Pizza'zz - Issue 6

Pizza’zz Issue 6

Top Pizza Recipes from the Pizza Chef Competition Winners SPONSORED BY

PIZZA CHEF

of the year competition

Welcome Welcome to the sixth 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 Edinburgh, Bolton, Surbiton, Aldridge and Bath.

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 2018 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

DOUGH RECIPES PIZZA DOUGH 00 flour Dried Yeast Water Salt

1000g 1 sachet 650ml 30g

FOR SWEET PIZZA 00 flour Dried Yeast Water Salt

1000g 1 sachet 650ml 30g

METHOD: Weigh out all ingredients.

Mix and kneed for 10 mins by hand or 5 mins in a mixer with a dough hook.

Put in an oiled bowl and cover with a moist tea towel for 2 hours.

Once doubled in size quickly knock back the dough kneading for 1 min.

Cut in to 4 and round in to dough balls.

Lightly coat with water and leave to proof for 45min.

CAULIFLOWER PIZZA BASE INGREDIENTS Riced, then cooked cauliflower Cup grated parmesan cheese Egg Italian seasonings Crushed garlic Salt

1 70g 1 1 tsp 1 clove 1/2 tsp

METHOD: Break up Cauliflower in to florets.

Place into a blender and pulse until rice like.

(You can use a cheese grater if you don’t have a blender) Microwave the riced cauliflower for 5 mins.

Scoop out the riced cauliflower in to a tea towel and twist and squeeze until all the moisture has gone.

Pre heat oven to 200C and oil a baking tray.

Mix all the ingredients.

Flatten into a pizza base shape on the baking tray and cook for 15mins.

Pizza’zz | Issue 6

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MARGHERITA This pizza is exactly how an Italian Margherita should be…minimally topped with fresh ingredients. Hand torn basil leaves, creamy Buffalo Mozzarella and a rich tomato passata sauce. Bellissimo!!!

INGREDIENTS Pizza dough Passata Fresh torn Mozzarella Basil leaf Extra virgin olive oil

1 50g 100g 6

METHOD: Pre heat oven to 250C and pizza stone if you have.

Roll out pizza dough Place on pizza peel if you have a pizza stone or oiled baking tray If not.

Swirl with passata.

Tear the mozzarella into chunks and place on the pizza.

Pick off a few basil leaves and add.

Bake for 5 mins or until the base is cooked and the cheese is bubbling.

Add some more sprigs of basil and drizzle with Extra virgin olive oil.

PICCANTE SALAMI A pizza with a kick…sliced cured Piccante salami, fresh torn creamy Buffalo Mozzarella and fiery chilli rings.

INGREDIENTS Pizza dough Passata Fresh torn Mozzarella Posh Salami Chilli rings

1 50g 50g 5 slices 1 chilli

METHOD: Pre heat oven to 250C and pizza stone if you have.

Roll out pizza dough.

Place on pizza peel if you have a pizza stone or oiled baking tray If not.

Swirl with passata.

Tear the mozzarella into chunks and place on the pizza.

Add the salami & chilli rings.

Bake for 5 mins or until the base is cooked and the cheese is bubbling.

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SALSICCIA & FRIARIELLI A luxurious pizza with a bianca base. Creamy béchamel sauce, fresh tender stem broccoli, torn sausage meat enhanced with pungent fennel and finished with parmesan shavings.

INGREDIENTS Pizza dough Béchamel Grated mozzarella Italian Sausage Fennel seeds Tender stem broccoli Parmesan shavings

1 50g 100g 2 1 tsp 60g 30g

METHOD: Pre heat oven to 250C and pizza stone if you have.

Blanch broccoli in boiling water for 5 mins. Peel the skin off the sausages, add fennel and mix.

Tear the sausage into small balls and cook in the oven for 10 minutes. Roll out pizza dough.

Place on pizza peel if you have a pizza stone or oiled baking tray If not.

Swirl with béchamel and cover with grated mozzarella. Add the sausage in chunks and broccoli Bake for 5 mins or until the base is cooked and the cheese is bubbling. Sprinkle with parmesan shavings.

