Pizza Today - December 2016 - 59

Buffalo Combo Pizza
One pizza dough, ready to use
4 ounces hot sauce
½ cup diced chicken in hot sauce
2 ounces cubed or shredded blend of
mozzarella and provolone, or
cheddar blend
1 ounce crumbled, cooked bacon
1 ounce each, thinly sliced green pepper rings and white onion rings
Creamy blue cheese dressing
Build a pie by spreading the hot sauce
out evenly over the pie shell. Top with the
chicken, the cheeses and bacon. Arrange
the pepper and onion rings over all.
Bake until golden and bubbly.
Garnish with generous drizzles of
creamy blue cheese dressing.

Pizza alla Pesto
Pesto Sauce
2 cups loosely packed fresh basil leaves
2 cloves garlic, peeled
2 tablespoons grated Parmesan
cheese
2 tablespoons grated Romano cheese
¼ cup pine nuts
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
Place the basil (reserve about 8 leaves
for garnish), garlic, cheeses and pine nuts
in a food processor. Pulse the machine
10 to 12 times or until the ingredients are
combined thoroughly. With the motor
running, slowly add the olive oil. Process
until smooth. Season with salt and pepper.
Should you wish to thin the sauce a bit,
add hot water to bring it to a creamy
consistency. The sauce can be made
ahead and kept in the cooler, well covered, for several days.
1 14-inch pizza shell, ready to top
1½ pounds new potatoes, peeled and
cut into cubes
½ cup pesto sauce
½ cup chopped oil-packed sun-dried
tomatoes, patted dry
8 ounces shredded mozzarella
Reserved basil leaves
Place the potatoes in a saucepan of
boiling, salted water. Cook until barely

tender, 8 to 9 minutes. Drain well.
Spread the pesto sauce evenly over the
pizza crust up to the border. Sprinkle on
the sun-dried tomatoes. Arrange the potatoes evenly over the pesto sauce. Sprinkle
on the mozzarella. Bake. Just before sending the pizza out, sprinkle the fresh basil
leaves on top of the cheese.

Pizza Insalata
1 14-inch pizza shell
6-7 cups mixed lettuces (red leaf, leaf,
radicchio)
¼ cup sliced red onion
4-5 fresh plum tomatoes, seeded and
cubed
½ cup extra-virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice
Salt and freshly ground pepper, to
taste
6-8 thin slices of provolone cheese (or
6 ounces of a shredded Mozzarella/
provolone blend)
In a large mixing bowl, combine the
lettuces, onion and tomatoes. Set aside, or
prep several hours ahead.
In a small bowl, combine the olive oil,
vinegar and lemon juice. Whisk well to
combine. Season with salt and pepper.
Lay the slices of cheese evenly over the
crust up to the border.
Bake the pizza until the crust is golden
brown and the cheese starts to take on
brown speckles. Allow the pizza to cool for
10 minutes or more (can be prepared to
this point and held for up to 2 hours then
reheated just a bit just before serving).
To order, toss the salad with the dressing. Cut the pizza into 4 wedges. Arrange
a wedge (or two) on a large plate. Put the
salad in the center of the plate. Sprinkle
the greens with grated Parmesan (optional). Serve.

Shrimp and Avocado Pizza
1 14-inch pizza shell
2 tablespoons olive oil
2 teaspoons chopped fresh garlic
6 ounces diced avocado
6 ounces peeled rock shrimp, chopped
4 ounces shredded Fontina cheese
Chiffonade of fresh basil

Brush the entire pizza shell with the
olive oil. Sprinkle the garlic evenly over
the crust. Sprinkle on the diced avocado
and the rock shrimp. Distribute the cheese
evenly over the pizza. Bake. Just before
sending out the pizza, sprinkle on the
chiffonade of fresh basil.

Shrimp Pizza Arrabbiata
2 12-inch pizza shells
12 ounces pizza sauce or all-purpose
ground tomatoes
4 teaspoons crushed red pepper flakes
½ cup chopped red onion
8 extra-jumbo shrimp (16-20 count),
cut in half, deveined, rinsed under
cold water, each half cut in half
1 cup shredded smoked mozzarella
Divide the sauce, the red pepper flakes
and the red onion evenly between the 2
pizza shells. Now sprinkle on the shrimp,
an even amount between each of the
pizza shells (visualize how you will cut the
pizza and get enough shrimp on each
pizza shell so that every piece has a good
amount). Divide the smoked mozzarella
between the 2 pizza shells. Bake.

