2022 14:55:35 +0000

Rocky’s Bellini (Peach Bellini)

Author: Pizza Today

Recipe type: cocktails

Ingredients

1 ounce rum
1 ounces Peach Schnapps
Splash of peach daiquiri mix
Splash of Spumante
Ice
1 ounce Chianti

Instructions

Blend rum, peach schnapps, peach daiquiri mix, spumante and ice in a blender.
Pour chianti into flute glass.
Pour blended ingredients into the flute while twirling the glass to create a red swirl.

The post Rocky’s Bellini (Peach Bellini) appeared first on Pizza Today.

Going Green (Cucumber Mint Cocktail)

Denise Greer — Thu, 30 Jun 2022 14:49:14 +0000

Going Green (Cucumber Mint Cocktail)

Author: Pizza Today

Recipe type: cocktails

Ingredients

2 thick cucumber slices
8 mint leaves
1.5 tablespoons lime juice
1 tablespoon mint simple syrup
3 ounces vodka
Large ice cube

Instructions

Add the cucumber, mint, lime juice and mint simple syrup to a shaker and muddle.
Add vodka and a large ice cube and shake.
Pour into cocktail glass, garnish with cucumber and/or mint sprig and serve.

The post Going Green (Cucumber Mint Cocktail) appeared first on Pizza Today.

Granddaddy (Old Fashioned)

Denise Greer — Thu, 30 Jun 2022 14:45:34 +0000

Granddaddy (Old Fashioned)

Author: Pizza Today

Recipe type: Cocktails

Ingredients

½ teaspoon sugar
1 teaspoon water
3 dashes bitters
Large ice cube
2-3 ounces bourbon (to taste)
Orange peel
Cherry

Instructions

Add the sugar and water to a cocktail glass and muddle until sugar is dissolved.
Add the bitters and stir.
Place large ice cube in the glass and then pour bourbon over the ice.
Add an orange peel and premium cherry for garnish.
Optional: for additional flavor, rub the orange peel or even a little of the orange itself around the glass.

The post Granddaddy (Old Fashioned) appeared first on Pizza Today.

Makeline Bacon Ranch Loaded Fries

Denise Greer — Wed, 01 Jun 2022 11:03:52 +0000

Makeline Bacon Ranch Loaded Fries

Author: Pizza Today

Recipe type: appetizer

Ingredients

2 cups crinkle-cut fries
1 cup white cheddar/mozzarella blend
3 strips bacon, cooked and chopped
¼ cup jalapeno, chopped
3 tablespoons red onion, chopped
Ranch dressing

Instructions

Fry crinkle cut fries.
Distribute fries on an oven-safe place.
Top with cheese, jalapeno and red onion.
Bake until cheese is melted.
Finish with bacon and a drizzle of Ranch dressing.

The post Makeline Bacon Ranch Loaded Fries appeared first on Pizza Today.

Citrus-marinated Olives

Denise Greer — Wed, 01 Jun 2022 11:00:50 +0000

Citrus-marinated Olives

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 cup Castelvetrano olives (fresh, pitted)
1 orange
1 tablespoon Rosemary, chopped and one sprig
¼ cup extra-virgin olive oil
2 cloves of garlic, sliced thin
Red Pepper flakes to taste
Sea salt and cracked black pepper to taste

Instructions

Zest and quarter orange.
Slice garlic thin.
Add olives, rosemary and garlic to bowl.
Add red pepper flakes to taste.
Add a tablespoon of the orange into bowl.
Add olive oil. Mix.
Top with rosemary sprig and orange zest.

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Baba Ganoush aka Eggplant Dip

studio98 — Thu, 27 Jan 2022 21:17:27 +0000

Get the Baba Ganoush aka Eggplant Dip Recipe

Baba Ganoush (aka Eggplant Dip)

Author: Pizza Today

Recipe type: Appetizer

Ingredients

1 Eggplant
Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons Tahini
Extra virgin olive oil
2 tablespoons fresh chopped basil
Salt
Red pepper flakes
Crostini

Instructions

Cut eggplant into ¾-inch thick rounds, coat with olive oil and a dash of salt.
Roast until tender.
Mix all ingredients, except crostini, with an immersion blender until smooth.
Serve with toasted crostini.

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Roasted Poblano Bacon Spin Dip

Denise Greer — Thu, 30 Sep 2021 13:46:05 +0000

Get the Roasted Poblano Bacon Spin Dip Recipe

Poblano pepper is hot right now. Roast poblanos and add them to your dip. Everything is better with bacon, right? Try that version. Then put a twist on traditional spinach and artichoke dip with poblano peppers and bacon. Get more Dip Ideas in Appetizer Dips: I Dip, You Dip, We Dip

Roasted Poblano Bacon Spin Dip

Author: Pizza Today

Recipe type: appetizer

Ingredients

¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1-1/2 tablespoons minced garlic
½ cup all-purpose flour
1-1/2 cups chicken stock
1-1/2 cups heavy cream
¾ cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1-1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted, drained well and chopped
6 ounces canned artichoke bottoms, drained & cut into ⅛-inch slices
2 large Poblano peppers
8 strips thick-cut bacon, crumbled
1 cup finely shredded Monterey Jack cheese
¾ teaspoon hot sauce

Instructions

Preheat oven to 425 F. Cut poblanos in half lengthwise and remove seeds.
Place on baking sheet and drizzle with olive oil and a pinch of salt.
Roast until tender and charred. Set aside. Once cooled, chop peppers in to ¼-inch strips.
In a large saucepan, warm olive oil and butter over medium heat.
Add onion, stirring occasionally, then garlic and cook for another 2 minutes.
Sprinkle in flour and continue cooking, stirring continuously, until mixture turns golden in color (10 to 15 minutes)
Slowly pour in the stock until well blended; then add cream.
Let it simmer.
Remove from heat, add Parmesan, chicken base or bouillon cubes, lemon juice and sugar, and stir until thoroughly blended.
Add sour cream, spinach, artichoke bottoms, poblano, bacon, Monterey Jack cheese and hot sauce.
Serve hot.

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Gorgonzola Buffalo Chicken Dip

Denise Greer — Thu, 23 Sep 2021 13:52:30 +0000

Get the Gorgonzola Buffalo Chicken Dip Recipe

GORGEOUS Buffalo Chicken Dip

Author: Pizza Today

Ingredients

16 ounces of cream cheese, softened
12 ounces of chicken, cooked & cubed
¾ cup ranch dressing
¾ cup hot sauce
½ cup shredded cheddar cheese
¼ cup gorgonzola crumbles

Instructions

Beat cream cheese, ranch dressing and hot sauce.
Fold in chicken.
Spread mixture into pie plate sprayed with non-stick spray.
Bake at 350 F for 15 minutes.
Add cheddar to top and bake an additional 10-15 minutes.
Top with gorgonzola crumbles and serve with tortilla chips.

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Extra Virgin and Garlic Satchel Bombe

John Gutekanst — Fri, 28 May 2021 13:01:08 +0000

Get the Extra Virgin and Garlic Satchel Bombe recipe

This little ditty has become one of my customers favorite bread item. The slow roasted garlic in extra-virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds to the supple garlic heaven and is countered with a cool and chunky garlic-tomato vinaigrette. I sometimes use chive strings or long leeks to tie. Please note: If your oven cooks with very strong top heat, you may want to bake these at 450 at 15 minutes. John Gutekanst talks about this hot appetizer in his article: A Guide to Cooking Oils in the Pizzeria.

Extra Virgin and Garlic Satchel Bombe

Author: Pizza Today

Recipe type: Appetizer

Ingredients

2 cups whole peeled garlic cloves
(approx. 10 ounces)
¼ cup extra-virgin olive oil
5 sprigs of fresh thyme tied in a small bundle
3, 4-ounce proprietary pizza dough balls
3 tablespoon whole milk ricotta cheese
3 lengths of 12 inches of culinary twine
6-7 large, premium canned pear tomatoes, (approx. 12 ounces) (like Valoroso or San Marzano)
1 teaspoon red wine vinegar
5 ciliegine fresh mozzarella balls, (small balls) cut in half
3 leaves fresh basil
Salt and pepper to taste

Instructions

Place the whole garlic cloves, the bundle of thyme and the ¼ cup extra-virgin oil in a small pan and place into a 300-degree oven for 3.5 hours. The garlic will turn dark-golden and shrink a little.
When done, place aside to cool.
While cooling, use your fingers to drain the tomatoes of their juice and pull in half then into rough strips.
Place into a bowl with a pinch of salt and pepper and the teaspoon of red wine vinegar.
Pour ¼ cup of the garlic pan oil into the tomato mix and gently stir. Set aside to marinate.
Pre-heat a deck oven to 500 F.
Form 3 discs approximately 4 inches in diameter of your proprietary pizza dough and place all on a parchment covered tray.
Take the kitchen twine and double each string.
Using a straining spoon, place 30 of the slow-baked garlic cloves into the middle of each round with a pinch of salt.
Place a 1 tablespoon dollop of ricotta on top of the garlic. You may have some residual oil sneaking to the edge of the dough, and you must stop it from hindering the seal by pulling up in different places. Do not pull the dough off the tray or you will stretch it too much and ruin the shape.
Fold the dough in half.
Start at one end and fold the dough in an “S” shape all the way up the folded half-moon. You may have to use your pinkie fingers to hold the other end up if oil leaches out.
Bundle all the folded dough at the top of the sack leaving 1 inch of above your now tightening fingers.
Squeeze the neck of the dough and tie with the twine.
Place the tray containing the satchels in the oven and bake for 12 minutes. Note: These satchels are tall. You may turn the top of your oven down in temperature if the top starts burning. It is important to bake the outside without having any raw dough in the center.
Place the garlic-tomato vinaigrette on a plate and top with the mozzarella ball halves.
Place the garlic satchel bombe in the center of the plate, remove the twine and sprinkle with the basil. Enjoy.

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Pallotte Cacio e Uove

John Gutekanst — Tue, 02 Mar 2021 14:21:24 +0000

For the Tomato Passata Sauce:

Pallotte Cacio e Uove Tomato Passata Sauce

Author: Pizza Today

Recipe type: sauce

Ingredients

1 number 10 can of whole peeled Pear or Plum tomatoes (I prefer Valoroso or San Marzano DOP)
1 quarter of a red onion with the root end still attached holding all the layers together.
3 large cloves garlic
1 large celery stalk cut in half
Salt and pepper to taste

Instructions

Open the can and gently take out twenty large tomatoes making sure not to cut into them or break them open. The tomatoes should make approximately five cups. Some San Marzano tomatoes are smaller so add more if needed.
Place the 5 cups of whole tomatoes in a three-to-four-quart pot.
Place the large chunk of onion, the garlic cloves and celery stalk under the tomatoes.
Cover and place on a high heat flame until just boiling.
Gently stir the tomatoes and turn the heat to medium low.
Simmer the covered sauce for one hour turning every ten minutes. The tomatoes will gently start falling apart and release the delicious tomato water inside each one.
After the hour of slow cooking, pull the onion, celery and garlic cloves from the tomatoes and puree the tomatoes on high. The resulting sauce should be more hydrated than normal U.S. marinara and perfect for the Palotte Cacio e Ouvo.
Season with salt and pepper. Reserve and keep in the same pot for cheese bread balls.

For the Cheese and Egg Meatball:

Pallotte Cacio e Uove Cheese and Egg Meatball

Author: Pizza Today

Recipe type: appetizer

Ingredients

3 Cups grated Pecorino Romano or Pecorino Tuscano
1.5 Cups grated Parmigiano Reggiano
1 large sliced Italian loaf of bread
4 large eggs
Two teaspoons minced fresh parsley
One large garlic clove minced fine, (approx. 1 teaspoon)
Pinch of salt
1 cup flour for dusting
Two Cups Extra Virgin Olive oil
One cup canola or vegetable oil
4-5 leaves basil

Instructions

Cut the crust off the bread and cut the moist insides into small ¼ to ½ inch pieces.
Mix the cheeses, eggs, parsley, garlic, and bread in a bowl and add the dash of salt.
Squeeze the mix in your hands to incorporate well.
Cover and place in the refrigerator for 10 minutes for the flavors to soak in.
Pull from the refrigerator, re-knead, and make two-ounce balls by rolling in between both palms. Roll into the flour to dust and place on a plate or tray.
Place the tomato passata on the burner and add a good rope of extra virgin olive oil to it.
Cover and turn the heat to a low simmer.
Place the extra virgin olive oil and vegetable/canola oil in a small 1 ½ Quart, high sided frying pan. This is enough to cover and fry each ball. (Note: If you have only larger frying pans you may end up with flat meatball sides and you will have to turn the balls and possibly injuring them.) You may need more oil if you have large frying pans.
Fry the balls in batches in 350-375 F oil for two to three minutes until golden brown.
Using a slotted spoon, place the balls on paper napkins to leach the oil for three minutes then gently place the balls into the tomato passata.
When all the cheese and egg meatballs are in the tomato sauce, place on the lowest heat you have and simmer for one hour gently turning occasionally before serving.
Before serving top with fresh chopped basil.

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Autumn Bruschetta

Denise Greer — Mon, 31 Aug 2020 18:19:23 +0000

Autumn Bruschetta

Author: Pizza Today

Recipe type: appetizer

Ingredients

6 slices of Italian bread, cut thick
2 tablespoons butter
1 ½ teaspoons sage
1 whole butternut squash, ½-inch dice
1 green apple, diced
1 cup crumbled pecans
½ cup crumbled goat cheese
3 tablespoons balsamic dressing
Hot honey, for garnish

Instructions

Apply a heavy coating of butter to the pizza pan. Place the diced squash on a pizza pan. Drizzle with olive oil and add sage, salt and pepper to taste. Mix.
Bake until the squash is tender, mixing once after 15 minutes.
Let cool and refrigerate.
In a bowl, gently mix cooled squash with apple and 1 tablespoon balsamic dressing (You may add up to 3 tablespoons depending on the consistency you want). Do not over mix — you don’t want it mushy. Set aside.
Butter both sides of bread lightly.
Grill or toast lightly until bread is slightly browned.
Place bread on a serving plate and top each piece with the squash mixture.
Sprinkle goat cheese and pecan crumbles.
Drizzle hot honey lightly in the same direction on all pieces.
Serve immediately. For to-go and delivery, use separate containers to allow customers to assemble bruschetta at home to keep its freshness. Don’t forget to add simple assembly instructions.

The post Autumn Bruschetta appeared first on Pizza Today.

Sausage Stuffed Bell Peppers

Scott Wiener — Tue, 30 Jun 2020 20:08:30 +0000

Sausage Stuffed Bell Peppers

Author: Pizza Today

Ingredients

1 pound ground sausage
1 can (15 ounces) black beans, drained
2 cups quinoa, cooked
½ cup diced green chilies
2 large fresh tomatoes, diced
2 cloves garlic, minced
1 small yellow onion, diced
2 tablespoons chopped fresh cilantro
1 teaspoon cumin
sea salt, to taste
1 cup frozen organic corn
6 large bell peppers, tops cut off, then seeded
½ cup low sodium chicken broth
¼ cup shredded Pepperjack cheese (optional)
chopped green onions, as garnish

Instructions

Preheat oven to 350 F. In a large skillet, brown the sausage.
Once browned, add in diced onion, garlic, black beans, cilantro, chilies, tomatoes and cumin.
Stir well, cover and simmer on low for about 15 minutes.
Remove lid, add corn and cooked quinoa, simmer an additional 15 minutes or until all the liquid reduces.
Cut peppers in half lengthwise, remove seeds and stems.
Place peppers cut-side up in an oven-safe dish.
Fill each pepper equally with sausage mixture.
Pour about ½ cup chicken broth on the very bottom of the dish.
Cover dish tightly with foil and bake for about 55 minutes, or until the peppers soften to your liking.
Remove foil, top each with 1 tablespoon of cheese (if desired) and bake a few more minutes to melt the cheese.
Top with green onions and cilantro leaves, then serve.

The post Sausage Stuffed Bell Peppers appeared first on Pizza Today.

Fried Green Tomatoes with Sopressata

John Gutekanst — Tue, 30 Jun 2020 18:24:41 +0000

For the Marinade:

Fried Green Tomatoes with Sopressata Marinade

Author: Pizza Today

Recipe type: Appetizer

Ingredients

2 medium sized green tomatoes sliced in ⅛-inch, (approximately 6 slices of 8 ounces total)
1 cup red wine vinegar
2 tablespoons sugar
1 teaspoon salt
½ teaspoon cayenne pepper

Instructions

Mix all the ingredients into a bowl to dissolve the solids. Let marinate for 10 minutes. Pull from marinade and dry each slice completely.

For the Tomatoes:

Fried Green Tomatoes with Sopressata

Author: Pizza Today

Recipe type: Appetizer

Ingredients

7 slices of the green tomato from marinade, dried and ready for frying
½ cup peanut oil
½ cup flour in a bowl with 1 teaspoon salt for dredging
½ cup cornmeal
1½ cup grated Parmigiano Reggiano
2 eggs, well beaten
1 teaspoon salt
1 teaspoon freshly ground pepper
Grated Parmigiano Reggiano
1 cup proprietary marinara
5 slices fresh mozzarella
5 slices sopressata or salami or Prosciutto di Parma
2 to 3 basil sprigs

Instructions

Heat the peanut oil in a cast iron or heavy pan.
While the oil is heating, set up your dredging station by mixing the flour and salt and placing into a bowl.
Place the beaten eggs in another bowl and mix the Parmigiano and cornmeal together in a third bowl. By this time, the temperature of the oil should be between 300F and 350F.
Taking one slice at a time, dredge in the flour, followed by the egg wash.
Press the cornmeal egg washed slice into the cornmeal-cheese making sure there are no blank spots.
Place the slice into the hot peanut oil making sure not to spatter any oil on you. The slices will brown within a minute so turn as soon as the bottom becomes golden-brown.
Place the slices on paper towels before plating. Dust with more grated Parmigiano.
Using a long plate, apply the cool marinara in a long line in the middle.
Place a slice of fried green tomato, a folded slice of sopressata then fresh mozzarella in alternating layers shingled down the plate.
Garnish with the basil and serve immediately.

The post Fried Green Tomatoes with Sopressata appeared first on Pizza Today.

Nacho Ordinary Chips

John Gutekanst — Mon, 01 Jun 2020 04:01:23 +0000

For the Avocado-chili Guacamole:

Nacho Ordinary Chips -- Avocado-chili Guacamole:

Author: Pizza Today

Recipe type: appetizer

Ingredients

2 tablespoons diced green chilies, (or make-line jalapeños, diced fine)
½ of a fresh green pepper, diced fine, (about 2 ounces)
½ tablespoon powdered cumin
½ tablespoon lemon juice
½ tablespoon fresh cilantro cut fine
1 avocado cut into small dice
Salt to taste

Instructions

Mix all together and reserve for cupping.

For the Onion-Ricotta:

Nacho Ordinary Chips-- Onion-Ricotta:

Author: Pizza Today

Recipe type: appetizer

Ingredients

1-ounce red onion diced fine
2-ounce ricotta

Instructions

Mix both together. (You may add a teaspoon of milk or cream to make the ricotta more pliable.) Reserve for cupping.

For the Tomato Chili Sauce:

Nacho Ordinary Chips -- Tomato Chili Sauce:

Author: Pizza Today

Ingredients

¾ cup drained diced tomatoes from a can or fresh diced.
½ tablespoon chili powder
Salt to taste

Instructions

Mix all together. Reserve for cupping.

Final Cupping: Place one tablespoon Avocado-chili Guacamole in the bottom of a 4-ounce cup and spread to the side.

Add one tablespoon Ricotta onion mix on top of the Guacamole and spread to the side of the cup.

Add the Tomato-Chili Salsa on top of the ricotta to the top of the 4-ounce cup.

(Note: if you have a 6-ounce cup, you may have to increase the amount for all three items.)

Place Tortilla Chips in a small pizza box with one or two pre-prepared tortilla cups, depending upon the size and send out for delivery.

The post Nacho Ordinary Chips appeared first on Pizza Today.

Lamb Sausage

Scott Wiener — Wed, 26 Feb 2020 16:23:58 +0000

Lamb Sausage

Author: Pizza Today

Recipe type: topping

Ingredients

2½ pounds ground lamb
½ pound ground pork fat
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon black pepper
2 teaspoons salt, more as needed
½ teaspoon cayenne
4 tablespoons smoked paprika
1 tablespoon minced garlic

Instructions

Mix all ingredients in a bowl until combined.
Fry a small piece and taste.
Adjust salt as needed.

The post Lamb Sausage appeared first on Pizza Today.

Vegetable Quick Pickling

Scott Wiener — Fri, 31 Jan 2020 19:44:58 +0000

Get a Vegetable Quick Pickling Recipe

Learn how to quick pickle vegetables with easy steps. Use vegetables such as cauliflower, cucumbers, jalapeños, carrots then you can get creative with the herbs and spices. Dill is, of course, most popular for pickling. Read Audrey Kelly’s article: Vegetables on Pizza: V-edgy.

Vegetable Quick Pickling

Author: Pizza Today

Recipe type: Appetizer

Ingredients

1 pound fresh vegetables, such as cauliflower, cucumbers, jalapeños, carrots
2 sprigs fresh herbs, such as thyme or dill
1 to 2 teaspoons whole spices, such as black peppercorns or mustard seeds
1 teaspoon dried herbs or ground spices
4 cloves garlic, smashed or sliced
1 cup vinegar, such as white or apple cider
1 cup water
1 tablespoon sea salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)

Instructions

Cut up all of your vegetables.
Pack them tightly in the mason jars, leaving about a ½ inch of space from the top.
Add 1 sprig of herbs, 1 teaspoon whole spices and 2 garlic cloves to each jar.
Boil together vinegar, water, salt and sugar (if using).
Once the mixture comes to a boil, pour into jars.
Seal the jars with the lids and cool to room temperature.
Refrigerate for 48 hours, keep for up to 2 months.

The post Vegetable Quick Pickling appeared first on Pizza Today.

Tempura Fried Calamari

Denise Greer — Sun, 01 Dec 2019 05:01:15 +0000

Tempura Fried Calamari

Author: Pizza Today

Recipe type: appetizer

Ingredients

2 pounds squid rings,
1 cup all-purpose flour, sifted
1 egg
¾ cup ice-cold water
1 teaspoon salt
1 teaspoon pepper

Instructions

Heat the oil in the deep fryer to 375 F.
In a large bowl, combine egg (beaten) and water (without the ice).
Add flour and loosely mix. Note: Batter will be lumpy.
Emerge the squid rings in the batter to coat.
Shake to remove excess batter (putting the squid rings in a sieve or strainer makes this go easier).
Drop the squid rings in the hot oil and fry for no longer than 2 minutes (overcooking turns delicate rings into chewy rubber).
Remove from the fryer and drain.
Serve with a chili sauce.

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Avocado Fries

Denise Greer — Sun, 01 Dec 2019 05:01:07 +0000

Avocado Fries

Author: Pizza Today

Recipe type: appetizer

Ingredients

5 medium-sized ripe avocados
¼ cup flour
2 eggs
1 cup Panko-style breadcrumbs
2 tablespoons extra virgin olive oil
¼ cup milk
½ cup Parmesan
2 teaspoons salt
1 teaspoon pepper

Instructions

Slice avocados in half lengthwise and remove pits.
Then cut into wedges and remove peels. Note: You may use slightly under ripe avocados.
Pour flour into one medium bowl and two eggs (beaten) into another bowl.
Combine breadcrumbs, Parmesan, salt and pepper into third bowl.
Toss avocado wedge in the flour, then dip it in the egg to coat.
Next, dip the wedge in the breadcrumbs to coat thoroughly.
Arrange the breaded sticks in a single layer on a baking sheet.
Fry the breaded avocado in hot oil (350-360 F).
Fry until golden, usually just over a minute.
Remove from the oil and let drain. Serve with spicy ranch.

The post Avocado Fries appeared first on Pizza Today.

Raspberry Habanero Wings

Jeremy White — Fri, 01 Nov 2019 04:01:13 +0000

Raspberry Habanero Wings

Author: Pizza Today

Recipe type: Appetizer

Ingredients

5 habanero chilis, finely chopped
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons ginger, finely chopped
2 tablespoons hot honey
1 cup raspberries, finely chopped

Instructions

Pour olive oil into a sauté pan over medium heat.
Add the habanero chilis and cook until soft, stirring occasionally. NOTE: use 2 to 3 peppers for less heat, 6 to 7 for more. It’s pretty spicy with five.
Add the balsamic vinegar, ginger and honey.
Stir to combine well, then add the raspberries.
Continue stirring until the raspberries are broken down and simmering.
Turn heat to low and stir again.
Remove from the stove top and pour into a mixing bowl.
Add cooked wings and toss to coat well.
Serve with blue cheese or Gorgonzola crumbles.

