Pizza’zz Issue 5
Top Pizza Recipes from the Pizza Chef Competition Winners
PIZZA CHEF
of the year competition
© Yastremska/bigstockphoto.com
SPONSORED BY
Welcome Welcome to the fifth issue of Pizza’zz in which we celebrate and showcase recipes from the most creative chefs who competed for the coveted title of Pizza Chef of the Year – a national series of competitions run by the Pizza, Pasta and Italian Food Association (PAPA, www.papa.org.uk). Pizza’zz has been produced to give you ideas and inspiration to help you create innovative recipes of your own. Please feel free to use and adapt these for your own business. You may be encouraged to enter the Pizza Chef of the Year competition in the future! By entering you will not only gain the opportunity for
publicity for your business but will also be able to test your skills against the best pizza chefs in the UK. Regional competitions will be held throughout October in Glasgow, Bolton, Walsall, Weston-Super-Mare and Uxbridge. If you make it to the final, held this year at the inaugural European Pizza and Pasta Show at Olympia in London judged by celebrity chef, Theo Randall - you will also receive two complimentary tickets to the PAPA Industry Awards Dinner. We hope you enjoy these recipes and will be inspired to enter for your chance to be crowned Pizza Chef of the Year!
Jim Winship Director of The Pizza Pasta & Italian Food Association
PAPA Invites you to take part in the Pizza Chef Competition 2017 Name: Company/ Restaurant: Region: Address:
Telephone number:
Mobile No:
Email: For more details contact: Caron Parry
Tel: 01291 636346 caron@papa.org.uk
PIZZA CHEF
of the year competition
PRETZEL PIZZA CRUST INGREDIENTS 315 ml warm water 1 tbsp dry yeast 2 tbsp honey 550g plain flour 1 tsp salt 40g baking soda 1 tbsp melted butter coarse sea salt TOPPINGS 60g pizza sauce 100g grated mozzarella 50g pepperoni METHOD: Mix warm water, yeast and honey. Rest for five minutes. Add flour and one teaspoon of salt to the yeast mixture. Cut into three equal balls and rest on floured surface. Roll out the dough to an 8� circle. Bake in the oven for ten minutes at 2100c. Top the base with sauce, mozzarella and pepperoni,continue to bake until the cheese is melted and golden brown.
FIVE SPICE DUCK AND HOISIN INGREDIENTS 300g strong bread flour, 200ml water, 1 tsp instant yeast, 1 tsp salt, 1 tbsp olive oil TOPPINGS 1 tsp Chinese five spice, 50g shredded duck meat, 100g hoisin sauce, 1 fresh spring onion, 1 ball fresh buffalo mozzarella, 1 small handful fresh coriander, 1/2 red chilli (thinly sliced) METHOD: Bring pizza dough together and knead on a lightly floured surface. Divide the dough into two equal dough balls. Roll the dough out on a floured surface. Top with hoisin sauce, fresh mozzarella torn into smaller pieces, shredded duck, sprinkle all over five spice seasoning. Bake in the oven for ten minutes at 2200c. Sprinkle sliced spring onions, red chilli and coriander leaves over the cooked pizza and serve.
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PULLED BBQ BEEF BRISKET AND CREAMY HORSERADISH INGREDIENTS 300g strong bread flour 200ml water 1 tsp instant yeast 1 tsp salt 1 tbsp olive oil Fine semolina (for dusting) TOPPINGS 80g pizza sauce 80g grated mozzarella 20g grated Emmental 50g bbq beef brisket 20g sliced white onions 15g horseradish 15g crème fraîche
METHOD: Pour the flour into a large mixing bowl, mix in the yeast and salt and create a well. Pour in 200ml of warm water and the olive oil. Bring the dough together and knead on a semolina dusted surface for five minutes - divide the dough into two equal dough balls. Cover and leave for 30 minutes in a warmish place. Roll the dough out on a semolina dusted surface. Top with: • Pizza sauce • Mozzarella • BBQ beef brisket • Sliced onions Place on a baking sheet and cook for 10 minutes at 2200c. Meanwhile mix together crème fraîche and horseradish and drizzle over the finished pizza and serve.
