Recipes

This pizza dip combines the best of both worlds. Using our ultra thin and crispy pizza crusts as crackers for dipping gives them the ultimate crunch without sacrificing the richness … Read More

Broccoli rabe (also known as rapini) is a bitter green that harmonizes perfectly with sweet sausage and red pepper on a pizza. Blanch the broccoli rabe and roast the red … Read More

This pizza is inspired by the Italian-style comfort food of eggplant parmesan. This recipe is a bit lighter, with the eggplant simply floured instead of being smothered in breading, but … Read More

This week, Pastorelli is featuring this recipe created by food blogger Haylie Abele of Our Balanced Bowl. These mini buffalo chicken pizzas are spicy and delicious. They make for an … Read More

The original Italian “breakfast for dinner” Spaghetti Carbonara is made by folding grated cheese into beaten eggs then pouring the mixture over piping hot pasta which cooks the eggs, and … Read More

Margherita Pizza originated in Naples, Italy. As the legend goes, the Neapolitan Pizza maker Raffaele Esposita created the “Pizza Margherita.” The pizza was served to honor the Queen Consort of Italy, … Read More

Pungent and spicy, Puttanesca sauce was invented to awaken the senses and lure customers off the streets with its persuasive aroma. In this pizza version, the zestiness of Pastorelli’s sauce … Read More

Sugo all’amatriciana is a traditional sauce from the Lazio region of Italy. It consists of tomatoes, Pecorino Romano cheese, extra virgin olive oil, garlic, guanciale (cured pork cheek) and onions. Because … Read More

Combine some bitter kale with a creamy cheese like mozzarella, sweet Italian sausage. Paired with Pastorelli’s tangy, acidic pizza sauce on top of a crunchy & thin crust, and you’re … Read More

Looking for a different way to use that Pastorelli pizza sauce? Try this easy recipe for a spiced Shakshuka, or as they would call it in Italy “uova al purgatorio” … Read More