Taste of Rome at Home

HEY MARGHERITA PINSA
It is a classic for a reason...
INGREDIENTS
2 Tablespoon extra virgin olive oil (EVOO)
1 clove fresh garlic, minced
1 (28 oz) can San Marzano peeled tomatoes
1 teaspoon Italian seasoning mix
1/4 cup fresh basil leaves, chiffonaded
½ cup yellow cherry tomatoes, halved
8 oz fresh mozzarella, cubed (at room temp)
1/3 cup shredded Parmigiano Reggiano
1 12" oval Pinsaci pinsa
(MAKES 6 SERVINGS)
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 1 Tbs EVOO over medium heat in saucepan.3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.
Next steps
4. Add 1 tsp Italian seasoning and a pinch of chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.5. OPTIONAL - For extra crisp pinsa, put pinsa into 500 Foven for 3 minutes, then remove.6. Next, apply thin layer of chunky tomato sauce to crust.7. Spread mozzarella cubes, then Parmigiano Reggiano, and finally tomato halves.8. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.9. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.10. Enjoy!
PARTHENON PINSA
18 year Traditional Balsamic Vinegar sends this one over the moon...
INGREDIENTS
3 Tablespoons extra virgin olive oil (EVOO)
1 clove garlic, minced
½ large red onion, sliced thin ½ yellow pepper, sliced thin 2 teaspoons sea salt
½ cup assorted Greek olives, sliced thin 1 cup Feta cheese, crumbled (at room temp)
3 Tablespoons 18 Year Traditional
Balsamic Vinegar
1 9" round Pinsaci pinsa
(MAKES 6 SERVINGS)
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic, red onion, and peppers in 2 Tbs EVOO over medium low heat in saucepan until softened, stirring frequently (about 8 minutes).Remove from heat.3. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.
Next steps
4. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.5. Next, spread onion and pepper mixture to crust, then sprinkle feta and olives.6. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.7. Remove from oven, drizzle lightly with balsamic vinegar.8. Enjoy!
BB&T (BACON, BASIL & TOMATO)
Savory bacon and Italian soulmates Basil and tomato pair up for a fuulsome bite with a little EVOO and mozzarella
INGREDIENTS
3 Tablespoons extra virgin olive oil (EVOO)
2 cloves fresh garlic, minced
1(28 oz) can San Marzano peeled tomatoes
2 teaspoons sea salt
1/4 cup fresh basil leaves, chiffonaded
1 cup yellow, orange, red cherry tomatoes, halved
1/4 lb bacon, uncooked, cut into 1 inch pieces
8 oz fresh mozzarella, sliced thin (at room temp)
1 12" oval Pinsa ci pinsa
(MAKES 6 SERVINGS)
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 2 Tbs EV00 over medium heat in saucepan.3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.
Next steps
4. Add 1 tsp salt and 1/8 cup chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.5. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.6. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.7. Next, apply thin layer of chunky tomato sauce to crust.8. Spread mozzarella slices, then tomato halves, and finally bacon pieces.9. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.10. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.11. Enjoy!

HEY MARGHERITA PINSA

PARTHENON PINSA

BB&T (BACON, BASIL & TOMATO)