Print 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)
Print 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 bel
Get the Fresh Lemon, Manchego and Artichoke Pizza Recipe You may have to really open your mind to try this pizza, but by now I hope you can trust me that these flavors and textures work well together. The creaminess of the beans, the pop of freshness
Get the Sausage, Spinach & Smoked Mozzarella Pizza Recipe The Sausage, Spinach & Smoked Mozzarella Pizza Recipe features a 50/50 mozzarella and smoked mozzarella blend, sausage, baby spinach and Roma tomatoes. Print Sausage, Spinach & Smo
Me, You & The Veggies Too: Cauliflower and Pickled Pepper Taco Pizza Recipe If you are anything like me, you love pizza and tacos! This month I am going to give you a little mash up. A while ago there was a question asked on one of the many pizza
Try this Pulled Pork & Peach Pizza recipe Get a Pulled Pork & Peach Pizza recipe that combines the sweet peaches with savory smoked pulled pork. Add a touch of heat with jalapenos. Don’t skip the coleslaw on top. Print Pork & Peach
For the sauce: Print A Winning Sausage and Pepper Pizza Author: Pizza Today Recipe type: sauces Ingredients 8-9 large, freshly canned pear tomatoes (approximately 12 ounces) 5 tablespoons of the pear tomato juice from the can 2 teasp
By now most of you must be sick and tired of the cold, cloudy days. Here in Las Vegas, it’s sunny as usual! So, I wanted to share some freshness and brightness into your world. This pizza combines the salty and savory flavors of prosciutto cotto an
Do yourself a favor with this pepperoni pizza I think we can all agree that, every once in a while, you just need a good pepperoni pizza. For me, I love it with a little burrata and some giardiniera. But you know what? We’ve been through a lot the