Pasta is not the only food celebrated in October—it’s also National Pizza Month. Pizza never loses its popularity with customers, so add a new one to the menu for breakfast, lunch, dinner or snack time.
Bricks Wood Fired Pizza Cafe makes the most of fall produce to create this pizza. The seasonal toppings include butternut squash, caramelized onions, kale and a pomegranate glaze, along with three cheeses. Sunflower seeds add crunch.
At Sweet Bar Bakery in Oakland, Calif., Chef Mani Niall uses prepared dough as a base for personal-size breakfast pizzas. They’re topped with bacon, eggs, and avocado and a hit of hot sauce.
Customers seeking something a little different will appreciate this unique take on pizza from chef Cathy Whims of Nostrana restaurant. Thinly sliced potatoes flavored with rosemary and pancetta make for an unconventional topping.
Chef Jordan Lawson of la Fiamma Wood-Fire Pizza changes up the traditional pie with a Mexican twist. Toppings include roasted poblano peppers, tomatillo salsa, chorizo and two Hispanic accents—queso quesadilla cheese and crema Mexicana.
Photo courtesy of California Table Grape Commission
Wood Roasted Chicken and Grape Pizza
At Zanata, a Mediterranean restaurant with a wood-burning oven, the kitchen prepares its own dough and fires it up with a topping of caramelized onions, diced chicken, mozzarella and grapes.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.