RAINBOW CAULIFLOWER PIZZA Brighten your day with our Rainbow Cauliflower Pizza or create a design of your choice. This is suitable for a gluten free diet, vegetarians and for those of us looking to boost our 5 a day!

INGREDIENTS Cauliflower Pizza base Passata Grated Mozzarella Diced Tomato Orange pepper Sweetcorn Green Pepper Red onion

1 50g 100g 1 Tomato 1 Pepper 1 small tin 1 Pepper 1 Onion

METHOD: Pre heat oven to 250C. Prep Vegetables into small diced pieces. Make up cauliflower pizza base On a baking tray swirl with passata. Add cheese and layer vegetables.

Bake for 5 mins or until the base is cooked and the cheese is bubbling

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LAMB KEEMA Contrasting cuisines can compliment each other! rich and spicy lamb, green chillies and fresh coriander, drizzled with cool Greek yogurt post cook to balance the heat beautifully.

INGREDIENTS Lamb Keema Lamb Mince chilli powder ground coriander Garlic Ginger Onion Cinnamon Graam masala paprika

1 pack 1/2 Tsp 1/2 Tsp 2 cloves 3 cm 1 1 tsp 1 tsp 1tsp

METHOD: Mix the lamb and other ingredients together with hands. Fry in a frying pan for 10mins or until cooked.

Pre heat oven to 250C and pizza stone if you have.

Roll out pizza dough.

Place on pizza peel if you have a pizza stone or

Salt Turmeric Black pepper

1 tsp 1 tsp 1 tsp

Toppings Pizza Dough Passata Lamb keema Green chilli slices Coriander leaf Greek Yogurt

1 50g see recipe 1 green chilli sprigs 100g

oiled baking tray If not. Swirl with passata.

Cover with the lamb keema & green chillies.

Bake for 5 mins or until the base is cooked and the cheese is bubbling.

Blob with Greek yogurt and add sprigs if coriander.

SWEET PIZZA The Sweetza‌a chocoholics dream, milky chocolate layer, toasted marshmallows, fresh raspberries and white chocolate shavings.

INGREDIENTS Pizza dough Chocolate spread Raspberry White chocolate shavings Marshmallows

1 50g 1 punnet 1 table spoon 6 halved

METHOD: Pre heat oven to 250C or pizza stone if you have one. Roll out pizza dough. Place on pizza peel if you have a pizza stone or oiled baking tray If not. Swirl with chocolate spread. Cover with marshmallows.

Bake for 5 mins or until the base is cooked and the marshmallows begin to brown. Add raspberries and white chocolate shavings.

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Pizza’zz

A world leader in pizza production & development Fresh pizza from Stateside Foods reaches our customers seven days a week via a state of the art supply chain and distribution system.

web-site: www.stateside-foods.co.uk

Email: info@stateside-foods.co.uk

PIZZA CHEF of the year 2016

OUR FAVOURITES

WHITWORTH BROS. PIZZA CHEF OF THE YEAR PIZZA MARGHERITA Tony Macera (DiVito’s) Description – A pizza dough base made with Aquila flour and topped with tomato sauce, basil and mozzarella cheese with olive oil.

Selling price: £7.00

GORY CATE NER N I W REGINA (THE QUEEN) Rob Tucker & Cesare Marinaro (Pizzeria Venezia) Description – Aquila flour pizza topped with pizza sauce and maestrella cheese, finished with triple sun blushed tomatoes and baby red chard.

Selling price: £7.95

PIZZA MARGHERITA Remy Suzanne (Yammo) Description – Aquila flour pizza base with San Marzano tomato sauce base, Fior di Latte, Emmenthal and Gruyere cheese, finished with olive oil and basil.

Selling price: not known

TULIP SUPERTOPS PIZZA CHEF OF THE YEAR

CHEF PIZZA YEAR E OF TH

GORY CATE NER WIN NOCINA Fabrizio Mancinetti (The Oven) Description – SuperTops Ham Julienne with Figs and Spicy Nduja.

Selling price: £11.95 (restaurant) Pizza’zz | Issue 6

ANTIPASTI STAR Tom Mullin (Pizza Pilgrims) Description – SuperTops smoked ham with ricotta and artichoke pesto, folded into a star shaped crust around an antipasti of coppa, bufala and rocket salad.