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Bluegrass Bourbon Wings

Jeremy White — Thu, 24 Oct 2019 19:57:24 +0000

Bluegrass Bourbon Wings

Author: Pizza Today

Recipe type: Appetizer

Ingredients

5 pounds chicken wings
3 whole limes
½ cup Kentucky bourbon
¼ ounce fresh thyme
¾ ounces fresh rosemary
¾ ounces fresh oregano
2 tablespoons kosher salt
Crushed red pepper, pinch
½ cup extra-virgin olive oil
1 Vidalia onion

Instructions

Quarter the limes and squeeze the juice into a bowl.
Add the bourbon and mix together.
Add the lime-bourbon mixture to a food processor along with the thyme, rosemary, oregano, salt, crushed red pepper and olive oil.
Process until smooth.
Add the marinade to the wings and marinate in the refrigerator for 24 hours.
Remove the wings from the marinade and bake at 450 F until browned and cooked through (20 to 30 minutes).
While the wings are cooking, roast the Vidalia onion in a pan.
When the wings are finished, add to the pan with the roasted onion and serve.

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Jalapeño & Cream Cheese Stuffed Mushrooms with Sausage

Jeremy White — Sat, 01 Jun 2019 04:01:22 +0000

Jalapeño & Cream Cheese Stuffed Mushrooms with Sausage

Author: Pizza Today

Recipe type: appetizer

Ingredients

2 large Portobello mushrooms, stems and gills removed
6 ounces cream cheese, softened
2 medium jalapeños, chopped
1 clove garlic, chopped
3 ounces pepperjack cheese
3 ounces cheddar cheese
6 ounces chorizo
Dill, for garnish
Olive oil drizzle

Instructions

Remove the stems and gills from the Portobello mushrooms.
Set aside.
Cook the sausage, drain and set aside.
Blend softened cream cheese, jalapeños and garlic together.
Stuff the mixture inside the mushrooms.
Add the cheeses and then top with chorizo and bake at 400 F until cheese is melted and mushroom is cooked through.
Drizzle with olive oil and add fresh dill.
Serve.

The post Jalapeño & Cream Cheese Stuffed Mushrooms with Sausage appeared first on Pizza Today.

Tony’s Trending Recipe: Fried Brussels Sprout Chips

Tony Gemignani — Tue, 01 Jan 2019 05:01:13 +0000

It’s that time of year when Brussels sprouts are in season. Growing up, I wasn’t fond of Brussels sprouts at all. I hated them. Now that I am older I can’t get enough. The right preparation of Brussels sprouts and marrying the perfect ingredients is the key. This pizza recipe is excellent, and most of the ingredients can be used as an amazing appetizer.

Tony's Trending Recipe: Fried Brussels Sprout Chips

Author: Pizza Today

Recipe type: appetizer

Fried Brussels sprout chips make an excellent appetizer, as well. Just place them in a side dish along with warm bacon, shaved Fontina or Asiago and a drizzle of balsamic reduction.

Ingredients

7 ounces whole-milk mozzarella
2 ounces rendered smoked bacon (random-size pieces)
1½ - 2 ounces fried Brussels sprout leaves (tear or trim the outer leaves of the Brussels sprout; when fried I call them Brussels sprout chips)
Sea salt and pepper, to taste
2 ounces shaved Fontina or Asiago
Balsamic reduction
Lemon wedge
2 ounces crushed walnuts or pecans

Instructions

Shape and stretch your pizza into a rectangle or oval.
Flash-fry your Brussels sprout chips between 350-375 F for approximately 20 seconds. Be careful — they pop when added to the hot oil, so make sure your leaves are dry.
When finished, add salt and pepper, to taste, then set aside.
Place mozzarella onto your pizza, leaving a ¼-inch border.
Evenly place the rendered bacon and slide the pizza into the oven. Bake until finished and then remove the pizza.
Next, cut the pizza down the middle; then into five strips.
Add the Brussels sprout chips, shaved Fontina or Asiago, and a light drizzle of balsamic reduction.
Add the crushed walnuts or pecans for texture.
Then add the lemon wedge and serve.

The post Tony’s Trending Recipe: Fried Brussels Sprout Chips appeared first on Pizza Today.

Spicy Goat Cheese and Sun-dried Tomato Bruschetta

Scott Wiener — Fri, 30 Nov 2018 19:21:07 +0000

Spicy Goat Cheese and Sun-dried Tomato Bruschetta

Author: Pizza Today

Recipe type: Appetizers

Ingredients

6 slices of Italian bread, cut thick
2 tablespoons butter
10 sun-dried tomatoes, sliced thin
10 basil leaves, chiffonade
¼ cup crumbled goat cheese
Hot honey, for garnish

Instructions

In a bowl, gently mix sliced sun-dried tomatoes, basil and goat cheese until ingredients are crumbly. Do not over mix –– you don’t want it mushy. Set aside.
Butter both sides of bread lightly.
Grill or toast lightly until bread is slightly browned.
Place bread on a serving plate and top each piece with the goat cheese mixture.
Drizzle hot honey lightly in the same direction on all pieces.
Serve immediately.

The post Spicy Goat Cheese and Sun-dried Tomato Bruschetta appeared first on Pizza Today.

Classic Meatballs

Jeremy White — Wed, 31 Oct 2018 17:29:03 +0000

This is a very classic rendition that’s simple to execute. You can’t go wrong here. This recipe will yield around 100 meatballs.

Classic Meatballs

Author: Pizza Today

Recipe type: Appetizer

Ingredients

8 pounds lean ground beef
2 pounds ground pork
¼ cup finely chopped or crushed garlic
2 medium-size onions, finely chopped
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup finely chopped flat-leaf parsley
5 cups bread torn from day-old Italian or French bread, soaked in milk then squeezed dry
7 eggs, lightly beaten
3 teaspoons salt
4 teaspoons black pepper
4 teaspoons dried oregano, crumbled

Instructions

Combine all the ingredients in the order listed. Mix by hand thoroughly.
Form the meatballs –– a bit larger than a golf ball –– by rolling the meat between the palms of your hand.
Lay a thin film of vegetable oil in a large skillet.
Sauté the meatballs over medium-high heat in batches until they are cooked through, turning them frequently to brown evenly.
Once cooled, the meatballs can be used at once or frozen for later use.

The post Classic Meatballs appeared first on Pizza Today.

Tony’s Trending Recipe: Sausage Roll

Tony Gemignani — Wed, 31 Oct 2018 14:55:53 +0000

That’s How We Roll

Check out the recipe that blew Tony G.’s mind

Have you ever eaten something that just blows your mind? Twenty years ago it happened to me at a restaurant called Frankie, Johnny & Luigi, Too in Northern California. They call it Sausage Bread, and I have seen it called a Sausage Roll other places since then. It is one of my favorite things to eat.

In some cases puff pastry can be used, but for this recipe I prefer to use pizza dough. It’s similar to a Stromboli, but slightly different as you’ll see. The secret to getting a uniform spiral of sausage encased in dough is to roll out a thin sheet of sausage between pieces of plastic wrap, and then lay that sheet over the dough.

There’s no cheese in this roll, but it’s super-rich and flavorful without it.

I originally published this recipe in The Pizza Bible by Tony Gemignani, Published by Ten Speed Press.

Sausage Roll

Tony's Trending Recipe: Sausage Roll

Author: Pizza Today

Recipe type: Appetizer

Serves: one 12-inch roll; 6 to 8 pieces

Ingredients

1 9-ounce dough ball
1 part flour mixed with 1 part semolina, for dusting
5 ounces sweet fennel sausage, cold
Extra virgin olive oil, for brushing
Garlic oil, for brushing
Grated Pecorino-Romano cheese, for sprinkling
Dried oregano, for sprinkling
Red pepper flakes, for sprinkling
½ cup marinara

Instructions

Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60 to 65 F.
Preheat oven to 500 F.
Put the sausage in the center of a piece of plastic wrap 12 inches long.
Top with a second piece of plastic wrap and press or roll the patty into an even rectangle, about 9 by 6 inches and ⅛ inch thick.
Remove the top piece of plastic wrap and trim the sausage as necessary to straighten the sides.
Recover with plastic wrap and refrigerate until needed.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
Roll out the dough into a rectangle about 12 by 8 inches, then dock the entire surface of the dough.
Position the dough with a long side facing you.
Remove the top piece of plastic wrap from the sausage.
Using the bottom piece of plastic wrap, flip and center the sausage on the dough. Position it ½ inch from the edge nearest you, then remove the plastic wrap. Trim the other three sides of the dough, leaving a 1-inch border at the top and on both sides.
Fold up the border of the dough nearest you and then continue to roll up as you would a jelly roll. Next, follow these precise steps:Turn the roll seam side up and stretch the edge of the dough over to compact the roll as much as possible.
Press on the seam to seal and then pinch it closed.
Trim the ends to straighten them, leaving about ¾ inch of unfilled dough on each end. Just as you would wrap a gift, fold in the two points of dough on each end and fold the end over them.
Using the handle of a pizza wheel or the end of a wooden spoon, press along the folded edge for a tighter and more decorative seam.
Brush the top with olive oil. Brushing the dough with oil will help soften it and prevent it from shattering when the roll is cut.
Carefully lift the roll and transfer it to the oven.
Bake for 6 to 7 minutes.
Lift the roll onto the peel, rotate it 180 degrees,and then transfer it back to the oven.
Bake for another 7 minutes, or until a rich, golden brown.
Transfer the roll to a cutting board and let it rest for 2 to 3 minutes.
Brush the top with garlic oil and sprinkle with Pecorino, oregano, and red pepper flakes.
Using a serrated knife, cut on a slight diagonal into six to eight pieces.
Arrange the pieces on a serving platter or board with the marinara on the side.

The post Tony’s Trending Recipe: Sausage Roll appeared first on Pizza Today.

Cloak and Dagger Berbere Meatballs

John Gutekanst — Fri, 31 Aug 2018 16:09:48 +0000

Cloak and Dagger Berbere Meatballs

Author: Pizza Today

Recipe type: Appetizer

Ingredients

5-6 medium to large onions both red and yellow
1 pound 80/20 ground beef
1 pound ground lamb
2 tablespoons Berbere spice (or to taste)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cumin
5 roasted or sautéed garlic cloves, chopped fine
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
Zest from 1 lemon
1 egg

Instructions

Pre-heat oven to 450 F.
Bring a large pot of water to a boil. Cut each onion only halfway vertically from end-to-end with a sharp knife. Do not cut across the grain.
Add the onions and boil for 15 to 20 minutes.
While onions are boiling, add all meat ingredients in a large bowl and knead with your hands until incorporated.
Pinch a small piece off and quickly sauté for taste of spices and salt.
Adjust as needed.
When onions are done, bring to another large bowl under cold running water.
Use scissors to cut off the petal-end of the onion and a sharp knife to cut the tough core, or trunk off just enough to extract onion leaves.
Gently pass your fingers under each layer of onion and pull apart without tearing too much down the onion pieces.
Reserve in another bowl or plate.
Continue to the core where the leaves are too small. (The red onions may have a tough part on top of each larger petal. These will be very red. Cut as needed.)
Take each petal and place in the palm of your hand vertically.
Place a dollop of the meat mixture (using the size of the onion as a guide) at the end of the petal closest to you and roll it up. The onion petal may double-up over the meat but that is okay.
Gently squeeze the onion closed in a tulip-bulb shape and place on a parchment-lined tray.
Continue until all the petals are filled.
Drizzle all the petals with extra virgin olive oil and place into the oven for 10 minutes.
Check the meat to see if each petal is just cooked.
There should be a lot of red juice on the tray. If these are par-cooked to your liking, pull tray from the oven to cool.
When cool, place the stuffed onions in the refrigerator until use.
Place 1 cup of proprietary chunky marinara in a heat-proof oval ramekin dish.
Sprinkle 4 ounces of Parmigiano Reggiano and 4 ounces of aged mozzarella on the marinara.
Place 5 of the stuffed (and uncooked) onion petals in the dish topped with 4 more ounces of mozzarella.
Bake in a 450 F oven for 12 to 15 minutes until cheese is melted and bulbs are cooked through.
Garnish with a rope of extra virgin olive oil, scallion, cilantro and (optional) a pinch of the berbere spice powder.

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Green Goodness

John Gutekanst — Thu, 31 May 2018 19:05:11 +0000

Green Goodness

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 bowl and mix until all ingredients are integrated.
Taste and adjust flavors and hydration as needed.

The post Green Goodness appeared first on Pizza Today.

“Insane in the Romaine” Roasted Sausage-stuffed Romaine

John Gutekanst — Thu, 01 Mar 2018 13:04:52 +0000

“Insane in the Romaine” Roasted Sausage-stuffed Romaine

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 head of romaine lettuce with the outer leaves removed to reveal an approximately 7-inch long by 5-inch wide heart.
1 tablespoon extra-virgin olive oil
½ tablespoon powdered paprika
3 to 4 tablespoons buffalo wing sauce
2 ounces shredded Asiago cheese (substitute Parmigiano if needed)
3 ounces fresh, uncooked sausage (You may substitute oven-ready sausage, but it doesn’t melt juices as well.)

Instructions

Pre-heat a 460 F deck oven.
Place the halved romaine head in a small pan.
Drizzle the romaine leaves with the oil, then sprinkle with the paprika, then drizzle the wing sauce all over the romaine.
Sprinkle half of the Asiago (about 1 ounce) along the romaine half.
Pinch the sausage into flat, nickel sized dollops and tuck the sausage along the top of the lettuce. Do not tuck them too far into the romaine as it may not cook.
Sprinkle the rest of the Asiago (1 ounce) on top.
Place into the oven for 10 minutes and check for doneness. The lettuce should be partially browned, sausage cooked and Asiago melted.
Place on a plate and dust with Parmigiano or Calabrian chilies for effect.

The post “Insane in the Romaine” Roasted Sausage-stuffed Romaine appeared first on Pizza Today.

Brussels Sprout and Sausage “Cassoulet”

Scott Wiener — Fri, 01 Dec 2017 13:01:10 +0000

Recipe by Cory Lazaldi of New Castle Pizzeria in New Castle, California

Brussels Sprout and Sausage “Cassoulet”

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)
Lemon wedges
Parmesan

Instructions

Heat a cast iron pan, add butter and lightly brown.
Add crumbled Calabrian sausage and sauté until lightly browned.
Nest your Brussels sprouts, cut side down, in pan and lightly brown.
Add cannellini beans and white wine.
Reduce white wine au sec, and toss all ingredients in pan.
Place “cassoulet” into porcelain bowl.
Squeeze one lemon wedge over “cassoulet” and finish with a drizzle of olive oil and a hefty amount of fresh grated Parmesan.

The post Brussels Sprout and Sausage “Cassoulet” appeared first on Pizza Today.

Pepperoni Ripieni

Scott Wiener — Fri, 01 Dec 2017 05:01:51 +0000

Pepperoni Ripieni

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 pork
¼ cup chopped parsley
½ teaspoon ground pepper
¼ cup grated Romano or Parmesan cheese
2 large eggs
3 cups marinara sauce

Instructions

In a large sauté pan set over medium-high heat, add the olive oil.
Add the onions and celery.
Cook and stir until the onions become limp.
Add the beef, pork, parsley and pepper.
Cook and stir until the meats are no longer red, breaking up any large clumps.
Drain excess oil from pan and cool the mixture a bit.
In a large mixing bowl, combine the cooked rice, the meat mixture, the cheese and the eggs.
Mix until well blended. Preheat the oven to 375 F.
Lightly oil a large baking pan.
Stuff the pepper halves with an equal amount of the rice and meat mixture.
Set the peppers into the baking pan in one layer.
Spoon the marinara sauce over and around the peppers.
Cover the pan with aluminum foil and place the peppers in the preheated oven.
Bake for 45 minutes.
Remove the foil.
Test the peppers to make sure they are soft and cooked through.
Serve (one half or two halves, relative to portion sizing you choose) with additional warm sauce on the plate and grated Parmesan on the side.

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Artichoke Fritters

Scott Wiener — Fri, 01 Dec 2017 05:01:49 +0000

Artichoke Fritters

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 the flour, baking powder, salt and pepper.
In another bowl, combine the milk and egg.
Combine the wet ingredients with the dry. Do not overmix. Let the batter sit for about 20 minutes.
Oil for deep-frying should be 375 F.
Dip each artichoke heart in the batter and then in the hot oil.
Fry until golden brown.
Drain on paper towels.
Serve with the orange aioli dipping sauce.

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Grilled Flat Bread with Sun-Dried Tomato Vinaigrette and Parmesan Lace

Scott Wiener — Fri, 01 Dec 2017 05:01:09 +0000

Grilled Flat Bread with Sun-Dried Tomato Vinaigrette and Parmesan Lace

Author: Pizza Today

Recipe type: Sandwich

Ingredients

1 pizza dough
½ cup sun-dried tomato vinaigrette
Parmesan cheese wedges

Instructions

Prepare grill for direct cooking with moderate heat.
While grill is heating, divide dough in half, press and roll into two thin circles, 12 to 14 inches each.
Wipe grill grate with oiled paper-towel or cloth.
Grill crusts one at a time, about 2-3 minutes on first side, then turn carefully with tongs and brush with sun-dried tomato vinaigrette.
Grill on second side until done, 1 to 2 minutes.
Cut into 8 wedges, top with Parmesan wedges and serve.

The post Grilled Flat Bread with Sun-Dried Tomato Vinaigrette and Parmesan Lace appeared first on Pizza Today.

Spicy Goat Cheese and Sun-dried Tomato Bruschetta

Scott Wiener — Fri, 01 Dec 2017 05:01:07 +0000

Spicy Goat Cheese and Sun-dried Tomato Bruschetta

Author: Pizza Today

Recipe type: Appetizer

Ingredients

Six slices of Italian bread, cut thick
2 tablespoons butter
10 sun-dried tomatoes, sliced thin
10 basil leaves, chiffonade
¼ cup crumbled goat cheese
Hot honey, for garnish

Instructions

In a bowl, gently mix sliced sun-dried tomatoes, basil and goat cheese until ingredients are crumbly. Do not over mix –– you don’t want it mushy. Set aside.
Butter both sides of bread lightly.
Grill or toast lightly until bread is slightly browned.
Place bread on a serving plate and top each piece with the goat cheese mixture.
Drizzle hot honey lightly in the same direction on all pieces.
Serve immediately.

The post Spicy Goat Cheese and Sun-dried Tomato Bruschetta appeared first on Pizza Today.

Calabrian Sausage

Scott Wiener — Fri, 01 Dec 2017 05:01:04 +0000

Recipe by Cory Lazaldi of New Castle Pizzeria in New Castle, California

Calabrian Sausage

Author: Pizza Today

Recipe type: Appetizer

Ingredients

3.6 pounds pork shoulder
6 ounces fatback
2 tablespoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
8 ounces Calabrian chiles (oil cured)
1 teaspoon fennel seed
A pinch of allspice, ground
½ teaspoon black pepper
1 teaspoon Spanish paprika
1 teaspoon white wine

Instructions

Cut pork shoulder and fatback into cubes.
Remove stems from Calabrian chiles.
In a food processor, add all ingredients except pork shoulder and fatback.
Puree until smooth.
Add spice blend to pork shoulder and fatback and mix to incorporate thoroughly.
Let marinate 24 hours.
Using a meat grinder, grind mixture.
Place sausage in the mixing bowl of a kitchen aid.
Mix for one minute to fully incorporate all ingredients.
Hold for service.

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Pizza Stuffed Mushrooms

Scott Wiener — Tue, 28 Nov 2017 17:04:00 +0000

Pizza Stuffed Mushrooms

Author: Pizza Today

Recipe type: appetizers

Ingredients

4 large Portobello mushrooms, cleaned, stems removed, rinsed
2 tablespoons olive oil
½ pound sweet Italian sausage, cooked and crumbled, or pre-cooked Italian sausage crumbles
4-6 thin slices of fresh plum or Roma tomatoes
2 tablespoons grated Parmesan cheese
4-6 ounces shredded mozzarella cheese

Instructions

Brush the inside of the mushroom cap with the olive oil.
Divide the sausage meat among the mushrooms.
Divide tomato slices among the mushrooms.
Sprinkle an equal amount of Parmesan cheese over the tomato.
Sprinkle an equal amount of mozzarella over each mushroom.
Sprinkle on the oregano.
Set the mushrooms on a pizza pan or baking sheet.
Broil or bake until the cheese is melted.
CHEF'S NOTES: Amount of ingredients listed may vary slightly relative to the size of the mushrooms. Adjust accordingly. The idea is that the caps should be stuffed to the point of where the filling is slightly rounded (a stuffed mushroom needs to look stuffed) on top.

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Fried Mozzarella

Scott Wiener — Tue, 28 Nov 2017 05:01:00 +0000

Fried Mozzarella

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound mozzarella string cheese or sticks cut from a block
1 cup all-purpose flour
1½ cup Italian bread crumbs
2 eggs, lightly beaten
Oil for frying
Marinara sauce for dipping

Instructions

Use three bowls or plates - one bowl for the flour, one for the egg and one for the breadcrumbs.
Toss the cheese in the flour, then dip it in the egg to coat.
Next, dip the cheese in the breadcrumbs to coat thoroughly.
Arrange the breaded sticks in a single layer on a baking sheet.
Refrigerate for up to an hour.
You can make a number of trays.
Don't crowd the sticks on the trays.
Cover with plastic wrap an refrigerate.
The window here is about two hours in the cooler.
Beyond that, they pick up too much moisture and the breadcrumb coating tends to peel off during frying.
To order, fry the breaded mozzarella in hot oil (350-360 F).
Fry until golden, usually less than a minute.
Remove from the oil and let drain.
Serve with warm marinara sauce.

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Fried Caprese Nuggets

John Gutekanst — Thu, 01 Jun 2017 04:01:02 +0000

Fried Caprese Nuggets

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 grated Parmigiano Reggiano
Thin sliced Prosciutto di Parma or other charcuterie

Instructions

Toss the tomato, one tablespoon extra-virgin olive oil, mozzarella and basil in a bowl.
Heat vegetable or (preferably peanut) oil to 350 F.
Roll out the dough to ¼-inch thick and then cut with a pizza cutter. (For a more
elegant edge cut, use a serrated dough cutter or a calzone crimper.)
Fry the pieces until golden brown. This should not take long, as they will puff up right away.
When the dough is done, toss the other ingredients with the dough, letting the mozzarella lightly melt.
Add more extra virgin olive oil if needed, and sprinkle with Parmigiano-Reggiano.
Serve with prosciutto di Parma slices or salami for a full entrée.

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Buffalo Chicken Nachos

Scott Wiener — Wed, 01 Mar 2017 13:01:36 +0000

Buffalo Chicken Nachos

Author: Pizza Today

Americans are obsessed with all things Buffalo chicken, so this easy appetizer uses ingredients you’ve probably already got on-hand. If you’re using a broiler, be sure to watch for burning. To ease clean-up, consider using parchment paper at the bottom of your sheet pan.

Ingredients

2 cups tortilla chips
½ cup shredded boneless, skinless chicken breasts
¼ cup hot sauce
2 tablespoons unsalted butter
½ cup mozzarella/ cheddar/ Monterey Jack cheese blend
3 tablespoons bacon, chopped
¼ cup banana pepper rings
Chopped green onion, for garnish

Instructions

On a baking sheet with a lip (we like a quarter sheet pan), spread out the tortilla chips in a solid layer.
In a mixing bowl, warm hot sauce and butter. Mix well, then add the pulled chicken.
Toss to coat.
Layer chicken over tortilla chips and top with cheese blend.
Add bacon and banana pepper rings.
Place pan under a broiler until cheese is melted.
Top with chopped green onion and serve.

The post Buffalo Chicken Nachos appeared first on Pizza Today.

Sicilian Stuffed Tomatoes

Scott Wiener — Thu, 01 Dec 2016 13:03:59 +0000

Sicilian Stuffed Tomatoes

Author: Pizza Today

Recipe type: Appetizer

Ingredients

4 large tomatoes, as red as possible
¼ cup olive oil
1 small onion
4 anchovies, chopped
1 tablespoon capers
1 tablespoon chopped parsley
⅓ cup dry breadcrumbs
1 tablespoon dry white wine
¼ teaspoon salt
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 350 F and grease a baking dish. Set aside.
Cut the tops from the tomatoes and scoop out the centers.
Chop the centers and drain well.
In a large skillet, heat two tablespoons of the olive oil, add the onions and brown lightly.
Add the tomato pulp, anchovies, capers, parsley, two tablespoons of the breadcrumbs, the wine, salt and pepper and mix until heated through.
Fill the tomatoes with the stuffing.
Mix the remaining crumbs with the remaining oil and spread over the top.
Bake in a greased baking dish for about 20 minutes.

