Ciao Italia Super Bowl Recipe Exchange I

January 20, 2011

Got the date circled, friends and family invited, snacks laid out and the beer on ice? All we need now is a spectacular win by our favorite Super Bowl team.

Well… that’s not all we need. We don’t want our snacks to be the same-old, same-old. We need great recipes from Ciao Italia’s Super Bowl Recipe Exchange I!

Since we had so much fun with our virtual Christmas cookie exchange, I thought we should do it again for the Super Bowl. You can post your own favorite party recipe below, then everyone else can choose to make them and add the recipe to their recipe box. I can’t wait to see what you will send in!

Reminder: How to Share

Use the comment form below to leave your recipe on this page.

Follow the format that I use below:

  1. Include a short introduction to tell us a little bit about why it is your favorite recipe.
  2. Type the name of your recipe in capital letters so the title stands out.
  3. List the ingredients and write out the directions.

My Recipe


Food-wise, Super Bowl Sunday is traditionally a day for heroes (as in sandwiches) and yard long subs. I’ll pass on all that and instead treat the gang to the fastest yeast dough pizza made from scratch and ready in less time than it takes the pizza delivery guy to ring your doorbell. The secret is to start with yeast that is formulated for pizza dough and added directly to the bowl with flour, salt and water. No proofing necessary. Just mix by hand or in a food processor, form, top and bake. Next time you are in the grocery store pick up a couple of packages of Fleischmann‘s great new product called “pizza crust yeast.” It is so easy to use and what a time saver. You won’t miss a second of the game and you will score big even if your team doesn’t!


4 to 4 1/2 cups unbleached all purpose flour
2 teaspoons fine sea salt
1 package Fleischmann’s pizza crust yeast
1 3/4 cups warm (115°F) water
1 tablespoon extra virgin olive oil

Combine 4 cups of flour, salt and yeast in a large bowl or food processor.

Add the water and olive oil and process or mix by hand until a ball of dough forms. If more flour is needed add it a little at a time until the dough comes away from the sides of the bowl.

Knead the dough a couple of times until you have a soft ball of dough that is slightly tacky but not sticking to your hands.

Divide the dough in half and stretch each half into a 12-14 inch round. Place each round on a lightly oiled pizza pan or bake sheet.

Preheat the oven to 425F


1 tablespoon olive oil
1 red onion thinly sliced
1 cup shredded cooked chicken breast tossed with 1 teaspoon dried oregano, ½ teaspoon salt. ¼ teaspoon paprika and 3 turns of the pepper mill
2 cups thinly sliced button mushrooms
1 ½ cups grated horseradish cheddar cheese

Brush the olive oil over the surface of the dough and top with the ingredients in the order given.

Bake for 35-40 minutes or until the pizza is nicely browned on the bottom and the cheese is melted.
halftime pizza on a cooling rack

2/3 cup prepared tomato sauce
¼ pound thin sliced Genoa Salami
1 ball fresh mozzarella cheese, shredded
½ cup grated sharp provolone cheese
1 teaspoon hot red pepper flakes (optional)

Spread the tomato sauce evenly over the dough and top with the remaining ingredients in the order given.

Drizzle the top with a little olive oil and bake the pizza for 35-40 minutes or until the crust is nicely browned and the cheese has melted.

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