An Italian summer feast on your pizza. Freshly harvested herbs, sauteed mushrooms and just the right amount of Tuscan Herb olive oil and Traditional barrel aged balsamic. So yummy. |
PIZZA NIGHT WITH THE WORKS
For the maximalists, load up your pizza with a big dose of gourmet delights, plus a drizzle of Neopolitan herb balsamic. Try shrimp with lemon; thinly sliced prosciutto with oregano; chunks of chorizo or chicken with hot or sweet peppers; or black or green olives, arugula and onions or even green beans and carrots, just make sure to blanche them first. |
CALABRIAN NDUJA Nduja is a spicy spreadable pork salami that originates from the southern Italian region of Calabria. And it is key to their pizza. Spread an even layer of tomato sauce over pizza. Add thinly sliced pre-cooked soft onion rings. Sprinkle freshly grated Parmesan across surface. Dollop 1-tsp amounts of Nduja paste randomly. Add pitted black olives, about 15. Drizzle with olive oil. Bake as above. Serve with extra olive oil drizzles.
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THE CLASSIC NEAPOLITAN - OUR SPECIAL RECIPEThe inhabitants of Naples claim to be the inventor of the original pizza. The
Antica Pizzeria Port’Alba in the port of Naples was initially established in 1738 but only as a stand for peddlers -- the real pizzeria opening in 1830. The classic Pizza Margherita was born featuring locally sourced San Marzano tomato sauce, fresh mozzarella and a charred pizza crust out of a blazingly hot wood-fired oven. In our neck of the woods, the secret is to use your grill which gets much hotter than anything in your kitchen. Buon Appetito!
INGREDIENTS:1 lb pizza dough, room temperature (store bought is fine)
1/4 cup fresh
Garlic olive oil1 can San Marzano tomatoes drained, then crushed
3 tbsp Neapolitan balsamic1 ball of fresh mozzarella, torn in 2-inch pieces
1/2 cup fresh basil leaves
DIRECTIONS:Heat grill to high, careful to leave one side of grill off. Set up a table or bench near the grill so you have easy access to tomato sauce and cheese (or any other toppings you might choose to add). Bring pizza dough to room temperature. Before rolling dough, stretch it with your hands which can crush air pockets that prevent the dough from rising and bubbling during grilling. Then roll out your pizza dough with a bit of flour so that it’s not super sticky. Divide into 3 oblong or roundish pies. Minimize the height of the edges; just enough to keep everything in place. Lightly brush clean grill racks with oil. Brush one side of dough with oil, then place directly on the grill, oil side down. Brush the other side with oil. After 1-2 minutes, check to see for doneness. There should be a smattering of dark patches. Then carefully remove from heat, turning charred side up and place on unheated side of grill. Brush charred side with olive oil then spread a light amount tomato sauce evenly. Add dollops of mozzarella. Drizzle 1 tbsp of Neapolitan balsamic leaving the rest to the side for serving. Then return to heated side of grill, cover with lid and leave for another 4-6 minutes checking occasionally to prevent too much charring. Remove from grill and place on cutting board. Distribute basil leaves. Cut and drizzle with Garlic oil and Neapolitan balsamic to taste.
ITALIAN SEAFOOD PIZZAThose with a passion for fish or seafood, load up your pizza with poached salmon bits or shrimp. Add farm fresh arugula, lots of mozzarella and sweet tomatoes. And a generous drizzle of both Lemon oil and Sicilian Lemon white balsamic. A sprinkling of dried chili peppers or a some Cayenne oil are the perfect finishes.
TOMATO BASIL CORN (BACON) PIZZAWhether fresh or frozen, corn is a fabulous sweet topping. Add tomatoes, your choice of cheeses, basil and bacon. Dazzling drizzles include Chipotle olive oil, Traditional Aged dark balsamic and Persian Lime olive oil.
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BRINY DILL PICKLES + GARLICSliced briny dill pickles work on pizza because they compliment classic flavours of cheese and chilis. Use Garlic olive oil to spread on pie's base and crust areas in stead of EVOO. Spread a thin layer of homemade tomato sauce. Then add a layer of thinly sliced tomatoes. Add grated parmesan and mozzarella cheese. Then place pickles across the pizza. Drizzle additional garlic olive oil before placing on BBQ. You can also sprinkle some ground beef to make your own
cheeseburger pizza.
VEGGIE EXTRAVAGANZAYour own individual combination of veggies. Combination of red onions, fresh cherry tomatoes, zucchini, arugula, sweet peppers and mushrooms. We suggest you quick pan fry in olive oil for sweet peppers -- and deeper saute of mushrooms - before adding them as toppings.