Pizza Night,September 20th
Pizza Dough recipe ( used for all of the pies)
(enough to make 1 batch- 1 large or 2 small pizza’s)
2 cups (500g) 00 Molino Pizza flour
10 oz ( 375 ml) water
pinch of salt ( 1/4 tsp)
1 tablespoon or 1 pkg of bakers yeast
2 tablespoons Parthena olive oil
set yeast in 2 oz warm water and let sit 5 min
mix salt with flour on board- make well in center and pour in olive oil and water
mix to a soft smooth dough. Allow to rise in a warm space x 30 minutes
grease pizza pans liberally with Parthena olive oil
punch out dough onto pan- allow to “proof” or rise an additional 10 minutes
top with select toppings
bake at 500-550 degrees for 15 min or until crust is brown
1) Bruschetta Pizza with Arugula
homemade bruschetta- 2-3 roma tomatoes (diced), Parthena sea salt, Parthena mountain oregano(to taste), 3 tablespoons Parthena extra virgin olive oil, 1 clove of garlic, crushed, 1 small shallot diced ( let sit at least 1 hour to allow the flavours to mix)
Arugula- toss with Parthena olive oil and Dodi 4 year balsamic vinegar- set aside in a bowl
on pizza crust- spread a light layer of bruschetta. Sprinkle with grated parmesan ( approx. 1/4 cup) and shredded mozzarella cheese ( approx. 1/2 cup). Bake in oven ( 550 degrees for approximately 10- 15 minutes). Pull your pizza form the oven and add sliced Fior di latte ( made locally by white gold) and bake another 1-2 minutes- until it is just melted
Remove Pizza from the oven, slice and top each piece with Arugula mixture. Serve warm
2) Mexican Style Pizza
cut the kernels from 1 cob of corn ( or use approx. 1/2 cup of frozen kernels).
In a frying pan/ or in the oven roast the following in 3 tablespoons of Parthena olive oil: corn, 1/4 cup red onion, 1/2 jalapeno pepper ( seeded and diced), 1/2 cup black beans, 1/2 cup cherry tomatoes diced. Allow to cool and drain off excess juice
On the pizza dough spread 1/2 jar of Rothchild black bean salsa (or use a Smokey chipotle bbq sauce). Spread a thin layer of shredded parmesan/ mozzarella. Spoon over the roasted corn, chopped cilantro and vegetables. Top with shredded Gunn’s Hill cheese ( approx. 3/4 cup). Bake for 15-20 minutes until crust is golden brown.
3) Spicy Sausage and Spinach Pizza
remove 1 Valbella chorizo sausage from its casing and fry. On top of crust spread 1/2 cup of tomatoe sauce, Parthena mountain oregano, basil. Layer a light amount of grated parmesan, shredded mozzarella and crumbled ricotta ( about 1/2 cup). Top with torn spinach and feta. Bake until crust is golden brown, approximately 15 minutes. brush crust edge with Parthena olive oil and serve.
4) Strawberry Dessert pizza
on pizza crust spread a light layer of shredded Fontina cheese. Arrange sliced strawberries over the cheese. Sprinkle with cracked pepper and add sliced or shredded chocolate cheese. bake in oven for 10 minutes or until crust is brown. Remove form oven and drizzle with clotted Devonshire cream, and 10 year Dodi Balsamic vinegar. Slice and serve warm
Gouda Phyllo Appetizer
arrange a baking sheet with parchment paper. on the parchment,layer 4 sheets of phyllo pastry brushing in between each layer with butter. On top sprinkle shredded gouda, chopped walnuts and cracked black pepper. Drizzle with honey. Bake at 400 degrees for 10-15 minutes, until pastry is golden and pupped. remove and allow to cool slightly. Cut into squares or triangles. Can be served warm or cold.
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