Salads & Sandwiches & Soups Archives - Pizza Today

Fajita Steak Gyro Panini

Denise Greer — Tue, 27 Feb 2024 19:49:59 +0000

Get the Fajita Steak Gyro Panini Recipe

This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.

Fajita Steak Gyro Panini

Author: Pizza Today

Recipe type: Sandwich

Ingredients

10 ounces sirloin or top round steak, (don’t get “Fajita steak” at grocery stores- it’s from tougher cuts.)
Juice from ½ lemon
¼ cup packed fresh cilantro (.85 ounces)
1 to ½ jalapeño or spicy pepper (heat option is yours)
1 small red bell pepper
1 small red onion
1 small red ripe tomato (3 ounces)
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon cumin powder
½ tablespoon salt
½ tablespoon black pepper
1 tablespoon red wine vinegar
5 good corn tortillas
½ cup extra virgin olive oil plus 2 tablespoons for sauté
Two six-inch gyro breads
6 slices of sharp cheddar cheese (approx. 4-5 ounces)
Butter as needed

Instructions

Marinade procedure: Cut the onion and red bell pepper in half and reserve half of each for sauté later.
Cut the steak into long, thin strips approximately four to five inches long.
Place all other marinade ingredients in a blender and blend on high.
Reserve ½ cup of the marinade for sauté later. Mix the steak in the marinade for at least one hour.
For the grill and sauté: Place the steak on the high-heat grill and cook for only a few minutes on each side. This should be medium rare. Take off and reserve.
Cut the reserved onion and bell pepper into small strips.
Heat two tablespoons extra virgin olive oil in a pan and sauté on high.
Once they start to wilt, add the reserved marinade to the pan and turn the heat down to medium. Sauté for three more minutes and turn off. Let the vegetables sit in the pan.
For the panini:
Heat the panini press. Butter one side of each gyro bread and place in the panini grill on “melt” setting.
Working fast, place the bottom gyro round on the hot panini press,
Place three slices of cheddar on top of the bread then the meat on top of the cheese followed by the sautéed onion and bell pepper. Finish with three more slices of cheddar and a pinch of cilantro.
Place the second gyro round on top and bring the top press down making sure not to press too hard. This large panini will take a little longer because of the bulk.
Cook for three minutes and turn the sandwich around.
Cook for another two minutes and flip the sandwich over continuing to cook for a few minutes longer.
Check for a great melt in the middle of the sandwich and pull from the panini press.
Cut in pizza slices and serve with a garnish of chopped greens and tomato in the center of the slices and a side of salsa with a dusting of chopped cilantro.

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Roasted Eggplant Parmesan Grinder

Denise Greer — Mon, 31 Oct 2022 20:49:52 +0000

Roasted Eggplant Parmesan Grinder

Author: Pizza Today

Recipe type: sandwiches

Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat up without burning the roll. After each is cooked through, I transfer the eggplant to the roll and finish with basil.

Ingredients

12 slices eggplant (slice in quarter inch slabs)
Sea salt (to taste)
Red pepper flakes (to taste)
Olive oil (about ¼ cup)
House marinara
8 tablespoons ricotta
8 slices mozzarella
4 rolls
16 leave basil

Instructions

On a sheet tray, lay each slice of eggplant down then brush with olive oil and sprinkle with sea salt and red pepper flakes (a little goes a long way with the pepper flakes). Then flip each slice over and repeat.
Roast the eggplant at 400 F for about 10 minutes or until tender and just starting to brown.
Slice your rolls (I like to cut down the side and not all the way through).
Put one slice of eggplant on each roll.
Dollop 1 tablespoon of ricotta on top of each and spread evenly
Follow with a tablespoon of marinara on each grinder.
Repeat this with another slice of eggplant, then ricotta and sauce.
Place another slice of eggplant on top of the sauce and then top with 2 slices of mozzarella (or about ¼ cup of shredded mozzarella)
Bake on sheet tray at 550 F for about 6 minutes or until cheese on top is bubbling.
Take out and finish with 4 leaves of basil per grinder.
Eat and enjoy!

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Plant-based Thai Salad with Spicy Peanut Dressing

Denise Greer — Wed, 01 Jun 2022 10:45:04 +0000

Plant-based Thai Salad with Spicy Peanut Dressing

Author: Pizza Today

Recipe type: Salads

Ingredients

¾ cup Napa cabbage, shredded
¾ cup red cabbage, shredded
½ cup romaine lettuce, shredded
¼ cup chopped red and yellow bell peppers
½ cup shredded carrots
¼ cup Cucumber, thin sliced
¾ cup Edamame
½ teaspoon red pepper flakes
½ cup chopped scallions
¼ cup chopped cilantro
½ cup peanut butter
⅓ cup water
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 cloves garlic, minced
2 teaspoons Thai chili paste

Instructions

To make the peanut dressing, blend peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in refrigerator.
In a large serving bowl, add Napa and red cabbage, carrots, bell peppers, cucumbers and romaine and toss.
Top with edamame, scallions, cilantro and crushed red pepper.
Serve spicy peanut dressing on the side.

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Peach Caprese

Denise Greer — Wed, 01 Jun 2022 10:42:27 +0000

Peach Caprese

Author: Pizza Today

Recipe type: Salads

Ingredients

One peach, thick sliced
6 ounces buffalo mozzarella, sliced
Fresh mint
2 ounces extra-virgin olive oil
2 ounces hot honey
Sea Salt to taste

Instructions

Layer peach and mozzarella slices.
Top with mint.
Drizzle olive oil and hot honey.
Finish with sea salt.

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The Smashed Pumpkin Soup

Jeremy White — Wed, 27 Oct 2021 20:02:47 +0000

The Smashed Pumpkin Soup

Author: Pizza Today

Ingredients

1¾ cups pureed pumpkin
2 cups chicken stock
2 cups half and half
1½ tablespoons curry
Salt, to taste
Pepper, to taste
½ teaspoon garlic powder
1 ½ tablespoon brown sugar

Instructions

Whisk together pureed pumpkin, chicken stock and half and half.
Set over medium-low heat.
Season with salt, pepper, garlic powder and brown sugar.
Cover. Turn heat to low when soup begins to simmer.
Serve.

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Pesto Super Chicken Meatball Submarine

John Gutekanst — Thu, 28 Jan 2021 19:36:01 +0000

For the Basil Chicken Meatballs:

Pesto Super Chicken Meatball

Author: Pizza Today

Recipe type: Appetizer

Serves: 20

Ingredients

2 pounds ground chicken
2 Eggs
¾ cups Panko breadcrumbs
½ cup chopped fresh parsley
½ cup chopped fresh basil
½ cup ricotta cheese
3 tablespoons granulated Parmigiano
½ tablespoon salt
½ tablespoon dry oregano
½ tablespoon dry basil
½ tablespoon black pepper
1 teaspoon garlic powder

Instructions

Pre-heat the deck oven to 450 F and set timer to 12 minutes.
Using a large bowl, combine all ingredients and mix with gloved hands to incorporate all.
Pinch two small pieces from each end of the mixed meat pile and place on some foil flat in the shape of a quarter. Bake in the oven until done. Taste test for flavoring and adjust seasoning as needed.
Once the meatballs taste great, collect a half sheet pan and line the bottom with parchment.
Using the two-inch ice cream scoop, collect the chicken mix up to the rim. Place the mix on a scale. This should be at, or close to, two ounces.
After the check, scoop and roll each meatball and place on the parchment shoulder to shoulder.
Place the meatballs into the oven and bake for 12-15 minutes until the internal temperature of each meatball reaches 160 F. Reserve until assembly.

For the Chicken Meatball Sub:

Pesto Super Chicken Meatball Submarine

Author: Pizza Today

Recipe type: sandwich

Ingredients

Proprietary 6- inch Italian sub bun
2 slices provolone cheese
3 Chicken Meatballs (Recipe Above)
2-3 cups proprietary marinara
3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
2 ounces basil pesto
Sprinkling of Parmigiano Reggiano
Sprinkling of dry oregano (optional)
4 leaf’s fresh basil

Instructions

Heat three Chicken Meatballs up in marinara. (Holding temp is 165 F)
Cut sub bun lengthwise on the top of the bun.
Place two slices of provolone on the bottom of the bun cut.
Place three meatballs on the provolone.
Place the fresh mozzarella in between the chicken meatballs and on the end. Do not push down, it will melt anyway.
Place bun in a steamer or on a tray under a broiler or Salamader or in a 550 F top-heated oven, (You may have to encase the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese and by this point the provolone in contact with hot meatballs is already melted.
Pull the Chicken Meatball sandwich from the oven or steamer and squeeze or spoon the Basil Pesto sauce on top followed by the Parmigiano and the fresh basil leaf.
Serve immediately.

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Poppyseed and Chive Buttermilk Dressing

Scott Wiener — Sat, 01 Aug 2020 04:01:26 +0000

Poppyseed and Chive Buttermilk Dressing

Author: Pizza Today

Recipe type: salad dressing

Ingredients

½ cup buttermilk
½ cup sour cream
2 teaspoons honey
1 tablespoon lemon juice
1 tablespoon poppyseeds
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh chives, finely chopped

Instructions

Whisk or blend all ingredients together.
If using a blender, stir in chives last.

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Cilantro Jalapeño Vinaigrette

Scott Wiener — Sat, 01 Aug 2020 04:01:17 +0000

Cilantro Jalapeño Vinaigrette

Author: Pizza Today

Recipe type: salad dressing

Ingredients

1 tablespoon shallots (about ½ shallot)
1 tablespoon roasted jalapeños
2 tablespoons fresh cilantro
1 teaspoon sea salt
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup apple cider vinegar
¾ cup olive oil

Instructions

Blend or whisk all ingredients
together, except oil.
Drizzle in oil, whisking/blending to emulsify dressing.

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Pasquale’s Pasta Salad

Scott Wiener — Tue, 30 Jun 2020 20:26:08 +0000

Pasquale’s Pasta Salad

Author: Pizza Today

Recipe type: salad

Ingredients

16 ounces spinach penne pasta
1 cup prosciutto
6 ounces black olives, pitted
1 large tomato, diced
1 large cucumber, sliced
4 ounces yellow bell pepper, diced
4 ounces red bell pepper, diced
3 ounces broccoli, chopped
3 ounces cauliflower, chopped
2 ounces red onion, chopped
12 ounces house Italian salad dressing
Fresh basil, to taste
Fresh parsley, to taste
Fresh grated pepper, to tasted

Instructions

Cook pasta until al dente.
Drain pasta and give ice bath.
Mix pasta, prosciutto, olives, tomato, cucumber, bell peppers, broccoli, cauliflower, onion and dressing in large bowl.
Divide in equal portions into serving bowls and top with basil, parsley and pepper.
Serve with warm house bread.

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Chicken Cheese Steak Sandwich

Scott Wiener — Sat, 30 May 2020 20:24:03 +0000

Chicken Cheese Steak Sandwich

Author: Pizza Today

Ingredients

¼ cup vegetable oil
1 large yellow onion, cut into rings
36 ounces thinly sliced chicken breast
6 ounces provolone cheese, sliced
6 crusty Italian rolls

Instructions

In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
Remove the onions and set aside.
Add the remaining oil to the pan and sauté the steak until it is just cooked through.
Put a slice of cheese on each roll, then add six ounces of meat to each roll.
Top the meat with the sautéed onions.
Serve with sweet and hot peppers or fried mushrooms.

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Pizza Sub

Scott Wiener — Sat, 30 May 2020 20:03:07 +0000

Pizza Sub

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 9-inch sub bun or French roll, split
2 tablespoons seasoned pizza sauce
1 tablespoon grated Parmesan cheese
4 ounces pepperoni
3 ounces salami
2 ounces sliced mozzarella cheese

Instructions

Spoon the pizza sauce evenly over the bottom half of the cut bun, then sprinkle the Parmesan cheese evenly over the sauce.
Lay pepperoni and salami on the bun and place the sliced mozzarella on top of the meats.
Next, put the top half of the bun in place.
Wrap the sub in aluminum foil and bake for about 6 minutes or until the cheese has melted (time will vary relative to type of oven and oven temperature).

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Soppressata & Frittata Panini

Scott Wiener — Thu, 30 Apr 2020 19:56:08 +0000

Soppressata & Frittata Panini

Author: Pizza Today

Recipe type: sandwich

Ingredients

8 extra-large eggs
4 tablespoons skim milk
2 teaspoons Dijon mustard
6 ounces sliced soppressata
½ cup diced roasted red bell peppers
½ cup diced Roma or plum tomatoes
¾ cup shredded mozzarella and provolone blend
8 slices panini-style bread*

Instructions

In a mixing bowl, combine the eggs, skim milk and mustard.
Whisk to blend. Add the soppressata, bell peppers, tomatoes and cheese blend.
Stir well to combine the ingredients.
Pour the egg mixture into a lightly greased (or sprayed) baking pan that measures about 9 inches x 9 inches.
Bake in a 375 F oven for about 20-25 minutes, or until the eggs are set and there is firmness to the frittata when pressed with your finger.
Allow the frittata to cool for about 20 minutes.
Turn it out of the pan and cut into 4 equal squares.
Place each square between two slices of panini-style bread.
Put the sandwich into a panini press to toast the bread. If you don't have a panini press, toast the bread in the oven.

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Tony’s Trending Recipe: Sesame Seed Spinach Stromboli

Tony Gemignani — Wed, 01 Apr 2020 04:01:31 +0000

Tony's Trending Recipe: Sesame Seed Spinach Stromboli

Author: Pizza Today

Recipe type: sandwich

Ingredients

9-ounce dough ball
Flour and Semolina for dusting
2 ounces mozzarella
1.5 ounces ricotta
4 ounces spinach, sautéed
Pinch grated Romano
Sesame seeds .30 ounces
1 egg (egg wash)
2 ounces marinara sauce
Other ingredients needed include olive oil, salt, fine black pepper
Equipment needed include a pastry brush, rolling pin, dough docker or fork, 10- to 12-inch pizza screen

Instructions

Sauté the spinach in olive oil over medium heat. Season the spinach with salt and pepper. Make sure the spinach is not over cooked and still nice and green. Drain and place into a bowl.
Carefully pat dry using a paper towel and set aside. Let your spinach slightly cool.
Dust your dough in a blend of 50/50 flour and Semolina.
Using a rolling pin, roll your dough into a 10-inch circle. Dock the dough.
Evenly place your mozzarella, leaving a one-inch border.
Add the spinach, ricotta and Romano.
There are several ways to roll a Stromboli. One way is similar to rolling a cinnamon roll from one end to the other. Another way is to fold each side, then fold one side completely over and pinching/closing together the seam. It’s really personal preference.
Sometimes I prefer to see what’s inside the stromboli when it’s in a showcase. The folded style shows the ingredients on both ends. Using a pizza wheel, you can always trim the stromboli for a better appearance as well.
Once rolled (and/or folded), carefully stretch it out to approximately 10 inches.
Egg wash your dough using a pastry brush.
Sprinkle sesame seeds over the top.
Place the stromboli onto a pizza screen and sit directly on the deck of your oven.
I recommend you have the oven set at 525 F or lower. If the oven is too hot the stromboli may not be cooked in the middle.
When the stromboli is finished cooking and golden brown, take it out of the oven and cut it into desired pieces.
Serve with a side of warm marinara.

The post Tony’s Trending Recipe: Sesame Seed Spinach Stromboli appeared first on Pizza Today.

Eggplant Parm Sandwich

Jeremy White — Fri, 31 Jan 2020 13:33:45 +0000

Eggplant Parm Sandwich

Author: Pizza Today

Recipe type: sandwiches

Ingredients

6 large, firm eggplants (7 to 8 pounds total weight)
Olive oil
2 quarts prepared and seasoned tomato sauce
2 pounds mozzarella cheese, shredded
2 cups grated Parmesan cheese
Dried oregano to taste

Instructions

Trim the ends of the eggplant (don't peel), and make lengthwise slices about ¼-inch thick.
Brush each slice with olive oil and grill on both sides until just cooked through.
Brush three 18x12x2-inch baking or lasagna plans with olive oil.
In each pan, arrange eggplant, sauce, and cheeses in layer as follows: eggplant, sauce, Parmesan and mozzarella.
Make three layers, finishing with the mozzarella.
Sprinkle mozzarella with oregano.
Bake until the eggplant is bubbly hot and cheese topping is melted and speckled brown.
Allow eggplant to cool to room temperature.
Slice eggplant into squares or rectangles (relative to the shape of the bread you are using for your sandwiches).
Place the eggplant between the bread slices.
Serve with pepperoncini garnish.

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Cauli-Caesar Salad

John Gutekanst — Mon, 30 Dec 2019 17:51:20 +0000

For the Cauli-Caesar sauce: (yield 1.5 cups)

Cauli-Caesar Sauce

Author: Pizza Today

Recipe type: Dressing

Ingredients

2 cups (approx. 7.5 ounces) cauliflower florets cut into 1-inch chunks
7 anchovy filets
2 cloves garlic
3 egg yolks
5 tablespoons finely grated Parmigiano Reggiano
3 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worchestershire sauce
1 teaspoon red wine vinegar
7 turns freshly cracked pepper
½ tablespoon salt

Instructions

Fill a 2-quart saucepan ¾ full of water and bring to a boil with 1 teaspoon salt.
Add the cauliflower and boil on high for 5 minutes before removing to a plate to cool.
Place all ingredients including the cauliflower into a food processor and spin on high until a creamy sauce emerges.
Reserve for salad.

For the Cauliflower Croutons:

Cauli-Caesar Salad Croutons

Author: Pizza Today

Recipe type: salad croutons

Ingredients

½ cup (2 ounces) small crouton-sized cauliflower florets cut from a large head. Trim any stems and sides to look square if possible. (approximately 20 trimmed florets.)
1 egg beaten
2 tablespoons flour
1 tablespoon grated Parmigiano Reggiano plus 1 tablespoon for tossing.
½ teaspoon salt
2 tablespoons extra-virgin olive oil
1 pinch of oregano or dry Italian seasoning

Instructions

Mix the flour with the tablespoon of Parmigiano and the salt in a bowl.
Toss the trimmed florets in the egg wash then toss to coat in the flour mixture.
Place the 2 tablespoons oil in a small sauté’ pan and heat the oil to medium-high before placing the florets in the pan.
Sauté for 2 minutes until the first side becomes golden brown.
Turn to brown the other sides and you may have to turn the heat to low to finish —2 more minutes.
While the croutons are hot and dark-golden like croutons, toss in a bowl with the Parmigiano so the cheese will adhere to the florets.
Sprinkle a pinch of seasoning on the florets and reserve for salad.

For the Salad:

Cauli-Caesar Salad

Author: Pizza Today

Recipe type: salads

Ingredients

3 large outer romaine leaves approximately 7 to 9 inches long
5 smaller inner leaves measuring 3 to 5 inches long and trimmed 1 inch at the bottom. (Note, these leaves will be standing vertical in the middle of the salad so the bottom cut must be square.)
Cauli-Caesar sauce
Cauli-Caesar croutons

Instructions

Cut the stem out of the 3 large romaine leaves, leaving 6 half leaves.
Place large leaves into a large bowl and add 2 tablespoons of the Cauli-Caesar sauce and 1 tablespoon Parmigiano Reggiano.
Toss with a spoon to coat all the leaves. (Note: these leaves are intentionally wilted more because they provide a nest for the smaller, crunchier, inner leaves to stand up in.)
Lay all the leaves on a cutting board horizontally in a 14- to15-inch pile approximately 2-3 inches wide. (Note: leave on the board for 3 to 6 minutes to wilt a bit.
Place the smaller, trimmed leaves into the bowl and toss with 2 tablespoons sauce and 1 tablespoon Parmigiano Reggiano.
Once the smaller leaves are dressed, place the base of these leaves on the end of the leaves on the cutting board and roll gently while holding the roll and the leaves. Roll all the way until the end of the large leaf line.
Gently turn the salad vertically making the long-leaf, circular base lay at the bottom of a plate.
Gently make sure the small, vertical leaves are securely in the donut-shaped base and able to stand on their own. (This may take several tries.) Dust with more Parmigiano if you wish.
Garnish with the cauliflower croutons and serve. (Optional- sautéed shrimp or chicken tossed in another tablespoon of the Caesar sauce.)

