Pizzaâ€™zz Issue 7
Top pizza recipes from the Pizza Chef Competition winners and sponsors! SPONSORED BY
of the year competition
Pizza'zz 2018 offers a collection of recipes aimed at encouraging all pizza chefs to be creative and innovative with their pizzas. So do feel free to use and adapt these recipes for your own business. The search is on for Pizza Chef of the Year 2018! This year there will be a £3,000 cash prize as well as the coveted Pizza Chef of the Year title. The competition offers participants the chance to receive considerable publicity and prestige for them and their business. Last year’s winner Marco Fuso says, “there are many reasons why pizza chefs should take part in the competition, for the experience you gain from the event, meeting other chefs and exchanging knowledge and experiences. For me, I have had many opportunities, like travelling to Las Vegas to compete at the Pizza Expo, have articles placed in food magazines for my pizza making, but most importantly the competition has made me a better chef." How to enter If you would like to take part in the Pizza Chef Competition this year you need to register. Contact Sandra Bennett (email@example.com) or Caron Parry (firstname.lastname@example.org) 01291 636348 or 01291 636346.
PIZZA CHEF of the year 2018
£3,000 Prize PIZZA CHEF of the year 2018
Just how the Italians do it! Minimal toppings with fresh ingredients. Rich passata sauce, creamy buffalo mozzarella, juicy ripe tomatoes and a drizzle of pesto on a classic base. BUFFALO MOZZARELLA & TOMATO A CLASSIC BASE INGREDIENTS 1 dough ball (classic) 50g passata 50g mozzarella, grated 40g mini buffalo mozzarella 30g sun dried tomatoes, wedges 15g basil pesto METHOD: 1. Pre-heat the oven to 250oC or pizza stone if you have one. 2. Roll out pizza dough with your hands, working from the centre and using the flat of your fingers to push the dough out. 3. Place the base on a pizza peel if you are using a pizza stone. If not, place the base onto an oiled baking tray. 4. Spread the passata onto the base and sprinkle with mozzarella. 5. Scatter the mini buffalo mozzarella and tomato wedges onto the pizza 6. Drizzle with the basil pesto. 7. Bake for five minutes or until the base is cooked and the cheese is bubbling.
Aged to perfection! Passata sauce, Italian bresaola, 24 month matured Parmigiano Reggiano and fresh rocket leaves on a classic base. AUBERGINE, RED ONION & PARMIGIANO REGGIANO ON A SEEDED BASE INGREDIENTS 1 dough ball (seeded) 50g passata 50g mozzarella 1 aubergine, sliced 1 red onion, sliced 1 tbsp balsamic vinegar 1 tbsp brown sugar 15g basil pesto 25g Parmigiano Reggiano METHOD: 1. Pre-heat the oven to 250oC or pizza stone if you have one. 2. Roll out pizza dough with your hands, working from the centre and using the flat of your fingers to push the dough out. 3. Place the base on pizza peel if you are using a pizza stone. If not, place the base onto an oiled baking tray 4. Spread the passata onto the base. 5. Layer the bresaola onto the base, letting it over lap and fold as you go. 6. Using a peeler, scatter over some Parmigiano Reggiano shavings. 7. Bake for five minutes or until the base is cooked. 8. Top with a handful of fresh rocket. Serve.
A new way to eat cauliflower! Cauliflower puree, dukkah spiced cauliflower, spiced chickpeas, feta crumb, pomegranate seeds and fresh coriander on a sourdough base.
SPICED CAULIFLOWER, CHICKPEA & FETA ON A CLASSIC PIZZA BASE
INGREDIENTS 1 dough ball (sourdough) 100g cauliflower puree 1/2 cauliflower, florets 30g dukkah spice mix 100g chickpeas 60g feta 40g pomegranate seeds Handful coriander, fresh
METHOD: 1. Pre-heat the oven to 250oC or pizza stone if you have one. 2. Roll out pizza dough with your hands, working from the centre and using the flat of
5. 6. 7.
your fingers to push the dough out. Place the base on pizza peel if you are using a pizza stone. If not, place the base onto an oiled baking tray. Place the cauliflower florets and chickpeas onto a baking tray, drizzle with olive oil and coat with the dukkah spice. Roast in the oven for 25 minutes. Spread the cauliflower puree onto the base. Scatter the spiced cauliflower and chickpeas evenly on the base and crumble the feta over the pizza. Bake for five minutes or until the base is cooked. Top with pomegranate seeds and fresh coriander. Serve. Bake for five minutes or until the base is cooked and the cheese is bubbling.
Ancient grains the modern way! Passata sauce, chargrilled aubergine slices, caramelised red onion and Parmigiano Reggiano shavings on a multi-seed base. AUBERGINE, RED ONION & PARMIGIANO REGGIANO ON A SEEDED BASE INGREDIENTS 1 dough ball (seeded) 50g passata 50g mozzarella 1 aubergine, sliced 1 red onion, sliced 1 tbsp balsamic vinegar 1 tbsp brown sugar 15g basil pesto 25g Parmigiano Reggiano METHOD: 1. Pre-heat the oven to 250oC or pizza stone if you have one. 2. Roll out pizza dough with your hands, working from the centre and using the flat of your fingers to push the dough out. 3. Place the base on pizza peel if you are using a pizza stone. If not, place the base onto an oiled baking tray 4. Spread the passata sauce onto the base and top with the mozzarella. 5. Grill the aubergine rounds until soft and golden. 6. Cook the red onion in a frying pan until soft for about 15 minutes, stirring occasionally. Add the sugar and balsamic and cook for a further 5 minutes. 7. Place the aubergine onto the pizza base and top with the caramelised red onion. 8. Add the pesto and, using a peeler, add shavings of the Parmigiano Reggiano onto the pizza. 9. Bake for five minutes or until the base is cooked.