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Basic Baked Clams Oreganatta

Scott Wiener — Thu, 01 Dec 2016 05:01:56 +0000

Basic Baked Clams Oreganatta

Author: Pizza Today

Recipe type: Appetizer

Ingredients

1 cup toasted bread crumbs
2 tablespoons garlic, finely chopped
2 tablespoons parsley, finely chopped
¼ teaspoon dried oregano
1 or 2 tablespoons extra virgin olive oil
juice of 1 lemon
18 cherrystone clams, freshly shucked

Instructions

Toss all of the above ingredients, except clams, in a bowl (add a bit more olive oil if too dry).
Mound some of the topping onto each shucked clam and bake at 500 F until lightly browned.

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Bruschetta di Pomodoro

Scott Wiener — Thu, 01 Dec 2016 05:01:10 +0000

Bruschetta di Pomodoro

Author: Pizza Today

Recipe type: Appetizer

Slice bread (about ¾-inch thick) into 12 pieces. Lay the slices on a sheet pan and toast in the oven (or grill), turning once, until lightly golden brown on both sides. Rub each slice with fresh garlic while still hot.

Ingredients

2 medium ripe fresh tomatoes, cored, seeded, chopped
¼ cup extra-virgin olive oil
½ teaspoon salt
Ground pepper
12-18 fresh basil leaves, torn into small pieces
12 slices of the toasted bread
Grated Parmesan

Instructions

Combine the tomatoes, olive oil, salt, pepper and basil.
Spoon the mixture evenly among the slices of bread.
Sprinkle on the Parmesan.
Generally, three slices to a serving works fine.

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Baked Goat Cheese

Scott Wiener — Tue, 01 Nov 2016 15:37:29 +0000

Baked Goat Cheese

Author: Pizza Today

Recipe type: Appetizer

Ingredients

6 ounces goat cheese, softened
1 cup marinara
⅛ teaspoon red pepper flakes
¼ teaspoon oregano
¼ teaspoon salt
Fresh basil leaves, chiffonade for garnish

Instructions

Place cheese into bottom of a 6-inch ramekin or pie plate, leaving a 1-inch border.
Ladle marinara around the goat cheese.
Sprinkle salt, red pepper flakes and oregano.
Bake at 425 F until the cheese is melted and bubbly.
Served with sliced crostini.

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Sweet and Sour Stuffed Poblanos and Jalepeños

Denise Greer — Mon, 01 Aug 2016 04:01:49 +0000

Sweet and Sour Stuffed Poblanos and Jalepeños

Author: Pizza Today

Recipe type: pizza

Ingredients

2 cups pizzeria pineapple tidbits
¾ cups chopped feta cheese
¼ cup crumbled Gorgonzola cheese
4 ounces pizzeria ham diced fine
2 ounces diced bacon

Instructions

Combine all the ingredients in a bowl and mash for stuffing.
Cut the top of six to eight poblano peppers (or up to 15 large jalepeños) and take out the seeds using a small knife. You may keep the top of each pepper for a better presentation if you wish.
Stuff the filling in each pepper and place on parchment paper or aluminum foil on a tray.
Place in an oven at 450 F for 15 to 20 minutes until the pepper is cooked and the filling is melted.
(Optional) Freeze each stuffed pepper until needed, then place frozen pepper in a 450 F oven for 8 to 10 minutes to heat up.
Top with mozzarella and blast under a broiler until melted, transfer to a plate and top with chopped cilantro, avocado, more pineapple, onion and cooked bacon bits and serve.

The post Sweet and Sour Stuffed Poblanos and Jalepeños appeared first on Pizza Today.

Stuffed Poblano Pepper Twinkies

Denise Greer — Sat, 30 Apr 2016 04:01:22 +0000

Stuffed Poblano Pepper Twinkies

Author: Brad Rocco / Bexley Pizza Plus

Recipe type: Appetizer

Ingredients

6 Poblano peppers, cut in half lengthwise and seeded
12 ounces pork shoulder, hickory smoked and pulled
6 ounces cream cheese, whipped
2 whole kale leaves, flash-fried and crumbled
12 pieces applewood smoked bacon
12 strands of chives, chopped
2 sprigs cilantro, chopped
1 ounce barbecue sauce
1 ounce ancho chili rub (ancho, paprika, sugar, garlic powder, seat salt and white pepper)
1 ounce extra virgin olive oil, lemon infused

Instructions

In a large bowl, combine pulled pork, cream cheese, flash-fried kale, chopped cilantro and chopped chives.
Add salt and pepper, mix well by hand and fill each poblano pepper half with the mixture.
Lightly drizzle with lemon-infused EVOO.
Wrap each pepper with one piece of bacon and lightly sprinkle with ancho chili rub.
Smoking these peppers is the preferred way to cook them. However, they can be baked in an oven as well. Smoke at 275 F for 1¼ hours or until bacon is crisp. Do not move them until they are done.
Baste with barbecue sauce for final 15 minutes.
After they are removed from the smoker, garnish with chopped cilantro and serve.

The post Stuffed Poblano Pepper Twinkies appeared first on Pizza Today.

Pizza Dip

Denise Greer — Fri, 01 Apr 2016 17:04:10 +0000

Pizza Dip

Author: Mandy Detwiler

Recipe type: Appetizer

Ingredients

6 ounces cream cheese, softened
½ cup sour cream
⅛ teaspoon garlic powder
½ cup pizza sauce
25 pepperoni slices
1 cup shredded mozzarella, divided
⅛ teaspoon crushed red pepper flakes
Italian seasoning, to taste
Fresh basil leaves, chiffonade for garnish

Instructions

In a mixing bowl, use your proprietary sauce and mix with garlic powder, Italian seasoning and crushed red pepper flakes. Set aside.
In a large bowl, mix cream cheese, sour cream and ½ cup of the shredded mozzarella.
Place the cream cheese mixture into the bottom of a 6-inch ramekin or pie plate.
Top with ½ the pizza sauce.
Place half the pepperoni atop the sauce, and top that with ¼ cup shredded mozzarella.
Add another layer of pepperoni, and top with remaining mozzarella cheese.
Bake at 425 F until the cheese is melted and bubbly.
Serve with crostini (we dipped ours in garlic butter and baked in the pizza oven until browned).

The post Pizza Dip appeared first on Pizza Today.

Danish Meatballs

Denise Greer — Mon, 04 Jan 2016 05:01:39 +0000

Danish Meatballs

Author: Pizza Today

Recipe type: Appetizer

Ingredients

1 pound ground beef
½ pound ground spicy Italian sausage
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry breadcrumbs

Instructions

Preheat oven to 375 F.
In a large bowl mix beef, sausage, veal, salt, pepper, eggs, onion and heavy cream.
With moistened hands, form 1-inch balls.
Roll the balls into the breadcrumbs until they are well coated.
Arrange in a single layer on a large, shallow baking sheet.
Bake 35 minutes, turning occasionally until evenly browned.
Serve with pasta and marinara or spaghetti sauce

The post Danish Meatballs appeared first on Pizza Today.

Quick Chorizo

Denise Greer — Fri, 01 Jan 2016 05:01:56 +0000

Quick Chorizo

Author: John Gutekanst

Recipe type: ingredients

Ingredients

2 pounds fatty ground pork
4 tablespoons smoked paprika (regular paprika is cheaper but can be astringent)
1 tablespoon salt
1 tablespoon sugar
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 tablespoon extra-virgin olive oil (this is optional and is added for more “meltability” and less dryness on pizza, especially if using a conveyor oven)

Instructions

Mix all ingredients and wrap tightly overnight to meld flavors.
When ready, add approximately 6 ounces per pizza, squeezing the raw chorizo in ‘coins’ the size of quarters or nickels or pre-cook into crumbles. Just make sure it doesn’t dry out. (You can add smoked paprika infused olive oil to each pre-cooked batch.)

The post Quick Chorizo appeared first on Pizza Today.

Easy Artisan Chévre Pudding

Denise Greer — Fri, 01 Jan 2016 05:01:11 +0000

Easy Artisan Chévre Pudding

Author: John Gutekanst

Recipe type: Appetizer

This is a fantastic finish to pizza because chévre stands up well to heat, just melting enough to fall in love with. Once you get the perfect flavor profile between herb, cheese and cooked pie, you are guaranteed a home run.

Ingredients

Chopped chives, mint, scallion, basil, rosemary, pepper flakes, roasted garlic,
One log of chévre cheese
Vegan mozzarella (Melting Profile)
2.5 cups raw, organic cashews
1 and a quarter cup tapioca flour
7 garlic cloves, minced very fine
9 cups heated hot water
1 cup heated unsweetened almond milk
Juice from 2 whole organic lemons,
(3.5 tablespoons)
2 tablespoons salt

Instructions

In a large bowl, whisk the room temperature chévre and the herb of your choice into a cream of the appropriate consistency. If you need a silkier crema, add cream, ricotta or mascarpone.
Presoak the cashews for at least 24 hours, changing the water twice during this time.
Heat the water and almond milk up in the same pan.
While the water is heating, add all other ingredients to a high speed blender, (vita mix) or food processor. (This recipe will fill a normal food processor to the top so be careful).
Just before boiling, add the water-almond milk mix slowly to the blender a little at a time while intermittently mixing on high.
Blend the vegan cheese broth for at least 3 minutes to incorporate the ingredients.
Pour the mix into a pan at medium-high heat and toss with a large spatula. (At this point, be ready to stand in front of your burner for up to 30 to 45 minutes. Please remember, you must constantly mix this to both release the moisture and cook the tapioca!
As the cheese congeals, it will seem like cooking a large pan of scrambled eggs.
Acting quickly, gently scrape the bottom of the pan and toss the cooked cheese with the liquid. DO NOT BURN THE CHEESE.

The post Easy Artisan Chévre Pudding appeared first on Pizza Today.

Cured Short Ribs

Denise Greer — Fri, 01 Jan 2016 05:01:08 +0000

Cured Short Ribs

Author: John Gutekanst

Recipe type: Appetizer

Ingredients

2 to 3 whole short rib racks
¼ cup of salt
¼ cup of sugar
Any spices you want to add

Instructions

Rub two to three whole short rib racks with a quarter cup of salt and sugar.
Add any spices you may want (such as fennel or cumin seed) in a large lexan overnight. I like to also add a sprinkle of hot pepper flakes.
In the morning, rinse the ribs, dry them and place the uncut racks in a 450 F oven for 45 minutes.
Then turn the oven off and keep inside for another 30 minutes.
Remove, check for doneness and refrigerate.
When cool, cut and strip each rib of all the meat with the back of the knife by rubbing down each rib.
Pull any small bone from the ribs.
Place rib bones in a 450 F oven and remove just before a golden brown.
Refrigerate.
Cut the rib meat in to ¼- to ½-inch chunks like pulled pork.

The post Cured Short Ribs appeared first on Pizza Today.

Feta & Sun-dried Tomato Focaccia

Denise Greer — Tue, 01 Dec 2015 13:17:48 +0000

Feta & Sun-dried Tomato Focaccia

Author: Pizza Today

Recipe type: breads

Serves: ½ sheet pan

Ingredients

4 ½ cups all-purpose flour
½ tablespoon sea salt
1½ tablespoons yeast
2¼ cups warm water
3 tablespoons extra virgin olive oil
½ cup crumbled feta cheese
½ cup sun-dried tomato, finely diced
1 tablespoon chopped fresh basil
½ cup artichoke hearts, chopped
½ tablespoon chopped fresh parsley
Extra virgin olive oil
Sea salt

Instructions

In a large mixing bowl, combine warm water and yeast.
Let sit for 5 minutes.
When the yeast is bubbly, add a cup of the flour and the salt; stir. Mixture should be smooth and slightly thickened.
Add the olive oil, fresh herbs, sun-dried tomato, artichoke hearts and feta to the
water and flour mixture.
Stir using a wooden spoon.
Add the rest of the flour while stirring. Dough should be slightly sticky and wet. Do not knead the dough.
In a separate greased mixing bowl (grease mixing bowl with extra virgin olive oil), place dough and cover with plastic wrap.
Put dough in a warm area and let rise until double, about an hour.
Punch down dough after it has risen.
Put dough on a greased sheet pan and let the dough rise for 30 minutes.
Sprinkle top of dough with sea salt and drizzle with extra virgin olive oil.
Place in oven and bake for 20 minutes, or until golden brown.
When finished baking, let focaccia cool for 10 minutes before serving.

The post Feta & Sun-dried Tomato Focaccia appeared first on Pizza Today.

Arancini — Jeffrey Freehof, The Garlic Clove

Denise Greer — Tue, 01 Dec 2015 05:01:43 +0000

Arancini -- Jeffrey Freehof, The Garlic Clove

Author: Jeffrey Freehof The Garlic Clove, Evans, GA

Recipe type: Appetizer

Ingredients

1 cup raw sushi rice
2 cups chicken stock
1 large portobello mushroom, chopped
1 tablespoon olive oil
1 small white onion, diced
3 ounces sweet Italian sausage
¼ cup Parmesan
2 cloves crushed garlic
salt and pepper, to taste
Breading:
1 egg
1 cup flour
1 cup Italian breadcrumbs

Instructions

Sauté the minced onion and mushroom in the olive oil along with the sausage and garlic.
Once the onions are translucent and the sausage is cooked, add the rice and the chicken stock.
Simmer on a fairly low heat for approximately 20 minutes.
Remove from heat and stir in the Parmesan.
Set aside, covered, and let cool.
Scoop and roll rice balls to desired size.
Let them chill, then bread them with a standard breading procedure using flour, egg wash and bread crumbs.
Keep them refrigerated until ready to fry at 350 F for about
to 5 minutes.

The post Arancini — Jeffrey Freehof, The Garlic Clove appeared first on Pizza Today.

Spirit of St. Louis Toasted Ravioli

Denise Greer — Tue, 01 Dec 2015 05:01:21 +0000

Spirit of St. Louis Toasted Ravioli

Author: Pizza Today

Recipe type: Appetizer

Ingredients

2 large eggs
½ cup canned evaporated milk
1 cup Italian-style breadcrumbs
Oil for frying
24 small, bite-size, meat-filled ravioli (thawed, if using frozen)
¼ cup grated Parmesan
2 cups marinara sauce, warmed

Instructions

In a small bowl, beat and combine the eggs and milk.
Put the bread crumbs in another small bowl.
Heat the oil to 350 F for frying.
Dip ravioli in egg mixture to coat.
Let the excess drip off, then dredge in bread crumbs.
Arrange ravioli on a sheet pan or tray.
Fry ravioli until light golden brown.
Sprinkle with Parmesan and serve with warm marinara as dipping sauce.

The post Spirit of St. Louis Toasted Ravioli appeared first on Pizza Today.

Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers

Denise Greer — Tue, 01 Dec 2015 05:01:17 +0000

Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers

Author: Pizza Today

Recipe type: Appetizer

Ingredients

6 portobello mushrooms, stemmed, tops brushed clean, set aside
3 tablespoons olive oil
½ cup chopped red onion
1½ pounds chorizo sausage, crumbled
¼ cup finely chopped green bell pepper
3 strips of Applewood smoked bacon, crumbled
2 cloves garlic, crushed
½ cup fresh bread crumbs
¼ cup flat-leaf parsley
½ cup grated Parmesan
6 ounces shredded mozzarella

Instructions

In a large sauté pan, warm the olive oil over medium-high heat.
Add onions, sausage and bell pepper. Cook and stir until pink is gone from sausage.
Add garlic, breadcrumbs, parsley and Parmesan. Cook for 2 minutes more, stirring.
Cool stuffing to room temperature.
Brush underside of each mushroom with some olive oil.
Divide stuffing among the mushrooms.
Add the bacon, dividing evenly among the mushrooms.
Sprinkle an equal amount of shredded mozzarella over each mushroom.
Put mushrooms on a lightly oiled sheet pan and bake in a preheated 400 F oven for about 15 minutes, or until cheese topping has melted.
Serve.

The post Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers appeared first on Pizza Today.

Albondigas a la Andaluza (Meatballs)

Denise Greer — Mon, 02 Nov 2015 13:01:19 +0000

Albondigas a la Andaluza (Meatballs)

Author: John Gutekanst

Recipe type: Appetizer

Ingredients

1¼ pounds ground chicken
¾ pound slice of ham, chopped
½ pound ground beef
1 tablespoon extra-virgin olive oil
1 cup fine bread crumbs
2 garlic cloves minced
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
¾ teaspoon salt
½ teaspoon pepper
¼ cup roasted red peppers minced fine
Big Pinch of saffron threads (1 tablespoon)
2 large eggs
½ of a lemon, juiced

Instructions

In a food processor, place the ham and pulse into ground ham.
Combine the chicken, ham, beef, garlic, breadcrumbs, parsley, cilantro, roasted red pepper, saffron, eggs, salt, pepper and lemon juice in a bowl and knead well.
Mix should be firm yet tacky.
Refrigerate overnight.
Preheat oven to 425 F.
Form 1-inch meatballs and place on an oiled tray.
Place in the oven turning after 5 minutes.
Cook for an additional 4 to 7 minutes until meatballs reach an internal temperature of 160 F. The meatballs should be firm to the touch.

The post Albondigas a la Andaluza (Meatballs) appeared first on Pizza Today.

Avalanche Chipotle Blue(berry) Balls

Denise Greer — Sun, 01 Nov 2015 04:01:06 +0000

Avalanche Chipotle Blue(berry) Balls

Author: John Gutekanst

Ingredients

2 tablespoons extra virgin olive oil
1 small onion rough-diced
1 can of chipoltle peppers in adobo
(usually found in a 7-ounce can)
5 strips of thick-cut bacon cut into small squares (7-8 ounces)
1 cup dried blueberries
1 pound of ground pork
½ pound ground beef
1 cup fine breadcrumbs
½ cup grated Pecorino-Romano cheese
2 tablespoons chopped cilantro
Zest from 1 lemon
1 tablespoon powdered cumin
2 eggs

Instructions

In a large sauté pan over medium-high heat, sauté the onions in the olive oil until translucent, about 5 to 8 minutes.
Open the chipotle pepper can and pull out 8 to 10 chipotle peppers and smash between your fingers before adding the onion mix.
Stirring well, incorporate the diced bacon pieces and sauté for another 8 minutes to meld flavors then add the blueberries and sauté for another 3 minutes.
Set aside to cool letting the blueberries rehydrate.
Put all other ingredients into a food processor and add the cooled chipotle-blueberry mix.
Pulse in short bursts 10 times to incorporate.
Place in a bag and hold overnight.
Pre-heat the oven to 425 F.
Form 1-inch meatballs and place on an oiled tray.
Place in the oven turning after 5 minutes. Cook for an additional 4 to 7 minutes until meatballs reach an internal temperature of 160 degrees. The meatballs should be firm to the touch.

The post Avalanche Chipotle Blue(berry) Balls appeared first on Pizza Today.

Nem Noung (Meatballs)

Denise Greer — Thu, 29 Oct 2015 13:01:56 +0000

Nem Noung (Meatballs)

Author: John Gutekanst

Recipe type: Appetizer

Serves: 20 to 23 meatballs

This Vietnamese meatball from Na Trang is traditionally grilled. It is fatty, savory and a little sweet. Here, I changed the traditional pork back fat with the more easily accessible fatty bacon that produced a nuanced smoky taste also.

Ingredients

½ teaspoon baking powder
½ tablespoon water
1 pound ground pork belly
¾ cup fatty bacon cut into dice
½ tablespoon fish sauce
3 salted anchovies
½ tablespoon sugar
½ teaspoon pepper
1 tablespoon scallion bottoms
½ large bulb of shallot (about 1 tablespoon)
One large bulb of minced garlic

Instructions

Cook the pork fat under medium-high heat until cooked through but not browned, about 8 to 10 minutes.
Add the baking powder to the water and stir.
Combine the ground pork, cooked pork fat, fish sauce, anchovies, sugar baking powder mix, pepper, garlic, onions and shallots in a food processor and mix to a stiff paste. It should form paste that springs back but remains sticky to the touch. Do not over process.
Refrigerate overnight.
Preheat oven to 425 F.
Form one inch meatballs and place on an oiled tray. You must work fast because of the fat content in these meatballs.
Place in the oven turning after 5 minutes.
Cook for an additional 4 to 7 minutes till meatballs reach an internal temperature of 160 degrees. The meatballs should be firm to the touch.

The post Nem Noung (Meatballs) appeared first on Pizza Today.

Keftedakia Marinata, (Marinated Greek Meatballs)

Denise Greer — Thu, 29 Oct 2015 13:01:24 +0000

Keftedakia Marinata, (Marinated Greek Meatballs)

Author: John Gutekanst

Recipe type: Appetizer

Serves: 30-34 meatballs

This Greek meatballs recipe uses lamb as the protein as the meatballs are cooked halfway then are finished in a cinnamon-tomato broth and then finished with a savory feta cheese counterpoint.

Ingredients

2 cups cubed bread for pizza crust
¾ cup water
1¼ ground lamb (lean)
½ cup chopped fresh parsley
2 tablespoons chopped mint
1 tablespoon ground coriander
1 small onion minced (2 ounces)
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons extra virgin olive oil
1 medium onion minced (3¼ ounces)
2 large garlic cloves minced
2 pounds ripe canned plum tomatoes, chopped into ½-inch cubes
1 cup juice from tomato can
1 cup red wine
1 cinnamon stick
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Salt and pepper to taste

Instructions

Soak the bread cubes in water in a large bowl until soaked through.
After they are sodden, add the lamb, the parsley, mint coriander, onion, garlic, salt and pepper.
Refrigerate overnight.
Preheat the oven to 425 F.
The next day, form the meatballs into 1-inch rounds and bake at 425F for only 5 to 7 minutes until just browned.
While the meatballs are cooking, add the chopped onion to the olive oil in a heavy bottomed pan or casserole dish and cook on medium until translucent, about 5 minutes.
Add the garlic and continue for another 3 minutes then add the tomatoes, wine, cinnamon stick, cilantro, mint, salt and pepper and stir well.
Simmer for 35 minutes stirring occasionally then remove the cinnamon stick and add the meatballs reducing the heat to low and simmer for another 20 minutes.
Check the meatballs for 160 degree doneness then turn off heat.
Cool and refrigerate overnight for flavors to meld. Reheat when ready.

The post Keftedakia Marinata, (Marinated Greek Meatballs) appeared first on Pizza Today.

Lava Rocks (Potatoes)

Denise Greer — Tue, 01 Sep 2015 04:01:31 +0000

Lava Rocks

Author: John Gutekanst

Recipe type: Appetizer

Try a pizza with chicken and a gorgonzola cream to delight of many a customer but I love it with ribeye steak, red onion and provolone.

Ingredients

24 ounces Red Gold potatoes cut into quarter-inch pieces
4 tablespoons plus 4 tablespoons extra virgin olive oil
¼ cup sweet white miso
¼ cup Sriracha hot sauce
¼ cup water

Instructions

Cut the potato and toss in a pizza pan with four tablespoons of extra virgin olive oil.
Pass through a 475 F impingement or deck oven for 8 minutes.
Toss and check for golden browning. If not cooked through, let sit at room temperature for 10 minutes and pass back into the oven for 4 minutes longer. The Red Gold skins will be crisp with the inside being pillowy.
While still warm, toss the sriracha, miso, four more tablespoons of extra virgin olive oil, and water in a bowl.
Let sit for two to five hours before topping on a pizza.

The post Lava Rocks (Potatoes) appeared first on Pizza Today.

Penny’s Bruschetta

Denise Greer — Sat, 01 Aug 2015 04:01:01 +0000

Penny’s Bruschetta

Author: Piper Kapin, Back Road Pizza, Santa Fe, New Mexico

Recipe type: Appetizer

Ingredients

4-ounce pizza dough
1 tablespoon olive oil
3 tablespoon cornmeal
½ cup fresh tomato, chopped
⅛ cup red onion, chopped
½ tablespoon basil pesto
½ tablespoon balsamic vinaigrette
1 tablespoon feta cheese, crumbled

Instructions

In a small bowl mix together tomato, red onion, balsamic vinaigrette and pesto. Set aside to marinate while you roll the dough out.
Sprinkle cornmeal over rolling surface and roll out dough into cornmeal to 6-inch circle.
Brush dough circle with olive oil.
Put tomato mixture on the dough and spread over the circle leaving a small crust edge.
Sprinkle feta cheese over tomato mixture and put directly on pizza stone in the oven.
Bake 6 minutes or until the edges are light golden brown.
Slice and serve hot!