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Hot Mess

Jeremy White — Mon, 02 Dec 2019 15:09:16 +0000

Hot Mess

Author: Pizza Today

Recipe type: sandwich

Ingredients

12 slices soft white bread
6 thick slices (about 1 pound) part-skim, low moisture, mozzarella
6 thick slices salami
6 thick slices mortadella
6 thin slices proscuitto
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 1 slice of the mozzarella as well as a slice of each meat 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 the 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 in the egg mixture one by one to coat (let the excess run off) and set aside.
Using a large non-stick skillet or sauté pan, add a small amount of the oil and butter (about 1 tablespoon each of olive oil and butter) in the pan and heat until smoking.
Place the sandwich in the hot skillet and brown on one side, flip the sandwich and brown on the other side.
Repeat by adding more oil and butter to the pan.
Fry each sandwich in this manner.
To serve, cut each sandwich into two triangles.
Serve with warm marinara dipping sauce.

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Meatball Slider

Scott Wiener — Mon, 02 Dec 2019 14:59:32 +0000

Meatball Sliders

Meatball Slider

Author: Pizza Today

Recipe type: sandwiches

Ingredients

18 slider buns
18 ounces pizza sauce
18 basil leaves
18 large shaved Parmesan pieces
18 homemade meatballs (recipe follows).

Instructions

Open each slider bun.
Add a meatball to each bun, then top each meatball with one ounce of sauce, one basil leaf and Parmesan.
Serve.

House-made Meatballs

Meatball Slider

Author: Pizza Today

Recipe type: appetizer

Ingredients

1 pound ground pork
1 pound ground beef
1 cup cubed day-old Italian bread
½ cup milk
1 teaspoon each dried oregano and dried basil, crumbled
¼ cup minced flat-leaf parsley
¼ cup grated Romano cheese
1 large egg, lightly beaten

Instructions

In a large mixing bowl, combine the pork and beef.
In another bowl, soak the bread in the milk until it is saturated.
Squeeze the bread and drain off excessive milk.
Tear the bread into small pieces and add it to the meat.
Add the remaining ingredients.
Mix thoroughly and form into 11/2-inch round meatballs.
Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
Bake the meatballs until cooked through.
Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)

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Tony’s Trending Recipe: Radicchio Calzone

Tony Gemignani — Fri, 01 Nov 2019 04:01:07 +0000

Tony Gemignani, pizza master and restaurateur

Here is a different take on a calzone. Typically calzones are filled with meatballs, ricotta or spinach and served with a side of marinara. Fall is the season for radicchio, however. For those of you who have never tried it, it’s bitter. The combination of bitter and sweet with the balsamic reduction is amazing. The intense flavors of the gorgonzola and nuttiness of the walnuts makes this calzone deliciously delicate. Enjoy this twist!

Tony's Trending Recipe: Radicchio Calzone

Author: Pizza Today

Recipe type: calzone

Ingredients

8-ounce dough ball
2 ounces diced smoked pancetta
3 ounces shredded part skim mozzarella
2 to 2½ ounces sautéed radicchio, trimmed and cleaned
2 ounces gorgonzola (preferably gorgonzola dolce) pinched in dime-size pieces
2-ounce side of balsamic reduction
Shaved Parmigiano Reggiano
Extra virgin olive oil
Salt and pepper
Optional crushed walnuts, .25 ounce inside and .25 ounce on top

Instructions

Trim off any brown parts of the radicchio. If the outside leaves look discolored or wilted, discard them as well.
Cut the radicchio head into quarters, and discard the core from each quarter.
Trim the leaves in 2-inch pieces.
Add 11/2 ounces extra-virgin olive oil to a medium size sauté pan over medium heat.
Add the trimmed and dry radicchio to the pan when the oil is hot.
Salt and pepper the radicchio and sauté for approximately 2 minutes, continuously turning. The radicchio should be slightly firm and still colorful.
Set aside to cool.
Shape and stretch the dough into a 10-inch circle.
On one side of the dough add the following ingredients in this order: mozzarella, pancetta, radicchio, gorgonzola and walnuts.
Fold the other side of the dough, making a half moon, and connect both sides of the dough. You can close the ends of the dough using a fork or the back of a pizza wheel.
Trim dough if needed.
Carefully place the calzone into the oven and bake.
Take the calzone out of the oven when ready.
Brush with olive oil, cut in half and top it with shaved Parmigiano Reggiano and crushed walnuts. Serve with a side of balsamic reduction.

The post Tony’s Trending Recipe: Radicchio Calzone appeared first on Pizza Today.

Gouda Calzone

John Gutekanst — Fri, 29 Mar 2019 18:11:59 +0000

Gouda Calzone

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 9-ounce proprietary dough ball
6 ounces aged mozzarella
1 ounce fresh spinach
1 ounce fresh mushroom
6 slices of Genoa Salami or similar salami, cut into small strips
2 ounces at least 2-year-old aged Gouda
2 ounces smoked Gouda
2 ounces young, red wax Gouda

Instructions

Roll out the ball into a 12- to 14-inch round.
Place the mozzarella on the bottom half of the round, followed by the spinach, fresh mushroom, salami and the three cheeses. Leave a border of ½ inch between the fillings and the edge of the dough.
Fold the top of the round dough down over the toppings, making sure that the toppings are secure. Be careful not to prick the dough with spinach stems.
Enclose the dough with a calzone crimper, fork or by folding the dough in a crimp-like fashion.
Make one slit vertically in the horizontally placed calzone. This will be the hole where the cheese and steam can escape.
Option: Slather with your choice of garlic butter for flavor, extra-virgin olive oil to not have a burned look or egg-wash to enable a shiny look.
Place on a parchment covered tray or pizza tray and place in an oven at 425 F for 12 minutes.
After the time has elapsed, check for doneness and turn the calzone to enable proper cooking.
Cook for another 2 to 5 minutes to ensure internal doneness.
Place on a marinara-covered plate (or add sauce on the side) and cut the slit open to let the cheese run out.
Grate aged Gouda on top of the calzone and add flat-leaf parsley for garnish.

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Asparagus and Potato Niçoise Salad

Denise Greer — Fri, 29 Mar 2019 17:42:30 +0000

Asparagus and Potato Niçoise Salad

Author: Pizza Today

Recipe type: salad

Ingredients

1 cup spring mix
¼ cup Kalamata olives, halved
½ cup red potatoes, cooked, chilled and cut into wedge halves
½ cup asparagus, cooked, chilled and cut into 2-inch pieces
¼ cup roasted red pepper, sliced
2 tablespoons capers
1 hard-boiled egg, halved
3 tablespoons Dijon vinaigrette

Instructions

Arrange spring mix in the center of a plate.
Add potatoes and asparagus, followed by red pepper, olives and capers.
Top with hard-boiled egg.
Serve with side of Dijon vinaigrette.

The post Asparagus and Potato Niçoise Salad appeared first on Pizza Today.

Piri Piri Chicken Panini

John Gutekanst — Fri, 30 Nov 2018 19:24:40 +0000

Piri Piri Chicken Panini

Author: Pizza Today

Ingredients

1 boneless, skinless chicken breast (13 ounces)
1 3- to 4-ounce yeast sub roll (or brat bun)
5 slices, (3.5 ounces) aged provolone
Butter as needed
Piri Piri Marinade (as follows)
½ lemon juice
3 medium garlic cloves
½ medium red onion, (2 ounces)
1 to 2 hot birds-eye chili, (or another hot chili pepper) (1/4 ounce)
¼ cup red wine vinegar
¾ cup fresh cilantro, (3 ounces)
1 tablespoon fresh ginger, (1/4 ounce)
1 ½ tablespoons sweet paprika
1 tablespoon dried oregano
½ cup extra virgin olive oil
1 teaspoon salt

Instructions

Marinade Procedure: Cut the chicken breast horizontally into three slabs, then lengthwise four times into long strips.
Place all Piri Piri marinade ingredients in a blender or container with immersion blender and blend on high until saucy.
Place the chicken breasts in the Piri Piri marinade and refrigerate for at least one hour.
Turn grill on high and place the marinated chicken on the grill 3 to 4 minutes on each side until done. Because the marinade has little sugar, the strips will not char too much.
Reserve the strips.
For the Piri Piri Chicken Panini: Open the bun and place the provolone slices inside.
Place 6 to 8 strips of the chicken in between the cheese.
Butter the top and bottom of the bun and place in the panini grill on “melt” setting. Do not press down too much as these buns tend to shoot the meat out if pressed too much.
Cook for one minute, then turn the bun around and melt on the press again. When the cheese is melted, the sandwich is ready.
Garnish with cilantro, tomato and/or more Piri Piri sauce.

The post Piri Piri Chicken Panini appeared first on Pizza Today.

Goat Cheese, Prosciutto and Strawberry Salad

Scott Wiener — Sun, 01 Jul 2018 04:01:20 +0000

Goat Cheese, Prosciutto and Strawberry Salad

Author: Pizza Today

Recipe type: Salads

Ingredients

2 cups baby spinach
2 cups chopped kale
2 cups arugula
2 cups sliced strawberries
4 slices thin prosciutto
2 ounces crumbled goat cheese
2 ounces candied pecans

Instructions

Toss greens in a bowl.
Top with prosciutto slices, goat cheese and candied pecans.
Place sliced strawberries around bowl.
Serve with vinaigrette on the side.

The post Goat Cheese, Prosciutto and Strawberry Salad appeared first on Pizza Today.

Summer (Pasta) Salad

Scott Wiener — Fri, 01 Dec 2017 05:01:06 +0000

Summer (Pasta) Salad

Author: Pizza Today

Recipe type: Salads

Ingredients

16 ounces spinach penne pasta
1 cup prosciutto
6 ounces black olives, pitted
1 large tomato, diced
1 large cucumber, sliced
4 ounces yellow bell pepper, diced
4 ounces red bell pepper, diced
3 ounces broccoli, chopped
3 ounces cauliflower, chopped
2 ounces red onion, chopped
12 ounces house Italian salad dressing
Fresh basil, to taste
Fresh parsley, to taste
Fresh grated pepper, to taste

Instructions

Cook pasta until al dente.
Drain pasta and give ice bath.
Mix pasta, prosciutto, olives, tomato, cucumber, bell peppers, broccoli, cauliflower, onion and dressing in large bowl.
Divide in equal portions into serving bowls and top with basil, parsley and pepper.
Serve with warm house bread.

The post Summer (Pasta) Salad appeared first on Pizza Today.

Philly Cheesesteak Sandwich

Scott Wiener — Thu, 30 Nov 2017 13:54:40 +0000

Philly Cheesesteak Sandwich

Author: Pizza Today

Recipe type: Sandwiches

Ingredients

¼ cup vegetable oil
1 large yellow onion, cut into rings
36 ounces thinly sliced rib eye steak
6 ounces provolone cheese, sliced
6 crusty Italian rolls

Instructions

In a large skillet or sauté pan set over medium-high heat, sauté the onion in 3 tablespoons of oil until tender.
Remove the onions and set aside.
Add the remaining oil to the pan and sauté the steak until it is just cooked through.
Put a slice of cheese on each roll, then add 6 ounces of meat to each roll.
Top the meat with the sautéed onions.
Serve with sweet and hot peppers or fried mushrooms.

The post Philly Cheesesteak Sandwich appeared first on Pizza Today.

Chicken Pesto Sub

Scott Wiener — Thu, 30 Nov 2017 13:49:59 +0000

Chicken Pesto Sub

Author: Pizza Today

Recipe type: Sandwiches

Ingredients

1⁄2 cup mayonnaise
1 heaping tablespoon pesto sauce
4 8-inch French or Italian bread roll or sub rolls
4 4-ounce boneless chicken breast, pounded lightly, grilled or sautéed
Sliced fresh tomatoes
Leaf or romaine lettuce

Instructions

Combine well the mayonnaise and the pesto sauce.
Toast the rolls lightly.
Spread an equal amount of the pesto mayonnaise over the bottom half of each of the rolls.
Add the chicken breasts, tomatoes and lettuce.
Serve.

The post Chicken Pesto Sub appeared first on Pizza Today.

Prosciutto & Melon Salad

Scott Wiener — Thu, 30 Nov 2017 13:00:00 +0000

Prosciutto & Melon Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 cup fresh arugula, patted dry
2 wedges of honeydew melon, seeded, peeled, cut into ½-inch cubes
2 thin slices of prosciutto di Parma, each slice cut into 2 strips, lengthwise
Extra-virgin olive oil
Fresh lemon juice

Instructions

Arrange the arugula in the center of a chilled plate.
Place the cubes of melon around the base of the arugula.
Crisscross the strips of prosciutto over the arugula.
Drizzle the olive oil and fresh lemon juice over the salad.
Serve.

The post Prosciutto & Melon Salad appeared first on Pizza Today.

West Coast Chopped Salad

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

West Coast Chopped Salad

Author: Pizza Today

Recipe type: salads

Ingredients

½ head iceberg lettuce, chopped into ⅛-inch wide strips
½ head romaine lettuce, chopped into ⅛-inch wide strips
10 bail leaves, chopped
12 ounces mozzarella, shredded
6 ounces sharp cheddar, cut into small cubes
2 pounds Roma tomatoes, diced
1 cup honey ham, diced
1 cup turkey breast, diced
¼ cup red onion, chopped
½ cup black olives, chopped

Instructions

Toss all ingredients together in large bowl and keep covered in cooler.
To serve, toss salad with requested dressing and serve on chilled salad plates.
COOK'S NOTE: You can replace the hm and turkey with grilled chicken or a combination of salami and pepperoni, if you do not already keep ham and turkey on hand for subs.

The post West Coast Chopped Salad appeared first on Pizza Today.

Italian Hoagie

Josh Keown — Tue, 01 Aug 2017 04:01:42 +0000

Italian Hoagie

Author: Pizza Today

Recipe type: Sandwich

Ingredients

2 ounces calabrese
2 ounces thinly sliced prosciutto
2 ounces capocollo
2 ounces salami
3 slices provolone (or Swiss) cheese
1 ounce spring mix
6 Peppadew peppers, chopped
3 tablespoons Balsamic vinaigrette
Ciabatta or hoagie roll
Roasted red pepper aioli

Instructions

Slice the roll in half vertically.
Spread aioli thinly on both sides of roll.
Place cheese slices on one side of roll. Fold each slice of meat in half and place on same side of roll with cheese.
On opposite roll, layer bun with chopped Peppadew.
In a medium bowl, mix spring mix with Balsamic vinaigrette.
Layer on Peppadew side of bun.
Carefully fold sandwich together and slice in half. Serve.

The post Italian Hoagie appeared first on Pizza Today.

Garden Rotini Pasta Salad

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:47 +0000

Garden Rotini Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

2 pounds dry tricolor rotini pasta
2 cups diced tomatoes or halved grape tomatoes
1 cup sliced black olives
I cup diced green peppers
1 cup diced red peppers
1½ cups thinly sliced carrots
2 cups chopped broccoli
1 cup diced red onion
2 cups peeled diced cucumber
2 cups chopped fresh spinach
3 cups of your house Italian dressing
½ cup sugar

Instructions

First, cook your pasta in salted, boiling water and then drain, rinse and chill it.
Toss everything together and you’ve got an amazing, eye-appealing pasta salad that is fairly healthy with its abundance of colorful vegetables.If you want to put a Greek spin on this pasta salad, change the black olives to Kalamata and add a cup or two of crumbled feta cheese. You can also reduce the sugar in half for a Greek-style pasta salad.

The post Garden Rotini Pasta Salad appeared first on Pizza Today.

The Stromboli-Conda

John Gutekanst — Sat, 28 Jan 2017 05:01:46 +0000

The Stromboli-Conda

Author: Pizza Today

Recipe type: Sandwich

Ingredients

One proprietary 19-inch dough ball
¼ cup Béchamel or Alfredo cream sauce
100 pepperoni (5½ ounces)
½ cup grated Parmigiano-Reggiano
2 ounces fresh spinach, arugula or basil
½ cup grated mozzarella
One oiled 10-inch steel pan or seasoned pizza pan.

Instructions

Either roll out or use a dough sheeter to create a rectangle approximately 25 inches by 40 inches. Place this rectangle horizontally on a stainless-steel table in front of you.
Spoodle out a thin layer of the cream sauce onto the rectangle, and then place all the pepperoni, the Parmigiano, the spinach, (arugula or basil) followed by the mozzarella on the rectangle. Do not let any one topping bunch up.
Stretching the Snake: Starting with the long line of dough nearest to you, start a roll. Work your way from one end to the other to start this roll. Make sure it is tight enough to roll, but not too tight because the dough will rise during the proofing stage.
Roll the log to the end and secure the dough at the end as best you can. If it is still loose, you may spread a little water on it with your fingers to make the dough stick.
Pick up one end of the log and, using the other hand, gently squeeze the length ensuring all the toppings do not fall when you hold the log vertically. It is best if you do this multiple times.
Now pick up the log and hold vertically, letting the dough stretch.
Change ends to let the dough stretch some more until you have a log that stretches up to 4½ feet. (Yes, this will take some patience — you may have to let it rest and then stretch again and again.)
Place the 10-inch pizza pan near the middle of the log, bring one end to the side of the pan and twirl the snake outside in toward the center of the pan. Do not coil the dough too tightly. When complete, tuck both ends under the dough.
Let proof in a 70 F environment for at least 15 minutes so the dough expands and envelops the toppings within. Brush the top with extra virgin olive oil.
Place in a 425 F oven for 20 to 25 minutes until the inside of the snake reaches 190-200 F.
You may pull the snake out early (after only 15 minutes) and top with mozzarella and more pepperoni for a real shocker. My staff calls this the “Pepperoni King Snake.” Or just serve like you would bread sticks, but cut in a pizza cut.

The post The Stromboli-Conda appeared first on Pizza Today.

Panzanella Salad

Scott Wiener — Thu, 01 Dec 2016 05:01:00 +0000

Panzanella Salad

Author: Pizza Today

Ingredients

3 cups of 2- or 3-day old Italian bread, cut into ½ inch cubes
2 pounds (8-10) very ripe Roma or plum tomatoes, cut into ½-inch chunks
1 tablespoon capers, rinsed
½ cup chopped red onion
½ cup chopped celery
1 cup cucumber in small pieces
1 cup drained canned chickpeas, rinsed
10 sprigs flat-leaf parsley
1 clove garlic, peeled
1 teaspoon dried oregano, crumbled
2 tablespoons balsamic vinegar
½ cup extra-virgin olive oil
8 -10 leaves fresh basil, torn
½ teaspoon salt
4-5 grinds black pepper

Instructions

Soak the bread in a bowl of cold water for 15 minutes.
Remove it from the bowl and squeeze it well with your hands.
In a large serving bowl, combine the bread, capers, onion, celery, cucumbers and chick-peas. Set aside.
In a food processor fitted with the steel blade, combine the parsley, garlic, oregano and vinegar.
Pulse the machine two or three times to combine.
With the machine running, add the olive oil in a steady stream and process until smooth.
Drizzle the dressing over the salad, add the basil, and toss well to combine.
Season with salt and pepper to taste.
Allow the salad to sit at room temperature for at least 30 minutes before serving.

The post Panzanella Salad appeared first on Pizza Today.

Super Kale Salad

Denise Greer — Fri, 01 Jul 2016 12:38:31 +0000

Trending Recipe: Super Kale Salad

Author: Pizza Today

Recipe type: salad

Ingredients

1 cup kale, torn
1 cup spring mix
¼ cup quinoa
3 tablespoons goat cheese
¼ Granny Smith apple, sliced thin
1 tablespoon pumpkin seeds
¼ cup pickled beets
¼ avocado, sliced thin
¼ cup warm citrus bacon vinaigrette (recipe to follow)

Instructions

Mix the kale and spring mix and place on a large plate or in a bowl.
Top with quinoa in center of greens.
Add beets.
Top with goat cheese.
Arrange sliced apples and avocado around plate or bowl.
Sprinkle in pumpkin seeds.
Serve with vinaigrette on the side.

