Bertolli Olive Oil Makes Homemade Pizza Delicious #spon

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I received a sample of Bertolli Olive Oil for my honest review.

Summer is one of my favorite times to be playing in the kitchen. The garden starts to produce and I’ve got a wide variety of delicious fresh herbs and vegetables to utilize in my meal planning. Some days I’ll just tell the hubby to bring me in what’s ripe and I’ll come up with dinner from what’s in the basket!

Last night I was in the mood for pizza so pizza it was. Fresh from the garden vegetables can really turn a plain pizza into a work of art! It’s still early for us here in Montana so I had to rely on some of my home canned tomatoes but I had some just picked zucchini, fresh garlic, and basil and oregano from the herb garden. I was ready to make pizza.

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First I needed to get my dough on the rise. I use a basic recipe from Pizza Any Way You Slice it! by Charles and Michele Scicolone.

Garden Fresh Pizza

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For the dough:

1 tsp active dry yeast
1 1/4 cups warm water
1 cup cake flour (not self-rising)
2 1/2 to 3 cups all purpose flour
2 tsp salt

corn meal

For the pizza:

2 oz cream cheese at room temperature
1 tsp Bertolli Extra Virgin Olive Oil
1 TBS chopped fresh basil
1 clove garlic, pressed or minced
salt to taste

1 med zucchini sliced into 1/4″ rounds
2 tsp Bertolli Extra Virgin Olive Oil
2 garlic cloves, pressed or minced
1/2 tsp salt

1/2 cup tomatoes, diced (fresh or canned)
fresh basil and oregano leaves
3/4 cup shredded mozzarella cheese
anchovies if desired

Make the pizza dough:

Sprinkle the yeast over the water. Let stand 1 minute or until the yeast is creamy. Stir until dissolved.
In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt.  Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, add in more flour if necessary, until smooth and elastic, about 10 minutes. (I did this in my KitchenAid)

Lightly coat a large bowl with oil.  Place the dough in the bowl, turning it to oil the top.  Cover with plastic wrap.  Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

Flatten the dough with your fist.  Cut the dough into 2 – 4 pieces and shape the pieces into balls dust the tops with flour. (At this point I cut the dough in half and froze one half for later use.)

Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand.  Let rise 60 – 90 minutes, or until doubled.

Thirty to sixty minutes before baking the pizza(s), place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven.  Turn on the oven to to maximum temperature – 500° to 550°. (I actually used 450° and it cooked just fine)

While the dough is rising you can get the pizza toppings ready.
Preheat the oven to 350°

Take the sliced zucchini and place it into a bowl with the Bertolli Extra Virgin Olive Oil, garlic and salt. Mix well.

Lay it on a cookie sheet and place in the preheated oven. Bake for about 20 minutes until soft.

Some pieces might get a little crunchy. That is OK. Set aside until you are ready to use them.

Mix the cream cheese, Bertolli Extra Virgin Olive Oil, garlic, chopped basil and salt. Be sure to really incorporate the garlic and basil into the cream cheese and make it soft and spreadable.

When the dough is done it’s second rise you are ready to shape the pizza. I highly recommend a pizza peel. It makes moving the pizza to the oven so much easier. Sprinkle the peel with corn meal.  (If you don’t have a peel I have heard of people using parchment paper. I don’t know about that method as I have never done it.)

Thirty to sixty minutes before baking the pizza(s), place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven.  Turn on the oven to to maximum temperature – 500° to 550°. (I actually used 450° and it cooked just fine)

To shape the pizza, gently stretch it and let it hang from your fingertips until it is the size that you want. Do not roll the dough. When it is the correct size lay it on the prepared peel.

Gently spread the cream cheese mixture on the pizza dough leaving about 1/2 to 3/4″ for the crust.

Sprinkle the tomatoes on top. There won’t be a lot. You just want the flavor of them. (I used canned so mine were not as firm as fresh tomatoes would have been.)

Layer the zucchini slices on top of the tomatoes. If you are choosing to add anchovies, do so here. You will see in the next photo that they are only on one side of my pizza.

Sprinkle on the fresh basil and oregano leaves.

Then the mozzarella cheese. I have made pizzas with shredded and fresh mozzarella cheese and both are excellent.

Slide the pizza from the peel onto the hot baking stone and bake in the preheated oven for 15 – 18 minutes.
Let the pizza sit for 5 minutes before cutting it.

Mmmmm, pizza!
It was delicious.
The cream cheese base had a slight tang and a yummy richness from the Bertolli Extra Virgin Olive Oil. The garlic and fresh basil were perfect additions.

When I cut it the crust was the perfect mix of chewy/crunchy that I love in pizza. The cheese was all melty and the tomatoes added the perfect bit of acidity.

The zucchinis provided a flavor boost and an additional richness as well. Hubby loved his anchovy side and I thoroughly enjoyed my plain side.

Bertolli Olive Oil has lots of other great summer recipes for you to enjoy! Like this:

Spicy Mediterranean Linguini with Tuna

Prep Time: 10 minutes
Cook Time: 8 minutes
2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, sliced
1 tsp. red pepper flakes
½ cup pitted kalamata olives, chopped
2 Tbsp. drained capers
2 Tbsp. chopped pecans
1 can (5 oz.) tuna packed in water, drained
12 ounces linguine, cooked and drained
¼ cup torn fresh basil leaves
1 Tbsp. Bertolli® Extra Virgin Olive Oil
Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat.  Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper.   Serve, if desired, with crusty Italian bread or side salad.
 
Learn more about this recipe here: http://www.villabertolli.com/recipes/detail/47599/1/spicy-mediterranean-linguine-with-tuna

You can watch Chef Fabio Viviani prepare it on this video:

Fun, yes?
Be sure to check out all of the great recipes from Bertolli – it makes summer cooking easy and delicious!

You can visit Bertolli.com
You can find Bertolli on Facebook
You can find Bertolli on Twitter
You can find Bertolli on YouTube
You can find Chef Fabio Viviani on Facebook

Disclosure:  I received a free sample of Bertolli Extra Virgin Olive Oil for my honest review. I received no compensation for this post.

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