Instructions
Home chefs can find plenty of inspiration in restaurant pizzas. These are some of the more creative combinations found in San Diego area restaurants.

THE BRIGANTINE: A thin layer of ricotta cheese topped with smoked salmon, fresh dill, rinsed capers and red onion, drizzled with virgin olive and sprinkled with freshly grated Asiago cheese.

CANES CALIFORNIA BISTRO: The Firecracker: Thai chicken, scallions, red onion and cheese.

CALIFORNIA PIZZA KITCHEN: Bacon and tomatoes, woodfried, then topped with chilled lettuce tossed mayonnaise.

D'LISH GOURMET: Shrimp, clams, scallops, garlic butter, mozzarella, fontina cheese, Parmesan and fresh herbs. FIO'S: Smoked duck breast, wild mushrooms, grilled artichoke hearts, spring onions and teleme cheese.

OLD VENICE: The Greek Goddess: tomato sauce topped with greek olives, feta, mozzarella, jack cheese, fresh tomatoes, fresh Greek oregano and Parmesan.

PACIFICA DEL MAR: Southwestern barbecue sauce topped with spicy chicken, brie cheese and shiitake mushrooms, garnished with farm greens.

SAMMY'S CALIFORNIA WOODFRIED PIZZA: Jamaican shrimp or chicken in jerk seasoning with scallions, cilantro, carrots and sun-dried tomatoes.

SUPER TOPPINGS: Here are other ideas for combining sauces and toppings to make super pizzas. The First two celebrate the Super Bowl teams.

NANO'S CHARGER POWER: Brush yellow cornmeal crust with garlic-flavored olive oil. Top with minced shallots, sun-dried tomatoes, sliced mushrooms, fresh chopped cilantro, slivered chicken and blue cheese.

GOURMET NINERS: For sauce, brush on flavored olive oil. Top with strips of smoked salmon, chopped basil, chopped Kaliamata olives and goat cheese. (From George Munger of Canes California Bistro.)

ITALIAN GARDEN PIZZA: No sauce. Spread a thin layer of ricotta cheese. Add a thinly sliced tomatoes and zucchini. Top with grated Parmesan and black pepper. (From Bobli.)

THAI CHICKEN PIZZA: Use bottled peanut satay sauce. Top with grilled chicken marinated in the same sauce, grated mozzarella cheese; slivered green onions bean sprouts, shredded carrots and chopped cilantro. Garnish with more mozzarella. (From California Pizza Kitchen.)

BARBECUED CHICKEN PIZZA: Use barbecue sauce. Top with shredded smoked Gouda, shredded mozzarella, shredded cooked chicken, sliced red onions, chopped cilantro and another layer of smoked Gouda and mozzarella. (From California Pizza Kitchen.)

SANTA FE PIZZA: No Sauce. Top with sauteed red onions, grated mozzarella cheese, grilled chicken marinated in lime juice and cumin, chopped cilantro and more mozzarella. When cooked, top with Mexican salsa, sour cream and guacamole. (From California Pizza Kitchen.)

GRILLED SHRIMP PIZZA: Use pesto sauce. Top with shredded provolone, grilled shrimp and sun-dried tomatoes; dot with ricotta and sprinkle with mozzarella. (From "Pizza California Style" by Norman Kolpas, Contemporary Books.)

TOMATO, BASIL AND BUFFALO MOZZARELLA PIZZA: Brush pizza with olive oil. Top with sliced Roma tomatoes; season salt and pepper and fresh basil; top with sliced buffalo mozzarella cheese. (From "Pizza California Style. ")

HEARTS OF PALM, FONTINA AND PESTO PIZZA: Use pesto sauce. Top with grated Parmesan, hearts of palm, artichoke hearts and grated fontina cheese. (From " Pizza California Style.") Submitted By KAZ DUNKLEY On 03- 14-95 (0011)











This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 0 Servings
    

notes: 

Cuisine:   Info

Main Ingredient:   Info