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The guys at Pizza Mia “Love to Share” Kiren Group Brand Guidlines © SHOOT THE MOON
See some inspirational pizza recipes inside and check out Pizzamia.eu for more amazing ideas Fonts
Pizza Mia is available in all major retailers, find us in the chilled aisle HandSean
Fonts Baskerville BT Bold Baskerville BT Roman
KIREN KIREN FOODS
Fonts Onyx Regular DavesHand Regular
KIREN FOODS GROUP
Global Pizza Manufacturer
Global Pizza Manufacturer Pantone P -157 - 15 c
Pantone P -164 - 13c
KIREN
GROUP
C : 0 M : 100 Y : 100 K: 0
EmilysHand Regular
Avalon Avalon KIREN GROUP www.pizzamia.eu www.kirengroup.com Avalon
Pantone P 90-8c
KIREN FOODS
Global Pizza Manufacturer
Pizza is our world
Pantone P 90-8c
Group Brand Guidlines © SHOOT THE MOON
Pantone P -996 c
Fonts
Pizza is our world
Pantone - 154 - 8 c
Kiren Group Brand Guidlines © SHOOT THE MOON
Pizza is our world
Kiren Group Brand Guidlines © SHOOT THE MOON
Kiren Group Brand Guidlines © SHOOT THE MOON
Unit 1 & 3 Smallbridge Business Park Riverside Drive | Rochdale | OL16 2SH Greater Manchester | United Kingdom | +44 (0) 1706 526 732 Sales Enquiries to Noel.Reidy@kirenfoods.com | +44 (0) 7482 252 344
KUKD.COM PIZZA CHEF OF THE YEAR TERRY BARRIGA – TONY MACARONI Price: £10.00 Market: Restaurant
INGREDIENTS Basil Parmesan Pecorina Romano Toasted pine nuts Finely chopped aubergines Bacon Tomato sauce METHOD: Base with tomato sauce. Add the other ingredients as listed and bake in the oven.
PORTOBELLO’S FAMOUS MARS BAR CHEESECAKE PIZZA Price: £10.00
Market: Restaurant
INGREDIENTS For Dough 180g plain white ‘oo’ flour, 1 tsp salt, 4 tbsp cocoa powder, 1 small 5mm cube fresh yeast, 1/2 tsp caster sugar, 1 tbsp olive oil, 120ml warm water, flour for dusting. For Base Blend 4 melted Mars bars with 100g full fat soft cheese. For Toppings White chocolate curls, baby marshmallows, Mars bars (softened and formed into a cylinder), popping candy, chocolate sauce. METHOD: For Dough: Place all ingredients into a bowl and mix together to form a soft dough. Knead until it’s a nice ball shape. Roll dough to approximately 10-12”. For Base: Place softened Mars bars and full fat soft cheese into a small blender and blitz until the required consistency is reached. For Topping: Cover base with cheesecake mixture and baby marshmallows, bake for 5 minutes. Decorate with Mars bar discs, white chocolate and chocolate sauce. Serve with vanilla ice cream. 6 Page
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TULIP SUPERTOPS PIZZA CHEF OF THE YEAR LET-TUCE BEE
Majid Ghazello for Nicky Currie Price: £6.99 Market: Delivery INGREDIENTS Honey & mustard sauce, lettuce, red onions, bell peppers, cucumber, olives, Chorizo, tomato, pesto, mozzarella.
MUSKETEERS
Mansour Arjemandfar (Florentino’s Pizza & Pasta) Price: £6.99 Market: Delivery INGREDIENTS Chunky spicy beef, Chorizo, pepperoni, chicken, pizza sauce, mozzarella.
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TULIP SUPERTOPS PIZZA CHEF OF THE YEAR IL BONSAI
Robert Tucker (Pizzeria Venezia) Price: £8.95 Market: Restaurant INGREDIENTS Pizza sauce Chunks of Supertops Spicy Beef 150g baby spinach 100g cubed feta cheese A few spoons of caramelised onions Red wine Redcurrant jelly Sugar Red wine vinegar
CHEF’S SPECIAL PIZZA Ignazio Di Cataloo (SubXpress Pizza, Cheshunt) Price: £18.00 Market: Restaurant
METHOD: Roll out pizza base to meter, top with American sausage, Parma ham, buffalo mozzarella, friorielli, salami, ham, mushroom, olives and rocket.