The post Penny’s Bruschetta appeared first on Pizza Today.

Fresh Mozzarella — Pedro Arreaza

Denise Greer — Wed, 01 Jul 2015 04:01:28 +0000

Fresh Mozzarella

Author: Pizza Today

Recipe type: Appetizer

Courtesy of Pedro Arreaza, market sous chef at FarmTable Kitchen

Ingredients

6.99 pounds mozzarella curd
6 ounces kosher salt
44.09 pounds water

Instructions

In a large pot, bring water to boil.
Run cheese curd through chitarra, making sure cuts are even. Add salt. Spread throughout curd.
Add boiling water to curd. Use a mixing paddle to work curd.
Make sure curd is constantly moving, using a spoon to stir while stretching curd above the bowl with your other hand.
As soon as water doesn’t feel very hot, dispense with about half of the water, adding new boiling water to the bowl.
Repeat process. Stretch curd as high as you can. Curd will become bubbly, silky and smooth.
(Another step of boiling water may be needed.)
Shape cheese in to ½-pound balls. Once formed into balls (or log) shock it with a briny ice bath and store with leftover liquid.

The post Fresh Mozzarella — Pedro Arreaza appeared first on Pizza Today.

Fresh Ricotta

Denise Greer — Mon, 15 Jun 2015 13:00:30 +0000

Fresh Ricotta

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 quarts whole milk
1 cup heavy cream
2 tablespoons fresh lemon juice (or distilled white vinegar)

Instructions

Put the milk and the cream in a large stainless steel saucepan.
Bring to a full boil.
Remove from heat and add the lemon juice.
Stir gently until the mixture has separated into thick curds.
Set a large sieve in a deep bowl.
Line the sieve with fine-mesh cheesecloth.
Pour the curds and liquid (the whey) into the cheesecloth and let it drain for 15-20 minutes. Scrape the ricotta into a bowl.
Cover and refrigerate until ready to use.

The post Fresh Ricotta appeared first on Pizza Today.

Mornay Glory

Denise Greer — Mon, 01 Jun 2015 04:01:30 +0000

Mornay Glory

Author: Pizza Today

Recipe type: Appetizer

Ingredients

3 bell peppers
12 ounces Mornay Sauce (recipe follows)
6 ounces sweet Italian sausage, pinched
6 ounces bacon, crumbled
6 ounces mushrooms, sliced
3 ounces onion, chopped
9 ounces mozzarella cheese, shredded

Instructions

Slice tops off bell peppers, scoop out center core, white ribs and seeds.
Roast the bell peppers at 375 F for 8 minutes to soften.
While peppers are roasting, heat the Mornay Sauce (recipe below), then add the cooked sausage, bacon, mushrooms and onion to the sauce.
Mix together well, then fill each bell pepper with the sauce/ingredient mixture.
Top each pepper with 3 ounces of mozzarella cheese and bake at 375 F until cheese is melted and golden.
Serve.

Mornay Sauce

Author: Pizza Today

Recipe type: Sauce

Ingredients

1 cup béchamel sauce
½ cup grated Gruyère cheese
½ cup grated Parmesan
12 ounces heavy cream
2 tablespoons unsalted butter

Instructions

Heat the béchamel until it simmers.
Turn the heat to low.
Stir in the Gruyère and then the Parmesan.
Thin the sauce to the consistency
desired by using the heavy cream.
Take the sauce off the heat and swirl in the butter.

The post Mornay Glory appeared first on Pizza Today.

Arancini

Denise Greer — Mon, 18 May 2015 13:55:43 +0000

Arancini

Author: Pizza Today

Courtesy of Mike Bausch Andolini's, Tulsa, OK "We're starting to see these tasty appetizers pop up on pizzeria menus in the South and Midwest." ~ PT Editors.

Ingredients

1 cup raw sushi rice
2 cups chicken stock
1 large portabella mushroom chopped
1 tablespoon olive oil
1 small white onion diced
3 ounces sweet Italian sausage
¼ cup Parmesan
2 cloves crushed garlic
salt and pepper to taste
Breading
1 egg
1 cup flour
1 cup Italian bread crumbs

Instructions

Saute the minced onion and mushroom in the olive oil along with the sausage and garlic.
Once the onions are translucent and the sausage is cooked, add the rice and the chicken stock.
Simmer on a fairly low heat for approximately 20 minutes.
Remove from heat and stir in the Parmesan.
Set aside covered and let cool.
Scoop and roll rice balls to desired size.
Let them chill, then bread them with a standard breading procedure (flour, egg wash, bread crumbs).
Keep them refrigerated until ready to fry at 350 F for about 4 to 5 minutes.

The post Arancini appeared first on Pizza Today.

Coal Fired Limoncello Chicken Wings

Denise Greer — Mon, 11 May 2015 13:01:53 +0000

Coal Fired Limoncello Chicken Wings

Author: Pizza Today

Recipe type: appetizer

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “Anytime I’m in Denver, these wings often are the highlight of my trip!” — Jeremy White, PT Editor-in-Chief

Ingredients

5 pounds chicken wings
3 whole lemons
½ cup limoncello
¼ ounce fresh thyme
3 ounces fresh rosemary
¾ ounces fresh oregano
2 tablespoons
kosher salt
Pinch of crushed red pepper
1½ cups extra-virgin olive oil

Instructions

Blend the quartered lemons, limoncello and rest of the ingredients in a food processor until smooth.
Marinate 5 pounds of chicken wings in the refrigerator for up to 24 hours.
Remove from marinade and bake at 450 F until browned and cooked through, 20 to 30 minutes.
Serve with roasted Vidalia onions.

The post Coal Fired Limoncello Chicken Wings appeared first on Pizza Today.

“Prosciutto di Karma” Chips and Cracklins

Denise Greer — Fri, 01 May 2015 04:01:49 +0000

“Prosciutto di Karma” Chips and Cracklins

Author: Pizza Today

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is a fabulous way to finish a great wood fired pizza!

Ingredients

3 tablespoons extra virgin olive oil
1 cup Prosciutto di Parma, finely sliced and cut into thin strips
1 bunch, (approx. 1 cup) stemmed Lacinato kale cut into 1- to 2-inch squares

Instructions

Preheat oven at 350 F.
Heat the extra-virgin olive oil in a large sauté pan.
Add the Prosciutto and sauté on medium heat for 2 to 3 minutes or until the pork starts to crisp and the juices have melded with the oil.
Immediately add the kale and stir with tongs until the kale starts to limp-up and is coated with juice and oil.
Remove from heat and place on a foil covered sheet pan.
Bake the kale and prosciutto cracklings at 350 F for 12 to 20 minutes or until the kale is crisp.
Reserve in a tight fitting lexan for finishing on pizzas.

The post “Prosciutto di Karma” Chips and Cracklins appeared first on Pizza Today.

Gnudi Patooties

Scott Wiener — Mon, 13 Apr 2015 13:00:00 +0000

Gnudi Patooties

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 9-ounce dough ball
1 cup shredded mozzarella/provolone-mix
½ cup pizza sauce
20 gnudi from recipe on page 38
1 cup egg wash (70 percent whipped eggs with 30 percent water)

Instructions

Take a full sheet pan and place parchment on it.
Roll out the dough ball thinly into as much of a square as possible.
Cut 10 to 20 small 2½ x 2½ inch squares with a pizza cutter.
Place five strands of cheese in the middle of each square.
Dab a small dollop of pizza sauce the size of a dime on the cheese.
Place the cooked gnudi on the pizza and top with five more strands of cheese.
Grab two corners from polar opposite sides and fold one atop the other.
Repeat with the final two corners and press the dough on top to stick the corners together.
Eggwash the dough and place on the parchment.
Cook at 475 F for six or seven minutes to a golden brown.

The post Gnudi Patooties appeared first on Pizza Today.

Chorizo Meatballs

Denise Greer — Wed, 01 Apr 2015 12:00:57 +0000

Chorizo Meatballs

Author: Pizza Today

Recipe type: Pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio

Ingredients

1 pound ground, fatty pork
1¾ ounces smoked paprika
⅛ ounce garlic powder
1/16 ounce salt
½ ounce chopped roasted garlic
2½ ounces browned pizza cornicione, (pizza crust) chopped in small dice (You can also use a bread.)
1 egg
1 ounce fresh chopped cilantro
1 ounce fresh chopped basil
2 ounces diced red onion, roasted or sautéed with oil until translucent
Pinch oregano Pinch coriander
Pinch cinnamon
Pinch pepper

Instructions

The next day, roll out into 1½-ounce balls and place on a parchment-paper covered large sheet pan.
Place into a 425 F oven for six minutes and then pull out and roll each ball so as not to burn and/or flatten the bottom of each ball.
Cook for another five to eight minutes until done.
You can slice each meatball in half to get the wonderful half-sphere effect on pizzas or quarter them if you need a better “spread” on the pie.
Place plastic wrap over bowl and refrigerate overnight to let flavors meld and set.
Cook’s Note: If you have less fatty pork, you can incorporate small chunks of bacon into this mix. Place all ingredients in a large bowl and mix with a gloved hand.

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Wings with Mild Garlic Sauce

Denise Greer — Mon, 16 Mar 2015 12:30:03 +0000

Wings with Mild Garlic Sauce

Author: Pizza Today

Recipe type: appetizers

Courtesy of Frato’s Pizza, Schaumburg, Illinois

Ingredients

Wings
5 pounds jumbo chicken wings
2 pounds all purpose flour
2 cups corn starch
½ cup salt
½ cup black pepper
½ cup corn flour
6 whole large eggs
Enough oil to deep fry

Wings with Mild Garlic Sauce

Author: Pizza Today

Recipe type: appetizers

Ingredients

Mild Garlic Wing Sauce
2 cups hot sauce
¼ cup meted butter
½ cup fresh garlic chopped

Instructions

Mix all dry ingredients together and place in two different bowls.
Crack and beat all eggs in a third bowl.
Dredge the chicken wings in flour mix, then the egg and then the flour mix again.
Make sure the wings are completely covered.
Heat oil to 350 F and cook the chicken to 165 F.
In a frying pan, heat butter until melted on medium heat.
Add the chopped garlic. (Do not brown the garlic.)
Add in the hot sauce and mix well.
Add the fried chicken wings and toss until completely coated in sauce.
Serve immediately while hot with bleu cheese or ranch dressing.

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Franken Sausage

Denise Greer — Mon, 23 Feb 2015 15:01:03 +0000

Franken Sausage

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 cups (or 29 ounces) of fresh ground pork
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon sugar
2 teaspoons salt
1 tablespoon toasted fennel seed
1 cup good natural casing, cupping pepperoni
1 cup bacon crumbles
¼ cup extra virgin olive oil

Instructions

Mix the ground pork with all the seasonings in a bowl.
Place the pepperoni, bacon and extra virgin olive oil in a pan and toss together.
Roast in your pizza oven at 475 F for 3 to 4 minutes until the pepperoni is leaching juices into the oil and is just getting crisp around the edges.
Pull from oven and let cool.
Place the pepperoni/bacon mix in a container and mix on high with an immersion blender or into a food processor and grind until it looks like a chunky sauce. (You can add some of the pork mix to get the immersion blender going.)
Add the pepperoni/bacon mix to the sausage and mix well with your hands.
Place in refrigerator overnight to meld flavors.
When ready to use on a pizza, pinch quarter-sized chunks off and place on top the cheese.
This sausage mix will leach the most incredible juice onto the pizza causing you to grunt just like Frankenstein

How To:

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Arancini — Jasper’s Ristorante

Denise Greer — Mon, 23 Feb 2015 14:01:20 +0000

Arancini -- Jasper's Ristorante

Author: Pizza Today

Recipe type: appetizers

Serves: 12 large, 24 small

Recipe courtesy of Jasper J Mirabile Jr., chef/co-owner of Jasper’s Ristorante in Kansas City, Missouri

Ingredients

21/2 cups Arborio rice
4 eggs
½ cup grated Romano cheese
Salt and black pepper, to taste
1 medium onion chopped fine
½ pounds of ground beef or Italian sausage
1 cup + 2 tablespoons olive oil, divided
6-ounce can tomato paste mixed with 3 tablespoons water
3 cups extra fine breadcrumbs

Instructions

Cook rice until tender.
Drain and cool.
Add two eggs along with cheese, salt and pepper.
Mix well and set aside.
While rice cooks, brown onions and meat in 2 tablespoons of olive oil.
Add tomato paste mix.
Simmer for a few minutes.
Season with salt and pepper.
Cool.
Place 2 tablespoons rice in the palm of your hand.
Make a well in the rice; place about 1 tablespoon of meat mixture into the well.
Mold rice around meat to form a ball or egg shape.
Repeat with remaining rice and meat.
Heat remaining cup of olive oil in a sauté pan over high heat.
Crack remaining two eggs in a bowl.
Whisk.
Dip rice balls in beaten egg, roll in breadcrumbs and drop them in the hot well, making sure they’re not touching one another.
Sauté rice balls until golden brown on all sides, about three minutes.
Using a slotted spoon, remove rice balls and drain them on a paper towel.
Repeat with remaining rice balls.
Serve warm.

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Spaghetti Squash Stuffed Peppers

Scott Wiener — Mon, 12 Jan 2015 13:31:00 +0000

Spaghetti Squash Stuffed Peppers

Author: Pizza Today

Recipe type: appetizers

Ingredients

¼ cup chicken broth
1 cup chopped zucchini
½ cup fresh Shiitake mushrooms, chopped
¼ cup sliced green onion
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
1 clove minced garlic
¼ teaspoon pepper
1½ cups spaghetti squash, cooked
4 sweet bell peppers
¼ cup shredded cheese

Instructions

In a skillet, heat chicken broth to simmering.
Add squash, mushrooms, onion, herbs, garlic and pepper.
Simmer uncovered, stirring occasionally, for four minutes or until vegetables are tender.
Remove from heat.
Stir in spaghetti squash and tomato.
Slice tops off bell peppers; reserve.
Scoop out center core and white ribs.
Spoon filling into peppers, topping with cheese.
Add tops.
Place in a shallow baking dish sprayed with cooking spray.
Cover and bake in a 375 F oven for 30-35 minutes, or until heated through.

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Ricotta Stuffed Mushrooms

Denise Greer — Thu, 01 Jan 2015 05:01:30 +0000

Ricotta Stuffed Mushrooms

Author: Pizza Today

Recipe type: appetizers

Serves: 7-8

Recipe courtesy of Robert Lumsden, founder, Flatbread Neapolitan Pizzeria

Ingredients

Filling
32-36 cremini mushrooms, stalks removed
3 cups ricotta
1½ cups goat cheese, crumbled
2 lemons, zest of
1½ tablespoons red chili flakes
sea salt, pinch
8 clicks ground pepper
3 tablespoons fresh oregano
3 tablespoons fresh garlic, minced
½ cup parmano cheese

Instructions

Place ricotta, goat cheese, zest of one lemon, chili flakes, salt and pepper into bowl.
Beat together until smooth.
Fold in oregano, garlic and zest of one lemon.

Ricotta Stuffed Mushrooms

Author: Pizza Today

Recipe type: appetizers

Ingredients

Coating
½ cup extra virgin olive oil
1 cup Panko breadcrumbs
1 cup parmano cheese
sea salt, pinch
8 clicks ground pepper

Instructions

Place oil, salt and pepper in a bowl.
Coat mushroom caps with oil mixture.
Carefully fill each cap with ricotta mixture.
Mix 1 cup each of parmano and Panko in bowl.
Coat mushrooms with parmano/panko blend.
Lightly brush 6-inch cast-iron skillet with oil.
Cook 4-5 mushrooms in skillet.
Serve immediately.

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Ranalli’s Bruschetta

Denise Greer — Thu, 01 Jan 2015 05:01:19 +0000

Ranalli’s Bruschetta

Author: Pizza Today

Recipe type: appetizers

Serves: 5 pieces

Ingredients

5 crostini pieces
1 cup fresh diced tomatoes
1 ounce basil pesto
1 ounce balsamic vinegar
1 ounce shredded Parmesan cheese
Salt and pepper to taste

Instructions

Toast crostini.
Top with tomato, pesto, balsamic and Parmesan in that order.
Season with salt and pepper.

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Buffalo Chicken Dip

Scott Wiener — Mon, 01 Dec 2014 05:01:00 +0000

Buffalo Chicken Dip

Author: Pizza Today

Recipe type: Appetizers

Ingredients

16 ounces of cream cheese, softened
12 ounces of chicken, cooked & cubed
¾ cup ranch dressing
¾ cup hot sauce
½ cup shredded cheddar cheese
¼ cup bleu cheese crumbles
Tortilla chips

Instructions

Beat cream cheese, ranch dressing and hot sauce.
Fold in chicken.
Spread mixture into pie plate prayed with non-stick spray.
Bake at 350 F for 15 min.
Add cheddar to top & bake an additional 10-15 min.
Top with bleu cheese crumbles & serve with tortilla chips.

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Polpette Alla Napoletana

Denise Greer — Mon, 17 Nov 2014 14:01:45 +0000

Polpette Alla Napoletana

Author: Pizza Today

Recipe type: appetizers

By Johnathan Goldsmith Owner -- Spacca Napoli, Chicago Illinois

Ingredients

3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica)
1¼ pounds ground beef,
80 percent lean
2 eggs, beaten to mix well
2 large cloves garlic, minced
½ cup grated pecorino cheese
¼ cup finely cut parsley
⅓ cup pine nuts
⅓ cup raisins
1 teaspoon salt
½ teaspoon freshly ground black pepper
olive oil

Instructions

Combine 1 ¼ pounds ground beef (80 percent lean) with 2 eggs (beaten), 2 large garlic cloves (minced), ¼ cup loosely packed grated pecorino cheese, ¼ cup loosely packed shredded parsley, ⅓ cup pine nuts, ⅓ cup raisins, 1 teaspoon salt and ½ teaspoon freshly ground black pepper in a large mixing bowl.
Do not mix yet.
Squeeze moisture from the bread and add directly to the bowl.
Mix the ingredients well, squishing the mixture with your hands to make sure the bread blends with the meat.
Do not worry about handling the meat too much.
Roll the mixture between your palms into 12 polpette (meatballs), each using about
/3 cup of meat.
Heat about ⅛ inch of oil in a 9- to 10-inch skillet over medium high heat.
When the oil is hot, gently place the polpette in the pan.
As soon as a crust develops on one side, turn the polpette over.
Continue rotating the polpette.
After about ten minutes the polpette should be well browned but still lightly rare in the center.
Place the polpette in the sauce once they have browned and simmer gently for 15 minutes.
They may be held, but are best when served immediately or within an hour.
The use of mollica is key to a lighter meatball. Unfortunately, it was largely passed over by Southern Italian immigrants when they first arrived in the United States. Not only was beef less expensive and more readily available to these newly arrived Italians, there was an association of bready meatballs to their Italian poverty. Without the mollica, the meatballs became heavier. The convenience of packaged toasted bread crumbs, often not even soaked, made them heavier yet. The meatball should be walnut in size, never large. Raisins and pine nuts, of Sephardic influence, add a special touch.

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Italian Sushi

Denise Greer — Mon, 17 Nov 2014 13:01:28 +0000

Italian Sushi

Author: Pizza Today

Recipe type: appetizers

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA

Ingredients

2 cups of cooked sushi rice
2 pasta sheets
1 cup fresh spinach
3 ounces roasted red pepper strips
4 ounces prosciutto
2 ounces pesto
3 ounces olive tepanade
1 ounce balsamic reduction

How-to:

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Flavored Bacon

Denise Greer — Tue, 30 Sep 2014 04:01:33 +0000

Flavored Bacon

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound of thick sliced, smoked bacon (this should be 8 to 9 slices for each marinade below)
1 can of chipotle peppers in adobo sauce (These are usually in 7-ounce cans)
or 3 cups maple syrup

Instructions

Place the bacon strips on parchment and cook at 475 F until the bacon has melting fat coming off of it.
This is approximately 4 to 6 minutes depending on oven.
Do not let it brown or shrivel up.
Let cool.
Crush the whole canned chipotle peppers in with your fingers and add to the adobo sauce.
Place the adobo sauce or the maple syrup in a small enough lexan or a baggie so that the liquid is in constant contact with the bacon.
Place in the walk-in refrigerator overnight.
In the morning cut to small enough pizza topping slices and cook on any pizza.

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Roasted Eggplant Egg Rolls

Denise Greer — Mon, 22 Sep 2014 13:15:02 +0000

Roasted Eggplant Egg Rolls

Author: Pizza Today

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA

Ingredients

Filling
1 eggplant
1 roasted red pepper
¼ cup olive oil
3 crushed garlic cloves
⅓ cup marinara
½ cup Parmesan
⅓ cup shredded mozzarella
2 tablespoons pesto
salt & pepper, to taste
1 package egg roll wrappers
1 egg (for eggwash)

Instructions

Dice the eggplant and toss it with the olive oil and salt and pepper.
Roast it with a red pepper in the oven (350 F for 20 to 25 minutes), tossing occasionally.
Toss in a bowl with the rest of the filling mix and let cool.
Fill egg roll wrappers, then roll them up.
Use an egg wash around the edges to seal.
Fry at 350 F until golden.
Serve with a sauce of your choice

How-to:

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Clam-stuffed Mushroom Caps

Denise Greer — Mon, 25 Aug 2014 12:45:48 +0000

Clam-stuffed Mushroom Caps

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound of chopped clams
1 pound large mushrooms, cleaned, stems removed, rinsed
6 cloves of chopped garlic
1 small minced onion
1 stick butter
1 cup of clam juice
Salt and pepper to taste
1 teaspoon oregano
1 teaspoon Old Bay spice or Cajun spice
1 ½ cups Italian breadcrumbs
¼ cup freshly chopped parsley
½ cup Parmesan cheese

Instructions

Sauté onions and garlic in the butter.
Add your chopped clams and juice and all seasoning.
Bring to a simmer and add breadcrumbs.
You can stuff your mushrooms and then bake them to order.
Garnish this appetizer with fresh lemon.

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Artichoke & Spinach Dip

Denise Greer — Mon, 04 Aug 2014 12:01:33 +0000

Artichoke & Spinach Dip

Author: Pizza Today

Recipe type: appetizers

Ingredients

1½ pounds of cream cheese (softened)
15 ounces of artichoke hearts roughly chopped
5 ounces of fresh spinach (sauté with salt) chopped
1 tablespoon granulated garlic
1 teaspoon salt
1 teaspoon crushed red pepper
⅔ cup grated Parmesan cheese

Instructions

Just blend it all up and place 6 ounces of this creamy concoction in the proper baking casserole dish and top with 2 ounces shredded pizza cheese and bake until bubbly.
This is best served with some baked pita chips.

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Pickled Red Onions

Denise Greer — Fri, 01 Aug 2014 00:01:54 +0000

Pickled Red Onions

Author: Pizza Today

Recipe type: appetizers

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is a simple and easy accompaniment to top a pizza with and adds a special zing to any meaty or fatty pie.

Ingredients

3 cups rice wine or apple cider vinegar
½ tablespoon, roasted fennel seeds
1 teaspoon celery seed
1 teaspoon cumin seed
½ teaspoon red pepper flakes
2 garlic cloves, chopped fine
½ tablespoon sugar
2 medium to large red onions cut into ⅛-inch thick rings
Salt and pepper to taste
½ cup fresh cilantro

Instructions

Bring all ingredients (except cilantro) to a boil then immediately turn off the heat, cover and let steep until room temperature.
Chop the cilantro fine and add to the mix.

The post Pickled Red Onions appeared first on Pizza Today.

Charred Onion Dip (and/or my Flammkuchen sauce)

Denise Greer — Fri, 01 Aug 2014 00:01:22 +0000

Charred Onion Dip (and/or my Flammkuchen sauce)

Author: Pizza Today

Recipe type: appetizers

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio

Ingredients

2 large onions cut into ⅛-inch rings
1 teaspoon whole fennel seed
2 tablespoons extra virgin olive oil
1 cup whole milk ricotta cheese
1 cup sour cream or mascarpone cheese
⅓ cup chopped roasted red peppers
1 teaspoon salt
Pepper to taste

Instructions

Place the onion rounds in a pizza pan that has been brushed with all the oil and turn over to coat sprinkle the fennel seed on the onion to toast and release flavor.
Place the onion pan either in your conveyor or deck oven at 475 F for eight minutes until the bottom of each round is charred, and turn over.
Cook another four to six minutes to char the other side and place aside to cool.
When cool, add the cheese, sour cream, roasted red peppers, salt and pepper in a large container or blender and whip with an immersion blender until creamy.
If you use this for a sauce recipe, it is particularly good using the “Flammkuchen” recipe above.
I call this the “Double Onion Pie.” Just use the onion sauce, your preferred cheese and then top with thinly sliced raw red onion and bacon.
This recipe combines the umami deepness of charred onion with cream and a touch of fennel. For the dip, sour cream is used. If you want to make the sauce for pizza, you can use mascarpone cheese. Both rock the house! (Note: the roasted red peppers are mostly for color because the char makes this dip/sauce look horribly brown. The peppers morph it into a deep golden color!)

