Grilled Pizza

Grilled Pizza

Ingredients
  • 1 1/8 cups water
  • 1 1/2 teaspoon dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 2 tablespoons Primo Basil Olive Oil or Garlic Olive Oil, plus more for brushing
  • 1 tablespoon Primo Corbancosa Extra Virgin Olive Oil
  • 4 cups flour (approximately)
  • 1 teaspoon Primo White Truffle Olive Oil
  • 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Asiago or Parmigianino cheese, grated
  • 1/4 cup baby portabella mushrooms
  • 1 medium red onion, thinly sliced
  • 1 package of baby arugula
  • Drizzle of Primo Fig Balsamic Vinegar
Directions
Combine warm water, yeast and sugar in a large mixing bowl. Let rest until foamy (about 10 minutes). Add sea salt and Primo Basil Olive Oil to yeast mixture and stir until salt is dissolved.
Mix in flour one cup at a time until a sticky dough forms. Turn dough out onto a well-floured surface and knead until smooth and elastic, adding more flour as needed. Form dough into a ball and brush the surface with Primo Basil Olive Oil.  Return to mixing bowl, cover bowl with plastic wrap and a kitchen towel and let rest in a warm, draft-free area until double in size (about an hour).
While dough is rising, slice red onion and sauté over medium heat in Primo Corbrancosa Extra Virgin Olive Oil until onions are very soft (caramelized). Remove from heat and add Primo White Truffle Olive Oil. Mix well and set aside.
Punch down dough, and then knead the dough a few more times. Divide the dough into four small balls. Form each ball into round pizza crust.  Place each pizza crust on a warm grill (not hot). Let slight grill marks form and turn over and repeat on other side (about 2-3 minutes on each side).

Remove crusts from grill and top with caramelized onions (use as your sauce), then mushrooms and then cheese. Return pizza to grill, close lid and let cheese melt and start to bubble. Remove from grill. Layer arugula on top and drizzle Primo Fig Balsamic over the pizza. Cut and serve.

Shaved Fennel Salad with Milanese Gremolata

Shaved Fennel Salad with Milanese Gremolata

Ingredients

  • 2 trimmed, thinly sliced fennel bulbs
  • 2 tablespoons finely chopped flat leaf parsley
  • 4 tablespoons Primo Milanese Gremolata Olive Oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • fresh ground pepper to taste
  • 1/3 cup finely shaved Pecorino Romano
  • 3 Cups mixed baby greens for presentation – optional

Instructions

Place the shaved fennel in a re-sealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Primo Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.

 

Serves 4-6

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula

  • Cornmeal for sprinkling
  • 1 each 1 lb. package purchased pizza dough
  • 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
  • 6 Small fresh or dried figs, cut into 1/3-inch slices
  • ¾ cup Diced Sweet onions
  • 4 Tbs Primo Early Harvest Spanish Picual or Organic Garlic EVOO, divided
  • 2 Tbs Primo Fig Balsamic Vinegar, divided
  • 2 Tbs Ground pepper
  • 8 Thin slices prosciutto cut into thin strips
  • 8 cups Arugula

 

Directions:

  1. Preheat oven to 450°F.  Sprinkle large rimless baking sheet generously with cornmeal.  Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.  Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough.  Sprinkle with pepper.
  2. In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
  3. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over.  Set aside.
  4. Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
  5. Immediately scatter prosciutto slices, covering pizza completely.  Arrange onions and fig slices atop prosciutto.  Bake until figs are just heated through, about 1-2 minutes.  Transfer pizza to cutting board.  Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula.  Sprinkle with salt and pepper; toss to coat.  Mound salad atop pizza.  Cut into pieces and serve.

Mango Cucumber Salsa

 Mango Cucumber Salsa

  • 1 firm-ripe mango, peeled, pitted, and diced
  • 1/2 English cucumber, diced
  • 2 Tablespoons finely chopped scallion
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 1/2 sweet red bell pepper, chopped
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon Primo Serrano Honey Vinegar
  • 1 teaspoon Primo Persian Lime EVOO

Combine all ingredients in a bowl.  Season to taste with salt and pepper.

Dip chips or crackers or use to top grilled Salmon or Chicken breast.

Serves 2

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA

 

Ingredients
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

ROASTED ROSEMARY ALMONDS

ROASTED ROSEMARY ALMONDS

 

Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

 
Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve

Recipe: Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:Primo Sweet Potatoes

4 medium sweet potatoes, peeled and each cut

lengthwise into 8 wedges

1/3 cup Primo Cinnamon-Pear Balsamic

2 tablespoons Primo All Natural Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

 

Preparation:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

Use the Chilean Arbequina for this application.  With its grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.

A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently.  I toasted some bread and liberally slathered it with the spread.   However, it would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.

Ingredients

1 1/2 cup part skim ricotta cheese

1/2 cup Ultra Premium, ultra fresh 2011 Chilean Arbequina EVOO

five inch sprig of fresh basil, washed and dried

1 clove fresh garlic, smashed

1 tablespoon fresh squeezed lemon juice

1 teaspoon sea salt or to taste

Directions

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Pizzettes

Pizzette Dough

I T super fine sugar

2 t dried yeast or ½ oz fresh yeast

¾ c lukewarm water

1 lb all purpose flour (use half whole wheat if desired)

½ t salt

3 T good cooking olive oil

cornmeal

Put sugar & yeast in a small bowl and stir in 1/3 c of the water. Leave in draft free spot to activate. If yeast does not bubble & foam in 5 minutes throw it away and start again.