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TULIP SUPERTOPS PIZZA CHEF OF THE YEAR
NONNA’S PIZZA (Baked & Battered, Cobham)
10g fresh basil 20g Parmesan shavings 10g olive oil
INGREDIENTS 150g Supertops Pizza Meatballs 50g tomato San Marzano fillets 60gr ricotta cheese 80g mozzarella
METHOD: 1. Stretch the dough base. 2. Fill up the crust with ricotta and some part of meatball. 3. Add San Marzano fillets, mozzarella, meatball, basil and Parmesan. 4. Drizzle of extra virgin olive oil.
Price: £9.99 Market: Delivery
EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR
SPICY PUMPKIN PATCH (Zerodegrees, Reading) Price: ÂŁ7.99 Market: Restaurant
INGREDIENTS 1 dough ball Euro Pizza Products frozen dough 2 scoops tomato & herb sauce 150g roasted pumpkin 8 slices Spanish chorizo 20g red pepper 60g grated mozzarella cheese Handful rocket leaves Sprinkle cayenne powder 20g strong white flour
METHOD: 1. Roast the pumpkin in olive oil in a pre heated oven (2000C) for 15 minutes. 2. Roll out the pizza dough. 3. Lightly cover the base with tomato & herb sauce. 4. Add the mozzarella cheese on top of the sauce. 5. Top with pumpkin, chorizo and red pepper. 6. Lightly sprinkle the cayenne powder over the top. 7. Place into a pizza oven and cook until golden brown. 8. Remove from oven. 9. Finish with a handful of rocket. Serve with garnish.
EXTONS MOZZARELLA PIZZA CHEF OF THE YEAR
KEDGEREE (Zerodegrees, Reading) Price: £12.75 Market: Restaurants
INGREDIENTS 100g Extons mozzarella 20g peas 80ml garlic cream sauce 2 boiled eggs cut in to 4 1g fresh parsley 110g smoked haddock 20g smoked cheese
30g Red Onion 0.4g cumin seeds 1 fresh lemon METHOD: 1. Open Zerodegrees dough 235g - 10 to 12'. 2. Add the garlic cream sauce as the pizza 3. Add mozzarella and smoked cheese evenly. 4. Add the strips of fresh haddock, red onions, peas, hard boiled egg and sprinkle the cumin. 5. Cook and add chopped parsley and wedge of lemon for garnish.
SAM BROWNE FOODS PIZZA CHEF OF THE YEAR SCOTCH BONNET PIZZA (Zerodegrees, Reading) Price: £12.95 Market: Restaurant
INGREDIENTS 90g Sam Browne Foods pulled pork 235g Zerodegrees dough 80g mozzarella 80ml coriander pesto 30g red onion 2.5g Scotch Bonnet chillies 25g spicy scotch Bonnet Salsa 1 whole roasted scotch bonnet chilli 40g shredded tortilla METHOD: 1. Open Zerodegrees Dough about 10” to 12” 2. Add pesto, mozzarella, red onions, scotch bonnet slices, pulled pork, whole Scotch Bonnet chilli. 3. Cook, add salsa and shredded chillies rocket. 4. Serve with garnish.
ITALIAN SALAMI PIZZA (Futura Foods) Price: £12.95 Market: Restaurant INGREDIENTS Thin pizza base 375g strong plain flour 1 tsp of salt 1 tbsp of sugar 7g dried baking yeast 2 tbsps of olive oil 225ml warm water
METHOD: 1. Mix flour, salt, sugar and yeast into a large bowl. 2. Stir in oil and warm water. 3. Mix together till the dough comes together. 4. Roll out or spread into a large pizza pan. 5. Spread passata over top, do not spread right to edge leave approx. 1.5 cm sauce free. 6. Cover with grated mozzarella and grated provolone dolce. 7. Top with sliced Italian sliced salami. 8. Sprinkle Grana Padano shavings. 9. Bake at 1900C for fifteen to twenty minutes until golden brown.
Topping Tomato passata for sauce base Grated Mozzarella Shaved Grana Padano Grated Provolone Italian salami slices Basil to garnish after baking
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NORSELAND CHEESE PIZZA CHEF OF THE YEAR SWEET PIG (Baked & Battered, Cobham) Price: £9.99 Market: Delivery
INGREDIENTS 90g Norseland Jarlsberg 80g pumpkin sauce 60g Pancetta 50g Yellow and red cherry tomatoes 20g Parmesan cheese METHOD: To the base add; Pumpkin sauce, Jarlberg cheese, yellow and red cherry tomatoes and pancetta. Bake for about three minutes at 350 Celsius degrees, add Parmesan.
WHITWORTH BROS. PIZZA CHEF OF THE YEAR CORE MIO (Tony Macaroni, Scotland) Price: £7.95 Market: Restaurant
INGREDIENTS 190g Whitworth Bros Pizza Flour 100g San Marzano tomato DOP 3g Grated Parmesan 2g Grated Pecorino Romano 5g basil 90g Mozzarella foirdilatte 5g extra virgin olive oil bio 100% Italian METHOD: Cook until golden brown.
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Pizza'zz 2018 offers a collection of recipes aimed at encouraging all pizza chefs to be creative and innovative with their pizzas. So do fee...