Warm Citrus Bacon Vinaigrette

Author: Pizza Today

Recipe type: salad dressing

Ingredients

6 slices of thick-cut bacon, diced and cooked until done, but soft
1 medium shallot, minced
½ cup red wine vinegar
1½ teaspoons packed light brown sugar
¾ teaspoon Dijon mustard
juice from 1 large orange
juice from 1 lemon
½ tablespoon lime juice

Instructions

Juice the lemon, lime and orange into a saucepan.
Whisk in together with red wine vinegar and Dijon mustard.
Over medium-low heat, add brown sugar and shallots.
Add in bacon.
Cook until the flavors melt and the bacon is fully rendered.

The post Super Kale Salad appeared first on Pizza Today.

Caprese Meatball Sliders

Scott Wiener — Fri, 01 Apr 2016 17:02:00 +0000

Caprese Meatball Sliders

Author: Pizza Today

Recipe type: sandwich

Ingredients

MEATBALLS
¾ pound ground beef
¾ pound ground pork
1//2 cup panko
1 tablespoon fennel seeds
4 tablespoons grated Romano cheese
1 extra-large egg
¼ cup chopped parsley
1 teaspoon salt
1 teaspoon black pepper

Caprese Meatball Sliders

Author: Pizza Today

Recipe type: sandwich

Ingredients

TO FINISH:
2 tablespoons vegetable oil
2 tablespoons olive oil
4 cups pizza sauce or all-purpose ground tomatoes
Basil leaves
Mozzarella
18 small rolls (mini-rolls used for sliders), split horizontally

Instructions

In a large mixing bowl, combine the beef, pork, panko feel Romano, egg, parsley, salt & pepper. Mix thoroughly to combine.
Wet your hands a little and form the meat mixture into balls, about 1-1/2 inches around.
Then using your palm, press down gently on each of the balls to flatten them slightly (this makes it easier for them to stay in the bun).
In a large saute pan, warm the oil mixture over medium-high heat for 1 minute.
Working in batches, if necessary, fry the meatballs, turning them frequently until they are browned and cooked through.
Drain excess fat from the pan.
At this point, you might have to transfer the meatballs to a larger pot.
Add the tomatoes to the meatballs in the pot.
Add seasonings -- basil, oregano -- if needed and bring the pot to a simmer.
All of this can be prepped early in the day for lunch and dinner service.
To order, open the roll, pluck a meatball and some sauce from the pot and slip it into the roll.
Sprinkle some grated Romano or Parmesan cheese over the meatball.
Add a touch more sauce if necessary.
Top with mozzarella and basil.
Serve with a garnish of olives or giardiniera.

The post Caprese Meatball Sliders appeared first on Pizza Today.

Cavoletti Salad

Scott Wiener — Fri, 01 Apr 2016 17:00:00 +0000

Cavoletti Salad

Author: Pizza Today

Recipe type: salads

Serves: 2 servings

Ingredients

¼ cup lemon juice
¼ cup preserved lemon, finely chopped
1 tablespoon Dijon mustard
4 tablespoons chopped shallots
2 teaspoons thyme, finely chopped
1½ cups extra virgin olive oil
Salt and pepper to taste
12 Brussels sprouts
Shaved 1 ounce candied pecans
1 hard-boiled egg, thinly sliced (discard yolk) ¼ cup Grana Padano cheese, finely shaved

Instructions

To prepare dressing, combine lemon juice, lemon, mustard, shallots, thyme, oil, salt and pepper in a bowl.
Mix brussels sprouts and pecans lightly with dressing.
Add egg shavings.
Shave Grana Padano on top.

The post Cavoletti Salad appeared first on Pizza Today.

Gorgonzola & Pear Salad

Denise Greer — Mon, 04 Jan 2016 05:01:35 +0000

Gorgonzola & Pear Salad

Author: Pizza Today

Recipe type: Salad

Ingredients

12 ounces young salad greens
3 cups peeled, diced pears
6 ounces Gorgonzola cheese, crumbled
1 cup pine nuts, toasted
Balsamic vinaigrette dressing (recipe below)

Instructions

Arrange the salad greens on 6 chilled plates.
Distribute an equal amount of the pear and the Gorgonzola over the greens.
Sprinkle an equal amount of the pine nuts over each serving.
Drizzle an equal amount of the dressing over each salad.

Balsamic Vinaigrette Dressing

Author: Pizza Today

Recipe type: dressing

Ingredients

¾ cup extra virgin olive oil
¼ cup balsamic vinegar
1 clove garlic, peeled, chopped
¼ teaspoon salt

Instructions

Combine the ingredients in a glass jar and shake to combine.
Let set while assembling the salads.
Strain the dressing to get rid of the garlic.

The post Gorgonzola & Pear Salad appeared first on Pizza Today.

Cured Short Rib Stromboli

Denise Greer — Fri, 01 Jan 2016 05:01:49 +0000

Cured Short Rib Stromboli

Author: John Gutekanst

Recipe type: sandwich

Ingredients

9 ounce dough ball
2 ounces fresh (or frozen) spinach (Frozen looks better when cooked.)
3 ounces grated Gruyere cheese
½ ounce onion sautéed in BBQ sauce
Cured short ribs (See recipe)

Instructions

Using a rolling pin or sheeter, flatten dough out into a 9-inch by 11-inch square.
Place the 11-inch side horizontally in front of you.
Place fresh spinach on the square, then the Gruyere and short rib pieces.
Squeeze 2 tablespoons of barbecue sauce over the cheese.
Make sure you leave ¼ inch from the top and bottom edge.
Roll up the ingredients fairly tightly. When you get a nice roll, seal the ends.
Cut two small slits 2 to 3 inches from each end. This will let steam escape and afford a hole to place the bones.
Either place plastic wrap over the stromboli or place in a proofer.
Holding the stromboli for 15 minutes in a warm environment will ensure the dough rises appropriately for an even cook.
Egg-wash the entire outside of the ‘boli and place in a 450 F oven for 14 to 18 minutes until golden brown and cooked through. (The egg wash will ensure a nice shine. But if you plan to top with olive oil and Parmesan, don’t bother with the egg wash.)
Cut both ends off to expose the roulade in the middle and serve immediately.

The post Cured Short Rib Stromboli appeared first on Pizza Today.

Roasted Portobello Salad

Denise Greer — Tue, 01 Dec 2015 05:01:57 +0000

Roasted Portobello Salad

Author: Pizza Today

Recipe type: Salad

Ingredients

3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
⅔ cup extra virgin olive oil
4 portobello mushrooms (1½ pounds), stems trimmed
8 ounces mixed salad greens
1 small red onion, thinly sliced
4 ounces bleu cheese

Instructions

Preheat oven to 450 F.
In a medium bowl, whisk together vinegar, mustard, salt and pepper.
Slowly add olive oil, whisking to emulsify.
Set aside ½ cup dressing to toss with the greens.
Place mushrooms, stem side up, on baking sheet. Coat both sides with some of the remaining dressing.
Roast mushrooms, occasionally brushing with more dressing, until they are tender, about 15 minutes.
Toss the mixed greens, onion and cheese with reserved dressing.
Cut portobellos ½-inch thick, and arrange a few slices over each serving.

The post Roasted Portobello Salad appeared first on Pizza Today.

Creamy Italian Pasta Salad

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

Creamy Italian Pasta Salad

Author: Pizza Today

Recipe type: salad

Ingredients

16 ounces rotini
2 tablespoons olive oil
2 cups of broccoli florets, blanched
10 ounces frozen peas, blanched
5 ounces large black olives, sliced
4 green onions, sliced
3 small zucchini, halved lengthwise and cut into ¼-inch slices
1 green and red pepper, cut in half, seeded and diced
1 cup grated Romano cheese
Dressing (recipe below)

Instructions

Cook noodles until al dente; drain well.
Put into large bowl; add oil and toss.
Add dressing; toss to mix.
Add vegetables to pasta mixture; toss gently to mix.
Cover and refrigerate.
Stir in Romano cheese just before serving.

Creamy Italian Dressing

Author: Pizza Today

Recipe type: dressing

Ingredients

2 cloves garlic, minced
3 ounces cream cheese, softened
16 ounces ricotta cheese
8 ounces sour cream
2 tablespoons olive oil
2 tablespoons whole milk
1 ½ teaspoon salt
1 teaspoon pepper

Instructions

Mix all ingredients in mixer until smooth and well blended.
Reserve.

The post Creamy Italian Pasta Salad appeared first on Pizza Today.

Chef Jeff’s Curried Pumpkin Soup

Denise Greer — Tue, 01 Dec 2015 05:01:40 +0000

Chef Jeff’s Curried Pumpkin Soup

Author: Jeffrey Freehof, The Garlic Clove, Evans, GA

Recipe type: Soup

Ingredients

1¾ cups pureed pumpkin
2 cups chicken stock
2 cups half and half
1½ tablespoons curry
Salt, to taste
Pepper, to taste
½ teaspoon garlic powder
1 ½ tablespoon brown sugar

Instructions

Whisk together pureed pumpkin, chicken stock and half and half.
Set over medium-low heat.
Season with salt, pepper, garlic powder and brown sugar.
Cover.
Turn heat to low when soup begins to simmer.
Serve.

The post Chef Jeff’s Curried Pumpkin Soup appeared first on Pizza Today.

Olive Salad

Denise Greer — Tue, 01 Dec 2015 05:01:29 +0000

Olive Salad

Author: Pizza Today

Recipe type: salad

Ingredients

1 cup finely diced celery
1 cup green olives with pimentos, chopped
1 cup pitted, chopped black olives
2 cups roasted red peppers, chopped
2 cloves garlic, finely minced
¼ cup capers, rinsed
11/2 teaspoons pepper
2 teaspoons dried oregano, crumbled
¼ cup flat-leaf parsley, finely chopped
2 tablespoons lemon juice
3 tablespoons Marsala wine
1 cup olive oil

Instructions

Put all the ingredients into a stainless steel mixing bowl and mix thoroughly to combine.
Cover and refrigerate.
Serve when chilled.

The post Olive Salad appeared first on Pizza Today.

Summer Strawberry Salad

Denise Greer — Mon, 22 Jun 2015 12:05:26 +0000

Summer Strawberry Salad

Author: Pizza Today

Recipe type: salads

Ingredients

10 ounces mixed greens
⅓ cup sliced almonds
1 pint strawberries, quartered
3 ounces feta cheese, crumbled
4 ounces balsamic vinegar
salt and pepper, to taste

Instructions

Add the ingredients into a large salad bowl in the order listed.
Toss and coat salad with balsamic vinegar.
Serve on a chilled plate or a salad bowl.

The post Summer Strawberry Salad appeared first on Pizza Today.

HUMMUS AND GREEK SALAD WRAP

Scott Wiener — Mon, 11 May 2015 12:50:00 +0000

HUMMUS AND GREEK SALAD WRAP

Author: Pizza Today

Recipe type: sandwich

Serves: serves 1

Recipe courtesy of Cafesano, Reston, Virginia

Ingredients

1 12-inch flour or whole wheat tortilla
3 ounces hummus
1 ounce cucumbers, chopped
1 ounce tomatoes, chopped
1 ounce red onion, chopped
1 ounce Kalamata olives
1 ounce green peppers, chopped
1½ ounces Romaine lettuce, shredded 1 ounce Feta cheese crumbles
½ ounce Greek vinaigrette dressing

Instructions

Warm tortilla on panini grill.
Spread tortilla with hummus.
Toss remaining ingredients with Greek vinaigrette dressing.
Lay mixture in center of tortilla on top of the hummus and wrap all ingredients tightly in the tortilla.

The post HUMMUS AND GREEK SALAD WRAP appeared first on Pizza Today.

Ripieno con Scarole

Denise Greer — Mon, 16 Mar 2015 12:01:28 +0000

Ripieno con Scarole

Author: Pizza Today

Recipe type: sandwich

Courtesy of Franco Pepe, Pepe in Grani, Italy

Ingredients

pizza dough
6 ounces uncooked prickly lettuce
4 ounces black olives
2 ounces anchovies
1 ounce salted capers
2 ounces extra-virgin olive oil

Instructions

Open the pizza dough into a large oval.
Add lettuce, olives, anchovies, capers and olive oil.
Then close the dough around the ingredients calzone-style and pinch the edges.
Seal with water.
Make a small slit in the top so steam can escape.
Bake and serve.

The post Ripieno con Scarole appeared first on Pizza Today.

Chicken & Rosemary Ricotta Toasted Sandwich

Scott Wiener — Mon, 23 Feb 2015 15:00:00 +0000

Chicken & Rosemary Ricotta Toasted Sandwich

Author: Pizza Today

Recipe type: sandwhich

Ingredients

4½ cups (35 oz.) Ricotta
2 cups (9 oz.) Parmesan, grated
¼ cup Rosemary, fresh, minced
4 oz. Sun-dried tomatoes, chopped ½"
2 Tbsp. Black pepper, coarse-ground
12 Ciabatta rolls, 4" x 4" (3 oz.), sliced horizontally
½ cup Olive oil
1 Tbsp.Garlic, minced and mashed
2¼ lb.Chicken breast, cooked, sliced ¼" thick, warmed
12 oz.Yellow onions, sliced, caramelized

Instructions

Combine Grande Ricotta and Parmesan, rosemary, tomatoes and black
pepper.
Refrigerate until service.
To make one sandwich: Place one ciabatta roll on a flat work surface, cut side
up.
Spread 2 teaspoons olive oil and ¼ teaspoon garlic on top bun.
Spread ½ cup rosemary ricotta spread on the bottom slice.
Toast both slices in 400°F deck oven for 4 ½ minutes or in 450°F impingement oven for 3 minutes.
Layer 3 ounces chicken and 1 ounce onions over rosemary ricotta spread.
Close sandwich with top bun.

The post Chicken & Rosemary Ricotta Toasted Sandwich appeared first on Pizza Today.

Seafood Chowder

Scott Wiener — Tue, 17 Feb 2015 13:00:00 +0000

Seafood Chowder

Author: Pizza Today

Recipe type: soup

Ingredients

2 pounds white fish
1 51-ounce can chopped sea clams with juice
1 pound of crab flakes
1 pound baby shrimp
2 pounds diced potatoes
½ pound clam base
½ gallon light cream
⅓ cup granular garlic
¼ cup salt
¼ cup black pepper
10 bay leaves
1 tablespoon thyme

Instructions

Simmer all ingredients until potatoes get tender.
Make a roux with 1 cup of flour and 1 cup of oil, and stir into simmering chowder until it comes to a simmer again.
You are now ready to serve.

The post Seafood Chowder appeared first on Pizza Today.

Summer Salad

Denise Greer — Mon, 01 Dec 2014 05:01:56 +0000

Summer Salad

Author: Pizza Today

Recipe type: salads

Ingredients

4 ounces romaine lettuce
6 ounces Roma tomato, diced
5 balls of fresh mozzarella, halved
Salt, to taste
1 ounce extra-virgin olive oil
1 ounce balsamic vinegar
Pinch of Parmesan cheese
4 kalamata olives, halved
2 artichoke hearts, halved
Pinch of Romano cheese
Pinch of basil, chopped

Instructions

Top romaine lettuce with tomatoes and mozzarella.
Sprinkle with salt, extra-virgin olive oil, vinegar and Parmesan.
Add olives and artichoke hearts.
Garnish with Romano and basil.

The post Summer Salad appeared first on Pizza Today.

Scacciata

Scott Wiener — Mon, 01 Dec 2014 05:01:47 +0000

Scacciata

Author: Pizza Today

Recipe type: sandwich

Courtesy of Leo Spizzirri World Pizza Champions

Ingredients

2 28-ounce pizza dough balls
16 ounces mozzarella, shredded
8 ounces roasted red peppers, sliced
4 ounces Genoa salami
8 ounces smoked turkey breast
8 ounces prosciutto cotto
2 ounces Pecorino Romano, grated

Instructions

Preheat oven to 400 F.
Prepare half sheet pan with nonstick cooking spray.
Using a rolling pin or dough sheeter, roll out each dough ball to the size of the sheet pan.
The dough will end up being approximately a quarter-inch thick.
Carefully lay the first sheet of dough into the pan. It’s ok if the dough goes up the sides of the pan a bit.
Next, spread all the mozzarella over the dough in an even layer.
Now layer the salami, turkey, and prosciutto cotto over the mozzarella, followed by a layer of roasted red peppers.
Sprinkle the Romano cheese over the peppers.
The Scacciata is finished by taking the final sheet of pizza dough and laying it over the top.
It’s important not to stretch this layer of dough too much.
Crimp the edges of the top and bottom doughs together and tuck the excess dough into the sides of the pan.
As the final edge of dough is being crimped, try to press out any air that might be trapped inside.
Lastly, brush the top of the Scacciata with olive oil.
Cover the pan with plastic wrap and allow to proof at room temperature for approximately 40 minutes.
Remove plastic wrap and place in preheated oven for 20-25 minutes or until crust is golden brown.
Allow the Scacciata to completely cool before cutting.
Cut the Scacciata into 8 pieces.
When you get an order for one, finish it in a panini press for approximately 4 minutes or until cheese starts to ooze from the sides.

The post Scacciata appeared first on Pizza Today.

Northwest Brat in a Hoodie

Denise Greer — Mon, 01 Dec 2014 05:01:41 +0000

Northwest Brat in a Hoodie

Author: Pizza Today

Recipe type: sandwich

Courtesy of Jacque Farrell, Farrelli’s Wood Fire Pizza, Tacoma, WA

Ingredients

3:1 bratwurst
5 ounces pizza dough
2 ounces jalepeño cream cheese
2 ounces caramelized onion
1 ounce Dijon aioli
1 ounce sriracha hot sauce

Instructions

Wrap the bratwurst and all other ingredients in the pizza dough like an old-fashioned “pig in a blanket.”
Bake and serve.

The post Northwest Brat in a Hoodie appeared first on Pizza Today.

Arrosto Salad

Denise Greer — Mon, 01 Dec 2014 05:01:14 +0000

Arrosto Salad

Author: Pizza Today

Recipe type: salads

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to be an entrée.” — Mark Dym

Ingredients

4 ounces mushrooms
½ red onion, chopped
4 ounces cauliflower
4 ounces broccoli
4 ounces asparagus
4 ounces carrots
4 ounces zucchini
Extra-virgin olive oil, drizzle
Salt and pepper, to taste
32 ounces spring mix

Instructions

Roast vegetables in the oven.
After roasting, toss all the ingredients except the spring mix together with house-made oregano vinaigrette (recipe follows).
Add 6 ounces spring mix to a salad entrée plate.
Top with roasted vegetables and dressing mixture, to order.
Serve warm as a salad entrée.

Arrosto Salad

Author: Pizza Today

Recipe type: salads

Ingredients

Oregano Vinaigrette
8 cups red vinegar
4 cups Dijon mustard
4 cups sugar
1 cup oregano, chopped
1 cup thyme, chopped
8 cups extra virgin olive oil

Instructions

Mix in food processor for 60 seconds.

The post Arrosto Salad appeared first on Pizza Today.

Candied Pecans

Denise Greer — Wed, 03 Sep 2014 13:59:26 +0000

Candied Pecans

Author: Pizza Today

Recipe type: Desserts

Ingredients

¼ cup pecans
2 tablespoons sugar
2 tablespoons water

Instructions

Combine ingredients in a small saucepan.
Bring to a boil.
Turn down to simmer for 5-7 minutes until coated and golden. (If too runny,continue to simmer).
Let pecans dry on parchment paper.

The post Candied Pecans appeared first on Pizza Today.

Tomato-Basil Bisque

Scott Wiener — Mon, 11 Aug 2014 11:00:00 +0000

Tomato-Basil Bisque

Author: Pizza Today

Recipe type: soups

Ingredients

3 14.5-ounce cans diced tomatoes (undrained)
1 tablespoon tomato paste
6 celery hearts, chopped
1 large sweet red pepper, chopped
1 large yellow onion, chopped
½ cup unsalted butter, chopped
1 bay leaf
1 cup loosely packed fresh basil leaves, chopped coarsely
3 cloves garlic, minced
1-1/2 cups heavy whipping cream
3 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
Fresh basil leaves for garnish

Instructions

Sauté the red pepper, celery, garlic and onions in butter until tender.
Add undrained tomatoes, tomato paste and bay leaf & bring mixture to a boil.
Reduce heat; cover and simmer for 45 min.
Remove from heat and discard bay leaf.
Stir in basil, salt, pepper and sugar.
Place half of the mixture in a blender and puree.
Slowly add the heavy whipping cream.
Pour bisque back into pan, combine and heat without boiling.
Pour into bowls & garnish with fresh basil leaves.