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Marinated Fresh Mozzarella

Scott Wiener — Mon, 21 Jul 2014 08:00:00 +0000

Marinated Fresh Mozzarella

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound fresh mozzarella, sliced
¼ cup torn fresh basil leaves
½ cup extra-virgin olive oil
2 teaspoons fresh lemon juice

Instructions

Put the fresh mozzarella in a stainless steel or non-reactive bowl.
Add the remaining ingredients.
Toss gently to combine the flavors.
Allow to marinate for up to an hour.
Serve at once or chill a bit.

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Parmesan Zucchini Sticks

Scott Wiener — Mon, 14 Jul 2014 08:36:00 +0000

Parmesan Zucchini Sticks

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 cup seasoned Italian breadcrumbs
½ cup grated Parmesan cheese
½ cup all-purpose flour
1 teaspoon salt
3 medium zucchini (about 1-1/2 pounds), cut into strips about ½ inch wide and 3 inches long
3 large eggs, lightly beaten
Finely chopped parsley

Instructions

In a large plastic bag, combine well the breadcrumbs, Parmesan cheese, flour and salt.
Dip the zucchini sticks in the eggs then (in batches) shake them in the bag with breadcrumb/flour mixture.
Fry the zucchini in 360 F oil until golden (about 3 min.).
Drain on a rack and paper toweling.
Sprinkle with salt.
Sprinkle with parsley.
Serve.

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Italian Wings

Scott Wiener — Mon, 14 Jul 2014 08:00:00 +0000

Italian Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 stick unsalted butter (1/2 cup), melted
2 tablespoons Dijon-style mustard
⅛ teaspoon cayenne
1 cup bread crumbs
½ cup grated Parmesan
1 teaspoon dried oregano
24 chicken wings, tips cut off, halved at the joint

Instructions

In a mixing bowl, combine the butter, mustard, and cayenne.
In another mixing bowl combine the bread crumbs, Parmesan, and oregano.
Dip the wings in the butter mixture, then in the bread crumb mixture.
Arrange the wings on a lightly oiled baking sheet.
Bake in a preheated 425 F oven for about 30 minutes until crisp and golden.
Serve with a warm marinara sauce on the side for dipping.

The post Italian Wings appeared first on Pizza Today.

Sangria

Denise Greer — Tue, 01 Jul 2014 00:01:26 +0000

Sangria

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 bottles red wine (preferably dry)
1 cup brandy
½ cup light rum
½ cup triple sec
1 cup orange juice
1 cup pomegranate juice
½ cup pineapple simple syrup (recipe to follow)
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, chopped
Pineapple cored, sliced

Instructions

Mix all liquids together, add fruit and stir gently.
Seal tightly and refrigerate overnight.
Serve with fruit in a hurricane glass.

How To:

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Baked Artichoke Hearts

Denise Greer — Mon, 23 Jun 2014 08:01:33 +0000

Baked Artichoke Hearts

Author: Pizza Today

Recipe type: appetizers

Ingredients

5 ounces of quartered artichoke hearts
2 ounces garlic butter
1 ounce Alfredo
1½ ounces seasoned butter breadcrumbs
½ ounce Parmesan cheese

Instructions

Simply melt the garlic butter, add the Alfredo sauce and toss in the artichoke hearts.
Put it in an appropriate-sized baking dish and top with the seasoned buttered crumbs and Parmesan.
Bake it in your oven for about 5 to 6 minutes until crispy.

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Filetto

Denise Greer — Wed, 30 Apr 2014 00:01:45 +0000

Filetto

Author: Pizza Today

Recipe type: appetizers

Recipe courtesy of Wolfies PizzaMia, Orlando, Florida

Ingredients

½ teaspoon pink salt no. 2
4 tablespoons Kosher or sea salt
1 tablespoon black peppercorns, toasted and cracked
1 tablespoon fennel seeds, toasted and cracked
5 garlic cloves, thin sliced
5 tablespoons dried lavender
2 oranges, zested
2 pounds pork tenderloin

Instructions

Mix spices together.
Roll meat in it.
Seal meat in a plastic bag.
Refrigerate for two weeks.
Rotate bag.
Completely rinse off herb crust with white wine.
Place in container. Refrigerate for one day.
Trust with butchers twine.
Hang for 3 to 4 weeks at 55 F.
Meat is ready after losing 30 percent of its starting weight.

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Garlic Salami

Denise Greer — Wed, 30 Apr 2014 00:01:13 +0000

Garlic Salami

Author: Pizza Today

Recipe type: appetizers

Recipe courtesy of Oliveto Restaurant and Café

Ingredients

2.2 pounds pork shoulder, diced
4 ounces pork fat back, diced
11/3 tablespoons salt
1 teaspoon coarsely ground black pepper
½ teaspoon Insta Cure #2
1¾ teaspoon minced garlic
¼ cup dry red wine
1 teaspoon dextrose
2 tablespoons distilled water
¼ teaspoon T-SPX starter culture
2 12-inch links beef middles, rinsed of salt and soaked in water for half an hour

Instructions

Place meat and fat on a sheet tray.
Freeze for at least half an hour to harden meat.
Grind through a meat grinder with a ⅜-inch plate.
Add remaining ingredients except starter culture.
Mix until all is incorporated.
Dissolve starter culture in 30 milliliters of distilled water.
Add to meat mixture and mix until mass becomes sticky and looks homogenous.
Stuff tightly into casings.
Tie both ends. Ferment at 70 F. degrees for 48 hours at 90-percent humidity.
Remove and place in a drying environment at 55 to 60 F with 75-percent humidity for 6 to 8 weeks or until it loses 30 percent of its starting weight.

The post Garlic Salami appeared first on Pizza Today.

Italian Bean Dip

Scott Wiener — Mon, 14 Apr 2014 09:00:00 +0000

Italian Bean Dip

Author: Pizza Today

Recipe type: appetizers

Ingredients

4 cups cannellini beans, rinsed, drained
2 cloves garlic, peeled
2 teaspoons fresh lemon juice
¼ cup flat-leaf parsley
1 teaspoon (or to taste) crushed red pepper flakes
¼ cup extra-virgin olive oil (about)

Instructions

In the work bowl of a food processor, combine the beans, garlic, lemon juice, parsley & red pepper flakes.
With the the motor running, drizzle in the olive oil until the dip is creamy, not runny. The flavor profile of this dip is enhanced if it is chilled (covered) for at least two hours.
Serve with triangles of toasted bread or pizza chips.

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Fried Mozzarella Cheese Sticks

Scott Wiener — Thu, 26 Dec 2013 08:35:00 +0000

Fried Mozzarella Cheese Sticks

Author: Pizza Today

Recipe type: appetizers

Ingredients

16 ounces of mozzarella cheese
3 large eggs, beaten
½ cup water
1½ cup Italian bread crumbs
½ teaspoon garlic powder
⅔ cup flour
⅓ cup corn starch
Dash of salt and pepper
¼ cup of pizza sauce or honey mustard, for dipping

Instructions

Mix together the eggs and water and set aside.
Combine the breadcrumbs, garlic powder, salt and pepper.
In another separate container, mix the flour and cornstarch.
Cut your mozzarella into any desired shape: squares, rectangles, or sticks.
One at a time, dip each piece of mozzarella into the egg mixture, then bread crumbs, then flour.
Fry the sticks until they are golden brown, and serve with desired dipping sauce.

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Caprese Di Parma

Denise Greer — Mon, 16 Dec 2013 10:26:34 +0000

Caprese Di Parma

Author: Pizza Today

Recipe type: appetizers

Courtesy of Aldo Musico Aldo's Pizza, Naples, FL “Our customers love this. It’s simple, but it's amazing!” ~ Aldo Musico.

Ingredients

1 sliced vine ripened tomato
6 ounces buffalo mozzarella
Fresh basil
2 ounces extra–virgin olive oil
2 ounces of balsamic drizzle

Instructions

Layer the tomato, mozzarella and basil.
Drizzle with olive oil and balsamic drizzle.

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Toasted Ravioli

Scott Wiener — Mon, 16 Dec 2013 10:26:00 +0000

Toasted Ravioli

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 large eggs
½ cup canned evaporated milk
1 cup Italian-style bread crumbs
Oil for frying
24 small, bite-size, meat-filled ravioli (thawed, if using frozen)
¼ cup grated Parmesan
2 cups marinara sauce, warmed

Instructions

In a small bowl, beat and combine the eggs and milk.
Put the bread crumbs in another small bowl.
Heat the oil to 350 F for frying.
dip ravioli in egg mixture to coat.
Let the excess drip off, then dredge in bread crumbs.
Arrange ravioli on a sheet pan or tray.
Fry ravioli until light golden brown.
Sprinkle with Parmesan and serve with warm marinara as dipping sauce.

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Porta New Orleans

Denise Greer — Fri, 13 Dec 2013 12:01:07 +0000

Porta New Orleans

Author: Pizza Today

Recipe type: appetizers

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA

Ingredients

1 puff pastry square
1 brush of hazelnut pesto
1 portabella cap
1 brush of garlic butter sauce
A pinch of salt & pepper
2 ounces caramelized onions
2 ounces diced pancetta
2 ounces shredded fontina cheese
1 dollop of roasted garlic spread
A pinch of chopped basil

Instructions

Place the puff pastry square on a coated pan and brush with hazelnut pesto.
Place the portabella cap on top of the pastry square, and brush with garlic butter sauce.
Sprinkle a pinch of salt & pepper mixture on the portabella cap.
Spread caramelized onions on the cap and around the edges of the pastry square.
Sprinkle diced pancetta and shredded fontina on top.
Add a dollop of roasted garlic spread.
Once out of the oven, garnish with a couple of shredded fresh basil leaves and serve.

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Caprese Sliders

Denise Greer — Mon, 09 Dec 2013 12:54:33 +0000

Caprese Sliders

Author: Pizza Today

Recipe type: Appetizer

Serves: 4

Ingredients

4 small buns
4 slices plum tomato
4 slices fresh mozzarella
4 slices prosciutto
1 teaspoon pesto
1 drizzle balsamic reduction

Instructions

Assemble each slider bun with the tomato, mozzarella and prosciutto.
Add the pesto and balsamic glaze to the inside of the top bun.
Then toast the slider in the oven for about one minute to warm it.

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Cialledda

Denise Greer — Sun, 01 Dec 2013 00:01:54 +0000

Cialledda

Author: Pizza Today

Recipe type: appetizers

Courtesy of Paolo Priore Scuola Italiana Pizzaioli, Italy “I like to use bread that has been stale for a few days. Do not submerge in water, just spray enough to soften it. This is a good lunch!” ~ Paolo Priore.

Ingredients

1 loaf day-old Italian bread
3 ounces extra virgin olive oil
4 ounces ripe cherry tomatoes, cut in half
2 ounces red onion, sliced
1 ounce oregano

Instructions

Slice the bread thickly and spray it with water to soften it.
Brush with olive oil generously, then top with cherry tomatoes and red onion.
Finish with oregano and a drizzle of olive oil.

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Oggi’s Italian Chicken Quesadilla

Denise Greer — Sun, 01 Dec 2013 00:01:41 +0000

Oggi’s Italian Chicken Quesadilla

Author: Pizza Today

Recipe type: appetizers

Courtesy of George Hadjis Oggi's Pizza, San Clemente, CA

Ingredients

1 chipotle tortilla
1 ounce butter
6 ounces mozzarella cheese
2 ounces cheddar cheese
5 tomato slices
1½ strips of bacon, chopped
5 ounces blackened chicken, cooked and finely chopped
¼ ounce fresh basil, chopped
Pinch each of salt and pepper
1 ounce balsamic glaze

Instructions

Heat tortilla on a clean grill for 15 seconds.
Once warmed, add butter to flat-top and grill other side of tortilla, layering it with both cheeses.
Begin to layer tomato slices, bacon, chicken and basil into quesadilla and lightly season with salt and pepper.
Keep tortilla open-face until the cheese is melted.
Once completely melted, fold tortilla over to create the quesadilla shape and remove from grill.
Cut quesadilla into 6 triangles.
Drizzle with sweet balsamic glaze and serve with Anaheim ranch and green leaf lettuce garnish on an oval plate.

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Sweet Pumpkin Arancini

Denise Greer — Sun, 01 Dec 2013 00:01:32 +0000

Sweet Pumpkin Arancini

Author: Pizza Today

Recipe type: appetizers

Ingredients

Risotto
2 pounds Arborio rice
2 ounces canola oil
30 ounces water
1 teaspoon salt

Sweet Pumpkin Arancini

Author: Pizza Today

Recipe type: appetizers

Courtesy of Jay JerrierCano Rosso, Dallas, TX

Ingredients

For Breading:
2 ounces butter
12 whole eggs
2 tablespoons chopped shallots
½ cup flour
1 tablespoon chopped garlic
4 cups panko
1½ pounds roasted pumpkin
6 ounces white wine
1 sprig rosemary
1 quart half and half
12 ounces water
¼ cup granulated sugar
¾ cup brown sugar
1 tablespoon cinnamon
1 tablespoon vanilla extract
½ teaspoon ground nutmeg
2 ounces honey

Sweet Pumpkin Arancini

Author: Pizza Today

Recipe type: appetizers

Ingredients

Mascarpone
5 pounds mascarpone
1 cup granulated sugar
¼ cup vanilla

Instructions

In a large mixing bowl, add the mascarpone, sugar and vanilla and fold ingredients together using a rubber spatula until sugar is dissolved and all ingredients are well incorporated.
Place finished product into a piping bag and using a small tip, pipe 70 small dollops (about the size of a marble) of the mixture onto a lined half sheet pan.
Place in freezer to harden.
Place a large 14-inch sauté pan over high flame and add the canola oil.
Once hot, add the rice and toss to coat the rice with the oil. You want to toast the rice slightly, until you can see visible specs of golden brown. Approximately 5 minutes.
Once toasted, add the rice, water and salt to a 2-inch hotel pan and spread evenly along the bottom of the pan.
Tightly cover with foil and place in a preheated 350 F oven for 25 minutes.
Once cooked, remove from pan immediately and place on a sheet pan in the refrigerator to cool.
In a medium sauce pot, add butter, shallots, garlic and roasted pumpkin and sauté over a medium-high flame for 6 to 8 minutes, stirring often so ingredients do not burn.
Add the white wine to deglaze and cook for a couple minutes.
Now add the rosemary, water and half and half to the pot and simmer for approximately 15 minutes.
Remove from heat, dispose of the rosemary sprig and blend, using a stick blender until a smooth textured consistency is reached.
Add the remaining ingredients and stir until well incorporated.
Reserve.
In a large rondo, add risotto and sauce and begin to cook risotto over a high flame.
Cook for approximately 10 minutes, stirring constantly to ensure the rice does not stick to the bottom of pan.
Once a thick consistency has been reached, remove from flame and sprinkle a ¼ cup of grated Parmesan over the risotto and stir to incorporate.
Place on a sheet pan and smooth out evenly using a spatula.
Place into a refrigerator to cool for at least 2 hours.
Once mixture is cool use a No. 24 scoop and form the risotto mixture into 1½-inch-diameter balls. Using your index finger, make an indention into the ball and insert 1 dollop of the vanilla mascarpone that was prepared earlier into the center of each ball, then cover back up and form into balls.
Start to bread the balls by dunking them into the egg/flour mixture then toss into the bread crumbs until evenly coated.
Transfer to a lined sheet pan and cover with plastic film and store in a refrigerator.
Drop into a 350 F fryer until golden brown.
Toss in sugar, brown sugar and cinnamon, then serve.

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Portabella Mushrooms

Denise Greer — Sun, 01 Dec 2013 00:01:17 +0000

Portabella Mushrooms

Author: Pizza Today

Recipe type: appetizers

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA

Ingredients

3 prepared mushroom caps
4 ounces red sauce
2 ounces crumbled goat cheese
4 leaves basil, chopped

Instructions

Place mushrooms with the cap side down on a pizza screen.
Fill each mushroom cap with red sauce, then evenly sprinkle goat cheese over the sauce.
Bake for 6 to 8 minutes or until the internal temperature of the mushroom is 165 F.
Place hot mushrooms on an appetizer plate and sprinkle with fresh, chopped basil and serve.

The post Portabella Mushrooms appeared first on Pizza Today.

Sausage Stuffed Mushrooms

Scott Wiener — Thu, 21 Nov 2013 12:55:00 +0000

Sausage Stuffed Mushrooms

Author: Pizza Today

Recipe type: appetizers

Ingredients

16 large mushrooms
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic
6 ounces bulk pork sausage*
1 tablespoon ground fennel seed
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Salt & pepper, to taste
Shredded mozzarella cheese
*Pre-cooked sausage chunks can be substituted.

Instructions

Remove stems from mushrooms and trim.
Finely chop the stems and saute in butter in a large heavy skillet with garlic until mushrooms are wilted, about 3 min.
Add sausage & cook, stirring, until just cooked through (do not over-brown).
Stir in remaining ingredients, mix well; taste to adjust the seasoning.
Allow sausage mixture to cool for 5 min. (can be prepped up to this point & held).
To order: Stuff each mushroom cap (mound the filling a bit) with about 1 to 2 tablespoons of the sausage mixture.
Sprinkle a small amount of the mozzarella over the stuffing.
Bake in hot oven at 400 to 450 F about 5 min.
Or place the mushroom under the broiler until the cheese is melted and drapes over the side of the mushroom.

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Stracciatella (Italian egg drop soup)

Scott Wiener — Thu, 21 Nov 2013 12:55:00 +0000

Stracciatella (Italian egg drop soup)

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 eggs
⅛ teaspoon grated nutmeg
2 teaspoons Italian parsley, finely chopped
1 quart chicken stock
1 cup water2 tablespoons Parmesan cheese, freshly grated
10 ounces fresh spinach
Kosher salt & pepper, to taste

Instructions

In a small bowl, beat eggs.
Whisk in nutmeg and parsley.
In a 2- or 3-quart pot, bring chicken stock and water to a gentle boil.
Stir in Parmesan and spinach.
Cook until spinach is tender, about 3 minutes.
Pour in the egg mixture while stirring with a whisk. Lower the heat to a simmer; cook for 2-3 minutes while stirring, (The egg should form ribbons in the soup.)
Season with salt & pepper; serve immediately.

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Ultimate Antipasto Platter

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Ultimate Antipasto Platter

Author: Pizza Today

Recipe type: appetizers

Ingredients

½ pound sliced Gnoa salami
½ pound sliced mortadella
¼ pound sliced prosciutto
¼ pound sliced capacollo
1 pound fresh mozzarella, sliced
1 pound provolone, Asiago or fontina (or assortment), cubed
2 cups large black and green olives
2 cups giardiniera, drained
1 cup grilled or roasted artichoke hearts dressed with olive oil and
oregano
2 cups roasted red peppers, drained & slivered, tossed with garlic and
olive oil

Instructions

Use a large oval platter to hold all of the ingredients, Starting from the outside of the platter, arrange and overlap the meats and group them according to type.
In the next row, completely around the platter, arrange the fresh mozzarella and the cubed cheeses.
Next to the cheeses arrange the olives, followed by the giardiniera.
Next row would be the artichokes and the roasted peppers.
Boun Appetito!

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Sausage-Stuffed Portobellos

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Sausage-Stuffed Portobellos

Author: Pizza Today

Recipe type: appetizers

Ingredients

6 portobello mushrooms, stemmed, tops brushed clean, set aside
3 tablespoons olive oil
½ cup chopped onion
1-1/2 pounds sweet Italian sausage, casing removed
¼ cup finely chopped green bell pepper
2 cloves garlic, crushed
½ cup fresh bread crumbs
¼ cup flat-leaf parsley
½ cup grated Parmesan
6 ounces shredded mozzarella

Instructions

In a large saute pan, warm the olive oil over med.-high heat.
Add onions, sausage & bell pepper.
Cook & stir until pink is gone from sausage.
Add garlic, breadcrumbs, parsley & Parmesan.
Cook for 2 min. more, stirring.
Cool stuffing to room temperature.
Brush underside of each mushroom with some olive oil.
Divide stuffing among the mushrooms.
Sprinkle an equal amount of shredded mozzarella over each mushroom.
Put mushrooms on a lightly oiled sheet pan.
Bake in a preheated 400 F oven for about 15 min., or until cheese topping has melted.
Serve.
Mushrooms can be prepped ahead & held for 2 hrs. and baked to order.
Serve with a side salad drizzled with a balsamic vinaigrette dressing.

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Spinach Artichoke Dip

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Spinach Artichoke Dip

Author: Pizza Today

Recipe type: appetizers

Ingredients

¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1-1/2 tablespoons minced garlic
½ cup all-purpose flour
1-1/2 cups chicken stock
1-1/2 cups eavy cream
¾ cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1-1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted, drained well and chopped
6 ounces canned artichoke bottoms, drained & cut into ⅛-inch slices
1 cup finely shredded Monterey Jack cheese
¾ teaspoon hot sauce

Instructions

In a large saucepan, warm olive oil and butter over med. heat.
Add onion, stirring occasionally, then garlic & cook for another 2 min. only.
Sprinkle in flour & continue cooking, stirring continuously, until mixture turns golden in color (10 to 15 min.)
Slowly pour in the stock until well blended; then add cream.
Let it simmer.
Remove from heat, add Parmesan, chicken base or bouillon cubes, lemon juice & sugar, and stir until thoroughly blended.
Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce.
Serve hot.

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Ricotta Gnocchi

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Ricotta Gnocchi

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound ricotta cheese
1 egg
½ cup grated Parmesan cheese
¾ cup flour
1 teaspoon salt

Instructions

Mix the ingredients together to form a soft dough. If it's too sticky, add a little more flour — a little at a time — until you can roll the dough out on the counter.
Roll it out into a rope form and cut even pieces. You can press them with your thumb, roll them over the back of a fork with your finger or roll them over a gnocchi board that puts lines on them. Boil them in salted water for about 4 to 5 minutes.
Drain them and immediately toss them in your favorite sauce and serve.
There are virtually hundreds of sauce options. Garlic butter would be great, but if you really wanted to stick with a ricotta theme, you could mix some ricotta with marinara to make a tomato cream sauce. You can even make an untraditional Alfredo sauce by draining the gnocchi, tossing it with some melted garlic butter, a cup of ricotta, ½ cup of Parmesan and ½ cup of cream.

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Tomato Basil Bruschetta

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Tomato Basil Bruschetta

Author: Pizza Today

Recipe type: appetizers

Ingredients

¼ cup olive oil
2 clove garlic, halved
12 plum tomatoes, seeded, chopped
2 teaspoons fresh lemon juice
¼ cup chopped basil
24 slices baguette

Instructions

Preheat oven to 325 degrees
Brush on olive oil on both sides of bread, arrange evenly on baking sheet and bake until golden (about 10 minutes).
When cool enough to handle, run cut sides of garlic over toasted bread.
Mix tomatoes, lemon juice, salt and pepper to taste.
Divide evenly on toast and sprinkle with basil.

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Seafood Salad

Scott Wiener — Tue, 31 Jul 2012 04:00:00 +0000

Seafood Salad

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 pounds shredded crab
1 pound baby shrimp
¾ cup mayonnaise
2 tablespoons chopped parsley
1 teaspoon granulated garlic
1 tablespoon of salt
1 teaspoon of ground black pepper

Instructions

Combine Ingredients

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Antipasto Platter

Scott Wiener — Thu, 19 Jul 2012 04:00:00 +0000

Antipasto Platter

Author: Pizza Today

Recipe type: appetizers

Serves: Serves 1

Ingredients

Antipasto Platter
Grande Fresh Mozzarella (Ciliegine) 2 oz.
Tomatoes 3
Pepperoncini 2 oz.
Grande Aged Provolone 2 oz.
Salami 1.5 oz.
Artichoke Hearts (marinated) 7
Kalamata olives .5 oz. Olive oil

Instructions

Description Traditional Antipasto tastes even better when it features Grande Fresh Mozzarella and Grande Aged Provolone with salami slices, artichoke hearts, black olives, pepperoncini and vine-ripened tomatoes.
When you present this masterpiece to patrons, they are sure to come back for more. Method Blend olive oil and cilantro in a small bowl.
Dip fresh Mozzarella balls in this mixture, then arrange remaining ingredients on a large serving platter.

