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More great summer recipes:
Blueberry and Apple Bread Pudding
2 cups whole milk
4 large eggs, lightly beaten
¾ cup sugar
3 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon
For more of this recipe, click here.
Caprese Di Parma
Aldo Musico
Aldo’s Pizza, Naples, FL
1 sliced vine ripened tomato
6 ounces buffalo mozzarella
Fresh basil
2 ounces extra–virgin olive oil
2 ounces of balsamic drizzle
For more of this recipe, click here.
Fresh Arugula Salad
Aldo Musico
Aldo’s Pizza, Naples, FL
Baby arugula, bunch
4 Campari tomatoes
4 rings of red onion
1 ounce shaved parm
½ lemon
For more of this recipe, click here.
Honey Badger
Jay Jerrier
Cane Rosso, Dallas
10 ounces pizza dough
12 pieces thinly sliced spicy soppressata
4 ounces fresh fior di latte mozzarella
2 quarts honey
5-6 each of habaneros, jalapenos, serranos stemmed and split but not seeded
For more of this recipe, click here.
Honey Pie
Tony Gemignani
Tony’s Pizza Napoletana,
San Francisco, CA
One 13-ounce pizza dough
One 12-ounce white onion peeled
About ¼ cup beer
About ¼ cup all-purpose flour
Olive oil
For more of this recipe, click here.
Italian Flatwich
Kelvin Slater
Blue Moon Pizza, Atlanta, GA
1 flatwich dough
1 ounce extra-virgin olive oil
2 ounces mozzarella cheese
2 slices ham
3 slices salami
For more of this recipe, click here.
Oggi’s Italian Chicken Quesadilla
George Hadjis
Oggi’s Pizza, San Clemente, CA
1 chipotle tortilla
1 ounce butter
6 ounces mozzarella cheese
2 ounces cheddar cheese
5 tomato slices
For more of this recipe, click here.
Pizza Parma
Bruno Bertrand
Esprit Pizza, France
12-inch pizza dough
1 tablespoon tomato sauce
4 ounces mozzarella
2 ounces field greens
2 ounces Parma ham
For more of this recipe, click here.
Phil’s Creation Salad
Jacque Farrell
Farrelli’s Wood Fire Pizza,
Tacoma, WA
4 ounces romaine lettuce
3 ounces honey mustard dressing, tossed
1 ounce cashews
3 ounces pineapple
2 ounces cheddar cheese
For more of this recipe, click here.
Santa Fe Chicken
Kelvin Slater
Blue Moon Pizza, Atlanta, GA
15-inch pizza dough
1 ounce extra-virgin olive oil
2 ounces black bean sauce
4 ounces mozzarella cheese
½ cup chicken
For more of this recipe, click here.
Rotolo
Mark Dym
Marco’s Coal-Fired Pizza, Denver, CO
9 ounces pizza dough
4 ounces basil pesto
4 ounces spicy salami
4 ounces fresh mozzarella
1 ounce Parmesan cheese
For more of this recipe, click here.
Zucchini Fritti
1 ½ cups Parmesan
1 ½ cups Panko (Japanese breadcrumbs)
½ teaspoon salt
2 extra-large eggs
3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about ½-inch-wide strips
For more of this recipe, click here.
Amaretti-Stuffed Peaches
½ stick unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons)
2 tablespoons all-purpose flour
2 tablespoons sugar
1 large egg
For more of this recipe, click here.
Chicken Pasta Salad
1 pound dried pasta, such as fusilli, penne or bow ties
3 tablespoons olive oil
2 cups Caesar dressing
1 cup green peppers cut into small pieces
1 cup red onion, cut into small pieces
For more of this recipe, click here.
Fresh Tomato Caprese Pizza
4 large Roma tomatoes, diced, to yield 1½ cups
6 ounces (about) diced fresh mozzarella
1 cup torn or cut (with kitchen shears) fresh basil
2-3 tablespoons extra-virgin olive oil
2 teaspoons grated Parmesan
For more of this recipe, click here.
Margherita Bruschetta
3 ripe plum tomatoes, finely diced
1 teaspoon extra virgin-olive oil
Salt & pepper, to taste
1 ounce fresh basil, finely cut
4 ounces fresh buffalo-style mozzarella cheese, diced
For more of this recipe, click here.
Summer Pear Salad
32 ounces mixed baby greens
6 ounces bleu cheese, crumbled
2 ounces gorgonzola cheese, crumbled
4 ounces dried cherries
6 ounces almonds, sliced thinly
For more of this recipe, click here.