The post Tomato-Basil Bisque appeared first on Pizza Today.

Seafood Salad Sandwich

Denise Greer — Mon, 07 Jul 2014 08:01:20 +0000

Seafood Salad Sandwich

Author: Pizza Today

Recipe type: sandwich

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
Shredded lettuce
Baguette

Instructions

Combine all ingredients but lettuce and baguette.
Toast baguette and dress with lettuce and seafood salad.

The post Seafood Salad Sandwich appeared first on Pizza Today.

Panini Calabrese

Denise Greer — Mon, 16 Jun 2014 13:45:17 +0000

Panini Calabrese

Author: Pizza Today

Recipe type: sandwich

Serves: 8 sandwiches (scale up in direct proportion)

Ingredients

8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami)
¼ cup extra-virgin olive oil
8 thin slices prosciutto
8 thin slices fresh mozzarella
8 panini buns or rolls, toasted or grilled
1 cup roasted red bell pepper strips
16 large fresh basil leaves

Instructions

In a nonstick sauté pan set over medium- high heat, fry the soppressata until lightly crisp and some fat has rendered, about 2 minutes per side.
Remove it to a plate.
Lightly brush the buns or bread with extra-virgin olive oil.
Layer each bun this way: the soppressata, 2 slices prosciutto, 2 slices mozzarella, 2-3 strips of roasted red bell pepper strips on one slice of the bread.
Top with the other slice and place the sandwich in the pan, pressing down on the sandwich with the palm of your hand.
When that side is lightly toasted, about 3 to 4 minutes, flip the sandwich and toast the other side. (Alternatively, use a sandwich press or panini grill.)
Remove the sandwich to a cutting board and open the sandwich.
Lay down four basil leaves on each sandwich.
Close the sandwiches, then slice them in half to serve.

The post Panini Calabrese appeared first on Pizza Today.

Gazpacho

Scott Wiener — Mon, 09 Jun 2014 09:00:00 +0000

Gazpacho

Author: Pizza Today

Recipe type: soups

Ingredients

3 medium tomatoes, chopped
1 medium red onion, finely chopped
1 medium red bell pepper, chopped
Tomato juice
1 clove garlic, minced
3 tablespoons red wine vinegar
2 teaspoons hot sauce
Salt and fresh ground black pepper, to taste

Instructions

In a large mixing bowl, combine all ingredients, except tomato juice.
Let marinate in refrigerator for 30 minutes.
Place ingredients in food processor with enough tomato juice to help blending.
Puree to desired consistency, adding more tomato juice when needed.
Refrigerate until time to serve.
Serve in chilled bowl with one to two pieces of thick, crusty bread on side.
Garnish with fresh basil.

The post Gazpacho appeared first on Pizza Today.

Greek Salad

Scott Wiener — Mon, 07 Apr 2014 09:00:00 +0000

Greek Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 head of leaf or romaine lettuce, washed, and torn into bite-size pieces
2 large ripe tomatoes cut into bite-size pieces
½ cucumber, peeled, seeded and diced
1 garlic clove, minced
1 cup black oil-cured olives, pitted and sliced
¼ pound feta cheese, crumbled
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano, crumbled
Salt and pepper to taste

Instructions

In a large bowl, combine lettuce, tomatoes, cucumbers, garlic, olives and cheese.
Toss to combine.
In a small bowl whisk together olive oil, vinegar and oregano.
Pour dressing over salad and toss.

The post Greek Salad appeared first on Pizza Today.

Salad Number 3

Denise Greer — Tue, 07 Jan 2014 12:00:23 +0000

Salad Number 3

Author: Pizza Today

Recipe type: salads

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

Ingredients

7 ounces flatbread
1 1⁄6 pan of mixed greens
6 slices of Roma tomatoes, quartered
2 ounces sliced roasted red peppers
5 slices of fresh water mozzarella, quartered
4 strips of portabella mushroom
2 ounces balsamic basil oil

Instructions

Spread mixed greens on warmed flatbread.
Add Roma tomatoes, red peppers and freshmozzarella to the top of the salad.
Add strips of grilled portabella mushroom.
Drizzle balsamic basil oil on top of salad and serve.

The post Salad Number 3 appeared first on Pizza Today.

Hot Pizza Wrap

Scott Wiener — Thu, 26 Dec 2013 08:38:00 +0000

Hot Pizza Wrap

Author: Pizza Today

Recipe type: sandwich

Ingredients

12-inch flavored flour tortilla shell*
1-2 tablespoons extra-virgin olive oil
1 tablespoon shredded Parmesan
1 ounce thinly sliced provolone
1 ounce thinly sliced pepperoni
1 ounce shredded mozzarella
1 ounce roasted red bell peppers
*Spinach, garlic herb, or sun-dried tomato.

Instructions

Lightly oil tortilla.
Sprinkle on Parmesan.
Arrange provolone, pepperoni and red peppers in the center. (Or, use any combination of precooked meats or vegetables.)
Sprinkle on mozzarella, fold up bottom fourth of shell, then fold over top fourth.
Starting with one side, roll up the “wrap” to completely enclose filling.
Place on pan, seam side down.
Brush with additional oil and sprinkle on additional Parmesan, if desired.
Bake at 400 F for 12 to 15 minutes, until golden brown.

Notes

San-Diego-based bakery consultant Ray Thelen doesn't recommend using sauce inside wraps, because its moisture can cause the wrap to become soggy. Also, it may “blow out” unless steam vents are cut into the shell. As an alternative, serve sauce on the side.

The post Hot Pizza Wrap appeared first on Pizza Today.

Roasted Garlic Potato Soup

Scott Wiener — Mon, 23 Dec 2013 13:49:00 +0000

Roasted Garlic Potato Soup

Author: Pizza Today

Recipe type: soups

Ingredients

1 cup olive oil
40 cloves garlic peeled but left whole
8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups)
3 quarts chicken broth
2-3 tablespoons salt
1-2 teaspoons white pepper
1 quart half-and-half
Minced fresh parsley

Instructions

Toss together the olive oil and garlic in a shallow ½ hotel pan.
Cover tightly with foil and roast 30 minutes or until soft.
Meanwhile, simmer the potatoes and chicken broth in a large coverer stockpot for 30 minutes or until the potatoes are tender.
Add the garlic and simmer 10 more minutes.
Puree it all in a food processor, add the half-and-half and season, to taste, with salt and white pepper.
Serve in warmed bowls garnished with parsley.

The post Roasted Garlic Potato Soup appeared first on Pizza Today.

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.

The post Caprese Sliders appeared first on Pizza Today.

Italian Flatwich

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

Italian Flatwich

Author: Pizza Today

Recipe type: sandwich

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA

Ingredients

1 flatwich dough
1 ounce extra-virgin olive oil
2 ounces mozzarella cheese
2 slices ham
3 slices salami
8 slices pepperoni
1 ounce red onions
2 ounces tomatoes
4 ounces iceberg lettuce, shredded
1 ounce Italian dressing

Instructions

Lightly brush flatwich bread with extra-virgin olive oil and place on a pizza screen.
Add cheese and place in a 550 F oven until cheese is partially melted, then remove from screen and cook for approximately 20 seconds.
Remove from oven and add ham, salami and pepperoni.
Next, add red onions, tomatoes, lettuce and Italian dressing, in that order.
Fold flatwich in half and cut down the middle.

The post Italian Flatwich appeared first on Pizza Today.

Beast Mode Calzone

Denise Greer — Sun, 01 Dec 2013 00:01:40 +0000

Beast Mode Calzone

Author: Pizza Today

Recipe type: sandwich

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma

Ingredients

10 ounces pizza dough
1 ounce sliced pepperoni
1 ounce sliced Canadian bacon
1 ounce sliced salami
2 ounces Italian sausage
2 ounces spicy link sausage
2 ounces Alfredo sauce
2 ounces mozzarella

Instructions

Open up the dough into a ball and place the sauce and fillings onto half of the open shell, finishing with the cheese.
Fold the top half of the dough down over the fillings and use the tips of your fingers to seal the dough.
Bake until golden brown and serve.

The post Beast Mode Calzone appeared first on Pizza Today.

Goat Cheese Spinach Salad

Denise Greer — Sun, 01 Dec 2013 00:01:31 +0000

Goat Cheese Spinach Salad

Author: Pizza Today

Recipe type: salads

Courtesy of George Hadjis Oggi's Pizza, San Clemente, CA “The Goat Cheese Spinach salad is one of Oggi’s under 550-calories options. It is a lighter salad with lots of flavor. The sweet and tangy sun dried tomato vinaigrette pairs perfectly with goat cheese, pumpkin seeds and red onion.“ ~ George Hadjis.

Ingredients

4 ounces spinach, fresh and cleaned
½ ounce roasted pumpkin seeds
2 ounces dried cranberries
2 ounces sun-dried tomato vinaigrette
1 ounces goat cheese
3 large red onion rings, fresh

Instructions

Toss spinach in a mixing bowl with pumpkin seeds, cranberries, and vinaigrette.
Place in large dish.
Crumble 1 ounce goat cheese over the top of the salad and finish with 3 large red onion hoops.

The post Goat Cheese Spinach Salad appeared first on Pizza Today.

Oggi’s Diablo Chicken Tortilla Soup

Denise Greer — Sun, 01 Dec 2013 00:01:30 +0000

Oggi’s Diablo Chicken Tortilla Soup

Author: Pizza Today

Recipe type: soups

Serves: 3½ gallons.

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

Ingredients

3 medium onions, chopped
3 red bell peppers, chopped
2 tablespoons garlic
2 cups tomato strips
2 cups corn
2 cups cilantro
1 cup julienned carrots
2 pounds cooked chicken shredded
2 gallons picante sauce
1½ gallons chicken stock
1 chopped fresh jalapeño
Sour cream
Avocado
Tortilla strips

Instructions

Cook onion and garlic in a soup pot until tender.
Add remaining ingredients and bring to a boil.
Exclude the garnish of sour cream, avocado, and tortilla strips.
Simmer for about 30 minutes.
Let the soup cool and settle for about 6 hours until thick.
Serve in a large pasta bowl or 8-ounce cup.
Garnish with sour cream, avocado, and tortilla strips.

The post Oggi’s Diablo Chicken Tortilla Soup appeared first on Pizza Today.

Minestra Maritata

Denise Greer — Sun, 01 Dec 2013 00:01:29 +0000

Minestra Maritata

Author: Pizza Today

Recipe type: soups

Courtesy of Brian Gojdics Tutta Bella, Seattle, WA

Ingredients

Prosciutto brodo
½ pound prosciutto end pieces

Instructions

In a heavy bottom stock pot, add the prosciutto pieces and ½ gallon of cold water.
Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the prosciutto.
Strain the broth into a bowl and discard prosciutto pieces.
Let the brodo cool in your refrigerator.
The fat will rise to the surface and harden as it cools.
Once hardened, remove the fat and set broth aside

Minestra Maritata

Author: Pizza Today

Recipe type: soups

Ingredients

Parmesan Brodo
½ pound Parmesan rinds (save the cheese for another use and to garnish the soup)

Instructions

In a heavy bottom stock pot, add the parmesan rinds and ½ gallon of cold water.
Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the cheese rinds.
Stir occasionally so the cheese rinds do not stick to the bottom of the pot and burn.
If it does stick and burn, you will need to start over otherwise your soup will have a burnt flavor.
Strain the broth into a bowl and discard Parmesan pieces.
Let it cool in your refrigerator.
The fat from the cheese will rise to the surface and congeal as it cools.
Once congealed, skim the surface of the broth to remove and solids and set broth aside.

Minestra Maritata

Author: Pizza Today

Recipe type: soups

Ingredients

Meatballs
1 cup stale Italian bread cut into ½ inch cubes
1 cup milk + ¼ cup if needed
½ pound ground beef
¼ pound ground pork
¼ pound ground veal
¼ teaspoon minced garlic
1 teaspoon salt
¼ cup Grana Padano
1 egg, beaten
Extra-virgin olive oil as needed for frying.

Instructions

Combine both the 1 cup of stale bread cubes with 1 cup of milk in a bowl. Let the bread absorb the milk and turn them mushy — mix half way through with a total soak time of 30 minutes. Once the bread has rehydrated give it a light squeeze to drain a little of the milk away.
With your hands, tear the cubes into very small pieces the size of BBs (this should take no effort) and combine with the ground beef, ground pork and ground veal.
Add the garlic, salt, Grana Padano and eggs.
Using your hands, mix the mixture until all is just incorporated.
The meatball mix should be sticky.
If not, add the milk in one tablespoon increments up to ¼ of a cup.
Roll the meatballs to the size of a quarter and fry them in hot extra-virgin olive oil until they are browned on all sides.
Set aside to drain on paper towel.

Minestra Maritata

Author: Pizza Today

Recipe type: soups

Ingredients

Minestra Maritata
½ gallon prosciutto brodo
½ gallon Parmesan brodo
meatballs
1 bunch of rapini
1 head of escarole
1 large yellow onions
sea salt, to taste
shaved parmesan, garnish
virgin olive oil, garnish

Instructions

Combine the prosciutto brodo and the Parmesan brodo and bring to a simmer.
In the meantime, remove both ends and the skin from the onions and julienne.
Wash both the rapini and escarole in cold water.
The escarole may be very dirty and you may have to wash it several times before all the grit will go away.
Once the greens are cleaned, cut into pieces roughly the size of a half of a dollar bill.
Once the brodo is at a simmer, add the julienned onion and the greens.
Let simmer for 30 minutes or until the greens are cooked through and have turned a dark green.
Add the meatballs and simmer for another 20 minutes.
Taste and check if the soup needs salt and add to taste.
Pull the soup off of the heat and cool completely, preferably overnight.
This will allow time for all of the ingredients to “marry” and create something wonderful.

The post Minestra Maritata appeared first on Pizza Today.

Fresh Arugula Salad

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

Fresh Arugula Salad

Author: Pizza Today

Recipe type: salads

Courtesy of Aldo Musico Aldo's Pizza, Naples, FL “Living in Florida in the hot climate, this is a favorite of our customers!” ~ Aldo Musico.

Ingredients

Baby arugula, bunch
4 Campari tomatoes
4 rings of red onion
1 ounce shaved parm
½ lemon
2 ounces extra-virgin olive oil
sea salt, to taste
fresh pepper, to taste
4 ounces sheep’s milk feta

Instructions

Combine all ingredients in a salad bowl and toss together.
Serve on a chilled salad plate.

The post Fresh Arugula Salad appeared first on Pizza Today.

Phil’s Creation Salad

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

Phil’s Creation Salad

Author: Pizza Today

Recipe type: salads

Courtesy of Jacque Farrell Farrelli's Wood Fire Pizza, Tacoma, WA

Ingredients

4 ounces romaine lettuce
3 ounces honey mustard dressing, tossed
1 ounce cashews
3 ounces pineapple
2 ounces cheddar cheese
2 ounces caramelized onion (heated)
3 ounces chicken breast (heated)
1 ounce chopped bacon (heated)

Instructions

Place all the ingredients together in a large salad bowl and toss to combine well.
Serve in a chilled bowl with freshly baked, warm breadsticks.

The post Phil’s Creation Salad appeared first on Pizza Today.

Co-Co Panini

Denise Greer — Fri, 01 Nov 2013 00:01:58 +0000

Co-Co Panini

Author: Pizza Today

Recipe type: sandwich

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI

Ingredients

4 ounces fresh dough
3 ounces ricotta cheese
2 ounces mascarpone cheese
2 ounces sugar
1 teaspoon vanilla extract
3 ounces mixed nuts
2 ounces Nutella
2 ounces powdered sugar
2 ounces balsamic vinegar infused with fig
1 gallon corn oil (for frying)

Instructions

Take your ricotta, sugar, mascarpone and vanilla extract and mix together in a mixing bowl.
Place in refrigerator until needed.
Place your oil into a pot and heat until it reaches 350 F.
Place the dough into hot oil until it reaches a golden tan, then place on paper towel and rest for 5 minutes.
After cooling, place dough on plate and spread Nutella and the ricotta mixer over it.
Next, cover the top of the cheese with the nuts and dust with powdered sugar.
Drizzle the balsamic vinegar over the top and serve.

The post Co-Co Panini appeared first on Pizza Today.

Mediterranean Pasta Salad // July 2013 Issue

Scott Wiener — Thu, 08 Aug 2013 04:00:00 +0000

Mediterranean Pasta Salad // July 2013 Issue

Author: Pizza Today

Recipe type: salads

Serves 4

Ingredients

8 ounces of farfalle, rigatoni or other short pasta
1 large cucumber, seeded, chopped
3?4 cup Niçoise or oil-cured olives,
pitted and halved
1 cup torn fresh basil leaves
2 cups diced, seeded dead-ripe fresh tomatoes
3 tablespoons capers, drained, rinsed
2 tablespoons balsamic vinegar
1?4 cup extra-virgin olive oil
1?4 pound feta cheese, crumbled
Salt and freshly ground pepper to taste

Instructions

Cook the pasta in abundant salted, boiling water until al dente.
Drain and rinse in cold water.
Set aside to dry for a few minutes. (Note: Pasta can be cooked a day or two ahead.
Rinse the pasta and spread out on sheet pans. Refrigerate, covered.)
In a large bowl, combine the cucumber, olives, fresh basil, tomatoes, capers, vinegar and olive oil.
Toss gently to combine.
Add the cheese and toss again.
Add salt and pepper to taste.
Salad can be served at room temperature if need be, or it can be refrigerated for at least 1 hour before serving.

The post Mediterranean Pasta Salad // July 2013 Issue appeared first on Pizza Today.

Traditional Romesco From Catalan Spain

Scott Wiener — Thu, 08 Aug 2013 04:00:00 +0000

Traditional Romesco From Catalan Spain

Author: Pizza Today

Recipe type: sandwich

Ingredients

¾ cup extra virgin olive oil
1 red bell pepper
7 ripe Roma tomatoes
1 medium onion, diced
2 heads of garlic with the heads cut off
3 ancho chilies or mild peppers
¼ cup blanched almonds
1 medium hoagie roll or quarter baguette (about 2 to 3 ounces)
1 tablespoon sherry vinegar
1 tablespoon sweet Spanish paprika
Salt to taste

Instructions

Place the bell pepper, tomatoes, the head of garlic and ancho chilies on a large pizza pan.
Toss half the oil on them and roast in your pizza oven until all the vegetables are charred and mushy.
The garlic should be soft to the touch.
When the veggies are roasted, let cool enough to take the skins and seeds out of the pepper. Deseed the tomato and de-skin the garlic and onion.
Cut the tops off and remove stems.
Take a small pizza pan and roast the almonds under heat until they just start to brown.
Be careful, nuts burn fast!
Cut the bread into chunks and toast in the oven.
Place all ingredients including the rest of the oil, sherry vinegar, paprika, salt and bread in a blender or bowl and buzz with an immersion blender.
Blend until a thick sauce forms.
You can tweak as needed.

The post Traditional Romesco From Catalan Spain appeared first on Pizza Today.

Curried Chicken Salad

Scott Wiener — Thu, 08 Aug 2013 04:00:00 +0000

Curried Chicken Salad

Author: Pizza Today

Recipe type: salads

Ingredients

2 pounds of grilled chicken breast
diced green and red apple
2 celery stalks
½ cup cranberry raisins and golden raisins
1 cup mayonnaise
1 tablespoon of curry

Instructions

Take a couple of pounds of grilled chicken breast and coarsely chop it up.
Dice and mix in a green and red apple, a couple of celery stalks, ½ cup of cranberry raisins and golden raisins, a cup of mayonnaise and a tablespoon of curry.
Mix all the ingredients together with a ½ teaspoon of lemon juice to help keep the apples from oxidizing.
The raisins and apples bring a natural sweetness that counter the curry to create a flavor sensation that is sure to be an instant hit with your customers.

The post Curried Chicken Salad appeared first on Pizza Today.

