Pizza'z Pizza Recipe Book Issue 4_Layout 1 12/08/2015 15:09 Page 1
Pizza’zz Issue 4
Top Pizza Recipes from the Pizza Chef Competition Winners
SponSored by
PIZZA CHEF of the year competition
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Welcome elcome to the fourth issue of Pizza’zz in which we celebrate and showcase the recipes from the most creative chefs who competed in a series of competitions around the country, run by the Pizza Pasta & Italian Food Association (PAPA). The competitions are aimed at recognizing the skills of those working within our industry and to encourage innovation, which is so important to keeping consumer interest in any market. The recipes have been produced to give you ideas and inspiration to help you create innovative recipes of your own. Please feel free to use and adapt
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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 in Bolton, Glasgow, the Midlands and London throughout October. If you make it to the final, you will also receive two free tickets to attend the Pizza Pasta & Italian Food Industry Awards We hope you enjoy these recipes and will be inspired to enter the Pizza Chef compeition.
Jim Winship Director of The Pizza Pasta & Italian Food Association
PAPA Invites you to take part in the Pizza Chef Competition 2016 Name: Company/ Restaurant: Region: Address:
Telephone number:
Mobile No:
Email: For more details contact: Pam Sainsbury Tel: 01291 636341 pam@jandmgroup.co.uk
PIZZA CHEF of the year 2016
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BEACON FOODS CANDY GARLIC CLOVE PIZZA CHEF OF THE YEAR Pizza My Boss Gennaro Nespoli (Fratelli Bufala Restaurant, London) Ingredients 1 pizza dough ball mozzarella (fior di latte), cherry tomato, aubergines, parmigiano grated, pancetta (Italian bacon) oregano, basil, candy garlic cloves.
Caesar Pizza Majid Rostami (Romeo’s, Derry) Price: £6.50 Market: Takeaway Ingredients garlic butter (butter, candy garlic cloves, parsley), rocket salad, chicken, bacon, fresh grated parmesan and Caesar salad dressing. Method: Roll out dough, using homemade garlic butter as base, bake in oven, while being baked heap up precooked bacon and chicken on grill. Remove garlic bread from oven when cooked, add rocket bacon chicken, grate fresh parmesan and drizzle with Caesar salad.
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BEACON FOODS CANDY GARLIC CLOVE PIZZA CHEF OF THE YEAR Sicilian pizza Connor Jones (Portobello Restaurant, Tamworth) Price: £10.95 Market: Restaurant Ingredients dough, tomatoes, basil, oregano, garlic, mozzarella and seasoning. Toppings - Candy garlic cloves, anchovies, roquito, chillies, caper berries and parsley. Method – For the tomato base, place all the ingredients into a small blender and blitz until the required consistency is reached, season to taste.
Method: Top the stretched pizza base with the tomato sauce and sprinkle the shredded mozzarella. Topping - mix the topping in a bowl with olive oil and fresh lemon juice. Decorate the top of the pizza with garlic cloves, parsley, caper berries and anchovies and bake until golden.
Beetroot & goats cheese pizza Ashley Smetham (Planters Restaurant, Tamworth) Price: £11.00 Ingredients pizza dough, tomato and herb sauce, 2 beetroots, goat cheese baby onions and Candy Garlic Cloves. Method: Roll out pizza dough and spoon the tomato and herb sauce on top, crumble half the goats cheese evenly on the pizza. Place beetroot, candy garlic cloves and baby onions on pizza, sprinkle with remaining goats’ cheese. 4 Page
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BEACON FOODS CANDY GARLIC CLOVE PIZZA CHEF OF THE YEAR Pizza “Mare Mediterraneo” Martino Cusumano (The Italian Club – Mare Mediterraneo, Liverpool) Price: £12.50 Market: Restaurant Ingredients tomato sauce, mozzarella, fresh swordfish loin, king prawns, parsley, candy garlic cloves, breadcrumb gratin and fresh mint oil.
