Pizza Primavera
The Perfect Summer Pizza
The Perfect Summer Pizza
Ingredients:
- 1 Vicolo Pizza Crust (Natural or Organic)
- 2 oz Mozzarella Cheese
- 2 oz Fontina Cheese
- 0.5 oz Sliced Red Onion (thin)
- 1 Large Ripe Tomato (or 2 smaller tomatoes)
- Sliced Green Olives
- Capers
- Fresh Basil
- Crushed Red Pepper
Instructions:
- Grate cheeses and place on Vicolo Corn Meal Pizza Crust.
- Slice red onion thinly and lay over cheese.
- Slice ripe tomato and let drain on paper towels for a few minutes to reduce juice (be careful not to stain counters).
- Lay tomatoes (overlapping slightly) on top of pizza in a single layer.
- Sprinkle with capers, green olives, and crushed red pepper
- Cook in the oven at 425˚ for 10-15 minutes until cheese is melted and crust is golden brown.
Or
- Grill on indirect heat with cover for 10-15 minutes until cheese is melted and crust is golden brown.
-Sprinkle with fresh Basil before serving
Notes: Because of the moisture contained in the ripe tomatoes, it's best to assemble the pizza right before cooking
to avoid making the crust soggy. The same applies to when it's done. Slice and serve right after it cools slightly.
to avoid making the crust soggy. The same applies to when it's done. Slice and serve right after it cools slightly.
Variation: Add anchovies to pizza for Pizza Puttenesca! It's great!
Grilled Corn Pizza
with Smoked Mozzarella Cheese and Roasted Balsamic Onions
Ingredients:
- 1 Vicolo Pizza Crust (Natural or Organic)
- 3 oz Mozzarella Cheese
- 2 1/2 oz Blanched Corn
- 1/2 oz Roasted Balsamic Red Onions
- Sprinkle of Parmesan
- Sprinkle of Chives (chopped)
- Salt, Pepper, Olive Oil, Balsamic Vinegar
- Salt, Pepper, Olive Oil, Balsamic Vinegar
Instructions:
- Cut corn off the cob and blanch in simmering water for 3 minutes, drain and cool.
- Cut 1/4 of red onion into 1/2 inch strips and toss with olive oil, balsamic vinegar, salt and pepper.
- Bake chopped onions in the oven covered for 12-15 minutes until tender. Let cool.
- When vegetables are cool, add mozzarella and smoked mozzarella blend to Vicolo Corn Meal Crust.
- Top with corn, onions, parmesan, and chives.
- Preheat grill, and when hot, turn down one side. Cook pizza directly on grate on the low heat side.
Cover with pie pan or close the lid to the grill to recirculate heat.
- Rotate pizza after 5 minutes and continue to cook until cheese is melted and crust
is bronzed and charred (5-7 minutes).
- Let it cool slightly, and slice and serve!
- Cut 1/4 of red onion into 1/2 inch strips and toss with olive oil, balsamic vinegar, salt and pepper.
- Bake chopped onions in the oven covered for 12-15 minutes until tender. Let cool.
- When vegetables are cool, add mozzarella and smoked mozzarella blend to Vicolo Corn Meal Crust.
- Top with corn, onions, parmesan, and chives.
- Preheat grill, and when hot, turn down one side. Cook pizza directly on grate on the low heat side.
Cover with pie pan or close the lid to the grill to recirculate heat.
- Rotate pizza after 5 minutes and continue to cook until cheese is melted and crust
is bronzed and charred (5-7 minutes).
- Let it cool slightly, and slice and serve!