Dill Pasta Salad

Scott Wiener — Thu, 08 Aug 2013 04:00:00 +0000

Dill Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 pound pasta
medium diced cucumber
2 small ripe tomatoes
Dressing
mix ⅔ cup mayonnaise
⅓ cup water
salt and pepper to taste
1 teaspoon granulated garlic
1 teaspoon dill weed

Instructions

Boil one pound of the pasta (such as Campanelle) until cooked and then drain and chill it.
Toss pasta with a medium dice of a cucumber and two small ripe tomatoes.
For the dressing, mix ⅔ cups mayonnaise, ⅓ cup water, salt and pepper to taste, a teaspoon of granulated garlic and one teaspoon of dill weed.
Toss this with your pasta, tomatoes and cucumbers.
Feel free to add ingredients to your liking, like black olives.

The post Dill Pasta Salad appeared first on Pizza Today.

Philly Cheese Steak Hoagie

Denise Greer — Thu, 20 Jun 2013 19:38:18 +0000

Philly Cheese Steak Hoagie

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 pound beef sirloin, cut into thin 2-inch strips
½ teaspoon salt
½ teaspoon paprika
½ tablespoon dried red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls sliced about ¾ of the way through lengthwise

Instructions

Place beef in a large bowl.
In a small bowl, mix together salt, pepper, paprika, red pepper flakes, thyme, marjoram, basil, onion powder and garlic powder.
Mix in with beef.
Heat half of the oil in a skillet over medium-high heat.
Sauté beef until cooked through and remove from pan.
Heat remaining oil in the skillet and sauté onion and green pepper.
Set the hoagie rolls on a pizza screen slit side up.
Divide beef among the four rolls.
Layer with onion and green pepper, then top with sliced cheese.
Bake until cheese is melted.
Serve.

The post Philly Cheese Steak Hoagie appeared first on Pizza Today.

Sweet Vinaigrette

Scott Wiener — Mon, 03 Dec 2012 04:00:00 +0000

Sweet Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups red wine vinegar
¼ cup of honey (or more to taste)
1 tablespoon chopped fresh garlic
½ teaspoon ground caraway seed
(optional) 2 cups olive oil Salt and pepper to taste

Instructions

Place the vinegar, honey, garlic, and caraway seed in a small pan and bring to a boil.
Let simmer gently 5 minutes and remove from heat.
Let cool down completely before using.
Pour the cooked vinegar mixture into a bowl or food processor and whisk or beat in the oil until it’s emulsified.
Season with salt and pepper to taste.

The post Sweet Vinaigrette appeared first on Pizza Today.

Ranch Dressing

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

Ranch Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

1 gallon of mayo
1 quart half and half cream
½ cup white vinegar
1 cup water
½ cup granulated garlic
1 cup onion powder
1 tablespoon salt
1 tablespoon pepper
½ cup finely chopped parsley or freeze dried

Instructions

Mix ingredients thoroughly.

The post Ranch Dressing appeared first on Pizza Today.

Creamy Caesar

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

Creamy Caesar

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups of mayo
2 cups of zesty Italian dressing
½ cup grated Parmesan
1½ teaspoon granulated garlic
½ teaspoon ground pepper
3-4 shots of Worcestershire sauce

Instructions

Combine ingredients.
Toss this dressing with your chopped romaine leaves and garnish with croutons and shredded or shaved Parmesan for an amazing Caesar Salad.

The post Creamy Caesar appeared first on Pizza Today.

Honey Lemon Dressing

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

Honey Lemon Dressing

Author: Pizza Today

Recipe type: salads

Serves Small Batch

Ingredients

2 cups of mayo
⅓ cup of honey
¼ cup lemon juice
¼ cup of water
2 tablespoons of fresh or freeze-dried chives

Instructions

Combine ingredients with a whisk, about 60 seconds.

The post Honey Lemon Dressing appeared first on Pizza Today.

Capriccio Salad

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

Capriccio Salad

Author: Pizza Today

Recipe type: salads

Serves: 2 servings

Ingredients

4 ounces romaine lettuce
6 ounces Roma tomato, diced
5 small fresh mozzarella balls cut into two
Dash of salt
1 ounce extra virgin olive oil
1 ounce balsamic vinegar
Sprinkle of Parmesan cheese
4 kalamata olive halves
2 artichoke hearts, halved 1 ounce
Romano cheese Pinch of basil, chopped

Instructions

Place romaine in center of plate.
Top with tomatoes and mozzarella.
Sprinkle with salt, extra virgin olive oil, vinegar and Parmesan.
Place olives on the plate’s left side.
Place artichokes on the plate’s right side.
Garnish with Romano and basil.

The post Capriccio Salad appeared first on Pizza Today.

Caprese Salad

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

Caprese Salad

Author: Pizza Today

Recipe type: salads

Serves: Serves 1

Ingredients

Grande Fresh Mozzarella
Ciliegine
Ovoline
Bocconcini
Rotondino Tomatoes
Basil
Extra virgin olive oil
Fresh ground black pepper

Instructions

Description delicate slices of Fresh Mozzarella are artistically arranged with slices of ripe, red tomatoes, basil leaves and a drizzle of extra virgin olive oil.
It is the ultimate Italian dish, simple to make and profitable on your menu.
Method when using Ciliegine, cherry tomatoes work great.
Simply place Ciliegine and cherry tomatoes on a plate.
Sprinkle with basil.
Drizzle with olive oil and add a dash of fresh ground black pepper and serve.
When using Bocconcini, Ovoline and Rotondino, slice Fresh Mozzarella and tomatoes.
Alternate slices of Fresh Mozzarella and Tomato, add some basil, drizzle with olive oil and add a dash of pepper.

The post Caprese Salad appeared first on Pizza Today.

Chicken Pesto Club Panini (provided by Grande Cheese)

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

Chicken Pesto Club Panini (provided by Grande Cheese)

Author: Pizza Today

Recipe type: sandwich

Serves: One sandwich

provided by Grande Cheese

Ingredients

1 Ciabatta bun
2 Tbsp. Mayonnaise
2 Tbsp. Pesto sauce
2 slices Tomato
2 slices Bacon, cooked
1 Chicken breast, roasted
2 slices Provolone

Instructions

Slice bun in half horizontally and spread mayonnaise on the bottom half and pesto sauce on the top half.
On the bottom bun, layer tomato, bacon, chicken, and Provolone cheese, and place the other bun half on top.
Place in a well-oiled panini press and cook for 3-4 minutes or until filling is hot and cheese is melted.
Remove and let cool 2-3 minutes, slice in half and serve.
Variation: Sandwich can also be buttered on outside and placed on a griddle until brown.

The post Chicken Pesto Club Panini (provided by Grande Cheese) appeared first on Pizza Today.

Italian Deli Grinder (sponsored by Grande Cheese Company)

Scott Wiener — Tue, 04 Oct 2011 04:00:00 +0000

Italian Deli Grinder (sponsored by Grande Cheese Company)

Author: Pizza Today

Recipe type: sandwich

Serves: One Sandwich

Cavatappi with Caesar Sauce and Romaine

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

Cavatappi with Caesar Sauce and Romaine

Author: Pizza Today

Recipe type: salads

Ingredients

¼ cup extra-virgin olive oil
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
3 tablespoons mashed anchovies
2 cloves garlic, crushed
3 cups coarsely chopped romaine lettuce leaves
1 pound cavatappi or other short curly pasta
1 cup freshly grated Parmesan cheese

Instructions

In a large bowl, combine the olive oil, Worcestershire , lemon juice, anchovies, garlic and romaine lettuce.
Toss well to combine.
Set aside.
Cook the pasta is abundant boiling salted water until it is al dente.
Drain well.
Working quickly (the heat of the pasta is necessary to soften the lettuce), toss the hot pasta with the tomato and lettuce mixture.
Sprinkle on the grated Parmesan.
Serve at once.

The post Cavatappi with Caesar Sauce and Romaine appeared first on Pizza Today.

Fantastic Phily Cheese Steak Hoagie

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

Fantastic Phily Cheese Steak Hoagie

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 pound beef sirloin, cut into thin 2-inch strips
½ teaspoon salt
½ teaspoon paprika
½ tablespoon dried red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls sliced about ¾ of the way through lengthwise

Instructions

Place beef in a large bowl.
In a small bowl, mix together salt, pepper, paprika, red pepper flakes, thyme, marjoram, basil, onion powder and garlic powder.
Mix in with beef.
Heat half of the oil in a skillet over medium-high heat.
Saute beef until cooked through and remove from pan.
Heat remaining oil in the skillet and saute onion and green pepper.
Set the hoagie rolls on pizza screen slit side up.
Divide beef among the four rolls.
Layer with onion and green pepper, then top with sliced cheese.
Bake until cheese is melted.
Serve.

The post Fantastic Phily Cheese Steak Hoagie appeared first on Pizza Today.

Insalata di Patate

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

Insalata di Patate

Author: Pizza Today

Recipe type: salads

Ingredients

2 pounds new potatoes
⅓ cup extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
1 teaspoon dried oregano, crumbled
1 cup chopped celery
½ cup chopped celery
½ cup chopped red onion
½ cup chopped green bell pepper
½ cup chopped oil-cured olives
20-25 slices pepperoni, each cut into four pieces
Salt and freshly ground pepper to taste

Instructions

Place the potatoes in cold water, bring to a simmer and cook until the potatoes can be pierced with a knife, about 18 minutes.
Drain, let cool and cut into ¼-inch cubes
In a small bowl, whisk together the olive oil, vinegar, and oregano.
In a large bowl, combine the potatoes, celery, onion, bell pepper, olives and pepperoni.
Pour the dressing over the potato mixture and toss gently to coat.
Add salt and pepper to taste.
Chill the salad for at least 30 minutes before serving.

The post Insalata di Patate appeared first on Pizza Today.

Provolone, Salami and Roasted Pepper Panini

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

Provolone, Salami and Roasted Pepper Panini

Author: Pizza Today

Recipe type: sandwich

Ingredients

8 large slices of Italian bread
Garlic-infused olive oil
8 slices provolone
8 slices salami
4 roasted red pepper halves

Instructions

For each panini, brush both sides of the bread lightly with garlic-infused olive oil.
Place two slices of provolone, two slices of salami and one roasted red pepper half on one slice of the bread.
Top with the second slice and repeat for each panini.
Grill on both sides until toasty brown.

The post Provolone, Salami and Roasted Pepper Panini appeared first on Pizza Today.

Summer Salad

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

Summer Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 head lettuce, chopped
½ head radicchio, chopped
1 bunch arugula, stems removed and chopped
1 cup garbanzo beans, drained
¾ cup black olives, chopped
1 cup carrots, shredded
1 large cucumber, sliced
3 large tomatoes, chopped
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded

Instructions

Add all ingredients in a large salad bowl and toss thoroughly.
To order, portion in chilled salad bowls and serve with a side of dressing.

The post Summer Salad appeared first on Pizza Today.

Antipasta Salad

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

Antipasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

2 cloves garlic
1 tablespoon Dijon Mustard
⅓ cup red wine vinegar
½ cup olive oil or vegetable oil
Salt and freshly ground black pepper
1 pound rotini, cooked al dente, refreshed under cold water, drained
½ cup sun-dried tomatoes, drained, slices
½ pound fresh mozzarella, cut into cubes
1 16-ounce can garbanzo beans, rinsed, drained
4 ounces sliced hard salami or pepperoni, julienned
12 pepperoncini
½ teaspoon hot pepper flakes
1 cup loosely packed flat-leaf parsley chopped

Instructions

In a blender, puree garlic, mustard and vinegar.
With the motor running, add olive oil in a steady stream until emulsified.
Season to taste with salt and pepper.
In a large bowl, combine rotini, sun-dried tomatoes, mozzarella, garbanzo beans, salami and pepperoncini.
Drizzle vinaigrette over; add hot pepper flakes and parsley.
Toss well to coat.
Cover and refrigerate 2 hours or until ready to serve.

The post Antipasta Salad appeared first on Pizza Today.

Fast n’ Easy Blue Cheese Dressing

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

Fast n' Easy Blue Cheese Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

4 ounces blue cheese, crumbled
3 ounces cream cheese, softened
½ cup mayonnaise
⅓ cup half-and-half

Instructions

Combine all ingredients in a food processor or mixing bowl. Blend until creamy

The post Fast n’ Easy Blue Cheese Dressing appeared first on Pizza Today.

Minestrone

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

Minestrone

Author: Pizza Today

Recipe type: soups

Ingredients

4 ounces salt pork, chopped
4 ounces olive oil
2 pounds chopped onion
1 pound chopped celery
1 pound chopped carrots
1 pound chopped green bell pepper
1 pound cabbage, cut chiffonade
6 clove garlic, minced
2 pounds fresh plum tomatoes, chopped
2 gallons chicken stock
8 ounces cooked chickpeas
12 ounces cooked black eye peas
12 ounces ditalini pasta, cooked and drained
Salt and pepper to taste

Instructions

Render salt pork in oil, being careful not to brown
Add onions, garlic, carrots, peppers and cabbage; cook until onions are translucent
Add tomatoes and stock
Simmer until vegetables are tender
Add chickpeas, black-eyed peas, and ditalini, simmering until tender
Adjust seasoning with salt and pepper.

The post Minestrone appeared first on Pizza Today.

Quick and Easy Creamy Caesar Dressing

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

Quick and Easy Creamy Caesar Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

3 medium garlic cloves, peeled and put through a garlic press
12 (scant) cup fresh lemon juice
2 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
3 teaspoons Worchestershire sauce
2 tablespoons anchovy paste
¾ cup freshly grated Parmesan cheese
3 cups extra-virgin olive oil
Croutons

Instructions

In a food processor or large stainless steel bowl, whisk together garlic, lemon juice, mustard, salt, pepper, Worchestershire sauce, anchovy paste and cheese until well blended.
With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated. The dressing should have a light, mayonnaise-like consistency.
Refrigerate, covered.
Shelf life is about 7 days.
Remove from cooler about 1 hour before service.
To finish, use crisp, clean, romain lettuce, lightly chopped.
Toss the lettuce with the dressing (to taste) and the croutons.
Serve each portion on a chilled salad plate. Garnish with additional Parmesan.
Lay two achovy filets crosswise over the greens.
Presto! You've got a perfect Caesar salad.
CHEF'S NOTE: Make your own croutons by using day-old bread. Cut into cubes. Lay the croutons out in one layer on a sheet pan. Toast in the oven.

The post Quick and Easy Creamy Caesar Dressing appeared first on Pizza Today.

Sweet Italian Sausage

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

Get the Sweet Italian Sausage Recipe

Make sausage in house with this Sweet Italian Sausage recipe. Homemade sausage can separate your pizzas, pastas and other menu items. Sweet Italian sausage is a popular pizza topping. In fact, sausage is the second most popular pizza topping in the US. In Chicago and parts of the Midwest, sausage is the no. 1 pizza topping.

Sweet Italian sausage gets its flavor from pork, pork fats and a blending of seasonings including fennel seeds, sweet paprika, salt and pepper. It is sweetened with sugar.

Sausage can be precooked before it is topped on pizza. It can also be pinched on top of pizza. If using the pinch method, be sure that the raw sausage is fully cooked. We suggest placing the sausage on top of the cheese.

When making the sausage, it’s always a good idea to pinch a piece off and sauté it to test it’s flavors as you add ingredients. This can prevent over- or under-seasoning the sausage.

You can also kick up the heat of this recipe by adding crushed red pepper, cayenne or even hot honey to intensify sweetness. Note: if you are adding hot honey, you will need to balance the liquid to dry ingredients for a good sausage consistency. Try this Sweet Italian Sausage recipe now.

Sweet Italian Sausage

Author: Pizza Today

Ingredients

1 ½ pounds pork shoulder
½ pound pork fat
2 ice cubes
2 teaspoons salt
2 teaspoons fennel seeds
½ teaspoon sweet paprika
½ teaspoon ground black pepper
½ teaspoon sugar
50 inches natural pork casing

Instructions

Grind pork and pork fat together (add ice cubes during grinding to keep meat cold if using an electric grinder attachment or food processor).
Add salt.
Mix well.
Mix remaining ingredients in a small bowl.
Add to the ground pork and combine well.
Refrigerate, covered for at least two hours.
Sauté a small amount of sausage in a lightly oiled frying pan until it's cooked through.
Taste and adjust seasoning if needed.
Use sausage as is for pizza topping. If stuffing the sausage into casings, slip the wet casings onto a hand-stuffing funnel or the stuffer attachment of a meat grinder.
Tie off into two-inch long links.
Refrigerate.
Sausage will keep in cooler for four days, or frozen for longer periods.

Find tips on making homemade sausage in our Guide to Making Sausage in House and Pizza Topping Combos.

Explore more on house-made sausage, including a Spicy Italian Sausage recipe.

The post Sweet Italian Sausage appeared first on Pizza Today.

Balsamic Vinaigrette

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

Balsamic Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

1 cup balsamic vinegar
3 cups olive oil
Salt and pepper to taste

Instructions

Blend the balsamic vinegar with olive oil, salt and pepper until smooth

The post Balsamic Vinaigrette appeared first on Pizza Today.

Cheddar and BBQ Chicken Stuffed Crust Pizza

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

Cheddar and BBQ Chicken Stuffed Crust Pizza

Author: Pizza Today

Recipe type: entrees

Ingredients

8 ounces cooked chucks of chicken
1 cup barbecue sauce
½ cup red onion strings (poach thinly sliced rounds of red onion in water
for 2 min., drain, pat dry & separated into "strings")
2 cups shredded cheddar or shredded smoked mozzarella
1 14-inch pizza shell

Instructions

In a mixing bowl, toss the chicken with the barbecue sauce and onion strings.
Use half the shredded cheddar for the crust stuffing.
Lay the cheese just inside the edge of the crust.
Fold the crust over the cheese & pinch the edges to seal.
Spread the chicken mixture evenly over the crust up to the sealed edge.
Sprinkle the remaining cheddar evenly over the chicken & barbecue sauce.
Bake.

The post Cheddar and BBQ Chicken Stuffed Crust Pizza appeared first on Pizza Today.

Fresh Fruit Salad

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

Fresh Fruit Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 seedless watermelon
2 cantaloupes
2 honeydew melons
½ flat grapes
½ flat strawberries

Instructions

Slice deseeded melons into 1-inch chunks.
Wash grapes and strawberries, and, depending on size, half or quarter the strawberries.
Toss together, and allow salad to marinate in its own juices.
Serve on a bed of lettuce and garnish with a mint leaf.

The post Fresh Fruit Salad appeared first on Pizza Today.

Italian Deli Stromboli

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

Italian Deli Stromboli

Author: Pizza Today

Recipe type: sandwich

Ingredients

Frozen bread dough, thawed
Dried oregano, to taste
Dried parsley flakes, to taste
Black pepper, to taste
3-1/2 ounces thinly sliced capicola
3-1/2 ounces thinly sliced Genoa salami
2 cups shredded mozzarella
¼ cup grated Parmesan cheese
Garlic powder, to taste
1 egg yolk, beaten

Instructions

Let dough rise until doubled, according to package directions.
Punch down.
Roll loaf into rectangle.
Sprinkle with oregano and dried parsley flakes, leaving 1 inch of dough at the bottom.
Sprinkle with mozzarella, Parmesan cheese and garlic powder.
At capicola and salami.
Fold dough, bringing one corner o the other; turn over, then fold to bring other corners together.
Seal the seams and ends with a small amount of water.
Place seam side down on a baking sheet.
Brush with egg yolk.
Bake in 375 F oven for 25 minutes or until golden brown.
Let stand for 5 min. before slicing.
Serve warm.

The post Italian Deli Stromboli appeared first on Pizza Today.

Minestrone

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

Minestrone

Author: Pizza Today

Recipe type: soups

Ingredients

⅓ cup olive oil
2 medium onions, chopped
8-12 cloves fresh garlic, chopped
1 bunch fresh basil, sliced into strips
4 pounds cauliflower florets
4 pounds broccoli florets
2 pounds carrots, sliced
1 pound green beans, sliced
½ head cabbage, chopped into
1- to 2-inch pieces
No. 3 can light kidney beans
No. 3 can garbanzo beans
1 quart strong beef stock (to taste)
1 quart strong chicken stock (to taste)
1 pound ditalini pasta (short, straight tubes)
12 tomatoes, diced
40 ounces marinara sauce*
3 gallons water (var.)

