Recipes

Perfect Pizza Dough
Makes 1 Pizza

1 1/4 cups	Flour
3/4 tsp	Salt
1 pkg	Active Dry Yeast
1/2 cup	Warm Water
1 Tbsp	Olive Oil

In the bowl of a food processor, or by hand, stir together the yeast and warm water. When foamy, add remaining ingredients and process until a dough forms. Turn out on lightly floured board and knead until smooth and elastic. Place into oiled bowl, cover and let rise in a warm, draft-free area until double in size (about 1 hour). Punch down the dough and roll out to 10-12 inch round on a lightly floured board. Transfer to a pizza pan. Top as desired. Pizza will bake at 450° 15 minutes until crust is crispy and golden brown

Italian Grilled Salad Platter
Serves 6-8

Salad:
2 Medium	Zucchini, thinly sliced lengthwise
2 Medium	Yellow Squash, thinly sliced lengthwise
1 Small	Eggplant, sliced in 1/4 inch thick rounds
3	Roasted Bell Bell Peppers, sliced
2 Tbsp	Olive Oil
4 Large	Tomatoes, sliced
2 Large	Red Onions, thinly sliced
6 oz	Feta Cheese, crumbled
1/2 cup	Kalamata Olives, pitted
1/2 cup	Mediterranean-style Green Olives, pitted
2 Tbsp	Capers
6	Anchovy fillets packed in olive oil, drained (optional)

Dressing:
1.2 cup	Extra Virgin Olive Oil
1/3 cup	Balsamic Vinegar
1/ tsp	Salt
1/2 tsp	Ground Pepper

	Balsamic Glaze to Garnish
	Basil Leaves to Garnish

Lightly brush zucchini, yellow squash and eggplant with oil and grill until browned and tender on a preheated grill or grill pan. Arrange on a large platter or individual plates with remaining vegetables. Top with anchovies. Whisk together the balsamic vinegar and salt and pepper. Drizzle in olive oil slowly while whisking. Drizzle over the salad and garnish with fresh basil.

Pizza Margherita
Makes one 12-inch pizza

1	Prepared Pizza Crust, unbaked

Topping:
5-6	Roma Tomatoes, seeded and chopped
6 oz	Fresh Mozzarella Cheese, thinly sliced
1/4 cup	Freshly Grated Parmesan Cheese
	Extra Virgin Olive Oil

Brush pizza dough with olive oil Top with tomatoes, then layer rounds of cheese. Sprinkle with parmesan and basil, drizzle with a bit of olive oil. Bake at 450° until crust is golden and topping is bubbly. Garnish with additional basil if desired.

The Diva's Favorite Pizza
Makes one 12-inch pizza

1	Prepared Pizza Crust, unbaked
	Olive Oil
Topping:
3/4 cup	Alfredo Sauce (any brand)
1 cup	Tomato-based pasta sauce, reduced to 3/4 cup
1/2 cup	Diced Prosciutto or Ham
6 oz	Marinated Artichoke Hearts, drained
1/2 cup	Chopped Spinach (frozen, thawed and squeezed dry)
2 tsp	Finely Minced Oregano
6 oz	Hot Italian sausage, crumbled, browned and drained
¼ Cup	Minced oil-packed sun-dried tomatoes
1 tsp	Finely minced rosemary
⅓ Cup	Halved, pitted Kalamata olives
4 oz	Fresh mozzarella cheese, thinly sliced
¼ Cup	Freshly grated parmesan cheese
	Fresh basil thinly sliced

Brush pizza dough with olive oil. On one half, spread the alfredo sauce; on the other spread the tomato-based sauce. On top of the alfredo side layer ham, artichoke hearts, spinach and oregano. On the tomato side top with sausage, sun-dried tomatoes, and rosemary. Over all, scatter olives, mozzarella and parmesan. Bake at 450° 15-20 minutes. Garnish with fresh basil.

Nectarines with Amaretto Cream
Serves 6

Nectarines:
3 Large	Nectarines, pitted and halved)
3 Tbsp	Unsalted butter, cut into 6 cubes
6 Tbsp	Dark brown sugar
½ tsp	Ground nutmeg

Amaretto Cream:
8 oz	Mascarpone cheese
¼ Cup	Sugar
2 Tbsp	Amaretto
1 Cup	Heavy whipping cream, whipped stiff
½ Cup	Toasted sliced almonds
	Mint sprigs to garnish

Place halved nectarines in a baking dish, cut side up. In the center place a cube of butter; evenly distribute brown sugar and nutmeg over all. Place under the broiler and broil until the sugar melts and caramelizes. In the meantime, Stir together mascarpone cheese, sugar and amaretto. Fold in stiffly beaten whipping cream. Dollop the cream mixture on top of warm nectarines and garnish with toasted almonds and a mint sprig.