Sorrento Pizza

1 crust

1 tablespoon olive oil

1 cup Ricotta cheese, approximately

1 cup Gorgonzola cheese

1 cup Kalamata olives

 

Brush the crust with olive oil and then layer with cheese and olives.  Bake in a 425-degree oven just until cheese is bubbling.

Three-Cheese Pesto Spinach Flatbread Pizza

 1 tablespoon EVOO

5-ounce fresh spinach

1 tablespoon butter

1 clove garlic, grated

1/4 cup heavy cream (room temperature)

1/4 cup freshly grated parmesan cheese

1 flatbread

2-ounce mozzarella cheese grated

2 tablespoon feta cheese crumbled

2 teaspoon pesto

1/8 tsp crushed red pepper flakes for topping

 

Heat the baking stone in a 500-degree oven for 30 minutes.

 

Chop spinach and grate garlic. Heat a deep pan to medium-high heat add EVOO, then add the spinach & garlic and sauté until just starting to wilt. Add heavy cream, and parmesan cheese and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly. Spread the spinach mixture onto your flatbread and top with mozzarella and feta cheese. Drizzle with pesto and bake on a pizza stone turning the oven to 450 degrees, and bake for 12 min. Change oven setting to broil for an additional minute or two, until golden and bubbly. Top with red pepper flakes and enjoy!

Margherita & Mushroom Flatbread

 

Pizza Sauce:

 1 cup pureed San Marzano (or Italian plum) canned tomatoes

 2 fresh garlic cloves, grated

 1 teaspoon extra virgin olive oil, plus more for drizzling

 1/4 teaspoon freshly ground black pepper

 pinch of kosher salt

Toppings:

1 cup Portobella mushrooms, sliced, that has been baked

3 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving

7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)

6 large fresh basil leaves, plus more for garnishing crushed dried red pepper flakes (optional)

 

 

Directions:

Heat baking stone in a 500-degree oven for 30 minutes!

In a small bowl, stir together the pureed tomatoes, grated garlic, extra virgin olive oil, pepper, and salt; set aside. Cube the mozzarella cheese and pat the cheese with a paper towel to remove any excess moisture. Drizzle or brush the dough lightly with olive oil (a teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the flatbread, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of Parmigiano-Reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire flatbread. Sprinkle the mushrooms over top of the cheeses and then using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. Gently slide the flatbread onto the heated baking stone. Turn oven down to 450 – 475degrees and bake for 10 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the flatbread are golden brown. Remove carefully from the oven and transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated Parmigiano-Reggiano cheese, and a chiffonade of fresh basil. Slice and serve immediately

T's Mediterranean Pizza

Pizza crust, I prefer thin
1-2 teaspoons extra virgin olive oil
2 teaspoons fresh minced oregano- or 1/2 teaspoon dried
2 cups grated mozzarella  cheese
1 cup diced grilled chicken
1 cup diced grape tomatoes
1 cup crumbled feta cheese
light sprinkling red pepper flakes and extra virgin olive oil- optional

Rub crust with the olive oil, just for a light coating.  Then sprinkle on oregano and rub it into the oiled crust.  Now sprinkle all ingredients in the order listed over the crust.  We like a light sprinkle of red pepper flakes and olive oil on the top.  Place right on the oven rack and bake in a 450 degree oven for approximately 12 - 15 minutes.  Serve with good quality extra virgin olive oil and red pepper flakes.

Pizza with fresh Rosemary, Caramelized Onions, Gorgonzola Cheese, Pears and Walnuts

1 – 2 teaspoons Olive oil

1 teaspoon fresh rosemary, minced

1 cup caramelized onions

1/3 - ½ cup Gorgonzola cheese, crumbled

1 ½ cups mozzarella cheese, or more if desired

½ pear or apple, peeled and sliced very thinly

¼ cup walnuts, roughly chopped

Garnish:

Italian parsley, chopped

Preheat oven to 475 degrees.  I like to layer the flavors, so I started by using my fingers and rubbing the pizza crust with the Olive oil and finely minced rosemary. Then sprinkle the crust with the onions, Gorgonzola cheese, mozzarella cheese, the sliced pear or apples and lastly the walnuts.  Bake for about 8 - 10 minutes. Garnish with the parsley and serve with a drizzle of the rosemary steeped honey. 

Topping:

2 tablespoons honey

1 teaspoon fresh rosemary, minced

Mix honey and rosemary together in creamer or small pitcher and heat in the microwave until very warm. Or you can do this on the stovetop and then pour it into a small pitcher.