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Hell’s Kitchen
Mark Dym
Marco’s Coal-Fired Pizza, Denver, CO
1 pizza dough
5 ounces tomato sauce
4 ounces fresh mozzarella
2 ounces Pecorino-Romano
3 ounces spicy salami
2 ounces hot, dry-cured Coppa
1 ounce fresh basil
Drizzle of extra-virgin olive oil
Stretch pizza dough out to shape. Sauce dough skin and then add cheeses, meats and basil. Bake until golden brown and ready to serve. Just before cutting and serving, drizzle with extra-virgin olive oil.
Easter Egg Dessert Pizza
Diana Coutu
Diana’s Gourmet Pizza, Winnipeg
10-inch pizza crust, parbaked
Butter
1 cup marshmallows
½ cup chocolate mini eggs
2 ounces caramel
Stretch a 9-ounce dough ball out to 10 inches in diameter. Poke dough skin with a fork several times. Par-bake into a shell for 5 minutes in a 500 F oven. Remove from oven.
Butter the surface. Cover with marshmallows and mini eggs. Bake until marshmallows turn golden brown.
Slice into 6 slices, cut and drizzle with caramel.
Mushroom Pizza Sauce
Michel Arvblom
World Pizza Champions, Sweden
8 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon olive oil
½ cup dry red wine
1 cup beef broth
2 tablespoons flour
3 tablespoons cold water
Salt and pepper, to taste
1 teaspoon dried parsley flakes
Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally. Add red wine and simmer for a few minutes.
Add beef broth and simmer to reduce a bit, about 5 minutes. Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended. Season, to taste, and simmer for about 1 minute, until thickened. If too thick, add a little more broth. Add parsley and salt and pepper, to taste.
Makes about 1½ to 2 cups. When done cooking, use a blender to make the sauce smooth for a perfect pizza sauce.
“To be unique you have to be different than everyone else. Instead of putting seasonal toppings on the pizza, think about a pizza sauce base using seasonal ingredients. This will make people and the media talk about your pizza shop.” — Michel Arvblom
Northwest Brat in a Hoodie
Jacque Farrell
Farrelli’s Wood Fire Pizza, Tacoma, WA
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
Wrap the bratwurst and all other ingredients in the pizza dough like an old-fashioned “pig in a blanket.” Bake and serve.
Parmesan and Cracked Pepper Grissini
1¼ teaspoons active dry yeast
1 tablespoon malt syrup or sugar
1¼ cups warm water
2 tablespoons olive oil
3¼ cups unbleached all-purpose flour
1½ teaspoons salt
½ cup semolina flour, divided
½ cup grated fresh Parmesan cheese
1 tablespoon cracked black pepper
In a large mixing bowl, stir the yeast and malt (or sugar) into the warm water. Let stand until foamy, about 10 minutes. Stir in 2 tablespoons of olive oil. Add the flour and salt. Stir until the dough comes together.
Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Pat the dough with your hands into a 14- by 2-inch rectangle on a well-floured surface. Lightly brush the top with olive oil. Cover with plastic wrap; let rise until doubled, about 1 hour.
Sprinkle the dough with semolina flour before cutting and stretching. Cut the dough crosswise into 20 strips, each about the width of a cigar. Place the grissini several inches apart on lightly oiled baking sheets. Sprinkle with Parmesan and pepper, then with olive oil. Cover with plastic wrap. Gently press toppings into dough. Remove plastic wrap. Sprinkle with semolina. Let the dough rise until almost double, about 45 minutes. Bake the grissini for 20 minutes at 400 F.
Scacciata
Leo Spizzirri
World Pizza Champions
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
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.
Parmesan Chicken Tenders
1 cup buttermilk
1½ boneless, skinless chicken tenders
1 cup breadcrumbs
½ cup grated Parmesan cheese
Salt and pepper, to taste
Pesto mayonnaise for dipping (recipe follows)
Place the buttermilk in a large bowl. Add the chicken tenders, turning to coat. Let stand for 20 minutes. Mix the Parmesan, breadcrumbs, salt and pepper in a dish. Dredge the chicken tenders in the breadcrumb mixture; coat completely. Arrange the coated chicken tenders in hotel pan, spacing evenly. Bake until cooked through and golden brown. Turn once at the halfway mark. Serve with dipping sauce (see recipe below).
Pesto Mayonnaise Dipping Sauce
½ cup mayonnaise
¼ cup prepared pesto
Stir ingredients to combine.
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