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Entries in Colavita Olive Oil (13)

Monday
Mar112013

Top Your Pizza – Brought to you by Colavita

Around these parts, we are getting quite the reputation for being pizza aficionados. I honestly can't imagine how anyone got this idea, can you?

It's a thinker.

It appears that Colavita and Fine Cooking Magazine did not have to think too long about it. I created for them, an exclusive online Top Your Pizza Cookbook. You can flip through it above. But you can download a free copy, by heading over to Colavita and liking their page. Like the page, then you get to download the book.

No thinking there.

The new Top Your Pizza Book has 5 pizza recipes. Some of them are old favorites. Like the Caramelized Onion and Gruyere Pizza.

Others are brand-spanking new, like this one for Roasted Cauliflower and Chickpea Pizza.

It also comes with a few bonus recipes, including one for sautéed garlic broccoli rabe, and a gluten-free polenta pizza crust.

All the photography and design is mine. Marmo was a very helpful photo assistant (Hold that white board, like THIS!), The Box agreed to taste-test (When do I get to eat them??), and John offered some emotional support (You made a pizza book?).

Many, many thanks to Colavita for sponsoring this labor of love and to Fine Cooking for featuring it in their e-newsletter. So head on over to Colavita and get the latest Top Your Pizza book!

 

Wednesday
Feb062013

February Slice of The Month

We are in the second month of featuring seasonal pizza recipes. If you were paying attention last month, (you WERE paying attention, weren't you???) we featured a Kale, Roasted Carrot and Ricotta Pizza.

As it's still winter (egads), we are continuing to feature root veggies: beets. Let me tell you something, people, beets are cool. Beets are a super food. They're a known immunity booster, and according to some medical tests even guard against cancer. They're packed with iron, sodium, magnesium and folic acid - all things your body needs.

I took this beet recipe one step further and instead of roasting them so they are nice and soft (recipe provided for that too, don't worry), I turned them into BEET CHIPS. So you can crunch your pizza. I like a crunchy pizza.

Colavita has been nice enough to sponsor this Slice of the Month project. They feature it on their Facebook page every month. You should be nice and pop on over there and like them. Then we can keep bringing you slices of the month and everyone is happy. Especially you.

Let's begin with Beet Chip, Spinach and Gorgonzola Cheese Pizza.

What You Need:

You will also need 1 recipe whole wheat pizza dough, which you can find here.

What To Do:

Roast the beets: Heat the oven to 350 degrees. Slice the beets in half and loosely wrap them in tin foil. Place the wrapped beets on a baking sheet and roast for 30-40 minutes (depending on the size of your beets - larger ones will take longer), or until tender when pierced with a knife.


Remove from the oven and allow to cool. Once the beets have cooled, peel off their skins. Slice them into ⅛” rounds and set aside.

Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the spinach on top of the dough. Place the slices of roasted beets on top of the spinach along with the Al Fresco Sun Dried Tomato Sausage and sprinkle some gorgonzola cheese over the vegetables and meat.

Drizzle with a little more Colavita Extra Virgin olive oil and sprinkle with salt and pepper and herbs (if using).

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.


Alternate BEET CHIPS:
Heat the oven to 350 degrees, and line a baking sheet with parchment paper.

Using a mandolin slicer or a VERY steady hand  and a chef’s knife, slice the beets 1/16” thick - or as thinly as you can manage.

Place the sliced beets onto the prepared baking sheet and brush with Colavita Extra Virgin olive oil. Sprinkle them with a little salt and freshly ground pepper.

Bake in the oven for about 40-50 minutes. The edges will start to curl and the beets will begin to dry out. Remove from the oven and allow to cool on a rack. They will crisp a bit more as they cool. Set aside.

If you are using the beet chips, this is the time to add them. Garnish away!

 

 

Wednesday
Jan022013

January Slice of the Month


I have a new project! Yes, yes, I see that many of you are thinking to yourselves, "Edgas, woman. Chillax with the projects...Where in the sands of the Sahara are you going to find the time?" 

OK, maybe it was just John that said that. He can be a parade-pooper on my over-zealously packed schedule. But what even John realizes is there is always time for pizza. ALWAYS.

So let me explain this project. It's called "Slice of the Month" and I'm creating it for Colavita as a seasonal pizza recipe guide.

Seasonal pizza, you say? Yes, indeedy. Every slice will feature seasonal ingredients (to the East Coast, because that's where I call home). It will be a lesson in eating what's fresh and available and even healthy! Because this recipe is just that. It uses my (not-so) famous whole wheat dough recipe, and lots of veggies. Here's how it goes:

What You Need:

1 recipe whole wheat pizza dough (here it is!)

1 bunch of Lacinato kale - stems removed and chopped
6 carrots, sliced thinly
6 parsnips, sliced thinly (optional)
1 cup low-fat ricotta cheese
juice from ½ lemon
fresh thyme, chopped
sea salt
freshly ground black pepper
Colavita olive oil


What to Do:
1. Place chopped and dried kale in a sealable plastic bag. Add 1 tablespoon Colavita olive oil, ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Shake to distribute evenly. Set aside. You can prepare the kale up to 2 hours ahead of time.

2. Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. Slice the carrots and parsnips (if using) and spread it out on the baking sheet. Drizzle them with Colavita olive oil and the juice from ½ a lemon. Sprinkle with ½ teaspoon sea salt, some freshly ground black pepper (to taste), and the chopped, fresh thyme. Roast in the oven for about 10 minutes, then flip the slices and roast for 10 more minutes. Remove from the oven and set aside.

5. Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

6. Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the marinated kale on top of the dough. On top of that, add on the roasted carrot and parsnip slices. Dollop some ricotta cheese amongst the vegetables in teaspoon-sized amounts. Drizzle with a little more Colavita olive oil and sprinkle with more fresh thyme.

7. Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

8. Remove from the oven and serve!

 

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