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The European Pizza & Pasta Show 9-10 November 2016 OLYMPIA LONDON
Brought to you by
HARVEY & BROCKLESS PIZZA CHEF OF THE YEAR GOATS CHEESE & ROASTED PEPPER PIZZA Martin Willsher 2 Sisters Food Group Price: £12.95 Market: Restaurant INGREDIENTS Sour dough base Roast red pepper and tomato sauce Smoked Provolone cheese Whipped spiced goats cheese Roasted red pepper strips Roasted red pepper and roasted garlic aioli Toasted pumpkin seeds Wild rocket Confit green tomatoes
CHICKEN, PEPPER & ONION BHAJI PIZZA Andrew Langford (Portobello Restaurant) Price: £18.00 Market: Restaurant METHOD: For Base Tomatoes, basil, oregano, garlic, mozzarella, seasoning, balti paste. For Toppings Shredded 100% mozzarella, marinated chicken breast strips, Harvey & Brockless roasted red pepper strips, mango chutney, Sliced red onions, Pan fried sliced baby onion bhajis, coriander leaves, yoghurt & mint dressing.
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WHITWORTH BROS PIZZA CHEF OF THE YEAR PIZZA MARGARITA
David Hurst (Portobello Restaurant) Price: £10.95 Market: Restaurant INGREDIENTS Vivo Flour Sundried tomatoes Wilted spinach Marinated black olives
BLACKLIST PIZZA
Rob Tucker and Cesare Marinaro (Pizzeria Venezia) Price: £8.45 Market: Restaurant INGREDIENTS Margherita topped with black pudding, crumbed goats cheese, baby plum tomatoes & rocket Tomato sauce, home grown rocket.
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RIO AMBITION To support Team GB in this year’s Olympic Games in Rio, we have developed four delicious pizzas which offer menu excitement and are perfect for Summer.
THE
BIG BEN
EVERY TIME IS THE RIGHT TIME FOR THE BIG BEN A special blend of pizza sauce and mozzarella cheese topped with steak strips, mushrooms, green peppers, onions and basil.
THE
Royal
FEATURING RUSTIC INGREDIENTS, THIS PIZZA IS FIT FOR A QUEEN This cheesy, piping-hot pizza is topped with pulled pork, sweetcorn and mozzarella cheese with extra flavour coming from a BBQ sauce drizzle.
THE
UNION JACK
THE TRADITIONAL HAWAIIAN HAS A DELICIOUS UNION WITH HONEY Ham and pineapple with tomato sauce, melted cheese, green peppers and a deliciously sweet honey drizzle.
THE
Publican
A PIZZA WITH A KICK! AS A SAFETY PRECAUTION WE ADVISE CONSUMING CLOSE TO A BEVERAGE SUPPLIER Mozzarella tames the bite of tangy peppers surrounding fajita chicken, chunky meatballs, pickled jalapeños and an intense hot sauce drizzle.
CONTACT PORTAL FOODS Tel: +44 (0) 844 967 4797 • Email: sales@portalfoods.co.uk VISIT WWW.COOKEDCUTS.CO.UK FOR MORE RECIPE INSPIRATION
GALBANI PIZZA CHEF OF THE YEAR ARTICHOKE & PROSCIUTTO COTTO PIZZA Paolo Crolla Paolo’s Italian Price: £13.50 Market: Restaurant INGREDIENTS Spicy Calabrian Nduja Artichoke Prosciutto Cotto San Marzano plum tomatoes Mozzarella di bufala METHOD: Pizza with spicy Calabrian nduja, artichoke, prosciutto cotto,San Marzano plum tomatoes and mozzarella di bufala.
MOZZARELLA & CURED BRESAOLA PIZZA Marco Fuso Baked & Battered Price: £12.00 Market: Delivery INGREDIENTS Mozzarella Galbani Cured bresaola Fresh wild rocket Balsamic jus METHOD: Direct dough with sourdough starter 48 hours maturation. Baked with only mozzarella Galbani and topped with fresh wild rocket, cured bresaola, fresh mozzarella Galbani and balsamic jus.
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From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.
tel: 01291 636333 web: www.papa.org.uk
Products Available • tomatoes
• fruits
• vegetables
• olives, olive oil & vinegars
• beans & pulses
• pasta range & specialities
• fish & meats
• jam & preserves
for all enquiries please contact importer and distributer
Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk | www.martinmathew.co.uk