Instructions

In a 5-gallon stock pot, heat the olive oil, then sauté the onions until transparent.
Add the garlic and sauté briefly, then add the basil and stir in.
Mix in the cauliflower, broccoli, carrots, beans, and cabbage, and cook briefly.
Add the stock and pasta, then add enough water to fill the stock pot 3 inches from the brim.
Stir in the diced tomatoes and marinara sauce.
Allow the soup to simmer about an hour, or until vegetables are cooked.
*Pagoto notes that his marinara sauce includes salt, pepper, Italian seasonings and other spices, so he doesn't add other seasonings. If you prefer, substitute seasonings instead of sauce.

The post Minestrone appeared first on Pizza Today.

Quick Tomato Vinaigrette

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

Quick Tomato Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

6 ounces red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon fresh chopped garlic
1 ½ cups pure olive oil
1 ½ cup tomato sauce
Salt and fresh ground pepper to taste
Feta or bleu cheese diced

Instructions

In a food processor, mix together the vinegar, mustard, sugar and garlic.
With the processor running on slow, add oil and tomato sauce.
Then season with salt and pepper and diced feta or blue cheese.

The post Quick Tomato Vinaigrette appeared first on Pizza Today.

Balsamic Vinaigrette Dressing

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

Balsamic Vinaigrette Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 clove garlic, peeled, chopped
¼ teaspoon salt

Instructions

Combine the ingredients in a glass jar and shake to combine.
Let set while assembling the salads.
Strain the dressing to get rid of the garlic.

The post Balsamic Vinaigrette Dressing appeared first on Pizza Today.

Cheese Parmesan Sandwich

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

Cheese Parmesan Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

¼ cup olive oil
2 cloves garlic, thinly sliced
1 ½ pounds provolone or smoked provolone, cut into strips about 1x ½-inch.
1 teaspoon dried oregano

Instructions

Heat oil in 10x12-inch sauté pan over low heat and sauté garlic for 3 minutes, but do not brown.
Remove garlic and discard.
Add cheese strip, arranging them in one layer.
Cook for about 3 minutes on each side without allowing the cheese to brown.
Sprinkle the cheese with oregano, and cook an additional 2 minutes.
Remove the cheese from the pan and place onto a plate.
Cut cheese into four equal servings.
for each Panini, put one portion of the cheese on a Italian bread roll or bun.
Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the chicken.
Sprinkle shredded mozzarella over the sauce along with some grated parmesan and serve.

The post Cheese Parmesan Sandwich appeared first on Pizza Today.

Italian Dressing

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

Italian Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

10 cups 2 ½ quarts) virgin or pure olive oil
4 crushed cloves garlic
6 tablespoons fresh lemon juice
2 cups balsamic vinegar
1 tablespoon each of salt, dry mustard

Instructions

Combine all ingredients and mix well.
Refrigerate overnight.
Bring to room temperature before using.

The post Italian Dressing appeared first on Pizza Today.

Minted Pasta and Fruit Salad

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

Minted Pasta and Fruit Salad

Author: Pizza Today

Recipe type: salads

Ingredients

8 ounces rotini pasta
4 pears, seeded, cored and diced
2 teaspoons lemon juice
2 cups seedless red grapes, cut in halves
2 navel oranges, peeled, sliced and quartered
4 ounces Feta cheese, crumbled
½ head romaine lettuce, torn into pieces
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
3 tablespoons orange juice
2 tablespoons vegetable oil
½ teaspoon ground black pepper

Instructions

Cook pasta according to package directions, drain and allow pasta to cool.
In a medium bowl, mix pears with lemon juice.
Add grapes, oranges, Feta, lettuce, oregano, mint and pasta.
In a small bowl, whisk together vinegar, orange juice, oil and pepper and add to pasta mixture.
Divide lettuce between salad bowls and spoon pasta salad on top.
Toss lightly before serving.
Serve cold or at room temperature.

The post Minted Pasta and Fruit Salad appeared first on Pizza Today.

Ranch Dressing

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

Ranch Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

1 cup buttermilk
½ cup buttermilk powder
2 ups mayonnaise
Salt & pepper to taste
¼ cup finely chopped parsley

Instructions

In a large mixing bowl, whip and combine the buttermilk with the buttermilk powder.
Fold in the mayonnaise to combine.
Add salt & pepper.
Add parsley and combine.
Store covered in a glass or plastic jug or stainless steel container.
Shelf life is about 4 to 5 days.

The post Ranch Dressing appeared first on Pizza Today.

Tomato and Mozzarella Salad

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

Tomato and Mozzarella Salad

Author: Pizza Today

Recipe type: salads

Ingredients

4 cloves garlic, finely chopped
¼ cup extra-virgin olive oil
6 medium-sized slicing tomatoes
¾ pound fresh mozzarella
½ cup torn fresh basil
¼ cup chopped flat-leaf parsley
Freshly ground pepper
Salt and pepper to taste

Instructions

In a small glass measuring cup, combine the garlic with the olive oil.
Let the flavors combine for at least 30 minutes and up to 1 hour.
Strain the oil and discard the garlic.
Cut the tomatoes into slices about ½ –inch thick.
Cut the mozzarella into slices about ¼-inch and about the same size as the tomatoes.
Arrange the slices of tomatoes and cheese on a large platter, overlapping and alternating the slices.
Drizzle the garlic-infused oil over the tomato and cheese
Sprinkle on the basil and parsley.
Add salt and pepper to taste.

The post Tomato and Mozzarella Salad appeared first on Pizza Today.

Basic Balsamic Salad Dressing

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

Basic Balsamic Salad Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

1 clove garlic, put through a garlic press
2 teaspoons Dijon-style mustard
2 tablespoons traditional balsamic vinegar
½ cup extra-virgin olive oil

Instructions

Put all of the ingredients in a glass measuring cup and whisk to combine.
Use for any green salad or house salad.
Scale up in direct proportion.

The post Basic Balsamic Salad Dressing appeared first on Pizza Today.

Cherry Tomato Vinaigrette

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

Cherry Tomato Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

1 tablespoon balsamic or red wine vinegar
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
4 cups rough-chopped cherry tomatoes (red, yellow and orange look and taste great!)
1 tablespoon basil leaves cut into thin strips
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
4 tablespoons gorgonzola or other bleu

Instructions

In a large bowl, whisk together the vinegar and olive oil until emulsified.
Stir in the remaining ingredients
Let marinate 30-60 minutes before using. This makes and excellent pasta salad, and si also great tossed with salad greens.
In a large bowl, whisk together the vinegar and olive oil until emulsified.
Stir in the remaining ingredients
Let marinate 30-60 minutes before using. This makes and excellent pasta salad, and si also great tossed with salad greens.

The post Cherry Tomato Vinaigrette appeared first on Pizza Today.

Genoese Pasta Salad

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

Genoese Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

4 ounces farfalle pasta, cooked al dente
5 tablespoons extra-virgin olive oil
½ cup chopped red onion
1 ½ cups chopped fresh plum tomatoes
2 cups cooked navy or Great Northern beans
6 ounces tuna packed in oil
2 tablespoon balsamic vinegar
¼ cup chopped flat-leaf parsley
Salt to taste
Freshly ground pepper to taste

Instructions

In a large serving bowl, toss the cooked pasta with the other ingredients, except for the parsley.
Garnish with the parsley.

The post Genoese Pasta Salad appeared first on Pizza Today.

Italian Dressing

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

Italian Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

½ pound good quality balsamic vinegar
3-1/2 pounds extra-virgin olive oil
4 cloves garlic, bruised (peel and smash gently with a knife)
¼ ounce freshly ground black pepper
¾ ounce salt (more to taste if desired)
1 ounce Dijon mustard

Instructions

nIn a large non-reactive (non-metal) container (jug or jar), combine the vinegar and oil.
Add the garlic.
Let stand at room temperature for up to 2 hours.
Strain out or remove the garlic cloves.
Add the pepper, salt and mustard.
Beat to combine.
Store in a cool place (do not refrigerate).
Shelf life: one week.
Options to consider for this dressing: add dried oregano and dried basil to taste.

The post Italian Dressing appeared first on Pizza Today.

Muffaletta Olive Salad

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

Muffaletta Olive Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 cup finely diced celery
1 cup finely diced carrots
1 cup green olives with pimentos
1 cup pitted, chopped black olives
½ cup peperoncini
2 cups roasted sweet peppers, coarsely chopped
3 cloves garlic, finely minced
¼ cup capers, rinsed
1 teaspoon white pepper
1 teaspoon black pepper
2 teaspoons dried oregano, crumbled
¼ cup finely chopped flat-leaf parsley
2 tablespoons lemon juice
3 tablespoons red wine vinegar
1 cup extra-virgin olive oil

Instructions

Put all of the ingredients in a glass container and mix to combine.
Cover tightly and refrigerate for 12 hours.
CHEF'S NOTE: Spread the salad between an Italian round bred and quarter for sandwiches - perfect for lunch entrees.

The post Muffaletta Olive Salad appeared first on Pizza Today.

Tomato Soup Escoffier

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

Tomato Soup Escoffier

Author: Pizza Today

Recipe type: soup

Ingredients

1 #10 can diced tomatoes (drain and save juice)
4 pounds unsalted butter
1 pound onion
1 #10 can pizza sauce with basil
½ pound dark brown sugar
½ curry powder
½ gallon heavy cream

Instructions

In a soup pot, heat drained juice (about ½ gallon) and butter until butter is melted, then add onion. Cook 5-7minutes.
Add diced tomatoes, pizza sauce, sugar and curry.
Bring to a simmer and cook for 10 minutes.
lend in a blender with heavy cream using cream to adjust the consistency.

The post Tomato Soup Escoffier appeared first on Pizza Today.

Bean and Tuna Salad with Radicchio

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

Bean and Tuna Salad with Radicchio

Author: Pizza Today

Recipe type: salads

Ingredients

2 ½ cups canned cannellini beans, drained and rinsed
2 cups coarsely chopped radicchio
¼ cup chopped red onion
2 tablespoons chopped flat-leaf parsley
1 cup water-packed Albacore tuna, drained, flaked
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

In a medium-size bowl, combine the beans, radicchio, onion, parsley, and tuna.
Toss gently to combine.
Whisk together the olive oil, lemon juice, and vinegar until completely blended.
Add salt and pepper.
Drizzle the dressing over the salad and toss gently.
Refrigerate for at least an hour before serving.

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Giardiniera

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

Giardiniera

Author: Pizza Today

Recipe type: soup

Ingredients

½ cup finely diced carrots
½ up sliced (1/8-inch thick) on the bias sport peppers
½ cup very small cauliflower florets
1-1/2 cups slices (1/8-inch slices) on the bias celery
½ to1 cup sliced jalapenos, as desired for mild or hot flavor
2 teaspoons dried oregano crumbled
1 teaspoon finely chopped garlic
½ cup olive oil
½ cup vegetable oil
¼ cup white wine vinegar

Instructions

In a non-reactive bowl or container, combine all the vegetables with the oregano and garlic.
Add the oils an the vinegar and toss to combine.
Cover and store in a cool place, but do not refrigerate.
Giardiniera should be made at least one day ahead of use, to allow the flavors to infuse.
Shelf life is one week, stored covered in a cool place.

The post Giardiniera appeared first on Pizza Today.

Italian Style Beef

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

Italian Style Beef

Author: Pizza Today

Recipe type: sandwich

Ingredients

15 pounds lean chopped meat
½ cup olive oil
3 pounds onions, peeled and diced
1 cup garlic, finely chopped
2 tablespoon oregano
4 bay leaves
2 tablespoons of salt
1 tablespoon of pepper
2 #10 can ground tomatoes

Instructions

Preheat oven to 450 degrees.
Spread the chopped meat out in a single layer on three sheet pans.
Roast covered for approximately 15 minutes, or until the meat is no longer pink.
Drain the meat or fat through a strainer or a colander.
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 15-20 minutes, or until light golden brown and tender
Add the garlic, meat, oregano, bay leaves salt, pepper, and tomatoes.
Bring to a simmer and cook, stirring from time to time, for about 1 hour.
Taste and correct seasonings-if necessary.
Topping suggestion: Mozzarella, meat sauce, dot with ricotta, and sprinkle with Romano cheese.

The post Italian Style Beef appeared first on Pizza Today.

Orange Citrus Vinaigrette

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

Orange Citrus Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

⅔ cup extra-virgin olive oil
1 tablespoon lemon juice
1 heaping teaspoon ground mustard
2 teaspoons honey
¼ cup red wine vinegar
Dash of sea salt
Dash of cracked peppercorns
Juice of ½ of a large orange

Instructions

Add the ingredients to a blender in order listed above.
Mix for 30 seconds then pour vinaigrette in a bowl.
Cover and refrigerate overnight.
Prior to serving, shake well.

The post Orange Citrus Vinaigrette appeared first on Pizza Today.

Bleu Cheese Dressing

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

Bleu Cheese Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups plain sour cream
1 cup quality crumbled bleu cheese
Fresh lemon juice to taste
Salt and freshly ground pepper to taste

Instructions

Combine and whip the sour cream with the bleu cheese.
Add the lemon juice a teaspoon at a time until you get the perfect bleu cheese flavor.
A hint of garlic can be added as an option.
Store covered in a glass or plasti jug or a stainless steel container.
Shelf life is 5-7 days.

The post Bleu Cheese Dressing appeared first on Pizza Today.

Chicken Parmesan Sandwich

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

Chicken Parmesan Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

Chicken breast
Salt & pepper
1 egg, beaten
Breadcrumbs
Parmesan cheese
Vegetable oil
Italian bread roll or bun
Marinara sauce
Mozzarella cheese, shredded

Instructions

Pat dry boneless, skinless chicken breast halves (suggested portion for one sandwich is a breast half, or approximately 4 ounces).
Place breast between sheets of double folded plastic wrap and pound to a thickness of a bit less than ¼-inch.
Season breast with salt and pepper.
Coat with flour on both sides and shake off excess.
Dip breast in lightly beaten egg; roll in fresh breadcrumbs that have been mixed with grated parmesan cheese, pressing on the crumbs so they adhere to the chicken.
Pan-fry breast in vegetable oil until cooked through and golden brown.
Set aside.
Arrange cooked chicken breast halves on Italian bread roll or bun.
Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the chicken. Sprinkle shredded mozzarella over the sauce along with some grated Parmesan.

The post Chicken Parmesan Sandwich appeared first on Pizza Today.

Italian Style Vegetarian Sandwiches (Sandwich #1)

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

Italian Style Vegetarian Sandwiches (Sandwich #1)

Author: Pizza Today

Recipe type: sandwich

Ingredients

Roasted Eggplant*
Roasted Peppers with Fontina
Greens
Balsamic Dressing**

Instructions

On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette.

Italian Style Vegetarian Sandwiches (Sandwich #1)

Author: Pizza Today

Recipe type: sandwich

Serves: Approximately 2 quarts

Ingredients

*Roasted Eggplant:
2 pounds whole eggplant (or two smaller ones)
¼ cup olive oil
Salt and pepper to taste
Note: a sprinkling of hot pepper flakes turns this into a spicy eggplant!

Instructions

Cut the eggplant into ¼-inch slices on an electric slicer.
Brush one or two sheet pans with olive oil and add the eggplant slices in a single layer.
Season with salt and pepper and roast in a preheated 400-450 degree oven for 5-7 minutes or until tender.
Carefully remove the slice with a spatula and let cool.

Italian Style Vegetarian Sandwiches (Sandwich #1)

Author: Pizza Today

Recipe type: sandwich

Serves: 1 cup

Ingredients

**Balsamic Dressing:
¼ cup balsamic vinegar
¾ cup olive oil
Salt and pepper to taste

Instructions

Mix the vinegar, olive oil, and salt and pepper together in a blender or food processor until smooth.

The post Italian Style Vegetarian Sandwiches (Sandwich #1) appeared first on Pizza Today.

Orange Vinaigrette

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

Orange Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

½ cup orange juice
4 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
2 cups light olive oil
black pepper to taste

Instructions

In a small bowl, whisk the orange juice and vinegar until thoroughly mixed.
Whisk in the mustard; gradually whisk in the oil and continue whisking until the dressing is slightly thickened.

The post Orange Vinaigrette appeared first on Pizza Today.

Salami Pasta Salad

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

Salami Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

10 ounces penne pasta, cooked until al dente and rinsed in cold water, set aside
¾ cup extra-virgin olive oil
4 teaspoons each minced fresh basil and fresh oregano (or 1 teaspoon each dried basil and oregano)
2 cloves garlic, pressed
1-1/2 cups cannellini beans
½ cup coarsely chopped flat-leaf parsley
Salt and pepper, to taste
½ pound hard salami (Genoa or cotto), cubed*
¾ cup shredded Parmesan cheese

Instructions

In a large mixing bowl, combine the olive oil, basil, oregano, garlic, beans and parsley.
Salt and pepper to taste.
Add the cooked pasta and the salami, toss to combine.
Sprinkle in the Parmesan and toss lightly to combine (can be made ahead and kept in the cooler, covered, for up to one day.
Just be sure to take it out of the cooler at least 2 hours before serving).
*Instead of using the salami as is you can arrange cubes of salami on a baking sheet or on parchment paper and crisp it up in the oven. This will give the salad the added texture of crunch.

The post Salami Pasta Salad appeared first on Pizza Today.

Blue Cheese-Garlic Dressing

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

Blue Cheese-Garlic Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

4 ounces blue cheese, crumbled
3 ounces cream cheese, softened
½ cup mayonnaise
⅓ cup half-and-half
2 large cloves of garlic, crushed

Instructions

Combine all ingredients in a food processor or mixing bowl.
Blend until creamy

The post Blue Cheese-Garlic Dressing appeared first on Pizza Today.

Green Goddess Dressing

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

Green Goddess Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

1 cup mayonnaise
½ cup sour cream
¼ cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon cracked black peppercorns

Instructions

Combine all of these ingredients and place them in a blender.
Blend them well until you get a smooth texture and you will find that your greens will give this dressing its nice color as well as flavor.

The post Green Goddess Dressing appeared first on Pizza Today.

Italian Style Vegetarian Sandwiches (Sandwich #2)

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

Italian Style Vegetarian Sandwiches (Sandwich #2)

Author: Pizza Today

Recipe type: sandwich

Ingredients

Pepperonata*
Provolone
Olivada**

Instructions

On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone.
Spread the Olivada on the top slice of bread.

Italian Style Vegetarian Sandwiches (Sandwich #2)

Author: Pizza Today

Recipe type: sandwich

Serves: Approximately 2 quarts

Ingredients

*Pepperonata:
½ cup olive oil
2 pounds red, yellow, green peppers (or all green), seeded and cut into ½-inch slices
2 pounds red or yellow onions, peeled and cut into ½-inch slices
1 tablespoon garlic, finely chopped
1 tablespoon red wine vinegar
1 quart chopped tomatoes or tomato fillets, drained
1 tablespoon each, chopped parsley and basil (optional)
Salt and pepper to taste

Instructions

In a large rondo or skillet, heat the olive oil, add the peppers and cook over medium heat until the onions begin to soften.
Stir in the garlic, cook for 1-2 minutes.
Add the vinegar, raise the heat and boil down the vinegar to a syrup (until it almost disappears).
Stir in the tomatoes, reduce the heat to medium and continue cooking for about 10-15 minutes or until the peppers and onions are very tender.
Season with the herbs, salt and pepper.
Serve hot or cold.

Italian Style Vegetarian Sandwiches (Sandwich #2)

Author: Pizza Today

Recipe type: sandwich

Serves: 2 ½ cup

Ingredients

**Olivada:
2 cups oil-cured pitted black olives
2 cloves garlic, peeled
½ cup extra virgin olive oil

Instructions

Puree the pitted olives and garlic together in a food processor or blender.
Pour in the olive oil and blend until smooth.

The post Italian Style Vegetarian Sandwiches (Sandwich #2) appeared first on Pizza Today.

Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette

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

Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

½ cup hazelnuts, roasted, and skinned
¼ cup red wine vinegar
2 tablespoon balsamic vinegar
2 ounces goat cheese
⅔ cup olive oil
Salt to taste
Black pepper, freshly ground, to taste
1 large bunch arugula (about 6 ounces)
1 medium head radicchio (about 6 ounces)
½ pound orzo, cooked, refreshed under cold water, drained

Instructions

in a blender, puree hazelnuts with vinegars.
Add goat cheese and puree 1 minute.
With motor running, add olive oil in stead stream.
Season to taste with salt and pepper.
Wash arugula, pat dry and separate leaves of radicchio.
Break leaves into bite-sized pieces. In a large bowl, combine arugula, radicchio and orzo.
Drizzle vinaigrette over.
Toss to coat.
Cover and refrigerate 1 hour or until ready to use.

The post Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette appeared first on Pizza Today.

Sausage Parmesan Sandwich

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

Sausage Parmesan Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

Italian sausage links
Italian bread roll
Seasoned tomato sauce
Shredded mozzarella
Grated Parmesan

Instructions

Oven-broil or grill 6-inch long Italian sausage links (with casing) until cooked through.
Slice links length-wise without cutting them in half.
Each link should be like an open book.
Place one split link into an Italian bread roll.
Spread some hot, prepared and seasoned tomato sauce, such as marinara, over the sausage.
Sprinkle shredded mozzarella over the sauce along with some grated parmesan

The post Sausage Parmesan Sandwich appeared first on Pizza Today.

Tuscan-Style Sausage

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

Tuscan-Style Sausage

Author: Pizza Today

Recipe type: sausage

Serves: 12 pounds

Ingredients

Chicken/Turkey Sausage Master Base*
2 cups ¼ –inched diced perconia Romano or aged provolone
1 cup diced sun-dried tomatoes
3 tablespoons black pepper
3 tablespoons ground fennel seed
3 tablespoon chopped garlic
1 cup finely chopped Italian parsley
1 ½ cups red wine
Variation: add 1 or 2 tablespoon (to taste) of hot pepper flakes

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.
Chicken/Turkey Sausage Master Base Recipe

Tuscan-Style Sausage

Author: Pizza Today

Recipe type: SAUSAGE

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 Tuscan-Style Sausage appeared first on Pizza Today.

Butternut Squash Bisque

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

Butternut Squash Bisque

Author: Pizza Today

Recipe type: soups

Ingredients

5 pounds butternut squash, deseeded & roasted
2-1/2 medium onions, diced
13 cup garlic, chopped
5 carrots, julienned
⅓ teaspoon nutmeg
1-1/4 quarts heavy cream
3 bay leaves
1 ounce fresh thyme, chopped
78 ounces chicken stock
2-1/2 ounces butter
Salt, to taste
Pepper, to taste

Instructions

Lightly oil the deseeded squash and roast at 350 F, uncovered, skin side up, for 40 minutes.
Remove from oven and allow to cool.
In a large pot, add butter and saute onions and carrots.
Add herbs and spices.
Add squash, followed by the chicken stock.
Bring to a boil, then reduce heat to simmer for 30 minutes.
Remove pot from heat, scoop bay leaves out and discard.
Use a food processor to puree the ingredients until a smooth, soupy consistency is achieved.
Place soup back in pot and return to stove top to keep warm.
Add heavy cream and stir until well blended.
Add salt & pepper to taste.

The post Butternut Squash Bisque appeared first on Pizza Today.

Citrus Vinaigrette

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

Citrus Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

½ cup orange juice (freshly squeezed is best)
4 tablespoons fresh lime juice
2 oranges, zest removed all around, outer orange part only
1 lime, zest removed all around, outer green part only
4 tablespoons balsamic vinegar
1 cup canola oil

Instructions

In a mixing bowl, combine the orange juice, lime juice, orange zest, lime zest and vinegar.
Whisk constantly while combining, then add the vegetable oil in a steady stream.

The post Citrus Vinaigrette appeared first on Pizza Today.

Greengrocer Panini

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

Greengrocer Panini

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 French or Italian bread roll (about 6-7 inches long)
1 slice grilled or roasted zucchini
1 slice grilled or roasted eggplant
½ grilled or roasted bell pepper, cut in half
2 pieces (one whole) roasted plum tomato
Leaf lettuce to cover toppings
1 teaspoon balsamic vinegar

Instructions

Halve roll horizontally and leave open.
Place on ingredients in the order listed.
Drizzle on vinegar.

The post Greengrocer Panini appeared first on Pizza Today.

Italian Style Vegetarian Sandwiches (Sandwich #3)

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

Italian Style Vegetarian Sandwiches (Sandwich #3)

Author: Pizza Today

Recipe type: sandwich

Ingredients

Smoked Mozzarella
Fresh Tomato
Red onion
Pesto Aioli*

Instructions

On the bread of your choice, spread some pesto aioli, and layer slices of smokes mozzarella, tomato, thin slices of red onion and some greens.
Spread additional pesto aioli on the top slice of the bread.

Italian Style Vegetarian Sandwiches (Sandwich #3)

Author: Pizza Today

Recipe type: sandwich

Serves: Approximately 2 ½ cups

Ingredients

*Pesto Aioli:
½ cups pesto (your recipe or jarred)
2 cups mayonnaise (the non-sweetened kind)
1 teaspoon garlic, finely chopped
1 tablespoon Dijon style mustard

Instructions

Combine the pesto, mayonnaise, garlic and mustard in a bowl and blend until smooth.
Taste and correct the seasonings.

The post Italian Style Vegetarian Sandwiches (Sandwich #3) appeared first on Pizza Today.

Panini Sandwich

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

Panini Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

2 ounces Grande Fresh Mozzarella (sliced Ovoline)
1 ounce sliced Grande Provo*Nello Provolone
Panini (Focaccia or other Italian bread)
2 ounces prosciutto
2 ounces avocado
1 ounce roasted red pepper
1 ounce roasted yellow pepper
A drizzle of olive oil

Instructions

On bottom half of sandwich, layer ½ cheese, ham, avocado, roasted peppers and remaining cheese.
Drizzle with olive oil.
Top with bread.
Serve.

The post Panini Sandwich appeared first on Pizza Today.

Sausage Sandwich

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

Sausage Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

6 ounces raw sausage meat
Olive oil
4 ounces tomato sauce
2 or 3 slices of mozzarella or provolone
1 6-inch long split hero roll
A sprinkling of Parmesan

Instructions

Form a long sausage patty with the sausage meat.
Heat a small skillet and add the olive oil.
Cook the sausage patty halfway.
Drain the fat.
Add the tomato sauce and continue cooking until the sausage is cooked through.
Place the slices of cheese on top of the sausage patty and melt the cheese under a broiler or in the oven
Place the split hero on a plate cut side up.
Using a spatula, transfer the sausage, cheese and sauce over the bread.
Sprinkle with Parmesan.
Serve immediately.

The post Sausage Sandwich appeared first on Pizza Today.

Vegetable Carpaccio

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

Vegetable Carpaccio

Author: Pizza Today

Recipe type: salads

Ingredients

4 (about ¾ pound) fresh, almost dead-ripe, Roma tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
½ cup arugula or mesclun (baby greens)

Instructions

Use a 9-inch diameter serving plate.
Slice the tomatoes into almost paper thin rounds.
Arrange them around the outer edge of the plate, slightly overlapping the slices, working toward the center of the plate to cover the plate entirely (you will use about 30-35 slices).
Drizzle the tomatoes with the olive oil.
Sprinkle the cheese over the tomatoes.
Fluff the arugula onto the very center of the plate.
CHEF'S NOTE: To create a tomato and zucchini carpaccio, alternate layers of thinly sliced tomatoes and zucchini. Serve with a cup of vinairette dipping sauce in the center of the p late in place of the arugula or mesclun.

The post Vegetable Carpaccio appeared first on Pizza Today.

Caesar Dressing

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

Caesar Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

2 cloves peeled garlic
¾ cup mayonnaise
4 canned anchovy fillets, drained
3 tablespoons grated parmesan
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Instructions

Blend all ingredients in food processor.

The post Caesar Dressing appeared first on Pizza Today.

Grilled Chicken and Ziti Salad

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

Grilled Chicken and Ziti Salad

Author: Pizza Today

Recipe type: salads

Ingredients

4 boneless, skinless chicken breast halves
Salt to taste
Black pepper, freshly ground, to taste
2 tablespoons fresh lemon juice
1 pound ziti, cooked al dente, refreshed under cold water, drained
2 large red bell peppers, diced
2 cups celery, sliced thinly
1 red onion chopped
1 cup kalamata olives, pitted, sliced thinly
¼ cup fresh dill, minced (may substitute oregano or rosemary
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoon Dijon mustard
⅔ cup olive oil

Instructions

On oiled grill or in grill pan over high heat, cook seasoned chicken breast 6-8 minutes per side or until done; remove plate.
Sprinkle with lemon juice and let cool (if grill is unavailable, sauté the chicken).
In a large bowl, combine ziti, bell pepper, celery, onion, olives and dill.
Julienne chicken and add to bowl, reserve any juices.
In blender, combine reserved juices, vinegar, mayonnaise and mustard.
With motor running, add olive oil in a steady stream until emulsified.
Season with salt and pepper.
Add dressing to salad; toss well to coat.
Cover and refrigerate 2 hours or until ready to use.

The post Grilled Chicken and Ziti Salad appeared first on Pizza Today.

Lemon-Basil Vinaigrette

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

Lemon-Basil Vinaigrette

Author: Pizza Today

Recipe type: salads

Ingredients

½ cup fresh lemon juice
2 teaspoons lemon zest
2 garlic cloves, chopped finely
1 cup fresh basil leaves, packed tightly, chopped finely
½ cup of red wine vinegar
½ teaspoon sugar
2 cups extra-virgin olive oil

Instructions

In a mixing bowl, whisk together the lemon juice, lemon zest, garlic, basil leaves, vinegar, and sugar.
In a thin stream, add the oil, whisking constantly until well blended.
Add salt and pepper to taste.
Let sit for one hour and then strain.
Use at once or refrigerate, covered.

The post Lemon-Basil Vinaigrette appeared first on Pizza Today.

Panino Saporito

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

Panino Saporito

Author: Pizza Today

Recipe type: sandwich

Ingredients

22-24 ounces pizza dough, ready to use
1 cup filling of your choice, such as pesto or sauce or a combination of flavorings, such as:
¼ cup garlic oil
¼ grated parmigiano
½ chopped hot sausage

Instructions

Follow Instructions for “Rolled Pizza Basics”

The post Panino Saporito appeared first on Pizza Today.

Vegetable Grinder

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

Vegetable Grinder

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 French or Italian sandwich roll split lengthwise
1 slice grilled or roasted zucchini
½ roasted or grilled red bell pepper
4 halves (two whole) roasted plum tomatoes
1 tablespoon Italian salad dressing
4 large, whole basil leaves
2 slices provolone cheese

Instructions

Assemble sandwich, arranging the ingredients in the order listed.

The post Vegetable Grinder appeared first on Pizza Today.

California Avocado and Grilled Shrimp BLT Sandwich

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

California Avocado and Grilled Shrimp BLT Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 cup olive oil
3 tablespoon fresh basil, chopped
1 tablespoon garlic, finely chopped
48 (#3) shrimp, 16 count, cooked, peeled and deveined
Salt and freshly ground pepper to taste
1 cup mayonnaise
24 1-inch thick egg bread slices
6 (#3) California avocados
12 Roma tomatoes, sliced lengthwise
48 peppered bacon slices, cooked crisp
Butter lettuce leaves, as needed

Instructions

In a large bowl mix the oil, basil and garlic; stir in shrimp.
Marinate shrimp up to 4 hours, refrigerated.
Grill shrimp over high heat until bright orange, about 1 minute on each side.
Drain on paper towel; cool.
Split in half; season lightly with salt and pepper.
Reserve.
Spread 1 tablespoon mayonnaise on 2 toasted bread slices.
Layer 4 reserved shrimp, ½ avocado, sliced, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread.
Spear sandwich with picks at each corner and cut into quarters.

The post California Avocado and Grilled Shrimp BLT Sandwich appeared first on Pizza Today.

Creamy Italian Pasta Salad

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

Creamy Italian Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

Dressing
2 cloves garlic, minced
3 ounces cream cheese, softened
16 ounces ricotta cheese
8 ounces sour cream
2 tablespoons olive oil
2 tablespoons whole milk
1½ teaspoon salt
1 teaspoon pepper

Creamy Italian Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

Salad
16 ounces rotini
2 tablespoons olive oil
Dressing
2 cups of broccoli florets, blanched
10 ounces frozen peas, blanched
5 ounces large black olives, sliced
4 green onions, sliced
3 small zucchini, halved lengthwise and cut into ¼-inch slices
1 green and red pepper, cut in half, seeded and diced
1 cup grated Romano cheese

Instructions

Salad: Mix all ingredients in mixer until smooth and well blended.Reserve.
Pasta Salad: Cook noodles until al dente; drain well.
Put into large bowl; add oil and toss.
Add dressing; toss to mix.
Add vegetables to pasta mixture; toss gently to mix.
Cover and refrigerate.
Stir in Romano cheese just before serving.

The post Creamy Italian Pasta Salad appeared first on Pizza Today.

Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts

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

Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts

Author: Pizza Today

Recipe type: sandwich

Ingredients

24 (ea.) Portobello mushrooms (3 ½ pounds)
Olive oil as needed
Salt to taste
Freshly ground black pepper
¾ cup mayonnaise
¾ cup Dijon mustard
24 sandwich bun, split
1 ½ pounds roasted pepper, chopped coarsely
1 ½ pounds marinated artichoke hearts, chopped coarsely
12 ounces red onion slice thinly
1 ½ pounds pepper jack cheese, shredded

Instructions

Brush each Portobello cap with olive oil; season well with salt and pepper, and arrange on a sheet pan.
Bake 500 degrees until mushrooms are tender, about 8 minutes; reserve.
Per order, spread each side of one bun with ½ tablespoon mayonnaise-mustard mixture.
On the bottom of bun layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, Portobello cap, 2 slices onion and ¼ cup cheese; cover with top of the bun
Heat in 500 degree oven until heated through and cheese melts, about 5 minutes.

The post Grilled Portobello Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts appeared first on Pizza Today.

Low-Cal Herb Dressing

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

Low-Cal Herb Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

1 ½ cup tomato juice
½ cup of red wine vinegar
2 teaspoons minced parsley
2 tablespoons chopped scallions
2 cloves garlic
1 teaspoon salt
1 teaspoon oregano
½ teaspoon sugar
½ teaspoon cayenne
½ teaspoon black pepper

Instructions

Combine all ingredients in a non-reactive container and shake to mix thoroughly.
Let sit 1 hour and then remove the garlic cloves.

The post Low-Cal Herb Dressing appeared first on Pizza Today.

Pat Bruno’s Bleu Cheese Dressing

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

Pat Bruno's Bleu Cheese Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups plain sour cream
1 cup quality crumbled bleu cheese
Fresh lemon juice to taste
Salt and freshly ground pepper to taste

Instructions

Combine and whip the sour cream with the bleu cheese.
Add the lemon juice a teaspoon at a time until you get the perfect bleu cheese flavor. A hint of garlic can be added as an option.
Store covered in a glass or plastic jug or a stainless steel container.
Shelf life is 5-7 days.

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Shredded BBQ Pork Sandwich

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

Shredded BBQ Pork Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 large yellow onion, chopped
3 garlic cloves, peeled
2 teaspoons chili powder
2 tablespoons tomato paste
¾ cup distilled white vinegar
1 teaspoon paprika
⅓ cup ketchup
2 teaspoons Worcestershire sauce
¼ cup light brown sugar
3-4 pound pork butt or pork shoulder

Instructions

Puree all ingredients, except the pork, in a blender or food processor until smooth.
Put pureed ingredients and pork in a large pot.
Add 1 quart of water.
Bring the mixture to a boil an simmer, covered (turning frequently), for about 2 hours, or until meat pulls apart easily when prodded with a fork.
Remove from heat and cool the pork in the sauce.
Remove the pork from the sauce & shred.
Should you care to take the time for an extra step, reduce the sauce by two-thirds and mix some of it with a basic bottled barbecue sauce.
Serve on buns or bread of choice.
NOTE: This recipe could also be used on a pizza.

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Veggie Planet Caesar Salad

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

Veggie Planet Caesar Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 head romaine lettuce, chopped
2 cups cherry tomatoes, halves
1 cup pitted kalamata olives
½ cup grated Parmesan cheese
Tofu Caesar dressing (recipe follows)
Tofu Croutons (recipe follows)

Instructions

Combine lettuce, tomatoes, olives and croutons in a large bowl.
Add cheese and dressing, tossing well to coat.
Add croutons; serve immediately.

Veggie Planet Caesar Salad

Author: Pizza Today

Recipe type: salads

Ingredients

Tofu Caesar Dressing
3 garlic cloves
1 teaspoon Dijon mustard
1 ¼ cups cubed silken firm tofu
¼ cup lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper to taste
¾ cup extra-virgin olive oil

Instructions

Purée garlic, mustard, tofu and lemon juice; add salt and pepper.
Slowly add olive oil.
Add water to thin, if desired.

Veggie Planet Caesar Salad

Author: Pizza Today

Recipe type: salads

Ingredients

Tofu Croutons
8 ounces water-packed extra-firm tofu
3 tablespoons vegetable oil
Salt to taste

Instructions

Press the tofu with a paper towel.
Cut it into ½-inch cubes.
In a large skillet, heat the oil over medium-high heat.
When the oil is really hot, add the tofu; season with salt.
Fry the cubes of tofu until they form a golden crust on all sides, about 5 minutes.
Drain well on paper towels.
Keep the croutons at room temperature; 15 minutes before serving put them in a warm oven for up to 3 hours if desired.

The post Veggie Planet Caesar Salad appeared first on Pizza Today.

Cal-Ital Chicken Pasta Salad

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

Cal-Ital Chicken Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 pound dried pasta, such as fusilli, penne or bow ties
3 tablespoons olive oil
2 cups Caesar dressing or anchovy vinaigrette (your own recipe or commercial brand)
1 cup green peppers cut into small pieces
1 cup red onion, cut into small pieces
2 cups fresh tomatoes, cut into ½ –inch pieces
½ cup black olive rings, drained
2 cup cooked chicken, cut into cubes or into thin strips

Instructions

Cook the pasta until just tender, cool off under cold water, drain well.
Toss the pasta and olive oil together in a large bowl and wait until the pasta is completely cool before continuing with the recipe.
Mix the cooled pasta with the dressing, peppers, onions, tomatoes, olive rings and chicken until well-combined.
Chill for about 2-3 hours before serving.

The post Cal-Ital Chicken Pasta Salad appeared first on Pizza Today.

Creamy Onion Dressing

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

Creamy Onion Dressing

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups mayonnaise
1 cup sour cream
¼ cup chopped scallions
Salt to taste
Black pepper to taste

Instructions

Combine all ingredients and mix well; then refrigerate overnight.

The post Creamy Onion Dressing appeared first on Pizza Today.

Grilled Vegetable and Italian Cheese Panini

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

Grilled Vegetable and Italian Cheese Panini

Author: Pizza Today

Recipe type: sandwich

Ingredients

4 teaspoons olive oil
4 teaspoons Balsamic vinegar
1 medium eggplant, sliced into ½-inch lengthwise slices
2 medium zucchini, sliced into 14-inch lengthwise slices
2 red bell peppers, cored and quartered lengthwise
4 sandwich rolls or other bread
½ cup Olive Asiago Tapenade (recipe follows)
4 ounces Stella Asiago cheese, sliced
4 ounces Stella provolone cheese, sliced

Instructions

Combine oil and vinegar, brush onto both sides of eggplant, zucchini and red pepper slices.
Grill or broil until just softened and brown.
Place peppers in plastic bag until cool; remove skins. (Vegetables can be prepared ahead and held at room temperature for several hours.)
Split bread in half lengthwise.
Spread 1 tablespoon Olive Asiago Tapenade on each half of bread.
Place 1 ounce aged cheese on bottom half, and one ounce provolone cheese on top half.
Bake or broil until cheese is melted.
Layer 1 slice of eggplant, 2 slices of zucchini and 2 red pepper quarters on bottom half, then finish with top half.
Serve immediately or keep warm until serving.