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Tomato, Basil and Mozzarella Bruschetta

Denise Greer — Thu, 01 Mar 2012 16:45:30 +0000

Tomato, Basil and Mozzarella Bruschetta

Author: Pizza Today

Recipe type: appetizers

Serves: about 30 bruschetta (scale up in direct proportion)

Ingredients

4 cups canned plum tomatoes, drained of liquid
2 cups of fresh basil leaves, washed and dried (use paper toweling) and torn
4 tablespoons extra-virgin olive oil
Salt and pepper (to taste)
2 large French or Italian baguettes, sliced about 1-inch thick to make 30 pieces
6 cloves (about) garlic, peeled
1 ½ pounds fresh mozzarella (fior de latte), sliced a little less than ¼-inch thick

Instructions

Put the tomatoes in a large bowl.
Crush by hand to create a rough puree.
Drain off any excess water.
Add the torn basil, the olive oil, salt and pepper (can be prepped well ahead and held).
On a baking sheet, arrange the slices of bread.
Toast the bread in the oven until golden brown.
Rub some of each of the garlic cloves on the toasted side of the bread.
Lay a thin slice of mozzarella on each slice of bread.
Spread some of the tomato/basil mixture over the mozzarella.
Garnish with fresh basil leaves.
To speed up the process or for a volume situation, slice a baguette or small loaf of Italian or French bread through the middle (horizontally) to form two long pieces.
Toast or grill each piece, rub with garlic cloves and set aside.
Brush each piece with olive oil.
Set aside.
To order, top each long slice with tomato/basil/cheese.
Cut into individual serving portions (about 2 inches by 2 inches).

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Pizza Beignets (sponsored by Grande Cheese)

Scott Wiener — Tue, 06 Dec 2011 04:00:00 +0000

Pizza Beignets (sponsored by Grande Cheese)

Author: Pizza Today

Recipe type: appetizers

Breaded Mozzarella Balls (provided by Grande Cheese)

Scott Wiener — Mon, 31 Oct 2011 04:00:00 +0000

Breaded Mozzarella Balls (provided by Grande Cheese)

Author: Pizza Today

Recipe type: appetizers

Serves: 7 breaded mozzarella balls

provided by Grande Cheese

Ingredients

1 cup flour
1 Tbsp. pepper
3 eggs
3 tablespoons milk
1 cup bread crumbs
7 balls Ciliegine Fresh Mozzarella
2 Tbsp. Parmesan, grated Marinara sauce, as needed

Instructions

Mix together the flour and pepper; set aside in a bowl.
In a separate bowl, whisk together the eggs and milk; set aside.
Place the breadcrumbs in a third bowl.
Set up a breading station with the flour first, the egg mix second, and the bread crumbs last.
Toss the mozzarella balls in the flour, shake off excess flour, and then drop into the egg mix to coat.
Remove and allow draining of excess egg mix, then place the coated mozzarella balls in the bowl with the bread crumbs.
Toss well until coated.
Fry in a deep fryer, preheated to 350°F, for 2 to 3 minutes until browned and melted on the inside.
Drain thoroughly.
Toss with Parmesan cheese and serve with a side of marinara sauce.

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Cheesy Pepperoni Pinwheels

Scott Wiener — Fri, 10 Jun 2011 04:00:00 +0000

Cheesy Pepperoni Pinwheels

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 14 oz. Pizza dough ball
2½ ounces Pizza sauce, prepared
1 teaspoon garlic, chopped
5 leaves basil, chopped
3 ounces cheddar blend, shredded or diced
1 ounce Parmesan, grated
10 slices pepperoni, julienned

Instructions

Roll pizza dough into a rectangle shape about 11 x 8.
Brush dough with pizza sauce.
Top with garlic, basil, Cheddar Blend, Parmesan and pepperoni.
Roll dough up like a jellyroll. Slice into 12 equal pieces.
Place pieces with spiral face up into a jumbo muffin pan.
Bake at 450 F for 8-10 minutes or until crust is golden brown.

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Calamari Fritti (Fried Squid)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Calamari Fritti (Fried Squid)

Author: Pizza Today

Recipe type: appetizers

Ingredients

5 pounds whole squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half
2 ½ cups milk
2 ½ cups semolina flour or Wondra
Superfine
5 teaspoons ground pepper
2 ½ teaspoons salt
Oil for deep-frying
Fresh lemon wedges, for garnish
Warm marinara sauce, for dipping

Instructions

Place the milk in a large bowl.
Add the calamari rings and tentacle to the milk and let sit for 10 minutes (refrigerate if holding longer).
In a clean paper to plastic bag, combine the flour, pepper and salt.
Shake and blend.
Heat the oil to 375 degrees
Lift the squid rings and tentacles from the milk and place them into the bag.
Shake well to coat.
Transfer the coated ring and tentacles from milk to a fine-mesh strainer or sieve and shake off excess flour.
Drop the squid by handfuls into the hot cooking oil.
Fry until golden brown—no longer than 3 minutes.
Lift from oil and drain.
erve with fresh lemon wedges and marinara sauce.

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Fried Stuffed Olives

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fried Stuffed Olives

Author: Pizza Today

Recipe type: appetizers

Ingredients

12 dozen California black olives, large or extra large, pitted*
5 ounces garlic, minced
5 ounces anchovy paste
1 ounce lemon zest, minced
2 teaspoons chopped thyme
4 cups all-purpose flour
8 eggs, beaten
4 cups breadcrumbs
Olive oil to taste

Instructions

Drain the olives; reserve for stuffing.
Combine the garlic, anchovy paste, lemon zest and thyme to make a paste.
Using a pastry bag with a small tip, stuff the olives with the paste.
Roll the stuffed olives in the flour and dip into the beaten eggs.
Toss the olives in the breadcrumbs, then fry in the olive oil at a moderate temperature (150-275 F) until golden brown.
Drain the fried olives on absorbent paper.
COOK'S NOTES: *Rinse olives before filling so the flavor isn't too salty.
With a moderate temperature, the olives do not burn on the outside
before they are cooked throughout the center.

The post Fried Stuffed Olives appeared first on Pizza Today.

Grissini Dolce (Sweet Breadsticks)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grissini Dolce (Sweet Breadsticks)

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound of once-risen pizza dough
2 teaspoons grated zest of fresh lemon
3 tablespoons sugar
¼ cup vegetable or canola oil
1 egg yolk, lightly beaten
Confectioner's sugar

Instructions

Punch down the dough and place it in a mixing bowl.
Combine the lemon zest, sugar, oil, and beaten egg yolk; mix well and add to the pizza dough.
Knead the dough until the added ingredients are incorporated (add a small amount of milk if necessary to keep the dough smooth and satiny) and the dough is springy
Pinch of pieces of dough (about 2 ounces) and roll by hand into stick or tubes about 8 inches long and thick as a cigar.
Place the breadsticks ½ inch apart on lightly oiled baking sheets.
Cover with plastic wrap or towels and let rise for 30-45 minutes.
Brush the tops with egg yolk and bake in preheated 400 degree oven for 35-40 minutes.
Sprinkle with confectioners' sugar before serving.

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Olivada

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Olivada

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 minced clove garlic
¼ teaspoon anchovy paste
½ cup extra-virgin olive oil
6 ounces pitted oil-cured black olives

Instructions

Place garlic, anchovy paste and 3 tablespoons of the olive oil in a food processor to a paste.
Add enough of the remaining olive oil to make a smooth spreadable mixture. (if using with a pasta salad, add more olive oil to loosen up the paste a bit).
Transfer to a small bowl; let stand covered at room temperature for 2 hours to allow flavors to blend.
Olivada can be refrigerated, tightly covered.
Bring to room temperature before using.

The post Olivada appeared first on Pizza Today.

Salsa Fresca

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Salsa Fresca

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 tablespoons olive oil
4 scallions, including 2 inches of the green top, chopped
½ cup chopped onion
1 ½ quarts canned plum tomatoes, drained and crushed
1 large green bell pepper, chopped
¼ cup finely chopped cilantro
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon pepper

Instructions

In a large sauté pan over medium heat, warm the olive oil for one minute.
Add the scallions and onions and sauté, stirring for two minutes.
Add the tomatoes, bell pepper, cilantro, oregano, red pepper flakes, and pepper.
Turn heat up to high and cook the mixture, stirring occasionally, until the sauce is reduced to about 2 cup.
Cool and use, or store refrigerated.
Spread the sauce over the pizza shell.

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Anchovy Dip

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Anchovy Dip

Author: Pizza Today

Recipe type: appetizers

Serves: Serves Makes about 1½ cups of dip

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon style mustard
2 teaspoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
2 ounces anchovy fillets, drained and chopped

Instructions

In a food processor or blender, combine all of the ingredients.
Process until a smooth dip is made.
Put the dip in a ramekin in the middle of a large dinner plate.
Surround the dip with veggies for dipping: carrots sticks, mushrooms, zucchini sticks, broccoli flowerets, celery sticks.

The post Anchovy Dip appeared first on Pizza Today.

Calamari with Chipotle-Mayo Dipping Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Calamari with Chipotle-Mayo Dipping Sauce

Author: Pizza Today

Recipe type: appetizers

Ingredients

CALAMARI (Ingredients)
Vegetable oil, for deep-frying
2 cups all-purpose flour
2 tablespoons dried cilantro
Salt & freshly ground black pepper to taste
1 pound clean squid without tentacles, bodies cut into ½-in. rings
2 lemons, cut into wedges
1 cup chipole-mayo dipping sauce

Instructions

CALAMARI
In a deep fryer, bring oil to 350 F.
Mix flour, dried cilantro, salt & pepper in a large bowl.
Working in small batches, toss squid into the flour mixture to coat.
Carefully drop squid into oil; fry until crisp and very pale golden, about 1 min. per batch.
Using a slotted spoon, transfer fried calamari to a paper-towel lined plate to drain.
For service, place calamari & lemon wedges on a plate.
Season with salt; serve with chipotle-mayo dipping sauce.

Calamari with Chipotle-Mayo Dipping Sauce

Author: Pizza Today

Recipe type: appetizers

Ingredients

CHIPOTLE-MAYO DIPPING SAUCE
1 cup mayonnaise
3 chipotle chilies in adoo sauce
1 garlic clove, chopped
Juice of ½ a lemon
1 tablespoon chopped flat-leaf parsley
Sea salt to taste

Instructions

CHIPOTLE-MAYO DIPPING SAUCE (Instructions)
Combine all ingredients in a food processor; blend until smooth.
Chill for at least 1 hr.; serve with fried calamari.

The post Calamari with Chipotle-Mayo Dipping Sauce appeared first on Pizza Today.

Frittata del’Ortolana (Vegetable Frittata)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Frittata del'Ortolana (Vegetable Frittata)

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 tablespoons olive oil or oil spray
¼ cup sliced fresh mushrooms
¼ cup cooked broccoli florets
2 tablespoons diced zucchini
3 tablespoons chopped onion
½ cup pasteurized liquid eggs (or 2 lightly beaten jumbo eggs)
Pinch of salt
2 or 3 twist of the pepper mill
¼ teaspoon dried thyme, crumbled
2 tablespoons grated Parmesan cheese

Instructions

Preheat the boiler.
In an 8-inch non-stick omelet pan, warm the oil over low heat.
Add the mushrooms and cook and stir for 2-3 minutes, until the mushrooms release their moisture.
Add the broccoli, zucchini and onions and cook for two more minutes.
Turn the heat to medium.
Add the eggs to the pan.
Add the salt, pepper, and thyme.
As the frittata cooks, run a knife between the edge of the frittata and the pan, tilt the pan slightly, and let the eggs trickle to the edge.
When the bottom of the frittata is set, sprinkle on the parmesan cheese.
Move the pan from the stove to the preheated broiler or the cheese melter.
The top of the frittata should be about 4-inches from heat.
Leave the pan under the broiler only until the top is set, about 2 minutes.
Remove the pan from the boiler and run a knife around the edge of the frittata to loosen it.
Slide the frittata onto a heated serving plate.
Serve at once.

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Hot Antipasto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Hot Antipasto

Author: Pizza Today

Recipe type: appetizers

Ingredients

Antipasto Bread
1 10-inch round
2 tablespoons olive oil
½ cup chopped onion
¼ cup red pepper
¼ cup green pepper
6 diced artichoke hearts
¼ cup black olives
2 tablespoons Parmesan cheese
Salt and pepper, to taste

Instructions

Oil 10-inch pizza round; layer onion, peppers, black olives and artichoke hearts over dough.
Sprinkle cheese over toppings, then salt and pepper.
Bake at 350 F for 18 minutes, or until browned.

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Oriental-Style Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Oriental-Style Sausage

Author: Pizza Today

Recipe type: appetizers

Ingredients

Chicken/Turkey Sausage Master Base*
¾ cup (or to taste) soy sauce
2 tablespoons peeled and finely-chopped fresh ginger
1 tablespoon chopped garlic
¾ cup sweet sherry
¾ water
¾ cup scallions, white and green part, finely-chopped
½ teaspoon Tabasco

Instructions

Follow instructions for “Chicken/Turkey Sausage Master Base”
Measure out the above combinations before adding them into the base.
Mix well.
Make a small taster patty, cook and taste.
Adjust the seasonings if necessary.

Oriental-Style Sausage

Author: Pizza Today

Recipe type: appetizers

Serves: 12 pounds

Ingredients

Chicken/Turkey Sausage Master Base Recipe
7 pounds boned chicken and turkey leg and thigh meat.
3 pounds boned chicken breast meat
1 ½ pounds pork fat cut into ¼ –inch dice, or 1 cup olive oil
1 tablespoon finely chopped garlic
2 tablespoon coarse grind black pepper
3 tablespoons kosher salt
1 ½ cups wine or ¾ spirits and ¾ cup water

Instructions

Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.

The post Oriental-Style Sausage appeared first on Pizza Today.

Sausage Roll

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Sausage Roll

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 6 or 7 ounce dough ball
1 cup cooked and crumbled sausage meat
1 cup thick cut, grilled or roasted green peppers and onions

Instructions

Roll the dough ball out into an 8-inch oval
Lay sausage meat evenly over the oval, followed by the peppers and onions.
Roll up like a jelly roll.
Brush the dough with olive oil and bake until golden
Serve hot or cold.

The post Sausage Roll appeared first on Pizza Today.

Zucchini Fritti

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Zucchini Fritti

Author: Pizza Today

Recipe type: appetizers

Ingredients

1-1/2 cups Parmesan
1-1/2 cups Panko (Japanese breadcrumbs)
½ teaspoon salt
2 extra-large eggs
3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about ½ in-wide strips

Instructions

In a mixing bowl, combine Parmesan, Panko & salt. In another bowl whisk eggs.
Dip zucchini in egg to coat, allowing excess to drip back into the bowl.
Coat zucchini on both sides with Panko, pressing so that the Panko sticks,
Deep-fry zucchini strips (n batches if necessary) until they are golden brown (about 3 min. at 375 F). Drain on paper toweling.
Can be made aea and held for up to one hour.
Serve with aioli dipping sauce on the side.

The post Zucchini Fritti appeared first on Pizza Today.

Antipasto Pasta Insalata

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Antipasto Pasta Insalata

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound fusilli past
1 cup roasted red peppers
1 cup artichoke hearts, marinated, drained and chopped1-1/2 cups provolone cheese, diced
1 cup garbanzo beans
½ cup pitted black or green olives, whole
1 cup fresh tomatoes, coarsely chopped
1-1/2 cups Premoro Sliced Pepperoni, 22061, thawed
1 cup Italian salad dressing, prepared
8-10 peperoncini

Instructions

In a large pot of boiling, salted water, cook pasta until al dente.
Drain well.
Rinse pasta under cold water.
Drain again.
Set aside.
In a large mixing bowl, combine peppers, artichoke hearts, provolone, beans, olives, tomatoes and pepperoni.
Add pasta to the bowl with peppers and artichoke hearts.
Drizzle salad dressing over pasta and vegetables; toss lightly to coat all ingredients.
Divide pasta among lettuce-lined serving plates.
Garnish each with peperoncini.

The post Antipasto Pasta Insalata appeared first on Pizza Today.

Caponata Crostini

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Caponata Crostini

Author: Pizza Today

Recipe type: appetizers

Ingredients

½ cup extra-virgin olive oil
1 large yellow onion, diced in ½-inch pieces
1 tablespoon hot chili flakes
2 medium eggplant, cut into ½-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon dried oregano
½ teaspoon dried thyme
1 cup basic tomato sauce or pia sauce
⅓ cup balsamic vinegar
Salt and freshly ground pepper
1 loaf Italian bread, sliced into ¾-inch rounds

Instructions

Toast the bread on grill or in oven.
While still hot, rub each on one side only with a peeled clove of garlic.
Set aside.

The post Caponata Crostini appeared first on Pizza Today.

Frittata Giambotta (Frittata with Sausage, Eggs, and Peppers)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Frittata Giambotta (Frittata with Sausage, Eggs, and Peppers)

Author: Pizza Today

Recipe type: appetizers

Ingredients

4 unpeeled small red skin potatoes about ½ pounds
3 tablespoon olive oil
¼ pound link Italian sausage, casing removed and meat crumbled
½ cup chopped red or green bell peppers or a combination
⅛ teaspoon freshly ground black pepper
⅛ teaspoon whole fennel seeds
1 cup liquid eggs (or 4 lightly beaten jumbo eggs)

Instructions

In a saucepan of boiling water, boil the potatoes until they are tender but not soft.
When cool enough to handle, peel the potatoes and dice them. You will need about 1 cup.
Preheat the boiler. In a 10-inch non-stick omelet pan or skillet, warm the oil over medium heat for 1 minute.
Add the sausage and cook and stir for 2 minutes.
Add the bell pepper.
Cover the pan and sweat the peppers for 4 minutes.
Add the potatoes.
Stir and cook until the potatoes just start to take on color.
Drain off excess liquid from the pan.
Stir in the black pepper and fennel into the liquid eggs and add the eggs to pan.
Push the potatoes around to allow the eggs to even out.
As the frittata cooks, run a knife between the edge of the frittata and the pan, tilting the pan to let the eggs trickle to the edge.
When the bottom of the frittata is set, move the pan to the preheated boiler or cheese melter and cook until the stop is set, about 1-2 minutes.
Remove the pan from the boiler and run a knife between the pan and the omelet to loosen it.
Place a service plate over the omelet pan and invert the pan to release the frittata onto the plate.

The post Frittata Giambotta (Frittata with Sausage, Eggs, and Peppers) appeared first on Pizza Today.

Parmesan Chicken Tenders

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Parmesan Chicken Tenders

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 cup buttermilk
1-1/2 boneless, skinless chicken tenders
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
Salt & pepper to taste

Instructions

Place the buttermilk in a large bowl.
Add the chicken tenders, turning to coat; let stand for 20 min.
Mix the Parmesan, breadcrumbs, salt & pepper in a dish.
Dredge the chicken tenders in the breadcrumb mixture; coat completely.
Arrange the coated chicken tenders in hotel pan, spacing evenly.
Bake in 500 F oven.
Bake until cooked through and golden brown, about 13 minutes.
Turn once at the half-way mark.
Serve with a dipping sauce.*

Parmesan Chicken Tenders

Author: Pizza Today

Recipe type: appetizers

Ingredients

*PESTO MAYONNAISE DIPPING SAUCE
½ cup mayonnaise
¼ cup prepared pesto

Instructions

Stir ingredients to combine.

The post Parmesan Chicken Tenders appeared first on Pizza Today.

Frittata verdure (vegetable omelet)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Frittata verdure (vegetable omelet)

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 teaspoons olive oil
¼ cup sliced fresh mushrooms
¼ cup cooked broccoli florets
2 tablespoons diced zucchini
1 tablespoon chopped scallion
½ cup liquid eggs
Pinch of salt and black pepper
¼ teaspoon dried thyme
2 tablespoons grated Parmesan

Instructions

Using an 8-inch nonstick omelet pan, warm the olive oil for 1 minute.
Add the mushrooms, broccoli, zucchini and scallions to the pan.
Sauté over medium-high heat for 2 minutes.
Add the eggs, salt, pepper and thyme to the pan. Cook as you would for a regular omelet.
When the bottom of the omelet is set, sprinkle the top with the cheese and slip the pan under the broiler.
Broil for 2-3 minutes to melt the cheese and finish cooking the eggs. Or, flip the omelet in the pan and finish it off on the stovetop.
Serve.

The post Frittata verdure (vegetable omelet) appeared first on Pizza Today.

Italian Bruschetta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Italian Bruschetta

Author: Pizza Today

Recipe type: appetizers

Ingredients

Pizza crust
1/ cup chopped, fresh tomato, squeeze out juice and seeds before chopping
½ tsp. garlic
½ cup sweet onion
Chopped parsley
Olive oil

Instructions

Brush olive oil generously on top of pizza crust.
Spread chopped fresh tomato on top, add garlic, chopped sweet onion and a little chopped parsley if desired.
Place in preheated 375 F oven for about 10 minutes.

The post Italian Bruschetta appeared first on Pizza Today.

Baked Parmesan Zucchini Sticks

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Baked Parmesan Zucchini Sticks

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 cup seasoned Italian breadcrumbs
½ cup grated Parmesan cheese
5 medium zucchini (about 2-1/2 pounds), cut into strips about ½ inch wide and 3 inches long
4 large eggs, lightly beaten

Instructions

In a mixing bowl, combine the breadcrumbs and the Parmesan cheese.
Dip zucchini strips in beaten egg, then in breadcrumb mixture to coat.
Spray a sheet pan with cooking spray.
Arrange zucchini strips in one layer on sheet pans.
Bake in a 425 F oven for 20-25 min., or until golden brown. (Shake the pans after bout 15 min.)
Serve with warm marinara dipping sauce.

The post Baked Parmesan Zucchini Sticks appeared first on Pizza Today.

Chicken/Turkey Sausage Master Base Recipe

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken/Turkey Sausage Master Base Recipe

Author: Pizza Today

Recipe type: appetizers

Ingredients

7 pounds boned chicken and turkey leg and thigh meat.
3 pounds boned chicken breast meat
1 ½ pounds pork fat cut into ¼ –inch dice, or 1 cup olive oil
1 tablespoon finely chopped garlic
2 tablespoon coarse grind black pepper
3 tablespoons kosher salt
1 ½ cups wine or ¾ spirits and ¾ cup water

Instructions

Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.
Make a small taster patty, cook and taste.
Adjust the seasonings if necessary.

The post Chicken/Turkey Sausage Master Base Recipe appeared first on Pizza Today.

Fritto Misto Vegetale

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fritto Misto Vegetale

Author: Pizza Today

Recipe type: appetizers

Ingredients

Artichoke hearts
Mushrooms
Chunky strips of green bell peppers, broccoli & cauliflower
1-1/2 cups flat pale lager beer
1-1/4 cups all-purpose flour
2 tablespoos grated Parmesan cheese
1 tesaspoon salt
1 tablespoon olive oil
2 large egg yolks, lightly beaten
2 egg whites

Instructions

In a mixing bowl, combine pale lager beer, all-purpose flour, Parmesan cheese, salt, olive oil, and egg yolks, lightly beaten.
Beat the mixture until it is smooth.
Now fold in 2 egg whites, whipped to stiff peaks.
Dip the vegetables in the batter.
Deep fry (375 F) until golden brown (3 to 4 minutes).
Drain.
Serve with a dipping sauce (warm marinara or pesto).

The post Fritto Misto Vegetale appeared first on Pizza Today.

Italian Style Barbecued “Hot Links”

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Italian Style Barbecued “Hot Links”

Author: Pizza Today

Recipe type: appetizers

Serves: Approximately 1 quart (enough for 5 pounds of boned meat, chicken, or fish)

Ingredients

5 pounds Italian link sausages (preferably hot or smoked)
1 quart of “Good Basic BBQ”* sauce or the sauce of your choice
*Good Basic BBQ Sauce
½ cup cider vinegar or white vinegar
2 tablespoons packed brown sugar
2 tablespoon honey
1 tablespoon mustard (the mildly spicy yellow kind)
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
1 cup onion, diced small
8 ounces sweet butter, cut into bits
2 cups tomatoes sauce (your choice)
2 tablespoon Worcestershire sauce
1 ½ teaspoons liquid smoke
4 freshly finely slice jalapenos
¼- ½ teaspoon (to taste) Tabasco sauce
5 pounds boneless meat, chicken, or fish of your choice

Instructions

Prick the sausages all over with a fork and grill or roast in the oven until they are evenly browned and cooked through.
Let them cool off before slicing into ½-inch pieces
Combine the cooked sausage slices with the sauce and use on pizza.
In a 2-quart saucepan combine the vinegar, brown sugar, honey, mustard, ginger, cinnamon, salt, pepper, onion, and butter.
Bring the mixture to a boil over high heat.
Reduce the heat and continue to simmer uncovered for about 20 minutes.
Add the tomato sauce, Worcestershire sauce, and liquid smoke and continue simmering 15 minutes longer.
Add the jalapenos and Tabasco sauce and continue simmering for 5 minutes more.
Let the sauce cool down completely before basting it onto the meat or fish of your choice.

