Culinary Center

Recipes

The artistry unfolds from a family recipe..

THIN CRUST BAR PIE

A classic 12” original thin crust pizza, layered with 4 ounces of seasoned ground tomatoes and 4 ounces of shredded mozzarella. Baked until perfectly crispy and golden brown.

12” Original Thin Crust
4 ounces seasoned ground tomatoes
4 ounces shredded mozzarella
Bake till crispy and brown (see baking instructions)

SOURDOUGH HAND STRETCHED TRUFFLE WHITE PIZZA

This artisanal 12” hand-stretched sourdough crust is topped with 4 ounces of creamy ricotta and 4 ounces of shredded mozzarella. After baking, it’s finished with aged parmesan and a luxurious drizzle of truffle honey.

12” Hand Stretched Sourdough
4 ounces Ricotta Cheese
4 ounces shredded mozzarella
Bake (see baking instructions)
After bake
i. 1 ounce grated aged parmesan cheese ii. Drizzle with truffle honey

TRIPLE THREAT THIN CRUST SOURDOUGH

A bold 12” sourdough thin crust featuring 3 ounces of seasoned ground tomatoes and 4 ounces of shredded mozzarella. After dolloping on 2 ounces of rich vodka sauce, it’s baked to perfection. Post-bake, it’s sliced into squares and kissed with a drizzle of creamy pesto on each piece.

12” Thin Crust Sourdough
3 ounces seasoned ground tomatoes
4 ounces shredded mozzarella
2 ounce of vodka sauce applied as dollops
Bake (see baking instructions)
After bake
i. Slice into squares ii. Drizzle some creamy pesto on each slice

ORIGINAL TOMATO PIE

A true homage to simplicity and flavor. This pie features 5 ounces of crushed whole tomatoes and 4 ounces of grated pecorino Romano. Baked to perfection and finished with a drizzle of premium olive oil and an extra sprinkle of grated pecorino Romano.

5 ounces of crushed whole tomatoes
4 ounces of grated pecorino Romano
Bake (see baking instructions)
After bake
i. Drizzle of premium olive oil ii. 1 ounce grated pecorino romano

NEW ENGLAND WHITE CLAM THIN CRUST SOURDOUGH

This unique pizza combines 2 ounces of olive oil, 2 ounces of freshly grated Italian pecorino Romano, a mix of chopped fresh and whole baby clams, 1 ounce of chopped cooked bacon, and a touch of garlic on a thin sourdough crust. After baking, it’s enhanced with red pepper flakes, oregano, parsley, and a final drizzle of olive oil for a savory seafood finish.

2 ounces quality olive oil
2 ounces freshly grated real Italian pecorino Romano cheese
2 ounces of whole baby clams
1 ounce chopped cooked bacon
1 ounce chopped garlic
After bake
i. ½ TSP of red pepper flakes ii. ½ TSP of oregano iii. Add fresh parsley iv. Drizzle ½ ounce of olive oil

FARMERS MARKET ARTISAN FLATBREAD

An elevated flatbread with 4 ounces of creamy ricotta, olive oil, and granulated garlic. After baking, it’s topped with shaved parmesan, fresh arugula, a splash of red wine vinegar, thinly sliced radishes, parsley, basil, ribbons of prosciutto, and delicate scallion slices.

Drizzle olive oil
4 ounces Ricotta Cheese
2 teaspoons granulated garlic
Bake (see baking instructions)
After bake
i. Shaved parmesan ii. 2 handfuls of arugula iii. Drizzle of red wine vinegar iv. Radishes sliced thin v. Flat leaf parsley vi. Fresh basil leaves vii. 4 slices prosciutto, cut into ribbons viii. 1 scallions thinly sliced

BBQ CHICKEN ARTISAN FLATBREAD

This bold flatbread starts with a base of 3 ounces of smoky BBQ sauce, shredded rotisserie chicken, your choice of cheese (provolone, cheddar, or mozzarella), sliced red onions, jalapeños, and fiery habanero pepper. After baking, it’s cooled down with a ranch drizzle and topped with fresh cilantro leaves.

3 ounces BBQ sauce
3 ounces shredded rotisserie chicken
Shredded provolone, cheddar, or mozzarella
½ small red onion cut into half moons
1 ounce jarred jalepeno slices chopped
1 habanero pepper thinly sliced
i. Slice into squares ii. Drizzle some creamy pesto on each slice
Bake (see baking instructions)
After Bake
i. Drizzle ranch ii. ¼ cup cilantro leaves

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