From dessert pies to multilayered artisanal showpieces, these recipes are customer-tested and proven to sell!
When you’re looking to uncover the culinary secrets of master pizza makers, it helps to employ a vast network of spies in strategic, far-flung locations.
Here at PMQ, we don’t have that kind of budget, so we tried a different tactic—we just reached out to our favorite pizzaioli and asked. Turns out they were happy to help. (You gotta love pizza people!) From simple yet scrumptious dessert pies to complex and multilayered artisanal showpieces, these recipes, submitted by PMQ readers from coast to coast, are customer-tested and proven to sell. Try them out in your kitchen, add your own little tweaks and special touches, and let us know how they worked for you!
Antico Forno, Boston, MA
- 1 lb. pizza dough at room temperature
- 4 c. baby arugula
- 1 c. cherry tomatoes, halved
- ½ c. cucumber, thinly sliced
- 2 tbsp. balsamic vinegar
- 4 tbsp. extra-virgin olive oil
- ¼ lb. smoked mozzarella, sliced
- ¼ lb. sweet capicola, sliced
- Salt and pepper to taste
- Flour for dusting
Preheat oven to 450°F. Dust the prep surface with flour and press and stretch pizza dough evenly to 15” diameter. Brush a perforated pizza pan with 1 tbsp. of extra-virgin olive oil and place pizza dough on the pan. Brush the dough with olive oil and sprinkle with salt and pepper. Add smoked mozzarella evenly on pizza. Bake pizza for about 15 minutes, until the underside is golden-brown and cheese is melted.
Remove pizza from oven and top evenly with sliced capicola.
Meanwhile, in a large bowl, toss arugula, cucumbers and cherry tomatoes and add remaining olive oil,
balsamic vinegar, salt and pepper to taste. Slice the pizza and add the tossed arugula salad on top.