The post Italian Style Barbecued “Hot Links” appeared first on Pizza Today.

Pasta e Fagioli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta e Fagioli

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 tablespoon olive oil
2 pounds ground beef
12 ounces chopped onion
6 cloves minced garlic
14 ounces diced carrot
14 ounces diced celery
48 ounces diced fresh tomatoes
15 ounces cooked red kidney beans
15 ounces cooked white beans
88 ounces beef stock
1 tablespoon chopped fresh basil leaves
1 tablespoon pepper
2 tablespoon chopped fresh parsley
2 teaspoons hot sauce
48 ounces marinara sauce
1 pound elbow macaroni
Salt and pepper to taste

Instructions

Brown beef in olive oil.
Add onion, garlic, carrot, celery and tomatoes and simmer until tender.
Drain and rinse beans and add to pot with beef stock.
Add remaining ingredients and pasta.
Simmer for 45 minutes; adjust seasoning with salt and pepper.
If desired, serve with fresh grated Parmesan cheese.

The post Pasta e Fagioli appeared first on Pizza Today.

Best Ever Onion Rings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Best Ever Onion Rings

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 large onions (about 9-11 ounces each), peeled and trimmed
1 cup flour
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon pepper
1 cup of beer
Oil

Instructions

Cut onions crosswise into ½-inch slices; pull apart into rings.
Combine flour, paprika, salt and pepper in large bowl.
Stir in beer, beating with wire whip until foam is gone.
Toss onion rings in batter.
Transfer to plate, letting excess drip off as you transfer.
Drop batter-coated onion rings into hot oil, about 10-20 at a time.
Fry 2-4 minutes or until crisp.
Drain on paper towels before serving.

The post Best Ever Onion Rings appeared first on Pizza Today.

Cold Antipasto Appetizer

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cold Antipasto Appetizer

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 cups cauliflowerets
2 cups broccoli, cut up
2 cups carrots, sliced
1 green pepper, cut up
2 ribs celery, cut up
2 ounce jar pimientos, drained
2.5 ounce jar olives, drained
¾ cup wine vinegar
½ cup olive oil
2 tablespoons sugar
1 teaspoon salt
½ teaspoon oregano leaves
¼ teaspoon pepper
¼ cup water

Instructions

Combine ingredients in large pan.
Bring to a boil, stirring occasionally.
Reduce heat and simmer, covered, for five minutes.
Cool quickly.
Refrigerate at least 24 hours.

The post Cold Antipasto Appetizer appeared first on Pizza Today.

Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound fusilli or rotini pasta, cooked al dente, cooled to room temperature
1 pound boneless, skinless chicken breast, poached or oven-baked,
cooled and cut into bite-sized strips
8 ounces prepared (can or jar) roasted red bell pepper cut into strips
½ cup extra-virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon dried oregano, crumbled
Freshly ground pepper to taste
¼ cup freshly grated Parmesan cheese

Instructions

In a large serving bowl, combine all ingredients in the order listed.
Toss gently to combine and garnish with Parmesan cheese.

The post Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper) appeared first on Pizza Today.

Pasta e Fagioli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta e Fagioli

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 cups (5 ounce) tubetti or ditalini pasta
2 tablespoons extra-virgin olive oil
½ cup hopped yellow onion
1 clove garlic, crushed
½ cup each diced carrots and celery
1-1/2 quarts chicken broth
2 tablespoons chopped parsley
1 19-ounce can cannellini beans, drained, rinsed
Salt and freshly ground pepper, to taste

Instructions

Cook the pasta in boiling salted water until al dente.
Drain well.
Set aside.
Keep it warm.
In a heavy pot set over medium heat warm the oil for 1 minute.
Add the onion, garlic, carrots and celery.
Cook and stir for 2 to 3 min.
Add chicken broth and parsley.
Reduce heat to a steady simmer and cook for about 20 min.
Add the beans, salt and pepper.
Keep the soup at serving temperature.
To order, ladle portions into heated soup bowls.
Add the cooked pasta.
Serve with grated Parmesan.
COOK'S NOTE: To make a "red" version, simply add 1 cup tomato puree to the pit with the chicken broth.

The post Pasta e Fagioli appeared first on Pizza Today.

Southwestern-Style Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Southwestern-Style Sausage

Author: Pizza Today

Recipe type: appetizers

Ingredients

Chicken/Turkey Sausage Master Base*
3 fresh or canned seeded and finely chopped jalapeno peppers
1 cup seeded and finely chopped mild chile peppers
3 tablespoons chopped garlic
1 ½ cups fresh-chopped cilantro
3 tablespoons ground cumin
3 tablespoons ground paprika
2 tablespoons chili power
¾ cup fresh lime juice
¾ tequila

Instructions

Follow instructions for “Chicken/Turkey Sausage Master Base”
Measure out the above combinations before adding them into the base.
Mix well.
Make a small taster patty, cook and taste.
Adjust the seasonings if necessary.

Southwestern-Style Sausage

Author: Pizza Today

Serves: 12 pounds

Ingredients

Chicken/Turkey Sausage Master Base Recipe
7 pounds boned chicken and turkey leg and thigh meat.
3 pounds boned chicken breast meat
1 ½ pounds pork fat cut into ¼ –inch dice, or 1 cup olive oil
1 tablespoon finely chopped garlic
2 tablespoon coarse grind black pepper
3 tablespoons kosher salt
1 ½ cups wine or ¾ spirits and ¾ cup water

Instructions

Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.

The post Southwestern-Style Sausage appeared first on Pizza Today.

BLT Bruschetta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

BLT Bruschetta

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 package of Patrick Cudahy Regular or Thick Slied Bacon, cooked, drained and crumbled
1 French baguette
2 tablespoons light olive oil
4 tomatoes, diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons garlic, finely minced
16 ounces Asiago cheese, shredded
10 ounces provolone cheese, sliced thinly
Ground white pepper

Instructions

Slice baguette into ½-inch thick diagonal slices and arrange on a baking sheet.
Brush each side lightly with olive oil on both sides.
Top each slice evenly with:
Patrick Cudahy Bacon
Garlic
Basil & oregano
White pepper
Asiago cheese
Diced tomatoes
Provolone cheese
Bake in a 350 F oven for 7-10 minutes or until cheese begins to melt.
Remove from baking sheet and enjoy.

The post BLT Bruschetta appeared first on Pizza Today.

Crispy Artichoke Hearts

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Crispy Artichoke Hearts

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound artichoke hearts. If frozen, thaw; if canned, drain (Pat dry in both cases.)
2 large eggs
¾ cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons grated Parmesan
2 teaspoons dried oregano

Instructions

Cut the larger hearts in half lengthwise.
In a small bowl, beat the eggs lightly.
In a separate bowl, combine flour, cornmeal, Parmesan & oregano.
Dip artichoke halves in the egg, allowing excess to drain back into the bowl, then into the flour mixture, turning to coat all over.
Deep-fry in batches (about 4 min. until golden & crisp).
Drain onto paper towels.
Serve with a Dijon-dill dipping sauce on the side. Or, if you want to take the easy (yet delicious) route, use a bottled ranch dressing.
Put dipping sauce in a small ramekin in the center of a large plate.
Arrange the fried artichoke hearts around the ramekin.
Sprinkle with finely chopped parsley (optional).
It is hard to gauge a serving portion, because of the varying size of the artichoke hearts.

The post Crispy Artichoke Hearts appeared first on Pizza Today.

Fusilli with Chicken and Pesto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli with Chicken and Pesto

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound fisilli pasta
2 teaspoons olive oil
2 cloves garlic, crushed or chopped fine
2 boneless skinless chicken breasts (about 608 ounces each), grilled or poached, cut into bite-size pieces (or use precooked chicken chunks)
1 cup pesto sauce (see recipe below)
½ cup toasted pine nuts
Grated Parmesan

Instructions

Cook pasta in boiling salted water until al dente.
Reserve 1 cup of the pasta water.
Drain, reserve and keep warm.
In a large skillet or saute pan set over med.-high heat, warm the oil for 1 min.
Add the garlic, cook & stir for 1 min.
Add the chicken to the pan and cook until just heated through.
In a large bowl, toss the cooked pasta with the chicken.
Add the prepared pesto sauce and toss to combine.
Portion the pasta into heated pasta bowls.
Top each portion with some of the pine nuts and grated Parmesan.
Serve at once.

Fusilli with Chicken and Pesto

Author: Pizza Today

Recipe type: appetizers

Ingredients

PESTO SAUCE
2 cups loosely packed fresh basil leaves
2 cloves garlic, peeled
3 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ cup pine nuts
½ cup extra-virgin olive oil
Salt & freshly ground pepper to taste

Instructions

Put the basil, garlic, cheeses and pie nuts in a food processor.
Pulse the machine a number of times until the ingredients are thoroughly combines.
With the motor running, slowly add the olive oil.
Process until smooth (it will be a bit on the thick side, but do not add any more oil).
Turn the sauce out into a mixing bowl.
Season with salt and pepper.
Use some or all of the reserved pasta water to thin the pesto until it is creamy (the starch from the pasta water is the secret to a smooth and creamy pesto sauce).

The post Fusilli with Chicken and Pesto appeared first on Pizza Today.

Jerk Chicken Wings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Jerk Chicken Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

24 chicken wings, wing tips cut off, halved at the joint
½ cup chopped onion
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground allspice
½ teaspoon cinnamon
¼ cup minced jalapeno peppers
1 teaspoon black pepper
8 drops Tabasco
3 tablespoons soy sauce
½ cup vegetable oil

Instructions

In a food processor, combine all of the ingredients except the chicken.
Pulse to puree and liquefy.
Arrange the chicken wings in a single layer in a baking pan.
Pour the marinade over the chicken.
Let marinate, covered and chilled, for at least 2 hours or overnight.
Place the wings in one layer in a roasting pan.
Spoon some of the marinade over the wings.
Bake in a preheated 450 F oven for about 30 minutes, or until cooked through.
Serve with celery sticks and trimmed whole scallions.

The post Jerk Chicken Wings appeared first on Pizza Today.

Pesto Tomatoes with Mozzarella

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pesto Tomatoes with Mozzarella

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 cup prepared pesto (made with basil, pine nuts, cheese, and garlic
4 cups chopped tomatoes
1 cup mozzarella, cut into ½ inch cubes

Instructions

Combine all of the above in a bowl and let marinate 30-60 minutes before serving.

The post Pesto Tomatoes with Mozzarella appeared first on Pizza Today.

Blue Crab Melt

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Blue Crab Melt

Author: Pizza Today

Recipe type: appetizers

Ingredients

18 ounce dough ball
1-1/4 cups Crab Mix Base (recipe follows)*
4 ounces mozzarella, shredded
½ cup lightly packed fresh flat-leaf spinach
¼ cup lightly packed fresh flat-leaf spinach
¼ cup roasted red peppers
½ cup artichoke hearts, chopped
1 tablespoon fresh basil chopped
2 ounces soft goat cheese
2 tablespoons Asiago cheese, grated
12 teaspoon Old Bay seasoning

Blue Crab Melt

Author: Pizza Today

Recipe type: appetizers

Ingredients

*CRAB MIX BASE
½ cup ricotta cheese
1 tablespoon grated Asiago
6 ounces blue crab
2 tablespoons heavy cream
½ teaspoon Old Bay seasoning
¼ teaspoon kosher salt
2 tablespoons pesto
1 tablespoon lemon zest
Blend all ingredients together until smooth.

Instructions

Spread out dough and dust bottom with cornmeal.
Spread 1-1/4 cups of Crab Mix across dough, leaving ½-inch around the edges.
Layer on mozzarella.
Evenly layer remaining ingredients, finishing with grated Asiago and a dusting of Old Bay seasoning.
Bake at 550 F 8-10 minutes.

The post Blue Crab Melt appeared first on Pizza Today.

Cuervo Gold Boneless Chicken Wings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cuervo Gold Boneless Chicken Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

¼ cup Jose Cuervo Especial tequila
1 cup low sodium soy sauce
½ cup honey
2 tablespoons Dijon mustard
6 garlic cloves, finely chopped
½ teaspoon hot sauce
4 pounds

Instructions

Preheat oven to 450 F. In a large bowl, whisk together tequila, soy sauce, honey, mustard, garlic and hot sauce.
Wash chicken wings and pat dry.
Season with salt and pepper.
Add wings to marinade and stir to coat.
Transfer to refrigerator for 2-3 hrs.
Drain chicken and arrange on baking sheet.
Bake 15 min.
Reduce heat to 375 F and continue baking an additional 20 min.
Transfer to platter and sprinkle with fresh cilantro.

The post Cuervo Gold Boneless Chicken Wings appeared first on Pizza Today.

Garlic Herb Popovers

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Garlic Herb Popovers

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 eggs
1 cup milk
12-15 peeled and minced garlic cloves (a food processor is easiest)
2 teaspoons dried thyme
2 teaspoons fresh parsley
1 cup all purpose flour
1 teaspoon salt
¼ teaspoon baking powder

Instructions

Preheat oven to 450 degrees.
Spray the muffin tins with pan coating.
In a standing mixer, beat the eggs well then add the milk and garlic.
Mix the dry ingredients and gradually mix them to the mixer and until thoroughly blended.
Heat the sprayed muffin tins in the oven for about 5 minutes.
Use a #10 scoop to pour (about halfway up the muffin tin).
Bake 20 minutes without opening the oven.

The post Garlic Herb Popovers appeared first on Pizza Today.

Marco’s Toasted Ravioli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Marco's Toasted Ravioli

Author: Pizza Today

Recipe type: appetizers

Ingredients

½ cup cold water
½ cup milk
1 egg
8 2-ounce raviolis
1 cup flour
1 cup unseasoned breadcrumbs
Vegetable oil, as needed Grated Parmesan and parsley, for garnish
1 cup tomato sauce

Instructions

In a bowl, combine water, milk and eggs.
Whisk.
Dredge ravioli in four.
Add to milk & egg mixture.
Then dredge in breadcrumbs.
Heat vegetable oil to 375 F.
Fry ravioli until golden brown.
Serve with a side of tomato sauce.
Garnish with fresh grated cheese and parsley.

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Pickled Chiles

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pickled Chiles

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 pounds peppers, sliced and de-seeded
1 quart vinegar
3 quarts water

Instructions

Blanch pepper slices in steam for 2 minutes.
Drain. Combine with vinegar in a stainless steel saucepan (or non-reactive saucepan) and boil 1 minute.
Using a small strainer, remove peppers and place into 4 or 5 hot, scaled pint jars; leaving room for pickling mixture.
Make pickling mixture by adding water to vinegar; bring to a boil.
Cover chiles with pickling mixture, leaving ¼-inch of head space.
Seal and process jars for 10 minutes in a boiling-water bath.

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Spiedini alla Romana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Spiedini alla Romana

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 sub sandwich roll or torpedo roll that measures 10-12 inches long
5 slices of mozzarella cheese, about 2x2 inches and ¼ inch thick
1 tablespoon extra-virgin olive oil
2 tablespoons grated Romano (or Parmesan) cheese

Instructions

Square off the ends of the roll.
Cut five slits on the diagonal into the roll, but do not cut all the way through, to form a pocket for the cheese.
Insert the slices of mozzarella into the bread pockets.
Brush the top of the bread with the olive oil.
Sprinkle on the Romano cheese.
Bake at low temperature (or under the broiler) until the cheese begins to malt (but not melted entirely).
Serve with optional anchovy sauce.

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Deep-Fried Artichoke Hearts

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Deep-Fried Artichoke Hearts

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 eggs
½ cup whole milk
1 15-ounce can artichoke hearts, drained and quartered
1-1/2 cups seasoned dry breadcrumbs
Vegetable oil for frying
¼ cup grated Parmesan cheese

Instructions

In a small bowl, whisk together eggs and milk.
Place seasoned breadcrumbs in a separate bowl.
Dip artichoke hearts in the egg mixture, then roll in breadcrumbs until completely covered.
Deep-fry for 3 min. or until golden brown.
Drain excess oil.
For service, sprinkle with Parmesan cheese.

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Garlic Shrimp Bruschetta Flatbread

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Garlic Shrimp Bruschetta Flatbread

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 cups hot water (110 F)
1-1/2 teaspoons active dry yeast
7 cups flour
½ teaspoon kosher salt
1 pound raw shrimp
¼ cup extra virgin olive oil
½ cup fresh chopped garlic
¼ cup fresh chopped herbs (basil, parsley, sage)
¼ cup fresh diced red peppers
1//2 cup fresh squeezed lemon juice
½ cap Parmesan cheese
1 cup balsamic vinegar
¼ cup sugar

Instructions

Prepare dough by sprinkling yeast on top of hot water.
Let rest for 5 minutes and slowly mix in flour and salt, then knead for 8 minutes.
Cover bowl with plastic wrap and let rest for 20 minutes.
Toss raw shrimp with olive oil, garlic, chopped herbs, lemon juice and red peppers.
Cover and let marinate in cooler for 15-20 min.
Make balsamic glaze by slowly cooking balsamic vinegar and sugar over low eat until it forms syrup.
Hand stretch dough into thin pizza round.
Brush with olive oil and place on hot grill (or in wood fired pizza oven) for 3-5 min. until golden brown.
Take shrimp from marinade and place on grill for 7-8 min. until they turn pink.
Chop grilled shrimp into bite size pieces and spread evenly over grilled flat bread pizza dough.
Top with shaven Parmesan and drizzle with balsamic glaze.

The post Garlic Shrimp Bruschetta Flatbread appeared first on Pizza Today.

Margherita Bruschetta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Margherita Bruschetta

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 ripe plum tomatoes, finely diced
1 teaspoon extra virgin olive oil
Salt & pepper, to taste
1 ounce fresh basil, finely cut
4 ounces fresh buffalo-style mozzarella cheese, diced
1 loaf of French or Italian bread, sliced horizontally

Instructions

Toss the diced tomatoes, cheese oil, salt & pepper together and place a tablespoon of he mixture on each slice of toasted bruschetta.
Bake in a 450 F oven for about 4 minutes.
Just before serving, garnish each crostini with the cut basil and serve immediately.
Chef's Note: If you make your tomato and fresh mozzarella mixture a little bit in advance, the salt will extract some water fro the tomatoes and you'll want to drain that excess moisture before placing the topping on your bread.

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Pizza alla Treviso

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pizza alla Treviso

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 14-inch pizza crust
8 ounces tomato puree or all-purpose ground tomatoes
1 teaspoon oregano, dried
1 teaspoon basil, dried
2 tablespoons Romano cheese, grated
8 ounces mozzarella and provolone cheese blend (50/50)
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
⅓ cup yellow onion, chopped
8 ounces Premoro Hand-Pinched Style Italian Sausage, Spicy with Garlic, 60014, thawed

Instructions

Spread tomato puree or ground tomatoes evenly over pizza shell, up to ½-inch from the edge. Sprinkle on oregano, basil, Romano cheese and then mozzarella/provolone cheese blend.
Distribute pepper and onions evenly over cheese.
Arrange sausage over pizza.
Place in preheated 450 F oven and bake 12-18 minutes, or until crust is golden and cheese is bubbly and beginning to brown.

The post Pizza alla Treviso appeared first on Pizza Today.

Brown Butter and Sage Gnocchi

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Brown Butter and Sage Gnocchi

Author: Pizza Today

Recipe type: appetizers

Ingredients

GNOCCHI
2 pounds Russet potatoes
Salt to taste
1-1/2 to 1-3/4 cups unbleached all-purpose flour

Instructions

Scrub potatoes and place them unpeeled in a large pot of boiling water.
Boil until tender all the way through, but not falling apart.
While potatoes are still hot, don gloves and peel them, then pass them through a vegetable mill into a large bowl.
Let them dry on a baking sheet for about 15 min.
Add salt to taste, then gradually add the flour to the potatoes, working in the flour with a wooden spoon.
Knead the dough gently for about 5 min., or until soft an supple on a lightly floured board or wooden work surface.
Divide the dough into 8 equal pieces.
Roll each piece into a rope about ¾ inch in diameter and 8 inches long.
Cut each rope into ¾-inch long pieces, pinching the ends closed.
Continue until all of the dough has been rolled and cut.
To add texture, roll the gnocchi over the large holes of a cheese grater, or drag the tines of a fork across each gnocchi.
Bring a large pot of lightly salted water to a rolling boil; drop in the gnocchi.
Boil them until they rise to the top, then remove with a slotted skimmer, transfer to a heated platter or bowl.
To serve, toss gnocchi with the brown butter and sage sauce.
Cook's note: It is important that the potatoes not be overcooked. If they are, they will absorb too much water and the gnocchi will be dense instead of tender.

Brown Butter and Sage Gnocchi

Author: Pizza Today

Recipe type: appetizers

Ingredients

BROWN BUTTER AND SAGE SAUCE
3 tablespoons butter
2 teaspoons chopped fresh sage
Salt & pepper, to taste

Instructions

BROWN BUTTER AND SAGE SAUCE
In 2-quart saucepan, gently melt butter over med. heat.
Continue to cook, stirring until butter turns golden brown. (If butter gets too dark, it will turn bitter.)
Remove from heat; add sage, salt and pepper; set aside.

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Deviled Chicken Wings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Deviled Chicken Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

16 chicken wings, tips cut off, halved at the joint
1 ½ cup bread crumbs
1 cup grated Parmesan
½ cup Dijon-style mustard
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
½ teaspoon salt
½ teaspoon cayenne

Instructions

In a mixing bowl, combine the bread crumbs and the Parmesan.
In another large mixing bowl, combine the mustard, vegetable oil, vinegar, salt and cayenne.
Toss the chicken wings in the mustard and oil mixture.
Next, press the wings into and coat with the bread crumb mixture.
Arrange the wings on a baking pan.
Roast in a preheated 450 F oven for about 30 minutes, until golden brown and cooked through.
Serve with celery sticks and blue cheese or ranch dressing.

The post Deviled Chicken Wings appeared first on Pizza Today.

Bruschetta with Filet

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bruschetta with Filet

Author: Pizza Today

Serves: Serves 4.

Ingredients

1 fresh carrot
¼ pound fresh mushrooms
2 tablespoons extra virgin olive oil
1 small golden onion, chopped
1 pound of crusty Italian bread, sliced into ¼-inch to ½-inch thick slices
¼ pound of potatoes
1 celery rib
¼ cup ripe cherry tomatoes, cubed
1 cup dry white wine
1 pound of filet of flounder, cut into small pieces

Instructions

Wash vegetables and cut into small cubes.
In a large frying pan, place olive oil and half of chopped onion.
When oil bubbles, add flounder.
Cook about 3 min.
Add tomatoes and vegetables.
Pour in white wine, let wine evaporate.
Stir gently.
Cook for another minute or until golden.
Remove from heat.

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Dried Chiles

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Dried Chiles

Author: Pizza Today

Recipe type: appetizers

Ingredients

Chiles

Instructions

Heat oven to 225 degrees.
Spread chiles on a sheet pan, spacing just to keep them from touching one another.
Place in oven and bake until leathery, but not hard or crisp.
Depending on humidity and the size of your chiles, this could take from 2 to 4 hours.

The post Dried Chiles appeared first on Pizza Today.

Greek Loukanika Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Greek Loukanika Sausage

Author: Pizza Today

Recipe type: appetizers

Ingredients

5 pounds boneless lamb shoulder, lean and fat ground
1 cup red wine
2 tablespoons garlic, finely chopped
2 tablespoons grated lemon zest
2 tablespoons ground allspice
2 teaspoons chopped fresh oregano or mint
2 tablespoons salt
1 tablespoon pepper

Instructions

Combine all of the ingredients in a bowl and mix very well.
Fry a small “taster” patty ti test and adjust the seasonings to taste.
Topping suggestion: Mozzarella, garlic Loukanika, fresh tomatoes, thinly sliced red onions and feta cheese (crumble on the feta cheese before and after baking).

The post Greek Loukanika Sausage appeared first on Pizza Today.