Mix flour and salt in a bowl. Add olive oil, remaining water and yeast mixture. Mix until dough loosely clumps together. Transfer to lightly floured surface and knead 8 minutes, adding a little flour or a few drops warm water if necessary, until you have a soft dough that is not sticky but dry to the touch.

Rub the inside of a large bowl with olive oil. Roll the ball of dough around the bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl and cover with clean dish towel or put it inside a plastic bag and leave in draft-free spot for 1 to 1½ hours until double in size (or refrigerate 8 hours to rise slowly).

Punch down the dough to its original size and divide into 2 portions. At this point dough can be refrigerated up to 4 hours or frozen. Bring back to room temperature before continuing.

Working with one portion (half the dough), divide into 12 sections. Push the dough out to make a thick circle. Use the heels of your hands and work from center outwards to flatten the dough into a circle with a slightly raised rim. These will be the bases for your pizettes. The pizza dough is now ready to use. Cook on a lightly oiled tray dusted with cornmeal, get it into the oven as quickly as possible.

For full sized pizza form one portion (half the dough0 into one 12” circle.

Garlic & Rosemary Pizzette

6 oz mozzarella, grated

2½ to 3 T PRIMO Garlic EVOO for brushing & drizzling

2 t chopped rosemary

2 oz grated parmesan

4 garlic cloves thinly sliced

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with 1½  PRIMO Garlic EVOO, then sprinkle the base with mozzarella.  Scatter with crushed garlic & rosemary and drizzle garlic oil over top. Sprinkle with parmesan and garnish with garlic slices. Bake 10 minutes until base is crisp and golden. (Adjust amount of fresh garlic to your liking.)

Tomato and Olive Pizzette

6 oz mozzarella, grated

24 pitted black olives, diced

3 plum tomatoes, diced

4 T PRIMO Tuscan Herb EVOO for brushing and drizzling

12 small basil sprigs

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal.  Brush with PRIMO Tuscan Herb EVOO, then sprinkle the base with mozzarella. Mix together tomatoes and olives and spoon over bases. Drizzle with oil and garnish with basil sprigs. Bake 10 minutes until base is crisp and golden.

Pizzette with Taleggio and Girolles

6oz girolle mushrooms (substitute golden chanterelle, oyster, morel, or baby shitake)

1 T good cooking oil

1 Tbsp PRIMO Fused Lemon EVOO, plus a little more for drizzling

1 clove garlic, finely chopped

Salt and freshly ground black pepper to taste

7oz Taleggio (substitute Robiola, Lombardia, or Urgelia) cheese

12 sage leaves

Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Clean mushrooms thoroughly to remove any earth. Warm a pan over a medium heat and, when warm, add the olive oil. Now add the mushrooms, and sauté for one minute. Add the garlic and season with salt and pepper. Cook until the mushrooms are just tender and remove from the heat.

Meanwhile, bake 6 pizette bases about 8 minutes, until light golden.

Divide the cheese among the six bases and add two sage leaves to each. Place in the oven and cook until the cheese has just melted, about 2 minutes, then remove from the oven.

Place on warm plates and spoon the mushrooms onto each base. Drizzle with PRIMO Fused Lemon EVOO and serve.

Salami and Olive Pizzette

3 Tbsp green pesto

4 oz sliced salami or pepperoni, cut into strips

12 pitted black olives, chopped

extra virgin olive oil, to drizzle

Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal.  Spread with green pesto. Top with salami or pepperoni, black olives, and mozzarella.

Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.

Bake the pizzettes for 10 minutes, or until puffed and golden brown.

Wild Rocket (Arugula) and Pine Nut Pizzette

3 Tbsp sun-dried tomato paste

6 oz mozzarella cheese, sliced

1oz wild rocket (arugula), chopped

2 Tbsp pine nuts

2 tsp flavored olive oil of your choice ( PRIMO Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)

Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts.

Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.

Bake the pizzettes for 10 minutes, or until puffed and golden brown.

Gorgonzola Pizzette

6 oz Gorgonzola, crumbled

12 cherry tomatoes, quartered

2 tsp flavored PRIMO EVOO of your choice (Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)

1/4 cup fresh basil leaves, torn into pieces

salt & ground black pepper to taste

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough.

Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.

Caramelized Onion Pizzette

2 Tbsp good cooking olive oil

2 large onion, sliced (about 1 cup)

kosher salt & ground black pepper to taste

1 tsp sugar

¾ cup  goat cheese, crumbled

3 oz prosciutto (about 5 large slices), cut into 2 by 2-inch pieces

2 tsp PRIMO herbs de Provence EVOO

Parsley or rosemary sprigs, for garnish

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with the PRIMO flavored EVOO of your choice and sprigs of parsley or rosemary. Serve immediately.

Fontina and Prosciutto Pizzette

3/4 cup grated Fontina cheese

6 cherry tomatoes quartered

2 Tbsp grated Parmesan cheese

2 tsp PRIMO Tuscan Herb EVOO

3 Tbsp thinly sliced fresh basil

3 oz thinly sliced prosciutto, coarsely torn into strips

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.

Sprinkle rounds with Fontina cheese, dividing equally. Place 4 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese.

Bake pizzette until golden brown, about 10 minutes. Drizzle pizzette with PRIMO Tuscan Herb EVOO, then sprinkle with basil and lightly with salt and pepper. Top with draped prosciutto strips.