Selling price: £9.50 (restaurant)

EARSHAM Jack O’Dwyer (Suffolk Stonehouse) Description – SuperTops chicken, bacon and chorizo jam. Earsham is a local village known for its large pig farm with Jack’s bacon and chorizo jams making a great addition to the chicken on this pizza.

Selling price: £11.00 (restaurant) 13

NORSELAND CHEESE w PIZZA CHEF OF THE YEAR

GORY CATE NER N I W

3 CHEESE MINI PIZZETTES Ellie Barrie (Stateside Foods) Description – Three mini pizzettes: Applewood – (béchamel, ham hock, apple chutney, watercress); Mexicana – fire roasted salsa, tortilla, sour cream, guacamole, fresh coriander and Jalsberg – Jarlsberg infused base, pancetta, rocket, roasted potatoes.

Selling price: £11.95 (restaurant)

STARSTON Jack O’Dwyer (Suffolk Stonehouse) Description – sweet corn, crispy bacon, red pepper jam, Norseland Mexicana cheese, guacamole and sour cream. Starston is to the wild wild west of Bungay!

Selling price: £10.00 (restaurant)

SMOKED NDUJA Alessandro Paci (Tony Macaroni) Description – BBQ, tomato sauce, nduja, pancetta, Applewood, steamed red onion, and basil pizza.

Selling price: £11.95 (restaurant)

EURILAIT MAESTRELLA PIZZA CHEF OF THE YEAR CHARCOAL BASE, MOZZARELLA & PROSCIUTTO PIZZA Ellie Barrie (Stateside Foods) Description – charcoal-infused base, mozzarella, prosciutto crudo, artichokes, rocket and lemon zest pizza.

Selling price: £8.85 (restaurant) GORY CATE NER WIN

TUNA MOZZA MELT Simon Shrager (Promohire) Description – tuna and red onion under a mozzarella blanket, finished with fresh spring onion and Sriracha sauce.

Selling price: £9.95

CLASSIC PIZZA Charlotte Ridler (Portobello Restaurant) Description – A classic Margherita pizza with a pizza dough base, creamy mozzarella and tomato and basil sauce.

Selling price: £8.95 (restaurant)

Pizza’zz

EURO PIZZA PRODUCTS PIZZA CHEF OF THE YEAR SMOKEY DAFFY Remy Suzanne (Yammo) Description – smoked duck breast, mozzarella, Emmenthal and Gruyere with caramelised onion and thyme, finished with drizzle of honey.

Selling price: not known

GORY CATE NER N I W

WHAT THE DUCK! Ryan McNab (The Britannia Inn) Description – Shredded crispy duck, spring onion, red chilli, hoi sin sauce and mozzarella on a hand stretched thin and crispy base, garnished with chopped cucumber.

Selling price: £10.95 (restaurant)

CHICKEN AND PESTO STAR PIZZA Vince Martorana (SubXpress) Description – hand stretched dough, tomato sauce, fresh pesto, fresh mozzarella, cheese, smoked chicken pizza.

Selling price: £8.99 (takeaway)

SUNBLUSH TOMATO PIZZA CHEF OF THE YEAR GORY CATE NER N I W

CHARGRILLED MEDITERRANEAN VEG Laura Evans (Pizza Hut) Description – a light and refreshing pizza consisting of grilled courgette and aubergine, SunBlush tomatoes and mozzarella, finished with a lemon and pesto drizzle.

Selling price: Restaurant - £12.25 Delivery - £14.99 Pizza’zz | Issue 6

LA TOMATINA Ryan McNab (The Britannia Inn) Description – mixture of fresh and sun blushed red and yellow tomatoes on a pesto covered thin and crispy pizza base with ron buffalo mozzarella, fresh rocket, balsamic reduction and Parmesan shavings Selling price: £10.95 (restaurant)

ANTI PASTA MISTO Rob Tucker and Cesare Marinaro (Pizzerian Venezia) Description – pizza topped with red pepper coulis, triple SunBlush tomato, charred baby artichokes, courgettes and asparagus finished with violas.

Selling price: £8.95 (restaurant) 15

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