Method: Saute the swordfish and the king prawns with candy garlic cloves, extra virgin olive oil, parsley and white wine and put aside. Make the breadcrumb gratin by combining the breadcrumbs, grated parmesan, candy garlic cloves, olive oil, chopped parsley, salt and pepper. Add all the ingredients excluding the breadcrumb gratin and mint oil. After cooking, garnish with garlic cloves, breadcrumb gratin and mint oil.
Focaccia sandwich pizza Philip McIntyre (Amaretto Ristorante, Bridge of Weir) Price: £9.95 Market: Restaurant Ingredients steak, onion and mushroom Focaccia. This is a rosemary focaccia sandwich stuffed with fillet steak strips, sautéed onions and chestnut mushrooms. Rocket leaves dressed in a balsamic, served with seasoned hand cut chips. Method: in a little EVO cook the onions, mushrooms and fillet steak that has been marinated in candy garlic cloves. Once the filling is cooking, stretch the pizza dough to make an oval shape. Spread the garlic butter on the dough and place the filling on top and garnish with fresh rocket, cherry tomato and parmesan shavings. Finish the plate with balsamic reductions and basil pesto pattern. Cook, season the hand-cut chips and serve Pizza’zz
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Italian Margherita Ingredients Ingredients: Dough 500g flour 300ml warm water 5g yeast 7.5g salt 5g sugar 10g chopped fresh basil 15g finely chopped sundried tomatoes Toppings 50g passatta a torn buffalo mozzarella ball Fresh basil leaf Sundried tomatoes Method: Mix together the water and yeast then pour in with the flour, salt and sugar. Mix for 6 minutes or until dough comes together. Fold in tomato and basil. Proof the dough for 40 minutes. Roll the dough out and cover with passatta and top with torn mozzarella and sundried tomatoes. Cook on a high heat for 10 minutes, then top with fresh basil.
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American Mustard and Pastrami Ingredients 500g flour 300ml water 5g yeast 7.5g salt 5g sugar 20g wholegrain mustard Toppings 50g passatta 60g grated mozzarella 3 slices pastrami Thinly sliced gherkin Mustard drizzle Method: Mix together the water, yeast and mustard then pour in with the flour, salt and sugar. Mix for 6 minutes or until dough comes together. Proof the dough for 40 minutes. Roll the dough out and cover with passatta and top with mozzarella, pastrami and gherkins. Cook on a high heat for 10 minutes, then top with a drizzle of mustard.
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Please contact your local distributor, or contact Eurostar Commodities Ltd directly C ommodities L td dir ectly ffor or enquiries within the Midlands and Wales. Wales. UK Fine F Foods oods for for London London and the South of England. T Tel: el: 0 01322 1322 434 555 Reids F ood Servic ce e for fo or S Reids Food Service Scotland. Scotland. T el: 0 1294 833 00 Tel: 01294 0011 Caterite Ca teritte ffor or Cumbria. Tel: 01768 776 T el: 0 1768 77 6 000 Hall F Farm Foods Eastt arm F oods ffor or the North Eas Tel: 01429 of England. T el: 0 1429 83 55 25
C Contact ontact Sales a att Eurostar Commodities Ltd. td. Eur ostar C ommodities L Tel: 01484 T el: 0 1484 320 516 eurostarfoods.co.uk Email: sales@eur ostarfoods.co.uk www.eurostarfoods.co.uk w ww.eurostarfoods.co.uk
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TULIP SUPERTOPS PIZZA CHEF OF THE YEAR Middle Eastern Surprise Pizza Toni Allen (The Wood Fired Pizza Company, West Byfleet) Price: £8.75 Market: Retail Ingredients Authentic tahini sauce, Super Tops chicken and shwarma, red onion and cucumber salsa, lemon juice and finished with our homemade zhoug.