Grilled Vegetable and Italian Cheese Panini

Author: Pizza Today

Recipe type: sandwich

Ingredients

OLIVE ASIAGO TAPENADE
Yield: 1 cup
2 cups pitted black olives, drained
1-1/2 teaspoons olive oil
1-1/2 teaspoons capers, drained
¾ teaspoon Balsamic vinegar
¼ teaspoon garlic, minced
1 ounce Stella Asiago cheese, freshly grated

Instructions

Place all ingredients except cheese in blender or food processor.
Process until olives are coarsely chopped, about 18- to 14-inch pieces.
Stir in cheese.
Store in refrigerator.
CHEF'S NOTE: Romano or Parmesan cheese maybe substituted for Asiago.

The post Grilled Vegetable and Italian Cheese Panini appeared first on Pizza Today.

Magnificent Muffuletta

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

Magnificent Muffuletta

Author: Pizza Today

Recipe type: sandwich

Ingredients

1 large (1- to 1-1/2-pound) loaf (rond if possible) Italian bread, split in half horizontally
5-6 ounces giardiniera
2 tablespoons of the liquid from the giardiniera jar
1 cup pimento-stuffed olives, coarsely chopped
2 teaspoons minced garlic
1 teaspoon oregano
½ teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil
¼ pound sliced mozzarella
¼ pound sliced capocollo
¼ pound sliced Genoa salami
¼ pound sliced mortadella
¼ pound sliced provolone

Instructions

If using a round loaf of bread, split it horizontally and pull out some of the bread from the bottom half to form a pocket for the olive salad.
In a mixing bowl, combine the giardiniera, giardiniera liquid, pimento olives, garlic, oregano, crushed red pepper and olive oil. (Can be made hours ahead.)
Spread the olive salad evenly into the pocket of the bottom piece of bread.
Layer in the mozzarella, capocollo, salami, mortadella, provolone (in that order) over the olive salad.
Put on the top lid of bread and press down gently to seal.
Wrap the muffuletta tightly with plastic wrap.
Can be kept at room temperature for an hour.
Cut into serving pieces (6 to 8, your choice).
Garnish each plate with pepperonchini and olives.

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Penne and Chicken Salad

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

Penne and Chicken Salad

Author: Pizza Today

Recipe type: salads

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
4 tablespoons extra-virgin olive oil
Salt to taste
4 ounces cooked penne or other short pasta, drained
2 cups diced, cooked chicken
½ cup grated Parmesan cheese
4 cups mesclun or mixed greens

Instructions

In a mixing bowl large enough to hold all of the cooked pasta, combine the lemon juice, vinegar, olive oil & salt.
Whisk to combine.
Add the cooked pasta, cooked chicken & Parmesan cheese to the mixing bowl.
Toss to combine.
On an oval serving platter, arrange a mound of the pasta and chicken salad.
Alongside the pasta, arrange some of the mixed greens.
Drizzle some balsamic reduction (recipe follows) over the greens.
Serve at once.

Penne and Chicken Salad

Author: Pizza Today

Recipe type: salads

Ingredients

BALSAMIC REDUCTION
1 cup balsamic vinegar
2 tablespoons unsalted butter, cut into pats

Instructions

Put the vinegar in a small saucepan.
Bring to a simmer over medium heat & cook until it has been reduced to about ¼ cup.
Swirl in the pats of butter one by one, stirring constantly.
Off heat, cool the reduction.

The post Penne and Chicken Salad appeared first on Pizza Today.

Shrimp & Chicken Gumbo

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

Shrimp & Chicken Gumbo

Author: Pizza Today

Recipe type: soup

Ingredients

8 ounces andouille sausage, chopped
10 ounces cooked chicken, chopped
20 ounces chopped green bell pepper
10 ounces chopped celery
1 ounce chopped jalapenos
8 ounces chopped scallions
1 ounce chopped garlic
10 ounces slice okra
1 pound fresh plum tomatoes, chopped
1 gallon chicken stock
10 ounces cooked rice
10 ounces flour, toasted to light brown
2 tablespoons file powder
2 teaspoon dried oregano
4 bay leaves
1 teaspoon dried thyme
1 teaspoon pepper
1 teaspoon dried basil
10 ounces chopped, peeled fresh shrimp
Salt and pepper to taste

Instructions

Brown the andouille and add cooked chicken.
Add green pepper, celery, jalapenos, scallions, garlic, okra, tomatoes, and sauté.
Add chicken stock and cooked rice.
Stir in browned flour and file.
Add seasonings and simmer for 30-40 minutes.
Add chopped shrimp and simmer for 5 minutes.
Adjust seasoning with salt and pepper.

The post Shrimp & Chicken Gumbo appeared first on Pizza Today.

Caponata

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

Caponata

Author: Pizza Today

Ingredients

2 firm eggplants (about 2½ pounds), unpeeled and cut into tubes
½ cup extra-virgin olive oil
2 cups coarsely chopped celery
½ cup chopped onion
6 very ripe Roma tomatoes, finely chopped
2 teaspoons sugar
Zest of 1 orange
Zest of 1 lemon
1 cup red wine vinegar
2 tablespoons capers, rinsed
½ cup green pitted olives
Salt and pepper, to taste

Instructions

t In a large mixing bowl, combine the eggplant, olive oil, celery, onions and tomatoes.
Toss to coat the mixture with the olive oil.
Spread the eggplant mixture evenly on a sheet pan.
Roast the eggplant mixture until it softens slightly (about 20 minutes, but time is relative to the heat and style of oven used).
Put the roasted eggplant and vegetables into a large sauté pan.
Add the remaining ingredients.
Combine well.
Cook, uncovered, at a low simmer until there is little liquid left in the pan.
Add salt and pepper, to taste.
Cool at room temperature for 30 minutes.
Refrigerate if not using within two hours.

The post Caponata appeared first on Pizza Today.

Creative Salad Combinations

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

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Spinach penne or ziti pasta
roasted red peppers
olive oil
balsamic vinegar
capers
red pepper flakes

Instructions

Note: Salt and pepper added to taste in all cases.

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Rigatoni pasta, black olives (oil-cured if available)
green beans
chick-peas
extra-virgin olive oil

Creative Salad Combinations

Author: Pizza Today

Ingredients

Tubetti or ditalini pasta
chick-peas
finely minced garlic
chopped plum tomatoes
grated parmesan
chopped parsley
olive oil

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Three-bean salad:
chick-peas
cannellini beans
fava or Roman beans
garlic, olive oil
lemon juice
red wine vinegar
oregano

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Chicken salad:
cooked chicken breast cut into bite-sized pieces
cannellini beans
finely chopped celery
red onion
minced parsley
olive oil
balsamic vinegar
(note: oil-packed tuna can replace the chicken)

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Tortellini salad:
cheese filled tortellini
broccoli florets
olive oil

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Cavatappi pasta
broccoli florets
sliced zucchini
chick-peas
chopped parsley
olive oil
red pepper flakes.

Creative Salad Combinations

Author: Pizza Today

Recipe type: salads

Ingredients

Oil-packed tuna
cucumbers
red bell peppers
lemon juices
olive oil

The post Creative Salad Combinations appeared first on Pizza Today.

Grilled Vegetable Wraps

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

Grilled Vegetable Wraps

Author: Pizza Today

Recipe type: sandwich

Ingredients

½ cup mayonnaise
2 tablespoons prepared olive tapenade
1 medium zucchini
1 red, yellow or orange bell pepper, quartered
2 red onion slices, about ¼-inch thick
Olive oil
Salt and pepper
2 cups Romaine lettuce, shredded
½ pound fontina cheese, grated
2 large plain flatbreads

Instructions

Combine mayonnaise and tapenade; stir to blend.
Set aside.
Brush vegetables with olive oil.
Season with salt & pepper.
Arrange on a medium-hot barbeque or panini grill.
Cook 2 to 3 min. (If barbecuing, flip over and grill an additional 2 min.)
Remove and set aside.
Spread mayonnaise mixture on flatbreads.
Place lettuce on flatbread.
Top with cheese and vegetables.
Roll the tortilla like a burrito.

The post Grilled Vegetable Wraps appeared first on Pizza Today.

Marinated Vegetable Salad

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

Marinated Vegetable Salad

Author: Pizza Today

Recipe type: salads

Ingredients

2 cups thinly sliced zucchini
2 cups thinly sliced carrots
1 red onion, sliced and separated into rings
1 cup button mushrooms, halved
24 cherry tomatoes, halved
2 green onions chopped
½ cup sliced celery
1 cup white-wine or white balsamic vinegar
½ cup granulated sugar
¼ cup extra-virgin olive oil
1 teaspoon celery seed
1 teaspoon snipped basil
Salt and pepper, to taste
1 head of red-leaf lettuce, shredded

Instructions

Place vegetables in a large bowl. In a separate bowl, combine vinegar, sugar and olive oil; whisk until well blended.
Add celery seed, basil, salt and pepper.
Pour over the vegetables.
Stir gently; cover and refrigerate for several hours or overnight, stirring occasionally.
For service, drain the vegetables; reserve marinade.
Lay down the red-leaf lettuce; spoon vegetables atop.
Finish with a drizzle of marinade.
Cook's note: The marinated vegetables an be used as a pizza topping, calzone filler, or part of an antipasto platter.

The post Marinated Vegetable Salad appeared first on Pizza Today.

Philly Cheese Steak Sandwich

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

Philly Cheese Steak Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

¼ cup vegetable oil
1 large yellow onion, cut into rings
36 ounces thinly sliced rib eye steak
6 ounces provolone cheese, sliced
6 crusty Italian rolls

Instructions

In a large skillet or saute pan set over medium-high heat, saute the onion in 3 tablespoons of oil until tender.
Remove the onions and set aside.
Add the remaining oil to the pan and saute the steak until it is just cooked through.
Put a slice of cheese on each roll, then add six ounces of meat to each roll.
Top the meat with the sauteed onions.
Serve with sweet and hot peppers or fried mushrooms.

The post Philly Cheese Steak Sandwich appeared first on Pizza Today.

Spicy Beef

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

Spicy Beef

Author: Pizza Today

Ingredients

15 pounds of chopped meat, rendered in the oven
½ cup of olive oil
3 pounds onions, peeled and diced
1 cup garlic, finely chopped
2 tablespoons ground cumin
4 tablespoons chili powder
4 bay leaves
2 tablespoons of salt
1 tablespoon of pepper
1 #10 can of ground tomatoes
1 #10 can of tomato puree

Instructions

Preheat oven to 450 degrees.
Spread the chopped meat out in a single layer on three sheet pans.
Roast covered for approximately 15 minutes, or until the meat is no longer pink.
Drain the meat or fat through a strainer or a colander.
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, cumin, chili powder, bay leaf, salt, pepper, and the tomatoes.
Stir well to combine all the ingredients.
Simmer, stirring for time to time, to prevent scorching, for about 45 minutes.
Taste, and correct seasoning-if necessary.

The post Spicy Beef appeared first on Pizza Today.

Zuppa di Carne & Fagioli

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

Zuppa di Carne & Fagioli

Author: Pizza Today

Recipe type: sandwich

Ingredients

3 tablespoons extra virgin olive oil
½ cup yellow onion, chopped
1 teaspoon garlic, minced
½ cup carrot, finely chopped
½ cup celery, finely chopped
10 ounces Premoro Hand-Pinched Style Beef Topping, 40024, thawed
1-1/2 quart chicken broth
2 tablespoons fresh parsley, chopped
2 cups ditalini pasta
2 cups canned cannellini beans, drained and rinsed
Salt and freshly ground pepper, to taste

Instructions

In heavy 4- to 5-quart pot, warm olive oil over medium heat for 1 minute.
Add onion, garlic, carrot and celery.
Cook and stir until vegetables are barely tender.
Add beef.
Cook and stir for 2 minutes.
Add chicken broth and parsley.
Bring to a boil.
Reduce heat to a steady simmer.
Add pasta and cook until pasta is al dente (about 8 minutes).
Add beans and heat through.
Salt and pepper to taste.
Serve soup in heated bowls with Parmesan cheese on the side.
CHEF'S NOTE: For a red version of pasta e fagioli, simply ad ¾ cup of tomato puree to pot with chicken broth. pasta can be cooked separately and held, warm. To serve, add a portion of pasta to soup bowl along with broth, beans and vegetables.

The post Zuppa di Carne & Fagioli appeared first on Pizza Today.

Meatball Grinder

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

Meatball Grinder

Author: Pizza Today

Recipe type: sandwich

Ingredients

6 hoagie rolls
16 ounces marinara sauce
16 ounces meatballs
1 teaspoon oregano
1 teaspoon salt
1 teaspoon freshly ground pepper
¾ cup mozzarella, shredded
¼ cup provolone, shredded
Grated Parmesan, to taste

Instructions

Mix marinara, oregano, salt and pepper in large sauce pan.
Bring to low boil over medium heat.
Add meatballs and simmer over medium heat until meatballs are done.
As meatballs near completion, split hoagie rolls lengthwise and bake in 375 F oven until browned.
Add meatballs and sauce to hoagie roll and cover with mozzarella and provolone cheeses.
Sprinkle on grated Parmesan, to taste.
Serve.

The post Meatball Grinder appeared first on Pizza Today.

Picnic Pasta Salad

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

Picnic Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 pound cooked pasta, such as seashells
1 cup chopped green pepper
1 cup chopped cucumber
1 cup chopped broccoli
1 cup white sugar
¾ cup vegetable oil
¼ cup prepared mustard
2 tablespoons mayonnaise
¼ cup distilled white vinegar
¼ cup shredded Cheddar cheese
Salt and pepper, to taste

Instructions

Prepare and reserve cooked pasta.
In a large bowl, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar and shredded cheese.
Season with salt and pepper.
Mix well, then stir in pasta.
Refrigerate for 2 to 4 hours before serving.

The post Picnic Pasta Salad appeared first on Pizza Today.

Spicy Lamb and Sun-dried Tomato Sausage

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

Spicy Lamb and Sun-dried Tomato Sausage

Author: Pizza Today

Ingredients

6 pounds boneless lamb shoulder, lean and fat ground
⅔ cup sun-dried tomatoes, finely chopped
¼ cup of olive oil (preferably from the sun-dried tomatoes)
½ cup onion, finely chopped
2 tablespoons tomato paste
1 ½ tablespoons garlic, finely chopped
1 cup fresh cilantro, finely chopped (can substitute parsley)
2 tablespoons fresh mint, chopped
1 teaspoon ground allspice
2 teaspoons cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ tablespoons salt
2 teaspoons black pepper
½ cup lemon juice
2 eggs; beaten

Instructions

Combine all the ingredients in a bowl and mix well.
Fry a small “taster” patty to test and adjust the seasonings to taste

The post Spicy Lamb and Sun-dried Tomato Sausage appeared first on Pizza Today.

Pizza Pasta Salad

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

Pizza Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 pound cooked pasta, such as rotini
1 cup sliced pepperoni
1 cup sliced provolone cheese
1½ cups cherry tomatoes, halved
½ cup grated Parmesan cheese
1 cup Italian dressing
1 teaspoon Italian seasoning
½ cup sliced green pepper
Salt and pepper, to taste

Instructions

In a large bowl, add cooked pasta.
Cut pepperoni into fourths and slice provolone into matchstick pieces; add to pasta.
Add tomatoes, Parmesan cheese, Italian seasoning, dressing, green peppers, salt and pepper; mix well.
Chill before serving.

The post Pizza Pasta Salad appeared first on Pizza Today.

Squid Salad

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

Squid Salad

Author: Pizza Today

Recipe type: salads

Ingredients

3 pounds squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half
¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 cloves garlic, minced
1 cup oil-cured black olives, pitted and coarsely chopped
1 cup roasted red bell peppers, chopped
1 teaspoon crushed red pepper flakes
3 ribs of celery with leaves, chopped
Salt and pepper to taste

Instructions

In a large saucepan, bring 3 quarts water to a boil.
Add 1 tablespoon salt.
Add squid rings and tentacles and cook just until rings turn opaque, about 1 minute.
Drain.
Transfer squid to a large serving bowl.
Let cool for about 10 minutes, add remaining ingredients.
Toss to combine.
Refrigerate for at least 2 hours

The post Squid Salad appeared first on Pizza Today.

Carolina Golden Chicken Tender Pita

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

Carolina Golden Chicken Tender Pita

Author: Pizza Today

Recipe type: sandwich

Ingredients

36 1 ounce chicken tenders
2-1/2 cups Cattlemen's Carolina Tangy Gold Barbecue Sauce
12 large whole-wheat pitas
48 Bibb lettuce-leaves
24 cooked bacon strips
24 sliced tomatoes
3 cups dices avocado

Instructions

To make each pita, grill 3 chicken tenders and toss with 3 tablespoons BBQ sauce.
Warm a pita, cut across top and open without tearing sides.
Gently and artistically stuff pita with 4 bibb leaves, two slices of bacon cut in half, 2 slices of tomato and chicken tenders.
Garnish with ¼ cup avocado.

The post Carolina Golden Chicken Tender Pita appeared first on Pizza Today.

Eggplant Parmesan Sandwich

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

Eggplant Parmesan Sandwich

Author: Pizza Today

Recipe type: sandwich

Ingredients

6 large, firm eggplants (7-8 pounds total weight)
Olive oil
2 quarts prepared and seasoned tomato sauce
2 pounds mozzarella cheese, shredded
2 cups grated Parmesan cheese
Dried oregano to taste

Instructions

Trim the ends of the eggplant (don't peel), and make lengthwise slices about ¼-inch thick.
Brush each slice with olive oil and grill on both sides until just cooked through.
Brush three 18x12x2-inch baking or lasagna plans with olive oil.
In each plan, arrange eggplant, sauce, and cheeses in layer as follows: eggplant, sauce, parmesan and mozzarella.
Make three layers, finishing with the mozzarella.
Sprinkle mozzarella with oregano.
Bake until the eggplant is bubbly hot and cheese topping is melted and speckled brown.
Allow eggplant to cool to room temperature.
Slice eggplant into squares or rectangles (relative to the shape of the bread you are using for your sandwiches).
Place the eggplant between the bread slices.
Serve with pepperoncini garnish.

The post Eggplant Parmesan Sandwich appeared first on Pizza Today.

Mediterranean Pasta Salad

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

Mediterranean Pasta Salad

Author: Pizza Today

Recipe type: salads

Ingredients

1 pound tortellini, cooked al dente
1 cup cooked (if frozen; rinsed if bottled) artichoke hearts
1 tablespoon fresh lemon juice
1 cup Nicoise or oil-cured olives (pitted)
½ cup chopped flat-leaf parsley
1 pound dead-ripe Roma or plum tomatoes, chopped coarse
1 cup torn radicchio
3 tablespoons balsamic vinegar
½ cup extra-virgin olive oil
½ cup torn fresh basil leaves
Salt and freshly ground pepper, to taste

Instructions

In a large serving bowl, combine all of the ingredients.
Refrigerate for at least one hour before serving.

The post Mediterranean Pasta Salad appeared first on Pizza Today.

Summer Pear Salad

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

Summer Pear Salad

Author: Pizza Today

Recipe type: salads

Ingredients

32 ounces mixed baby greens
6 ounces bleu cheese, crumbled
2 ounces gorgonzola cheese, crumbled
4 ounces dried cherries
6 ounces almonds, sliced thinly
2 pears, sliced thinly
Orange Citrus Vinaigrette (recipe follows)

Instructions

Toss baby greens, cheeses, cherries, almonds and pears together.
Add vinaigrette, then toss again to coat salad.
Serve in chilled bowls.

Summer Pear Salad

Author: Pizza Today

Recipe type: salads

Ingredients

ORANGE CITRUS VINAIGRETTE
⅔ cup extra-virgin olive oil
1 tablespoon lemon juice
1 heaping teaspoon ground mustard
2 teaspoons honey
¼ cup red wine vinegar
Dash of sea salt
Dash of cracked peppercorns
Juice of ½ of a large orange

Instructions

Add the ingredients to a blender in the order listed above.
Mix for 30 seconds, then pour vinaigrette in a bowl.
Cover and refrigerate overnight.
Prior to serving, shake well.

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