Fowl Play Pizza
1 pizza dough
2 whole boiler-fried chicken breasts,
halved, boned, skinned and cut into
1-inch pieces
2 ounces olive oil
1 large onion, sliced and separated into
rings
1 large green bell pepper, cut into thin
rings
8 ounces fresh mushrooms, sliced
4 ounces olives
10 ounces pizza sauce
1 teaspoon garlic salt
1 teaspoon oregano
2 ounces grated Parmesan cheese
8 ounces mozzarella, shredded
Add oil, chicken, onion, green pepper,
mushrooms and olives to a pan and cook
over medium heat for 5 minutes. Drain
and set aside.
Open dough and top with sauce. Add
mixture, garlic salt, oregano, Parmesan and
mozzarella. Bake at 425 F.

D E C E M B E R 2 0 1 6 / P I Z Z AT O D AY. C O M / 5 9


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Pizza Today - December 2016

Table of Contents for the Digital Edition of Pizza Today - December 2016

Pizza Today - December 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Custom Boxes
When in Rome...
Performance Metrics
Road to Expo
2017 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - December 2016 - CT1
Pizza Today - December 2016 - CT2
Pizza Today - December 2016 - Pizza Today - December 2016
Pizza Today - December 2016 - Cover2
Pizza Today - December 2016 - Commentary
Pizza Today - December 2016 - 4
Pizza Today - December 2016 - 5
Pizza Today - December 2016 - Contents
Pizza Today - December 2016 - 7
Pizza Today - December 2016 - 8
Pizza Today - December 2016 - 9
Pizza Today - December 2016 - Contributors
Pizza Today - December 2016 - 11
Pizza Today - December 2016 - Expo Spotlight
Pizza Today - December 2016 - 13
Pizza Today - December 2016 - Interact
Pizza Today - December 2016 - 15
Pizza Today - December 2016 - Conversation
Pizza Today - December 2016 - 17
Pizza Today - December 2016 - Man on the Street
Pizza Today - December 2016 - 19
Pizza Today - December 2016 - Respecting the Craft
Pizza Today - December 2016 - 21
Pizza Today - December 2016 - On Tap
Pizza Today - December 2016 - 23
Pizza Today - December 2016 - Destinations
Pizza Today - December 2016 - 25
Pizza Today - December 2016 - Dough Doctor
Pizza Today - December 2016 - 27
Pizza Today - December 2016 - 28
Pizza Today - December 2016 - 29
Pizza Today - December 2016 - Custom Boxes
Pizza Today - December 2016 - 31
Pizza Today - December 2016 - 32
Pizza Today - December 2016 - 33
Pizza Today - December 2016 - When in Rome...
Pizza Today - December 2016 - 35
Pizza Today - December 2016 - 36
Pizza Today - December 2016 - 37
Pizza Today - December 2016 - Performance Metrics
Pizza Today - December 2016 - 39
Pizza Today - December 2016 - 40
Pizza Today - December 2016 - 41
Pizza Today - December 2016 - Road to Expo
Pizza Today - December 2016 - 43
Pizza Today - December 2016 - 2017 Menu Guide
Pizza Today - December 2016 - 45
Pizza Today - December 2016 - 46
Pizza Today - December 2016 - 47
Pizza Today - December 2016 - 48
Pizza Today - December 2016 - 49
Pizza Today - December 2016 - 50
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Pizza Today - December 2016 - Product Showcase
Pizza Today - December 2016 - 70
Pizza Today - December 2016 - 71
Pizza Today - December 2016 - Pizza Today Yellow Pages
Pizza Today - December 2016 - 73
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Pizza Today - December 2016 - 75
Pizza Today - December 2016 - 76
Pizza Today - December 2016 - 77
Pizza Today - December 2016 - 78
Pizza Today - December 2016 - 79
Pizza Today - December 2016 - The Marketplace
Pizza Today - December 2016 - 81
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Pizza Today - December 2016 - 83
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Pizza Today - December 2016 - 85
Pizza Today - December 2016 - 86
Pizza Today - December 2016 - 87
Pizza Today - December 2016 - 88
Pizza Today - December 2016 - Reader’s Resource
Pizza Today - December 2016 - Trending Recipe
Pizza Today - December 2016 - Cover3
Pizza Today - December 2016 - Cover4
Pizza Today - December 2016 - PE1
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