Chef’s Special Pizza Ignazio Di Cataloo (SubXpress Pizza, Cheshunt) Price: £18.00 Market: Restaurant retail 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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TULIP SUPERTOPS PIZZA CHEF OF THE YEAR Tulip Meat Feast Pizza Giuseppe Ferraro (La Piazza, Thornbury) Price: £9.00 Market: Restaurant Ingredients White Pizza Base, mozzarella, double cream, shredded duck, chicken, Parma ham and wild mushrooms.
Pizza Piemontese Farhettin Ordu (Milano Restaurant, Leominster) Price: £7.80 Ingredients tomato, mozzarella, American sausage, gherkins, olives, boiled egg & spring onion.
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BBQ PULLED PORK PIZZA SWEET AND SMOKY BBQ FLAVOURS ARE NOW POPULAR ALL-YEAR-ROUND, THANKS TO UK CONSUMERS· ENTHUSIASM FOR AMERICAN-STYLE FOOD AND MORE COMPLEX, BOLDER FLAVOUR PROFILES. SLOW-COOKED PULLED PORK IS THE PERFECT COMPANION FOR THIS RICH SAUCE, PROVIDING A GENEROUS MEATY PIZZA TOPPING WITH A RUSTIC, HOME MADE APPEARANCE, TRY THIS TASTY RECIPE FOR BBQ PULLED PORK PIZZA...
INGREDIENTS:
METHOD:
140G DAWM FARMS PULLED /
1. STRETCH FRESH DOUGH INTO 12 INCH PIZZA BASE AND PLACE
SLOW COOKED PORK
ON A PIZZA TRAY .
x
200G FRESH DOUGH
2. EVENLY SPREAD THE BBQ SAUCE ON THE BASE.
x
60G TEXAS STYLE BBQ SAUCE
TOP THIS WITH THE GRATED MOZZARELLA, FOLLOWED BY THE
x
30G RED ONION, DICED
PEPPERJACK CHEESE (SPRINKLE A LITTLE EXTRA ON THE CRUST).
x
100G MOZZARELLA CHEESE,
4. FINISH THE PIZZA WITH A GENEROUS AMOUNT OF PULLED PORK
GRATED
AND RED ONION.
60G PEPPERJACK CHEESE,
5. COOK AT Ő& FOR AROUND FIVE MINUTES UNTIL THE BASE IS
GRATED
CRISP AND GOLDEN.
x
x
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30 YEARS OF INNOVATION NEVER TASTED SO GOOD. This year Dawn Farms is celebrating 30 years in business. From modest but ambitious beginnings, we have grown to become a preferred partner to many of Europe’s leading ready-meal, pizza and sandwich brands. To us innovation is a key ingredient in our success. By continually evolving and adapting quickly to fast moving food trends, we have become part of many food success stories over the past thirty years. Visit www.dawnfarms.ie to discover the ingredients that set us apart.
GREAT INGREDIENTS, GREAT FOOD. 1985 -2015
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WHITWORTHS BROS VIVO ITALIAN STYLE PIZZA FLOUR CHEF OF THE YEAR San Marzana Margherita Paolo Crolla (Paolo's Italian) Price: £7.95 Market: Restaurant Method: Cook the pizza base with San Marzana tomato and fior di latte cheese. When ready garnish with fresh basil and drizzle with olive oil
Rob Tucker & Cesare Marinaro (Pizzeria Venezia) Price: Restaurant £7.95 / Take away £7.45 Ingredients Vivo flour pizza dough tomato celery apple, basil, garlic, white wine, sugar, salt and pepper, bay leaf, olive oil, tomato paste, tin of tomatoes. Method: For the sauce, cook all of the ingredients in a heavy pan, add the white wine, a of tin of tomatoes and simmer for half an hour. Spread the pizza dough with the tomato sauce and sprinkle with a little mozzarella cheese and cook. Once cooked add some thinly sliced buffalo mozzarella, fresh basil leaves and a few quartered cherry tomatoes.
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Whitworth Bros. Ltd. Victoria Mills, Wellingborough, Northants, NN8 2DT Telephone: (01933) 441000, Fax: (01933) 222523
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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