Recreate the Taste of Pizza Expo

Jump to Recipes!  Pastas | Pinsas | Entrees

Every year, the Pizza Expo brings together the best minds in the industry, showcasing cutting-edge techniques, top-tier ingredients, and bold new flavors. This year, our team of Italian cuisine experts took center stage, unveiling a lineup of recipes that blend tradition with innovation. From perfect pinsas  to authentic pastas, these creations are designed to inspire chefs, pizzaiolos, and foodservice professionals alike.

In this collection, you’ll find expertly crafted recipes that highlight regional Italian flavors, modern twists on classic pizzas, and creative combinations that push the boundaries of what’s possible in the world of pizza. Get ready to create authentic Italian flavors with these exclusive, chef-approved recipes from the Pizza Expo!

Mezze all’Amatriciana

Ingredients:

• 12 oz Garofalo Mezze Maniche pasta
• 6 oz Parmacotto Guanciale, diced
• 1 cup Bianco DiNapoli Marinara sauce
• 1/2 cup Villa Frizzoni Pecorino, grated
• 1 tbsp Trifoglio olive oil
• 1/2 tsp red pepper flakes
• Salt & black pepper to taste

Instructions:

1. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water.
2. In a pan, heat olive oil over medium heat. Add diced guanciale and cook until crispy.
3. Add red pepper flakes and Bianco DiNapoli Marinara, stirring well. Simmer for 5 minutes.
4. Toss in the drained pasta and reserved pasta water, stirring to coat.
5. Remove from heat, add grated Pecorino, and mix until creamy.
6. Serve hot with extra Pecorino and black pepper.

Gemelli al Pesto di Mare

Ingredients:

• 12 oz Zerega’s Gemelli pasta
• 1/2 cup Villa Frizzoni Pesto
• 8 oz Pierport Seafood Phosphate-Free Shrimp, peeled & deveined
• 1 cup Oven Roasted Markon Tomatoes, halved
• 2 tbsp Trifoglio olive oil
• 2 cloves garlic, minced
• Salt & black pepper to taste

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water.
2. In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
4. Toss in roasted tomatoes and cooked pasta. Stir in pesto and reserved pasta water.
5. Mix well, season with salt and pepper, and serve warm.

Penne Cacio e Pepe

Ingredients:

• 12 oz Villa Frizzoni Penne
• 1 cup Villa Frizzoni Parmigiano, grated
• 2 tsp freshly cracked black pepper
• 1/2 cup pasta water
• Salt to taste

Instructions:

1. Cook penne in salted boiling water until al dente. Reserve 1/2 cup pasta water.
2. In a large serving bowl, mix grated Parmigiano and black pepper.
3. Add hot pasta and pasta water, stirring vigorously to create a creamy sauce.
4. Serve immediately with extra black pepper on top.

Pinsa Margherita Classica

Ingredients:

• 1 Monte Pollino Pinsa Romana crust
• 1 cup Bianco DiNapoli Crushed Tomatoes
• 6 oz Belgioioso Stracciatella Cheese
• 4-5 Markon Basil leaves  (cut in thin strips)
• 1 tbsp Trifoglio olive oil
• Salt to taste

Instructions:

1. Preheat oven to 475°F.
2. Spread crushed tomatoes over the pinsa crust. Drizzle with olive oil and salt.
3. Bake for 7-10 minutes until the crust is golden.
4. Remove from oven, top with Stracciatella cheese and fresh basil. Serve warm.

Pinsa Calabrese Piccante

Ingredients:

• 1 Monte Pollino Pinsa Romana crust
• 1 cup Rega Crushed Tomatoes
• 6 oz Villa Frizzoni Shredded Mozzarella
• 4 oz Parmacotto Calabrese Spinata Salami, sliced
• 1 tbsp Trifoglio olive oil

Instructions:

1. Preheat oven to 475°F.
2. Spread crushed tomatoes over the pinsa crust.
3. Top with shredded mozzarella and salami slices. Drizzle with olive oil.
4. Bake for 7-10 minutes until cheese is bubbly and golden.
5. Serve hot.

Pinsa Mortadella e Pistacchio

Ingredients:

• 1 Monte Pollino Pinsa Romana crust
• 6 oz Belgioioso Stracciatella Cheese
• 4 oz Parmacotto Mortadella, thinly sliced
• 2 tbsp Roland Foods Pesto with Olive Oil
• 2 tbsp Katy’s Kitchen Pistachios, chopped

Instructions:

1. Preheat oven to 475°F.
2. Bake pinsa crust for 5-7 minutes until golden.
3. Remove from oven, spread Stracciatella cheese, and top with mortadella slices.
4. Drizzle pesto and sprinkle chopped pistachios before serving.

Focaccia San Daniele

Ingredients:

• 1 Brickfire Bakery Focaccia, sliced
• 6 oz Parmacotto Prosciutto Cotto
• 4 oz Belgioioso Stracciatella Cheese
• 2 tbsp Muffaletta Olive Spread

Instructions:

1. Lightly toast focaccia in a warm oven.
2. Spread Muffaletta Olive Spread on the bottom half.
3. Layer with Prosciutto Cotto and Stracciatella Cheese.
4. Serve as an open-face sandwich or pressed together.

Polpette Ragu

Ingredients:

• 12 Villa Frizzoni 2oz Beef & Pork Meatballs
• 2 cups Villa Frizzoni San Marzano Sauce
• 1/2 cup Villa Frizzoni Shaved Parmigiano
• 2 tbsp Trigfolio olive oil
• Markon herbs for garnish

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Sear meatballs for 2-3 minutes per side until browned.
3. Pour in San Marzano sauce, cover, and simmer for 15 minutes.
4. Serve topped with shaved Parmigiano and fresh herbs.

Salsiccia Peppers

Ingredients:

• 4 Polidori Spicy Italian Sausages
• 1 Markon Onion, sliced
• 2 Bell Peppers, sliced
• 3 cloves garlic, minced
• 2 tbsp Trifoglio 100% EVOO
• Salt & black pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium-high heat.
2. Sear sausages until browned on all sides. Remove and slice.
3. In the same pan, sauté onions, bell peppers, and garlic until soft.
4. Add sliced sausages back to the pan and cook for another 5 minutes.
5. Season with salt and pepper. Serve hot.