Marinated Mozzarella

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Marinated Mozzarella

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound fresh mozzarella, sliced
1 tablespoon finely chopped parsley
2 tablespoons torn fresh basil leaves
½ cup extra-virgin olive oil
2 teaspoons fresh lemon juice

Instructions

Put the fresh mozzarella in a stainless steel or non-reactive bowl.
Add remaining ingredients.
Toss gently to combine the flavors.
Serve at once or chill slightly.

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Stuffed Artichokes

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Stuffed Artichokes

Author: Pizza Today

Recipe type: appetizers

Ingredients

4 large artichokes
½ cup dry breadcrumbs
½ cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons chopped flat-leaf parsley
¼ pound prosciutto, finely chopped
¼ cup extra-virgin olive oil
2 tablespoons lemon juice

Instructions

Prepare artichokes for stuffing.
In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto.
Add 2 tablespoons of olive oil to the mixture just to moisten.
Combine well.
Cut stem of each artichoke to make an even base so they will stand upright i the pot.
Stuff an equal amount of the breadcrumb mixture into each artichoke.
Place artichokes in a large pot to hold then upright (and touching).
Add about ½ up of water to the pot.
Drizzle remaining olive oil evenly over the artichokes.
Sprinkle on the lemon juice.
Place the pot over medium heat and cook, covered (but leave the cover open just a bit) at a bare simmer, for 40-45 minutes or until the leaves are easy to pull away.
Add more water to the pot if necessary.
Serve warm.

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Bruschetta with Lemon

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bruschetta with Lemon

Author: Pizza Today

Recipe type: appetizers

Serves: Serves 4

Ingredients

1 fresh lemon, squeezed
1 pound of crusty Italian bread, sliced into ½-inch slices
Handful of fresh parsley, finely chopped
½ pound of smoked salmon, cut into small pieces
¼ cup of whipped cream cheese
Olive oil for drizzling

Instructions

Place bread slices on grill or in oven under broiler until golden and crispy.
Drizzle 1 teaspoon of olive oil on each slice.
Remove.
White still hot spread on whipped cream cheese.
Top with chopped salmon and chopped parsley.
Drizzle ½ teaspoon fresh lemon juice on top and serve.

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Drunken Shredded Beef

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Drunken Shredded Beef

Author: Pizza Today

Recipe type: appetizers

Ingredients

15 pounds pot roast-chuck or bottom-round
2 pounds onions, peeled and thickly sliced
2 #10 cans ground tomatoes
1 cup garlic, finely chopped
½ cup red wine vinegar
½ cup brown sugar
1 tablespoon cinnamon
1 tablespoon paprika
2 tablespoons salt
1 tablespoon pepper
2-12 ounces cans or bottle of beer at room temperature (or more if necessary)

Instructions

Preheat oven to 450 degrees.
Lightly oil 2 sheet pans and spread the meat out in a single layer.
Roast the meat, uncovered, for approximately 30 minutes, or until it browns on both sides.
Heat the oil in a large (24-inch) rondo (or other large low pan).
Add the onions and cook over medium heat, stirring from time to time, for approximately 15-25 minutes, or until lightly colored and tender.
Add the meat, tomatoes, garlic, vinegar, brown sugar, cinnamon, paprika, salt, pepper, and beer.
Bring to a boil, reduce heat and simmer covered, stirring from time to time, for approximately 2 hours or until the meat is very tender.
The meat should shred easily. Note: To prevent dryness, add more beer while cooking if the fluid reduces too much.
Cool the meat until it can b easily be handled to shred.
Topping suggestion: Mozzarella, Drunken Shredded Beef, garnished with shredded cheddar and chopped scallions after baking.

The post Drunken Shredded Beef appeared first on Pizza Today.

Grilled Calamari

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grilled Calamari

Author: Pizza Today

Recipe type: appetizers

Ingredients

Squid
Olive oil
Lemon

Instructions

Cut deep slits (not all the way through) into the body sac.
This technique prevents squid from curling up on the hot grill.
Grill for about 1 minute, turning once. When the squid are cooked, the slits open and resemble a rooster's crest.
After grilling, simply brush the squid with olive oil and serve with wedges of fresh lemon.
Garnish the plate with some simple greens.

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Marinated Olives

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Marinated Olives

Author: Pizza Today

Recipe type: appetizers

Ingredients

½ pound green olives in brine (Manzanilla, Arbequina or Pincholine)
½ pound black olives (Nicoise, Kalamata or Lugano)
2 cloves garlic
1 tablespoon dried oregano, crushed
2 tablespoon red wine vinegar
1 teaspoon paprika
1 strip fresh zest
Olive oil

Instructions

Put the olives in a large glass jar or glazed crock.
Add the garlic, oregano, vinegar and paprika and stir gently to combine.
Add the olive oil to cover.
Store in a dark cool place.
These are best served after at least two weeks.
Remove olives with slotted spoon and serve.
When all the olives have been used strain the oil and use for a salad dressing.

The post Marinated Olives appeared first on Pizza Today.

Pizzadilla

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pizzadilla

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 flour tortillas
2 tablespoons pizza sauce
2 ounces sliced beef (or ground)
Olives
Onions
Mushrooms
Peppers

Instructions

Place tortillas on a pizza pan.
Spread 1 tablespoon of pizza sauce on each tortilla.
Layer beef, olives, onions, mushrooms and peppers over pizza sauce.
Sprinkle with mozzarella cheese and top with other tortilla.
Bake at 400 F for 10-12 minutes or until lightly brown.
Cut pizzadilla into 6 wedges and serve with remaining pizza sauce on the side.

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Stuffed Baked Clams

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Stuffed Baked Clams

Author: Pizza Today

Recipe type: appetizers

Ingredients

24 littleneck clams, scrubbed clams
1 cup water
2 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup finely chopped parsley
½ cup panko breadcrumbs

Instructions

Put the clams in a pot with the water.
Put a cover on the pot.
Steam the clams open over medium-high heat (just until the shells open; discard any clams that do not open).
Drain the liquid from the pot.
When cool enough to handle, twist off and discard the top half of the shell.
Blend together the butter, garlic, parsley and breadcrumbs. top each clam with some of the breadcrumb mixture.
Arrange the clams on a sheet pan and broil until the tops are lightly brown, no longer than 3-4 minutes.
Serve with lemon wedges.

Stuffed Baked Clams

Author: Pizza Today

Recipe type: appetizers

Instructions

CLAMS CASINO
Prepare the baked clams as above.
Just before putting under the broiler, top each clam with a small piece of bacon.

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Bruschetta with Portabellos

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bruschetta with Portabellos

Author: Pizza Today

Recipe type: appetizers

Ingredients

10 ounces Portobello mushrooms
¼ cup olive oil
1 teaspoon minced garlic
1 loaf Italian bread cut diagonally in 12 slices
1 cup coarsely chopped plum tomatoes
2 tablespoon capers
½ teaspoon Italian seasonings
6 ounces goat cheese cut into 12 slices.

Instructions

Preheat grill or broiler.
Trim Portobello stems, if attached, then slice mushrooms.
In a small bowl, combine olive oil and garlic; brush on both sides of mushroom slices on the bread.
Arrange mushrooms and bread in a single layer on a vegetable grilling rack in a broiler pan.
Grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.
In a small bowl, stir together tomatoes, capers and Italian seasoning.
Place goat cheese on each slice of toasted bread.
Top with portobello and tomato-caper mixture, dividing evenly.

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Fennel Focaccia

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fennel Focaccia

Author: Pizza Today

Recipe type: appetizers

Ingredients

¼ ounce active dry yeast or ½ ounce fresh yeast
1 cup warm water
3 tablespoons olive oil
4 cups all-purpose flour
2 teaspoons salt
2 teaspoons fennel seeds, coarsely ground

Instructions

) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
Add the olive oil and stir to combine.
) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
Add the yeast mixture, then add the fennel seeds.
Mix well and knead until the dough is smooth and soft (about 6 minutes).
) Divide the dough into two equal pieces and ball each piece.
Place the balls of dough on a lightly floured baking sheet or sheet pan.
Dust the tops lightly with flour.
Cover with plastic wrap and a kitchen towel.
Let rise for at least 2 hours.
) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
Rub the top of the dough with olive oil.
Cover the pans and let the dough rise for 30 minutes.
) With stiff fingers, punch holes in the top of the dough using two fingers.
Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.

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Grilled or Sautéed Portobello Mushroom Cap

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grilled or Sautéed Portobello Mushroom Cap

Author: Pizza Today

Recipe type: appetizers

Ingredients

Several slices of crusty Italian bread
2 slice beefsteak tomato
1 slice of red onion
Leaf lettuce to cover toppings
Red pepper vinaigrette*

Instructions

Use ½-inch-thick slices of crusty Italian bread or a quality crusty round Italian roll, one that is larger than the mushroom cap.
Brush some vinaigrette on one slice of bread or roll bottom and add mushroom cap.
Brush mushroom with more vinaigrette.
Place one large slice of fresh tomato over mushroom, followed by one large lice of red onion and one or two leaves of lettuce.
Add top slice of bread or roll and serve.

Grilled or Sautéed Portobello Mushroom Cap

Author: Pizza Today

Recipe type: appetizers

Ingredients

*Red Pepper Vinaigrette:
½ roasted red bell pepper, skin removed, or ⅓ cup drained and chopped canned or bottled roasted red peppers
1 tablespoon balsamic vinegar
2 tablespoon extra-virgin olive oil
½ teaspoon dried oregano

Instructions

In a food processor, blend ingredients until smooth.
Add salt and pepper to taste.

The post Grilled or Sautéed Portobello Mushroom Cap appeared first on Pizza Today.

Meatballs Mia Madre

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Meatballs Mia Madre

Author: Pizza Today

Recipe type: appetizers

Ingredients

10 pounds ground beef
2pounds ground pork
¼ cup finely minced fresh garlic
4 medium finely chopped onions
1 cup grated parmesan cheese
1 cup grated romano cheese
1 ½ cups finely chopped fresh parsley
5 cups bread (torn from day-old Italian bread, soaked in milk and squeezed dry)
8 lightly beaten eggs
4 teaspoons salt
4 teaspoons black pepper
4 teaspoons dried, crumbled oregano

Instructions

Combine all the ingredients in the order listed.
Mix by hand or with a mixer thoroughly and form into meatballs (size of your choice) by rolling the meat between the palms of your hands (lightly wetting the palms with cold water prevents the meat from sticking to your hangs). Also, an ice cream scoop is an effective tool for forming meatballs.
There are two basic methods for cooking the meatballs: One- Put a thin film of cooking oil in a large braising pan. Sauté the meatballs in batched until they are cooked through, turning them frequently to brown evenly. Two- Fit a sheet pan with some type of draining device (pizza screens work nicely) to keep the meatballs from cooking in their own fat.
Space the meatballs about ½ inch apart on the screen.
Cook the meatballs in a preheated 425 degree oven for about 30 minutes or until cooled.

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Pomodoro Ripieno

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pomodoro Ripieno

Author: Pizza Today

Recipe type: appetizers

Ingredients

10 large, halved, cored, and seeded plum tomatoes
Freshly ground pepper to taste
3 tablespoons finely chopped fresh basil
1 cup fresh bread crumbs made from day-old Italian bread
1 peeled clove garlic
1 teaspoon crumbled dried oregano
1 teaspoon crumbled dried thyme
¼ cup extra-virgin olive oil
⅓ cup grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees.
Lay the tomato halves, hollow side up, on a shallow baking pan or pizza pan.
Put the basil, bread crumbs, garlic, oregano and thyme in a food processor or blender.
With the motor running, add the olive oil in a steady stream.
Distribute the herb stuffing among the tomato halves.
Top each tomato with some of the Parmesan cheese, dividing it evenly.
Bake until the tops are lightly browned, about 15 minutes.
Let the tomatoes rest out of the oven for 30 minutes before serving.

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Stuffed Eggplant

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Stuffed Eggplant

Author: Pizza Today

Recipe type: appetizers

Ingredients

BATTER:
3 eggs
Small pinch each of salt
black pepper
dried oregano
dried basil
red pepper

Stuffed Eggplant

Author: Pizza Today

Recipe type: appetizers

Ingredients

SEASONING:
Small pinch each of nutmeg
white pepper
grated Parmesan or Romano cheese
fresh chopped parsley blended.

Stuffed Eggplant

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 fresh eggplant
Flour for dredging
6 cups marinara, divided
8 ounces mozzarella
16 ounces ricotta cheese
8 ounces thinly sliced prosciutto

Instructions

Remove stem and bottom of eggplant.
Slice lengthwise into 16-18 slices, about ⅛-inch thick, discarding top and bottom slices.
Dredge sliced eggplant in flour, shaking off excess.
Mix batter ingredients and coat each fillet in mixture.
Fry in hot oil until golden brown.
Remove fillets from oil and allow to cool on paper towels.
Lay each eggplant fillet flat. At one end, stack mozzarella, ricotta and prosciutto.
Sprinkle with seasoning blend.
Spread thin layer of marinara on bottom of baking pan or casserole dish.
Roll fillets; place in pan, seam side down.
Bake at 450 F, 12-15 min., until golden brown.
Spoon 2-3 rolled fillets per person onto a bed of marinara.
Serve with pasta.

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Fresh Mozzarella

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fresh Mozzarella

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 gallons water
⅓ cup sea salt or kosher salt
1 pound whole milk curd

Instructions

In a large stockpot, add and stir the sea salt into the water.
Bring the water to a temperature of around 160 F.
Stir again to make sure the salt is fully dissolved.
Meanwhile, slice the curd off the block into pieces or strips that are similar in size.
Put the strips into a large stainless steel bowl.
Pour the hot water around the sides of the bowl, not onto the curds.
Keep adding water until the curds are completely covered.
Using a wooden or metal paddle (or large wooden spoon), stir the curds for about five minutes to allow water to be absorbed into the curds.
Let the curds rest for about 5 minutes.
Discard about half the water.
Repeat step No. 3.
Insert the paddle under curds.
Stretch the curd over the paddle, working a small section at a time, until the texture is smooth.
It should have a string-like or taffy-like consistency at this point.
Continue to stretch the mass, pulling it into a long rope.
Work quickly - stretch, knead, stretch - to get the mass to a consistent, elastic, silken texture.
Take the cheese in your hands and begin to fold it under itself, which at this point allows you to pinch off sections and shape into various sizes and shapes.
Presto! You now have fresh mozzarella.
Put the cheese into ice-cold water for around 15 minutes to set the shape.
To enhance the flavor, store your fresh mozzarella in a mild brine (salt and water) solution. Or you can simply store it covered with water, container covered and refrigerated.
CHEF'S NOTES: When using fresh mozzarella on a pizza, keep in mind that you will use a lot less than when using say part-skim, low moisture mozzarella. In fact, I use 3 to 4 ounces of fresh mozzarella (diced or cut into rounds) on a 14-inch pizza.
Flavor enhancements: For the ultimate pizza Margherita, you can infuse your fresh mozzarella with fresh basil. At the point of Step 7, add finely chopped fresh basil. Knead the basil into the cheese.

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Grilled Portobello Burger with Fontina and Basil

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grilled Portobello Burger with Fontina and Basil

Author: Pizza Today

Recipe type: appetizers

Ingredients

3 tablespoons lemon juice
3 tablespoon olive oil
1 teaspoon garlic, minced
¼ teaspoon salt
¾ teaspoon coarsely ground black pepper
4 medium Portobello mushroom caps
1 cup Fontina cheese, shredded
½ teaspoon dried oregano leaves, crushed
4 split crusty roll
1 tablespoon fresh basil, chopped

Instructions

Preheat grill or broiler
In a small bowl, whisk together lemon juice, olive oil, garlic, salt and ¼ teaspoon black pepper.
Brush both sides of each mushroom with lemon juice mixture, using all of the dressing.
Place mushrooms on a grill or a broiler rack pan rounded side up.
Cook 3 minutes.
Turn mushrooms stem-side up; sprinkle with cheese, oregano, and remaining ½ teaspoon black pepper.
Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes.
Place each mushroom into a roll and sprinkle basil.
Top with slice tomato and red onion, if desired.
Serve.

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Mexican Wings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Mexican Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

Chicken wings
Mole sauce
Celery sticks
Hot salsa

Instructions

To give chicken wings a Mexican flair, simply brush the wings with a mole sauce (available from your supplier) before baking.
Arrange the chicken wings on a platter with celery sticks and a ramekin of hot salsa.

The post Mexican Wings appeared first on Pizza Today.

Stuffed Mushrooms

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Stuffed Mushrooms

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 pound large, fresh mushrooms
1 slice prosciutto, minced
2 tablespoons grated Romano or Parmesan cheese
3 tablespoons seasoned, dry bread crumbs
2 cloves garlic, minced
1 tablespoon minced parsley
1 egg
Salt and pepper to taste
¼ cup water
¼ cup olive oil

Instructions

Trim the stem end of the mushrooms.
Wipe the mushrooms with damp paper towels.
Remove the stems from the caps and chop fine.
In a small mixing bowl, combine the prosciutto, Romano cheese, bread crumbs, garlic, parsley, mushroom stems, salt, pepper and egg
Put some of the stuffing into each mushroom cap and spread evenly
Add the water to a baking dish.
Place the caps, stuffing side up, in a single layer in the dish.
Drizzle with olive oil evenly over the mushrooms.
Cover the dish with aluminum foil.
Bake the mushrooms in a preheated 325 degrees oven for 25 minutes.

The post Stuffed Mushrooms appeared first on Pizza Today.

Buffalo Chicken Wings

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Buffalo Chicken Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

Dressing
1 cup mayonnaise
½ cup plain yogurt
¼ pound crumbled blue cheese

Instructions

Method: Whisk ingredients to combine or use a food processor.
Dressing can be made ahead and refrigerated.

Buffalo Chicken Wings

Author: Pizza Today

Recipe type: appetizers

Ingredients

Wings
4 pounds of chicken wings (about 16 wings)
½ cup unsalted butter
4 tablespoons hot sauce
2 tablespoons cider vinegar

Instructions

Deep fry the wings (in batches, if necessary) until crisp, golden and cooked through (about 7 to 8 minutes).
Remove the wings from the fryer.
Set aside.
To order, melt the butter in a sauté pan set over low heat.
Stir in the hot sauce and the vinegar.
Add the wings and toss to coat.
Serve with the dressing and celery sticks.

The post Buffalo Chicken Wings appeared first on Pizza Today.

Grilled Vegetable Pizza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grilled Vegetable Pizza

Author: Pizza Today

Recipe type: appetizer

Ingredients

One 14-inch pizza crust dough
6 ounces Paradise Tomato's Smoky Tomato Sauce
2 ounces onions sliced and grilled
1-1/2 ounce red pepper, sliced and grilled
1-1/2 ounce yellow pepper, sliced and grilled
1 ounce portabella mushroom, sliced and grilled
7 ounces mozzarella cheese, shredded
½ ounce cilantro, chopped

Instructions

Top pizza dough with Paradise Tomato's Smoky Tomato Sauce.
Add toppings and cover with mozzarella cheese.
Bake at 400 F until crust is crisp and cheese is melted.
Sprinkle with chopped cilantro and serve.

The post Grilled Vegetable Pizza appeared first on Pizza Today.

Midwestern-Style Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Midwestern-Style Sausage

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 tablespoons ground sage
¾ cup chopped parsley
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon ground black pepper
1 tablespoon ground ginger
1 tablespoon allspice
1 cup finely chopped onion
1 cup peeled, seeded and diced apple
Note: For this recipe use 1 ½ cups of a fruity white wine like chenin blanc or Chablis, or even a blush wine, or use ¾ cup of a spirit like apple jack, bourbon or whiskey and ¾ cup of water

Instructions

Follow instructions for “Chicken/Turkey Sausage Master Base”
Measure out the above combinations before adding them into the base.
Mix well.
Make a small taster patty, cook and taste.
Adjust the seasonings if necessary.

Midwestern-Style Sausage

Author: Pizza Today

Recipe type: appetizers

Serves: 12 pounds

Ingredients

Chicken/Turkey Sausage Master Base Recipe
7 pounds boned chicken and turkey leg and thigh meat.
3 pounds boned chicken breast meat
1 ½ pounds pork fat cut into ¼ –inch dice, or 1 cup olive oil
1 tablespoon finely chopped garlic
2 tablespoon coarse grind black pepper
3 tablespoons kosher salt
1 ½ cups wine or ¾ spirits and ¾ cup water

Instructions

Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.

The post Midwestern-Style Sausage appeared first on Pizza Today.

Roasted Onion Slices

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Roasted Onion Slices

Author: Pizza Today

Recipe type: appetizers

Ingredients

4 pounds red onions, peeled and cut into ½ –inch thick rings
2 cups olive oil
1 tablespoon red pepper flakes
2 tablespoon fennel seed
2 tablespoon sugar
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees
In a large bowl, toss the onions, olive oil, red pepper flakes, fennel seeds, sugar, salt and pepper until the onions are well coated
Spread the onions out evenly onto sheet pans and cover with foil.
Roast for about 20 minutes or until tender.

The post Roasted Onion Slices appeared first on Pizza Today.

Calamari Fritti

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Calamari Fritti

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 pounds squid rings
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper

Instructions

Heat the oil in deep fryer to 375 F. In a large bowl, combine the flour, salt and pepper.
Toss the squid rings in the flour mixture to coat.
Shake to remove excess flour (putting the squid rings in a sieve or strainer makes this go easier).
Drop the squid rings in the hot oil and fry for no longer than 2 minutes (overcooking turns delicate rings into chewy rubber).
Remove from the fryer and drain.
Serve with lemon wedges and warm marinara dipping sauce.
For added interest, sprinkle each serving with finely chopped parsley.
COOK' NOTE: Add 2 teaspoons paprika to the flour mixture to enhance the color of the finished product.

The post Calamari Fritti appeared first on Pizza Today.

Grissini ai Finocchio (Fennel Breadsticks)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Grissini ai Finocchio (Fennel Breadsticks)

Author: Pizza Today

Recipe type: appetizers

Ingredients

1 ¼ ounces package active dry yeast
1 cup of warm water
½ cup of warm beer
1 teaspoon sugar
2 teaspoons salt
2 tablespoon olive oil
2 tablespoons fennel seed, lightly crushed
4 cups flour

Instructions

In a large mixing bowl, dissolve the yeast in warm water.
Add the warm beer and sugar and let sit for 5-10 minutes.
Add the salt and stir to dissolve.
Add the olive oil and fennel seed and stir to combine.
Gradually add the flour to make a dough that is soft and easy to handle.
Turn the dough out into a lightly floured surface and knead for 6-7 minutes, until smooth and elastic.
Place the dough into a lightly oiled bowl and turn twice to coat.
Cover and let rise for 1 ½ hours until doubled in bulk.
Punch down the dough.
Pinch of small pieces of dough (about one ounce) and roll by hand into 12-14-inch long strands about the thickness of a pencil.
Length and thickness can be varied as desired.
Place the breadsticks ½ inch apart on a lightly oiled large flat pizz pan or baking sheets.
Cover with plastic wrap or towels and let rise for 30 minutes
Bake the breadsticks in a preheated 375 degree oven for about 20 minutes, until evenly browned.
Note: recipe can be doubled
Variations: brush the bread sticks with olive oil and sprinkle with grated parmesan cheese just before baking.

The post Grissini ai Finocchio (Fennel Breadsticks) appeared first on Pizza Today.

Mozzarella in Carrozza

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Mozzarella in Carrozza

Author: Pizza Today

Recipe type: appetizers

Ingredients

12 slices soft white bread
6 thick slices (about 1 pound) part-skim, low moisture mozzarella
4 extra-large eggs, lightly beaten
½ cup milk
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
¼ cup unsalted butter

Instructions

Lay 6 slices of the bread out on the work surface.
Lay one slice of mozzarella on each slice of bread.
Cover with the remaining slices of bread to form sandwiches.
Cut the crust edges of the bread slices away.
Press edges of the bread to seal (it will not seal entirely).
In a mixing bowl, combine the lightly beaten eggs with the milk, oregano, salt and pepper.
Whisk to combine.
Dip the sandwiches int he egg mixture one by one to coat (let the excess run off) and set aside.

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Roasted Red Pepper Dip

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Roasted Red Pepper Dip

Author: Pizza Today

Recipe type: appetizers

Ingredients

2 cups roasted red peppers (for jar or can, or roast your own), patted dry
1 cup ricotta cheese
½ cup grated Parmesan cheese
Salt & pepper to taste

Instructions

In the bowl of a food processor, combine the peppers, ricotta and Parmesan.
Process until a smooth and creamy puree is formed. add salt & pepper.
Serve with toasted Italian bread or pizza chips.

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