DICE SPICE DEEP DISH PIZZA

  • 1–1.5 oz Margherita® Diced Pepperoni
  • 1–1.5 oz Margherita® Thick Cut Cup ‘N Char Pepperoni
  • 25 oz pizza dough
  • 8 oz whole and part-skim mozzarella, shredded
  • Dried oregano, pinch
  • Grated Parmesan, pinch
  • Oil and pizza sauce
  • Optional: basil leaves, seasoned ricotta
  • 3 oz Margherita® Genoa Salami, thinly sliced, roughly chopped
  • 3 oz Margherita® Spicy Capicola, thinly sliced, torn
  • 3 oz Margherita® Mortadella, sliced into ribbons
  • 22 oz Sicilian dough, high hydration, well proofed
  • 2 Tbsp extra virgin olive oil, divided
  • Chopped garlic, as desired
  • 6 oz ricotta dolce
  • 12 oz whole-milk mozzarella, sliced
  • 4 oz fresh mozzarella, fior di latte
  • Parsley, freshly chopped, pinch
  • Dried oregano, pinch
  • 1/2 cup Smithfield® Smoke’NFast® Jalapeño Cheddar Smoked Sausage, sliced into thin coins
  • 1/4 cup Smithfield® Select Bacon, cooked, chopped
  • 1 Detroit-style dough , par-baked
  • 3/4 cup white cheddar, shredded
  • 1/2 cup mozzarella, shredded
  • 1 cup lemongrass shallot salad
  • 1 Tbsp scallions, thinly sliced
  • 1 Tbsp crispy fried shallots (extra for garnish)
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Lemongrass Shallot Salad

  • 1 cup cabbage, shredded
  • 2 Tbsp lemongrass-lime dressing (1 Tbsp lemongrass/1 Tbsp lime juice)
  • 1/4 cup cilantro and mint, torn
  • 2 Tbsp crispy fried shallots
  • 1 Tbsp scallions, thinly sliced
  • 1 fresh jalapeño, thinly sliced (optional)a
  • 3 slices Margherita® Spicy Capicola
  • 3 slices Margherita® Prosciutto
  • 3 slices Margherita® Mortadella
  • 1 Sicilian square-style pizza dough
  • 3 burrata balls
  • 1 cup mozzarella
  • 1/2 cup peach jam
  • 1/4 cup water
  • 3 fresh peaches, sliced
  • 1/4 cup fig balsamic glaze
  • 1 bunch basil
  • 90 g Margherita® Mortadella, thinly sliced
  • 260 g Neapolitan pizza dough ball
  • 70 g fresh mozzarella
  • 100 g burrata cheese
  • 25 g pistachios, crushed
  • 10 g extra virgin olive oil
  • 2 g lemon zest
  • Parsley
  • 50 g Margherita® Spicy Capicola
  • 40 g Smithfield® Select Bacon, cooked, diced
  • 60 g Margherita® Thick Cut Cup ‘N Char Pepperoni
  • 260 g Neapolitan pizza dough ball
  • 65 g crushed tomatoes
  • 85 g fresh mozzarella
  • 8 g chile honey (optional)
  • Fresh basil leaves (optional)
  • 1 cup Smithfield® Boneless Ham, diced
  • 1 Sicilian square-style pizza dough
  • 2 cups mozzarella-white cheddar blend
  • 1 cup cream cheese, whipped
  • 1/2 cup water
  • 1/8 tsp nutmeg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 bell peppers, diced
  • 3 green onions, sliced
  • 2 eggs
  • 1–1.5 oz Margherita® Diced Pepperoni
  • 12 oz pizza dough
  • 2–3 oz pizza sauce
  • 3–4 oz whole milk-mozzarella, shredded
  • Dried oregano, pinch
  • 55 g Smithfield® Select Bacon, cooked, diced
  • 260 g Neapolitan pizza dough ball
  • 70 g fresh mozzarella
  • 25 g Pecorino Romano, finely grated (for finishing)
  • 10 g extra virgin olive oil
  • 2 g black pepper, freshly cracked
  • Fresh basil leaves (optional)

Pecorino–Egg Yolk Drizzle

  • 40 g egg yolk (approximately 2 large yolks)
  • 35 g Pecorino Romano, finely grated
  • 20 g warm water
  • 5 g extra virgin olive oil
  • 1 g black pepper, freshly cracked
  • 1 cup Smithfield® Smoke’NFast® Shredded Beef Birria
  • 1 Sicilian square-style pizza dough
  • 2 cups cheddar-mozzarella blend
  • 1/4 cup mayonnaise
  • 4 ears corn
  • 2 jalapeños, sliced
  • 1/2 cup cotija cheese
  • 1/4 cup cilantro
  • Lime wedges, as desired

 Tajín Cream Base

  • 1 cup sour cream
  • 4 Tbsp heavy cream
  • 2 Tbsp Tajín
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 tsp cayenne pepper (optional)

 Cilantro Sauce

  • 1 cup Mexican crema
  • 1 cup mayonnaise
  • 1 bunch cilantro, reserve 1/4 cup for garnish
  • 1 Tbsp Tajín
  • Salt and pepper