Alfresco Pizza Party

Hard to believe it's the end of November and I'm cooking out of doors alfresco with friends! Even for northern California it's unseasonally warm for almost winter time, so we took full advantage of it.  

My friend Barbara is an amazing cook {and accomplished artist} so spending an afternoon at her house watching her create a fabulous feast from her garden was like heaven on a plate. 

We were welcomed with roasted olives perfumed with lemon oil and a hint of picante peperoncini. Salumi and cheese whet the appetite while Barbara rolled out the pizza dough, readying it for the 500 degree oven.  Caramelized shallots, fresh heirloom sweet 100's {or sweet million as she calls them} and fresh milk mozzarella melted into the crispy crust. Freshly picked arugula leaves drizzled with oil gave the pizza a nice bright finish.  And of course, prosecco and red wine took us merrily, merrily, merrily from antipasti to dolci dessert. 

Good food is good, but shared with friends in the spirit of love and generosity
makes it something sublime. 

Buon appetito! copyright 2011 Alisa Barry

Spinach Artichoke, Sundried Tomato Pizzetta

Spinach Artichoke, Sundried Tomato Pizzetta

INGREDIENTS:

Crust:

1 Bella Cucina Focaccia and Pizza Dough Mix

2 sheets wax baking paper

1 jelly roll pan

2 cups dry, uncooked beans

Egg Filling:

1 jar Bella Cucina Sun Dried Tomato Pesto

½ Jar Bella Cuccina Spinach and Artichoke Bruschetta Spread

1  tsp Bella Cuccina Porcini Mushroom and Chive Savory Salt

1 ½ cups organic milk

1 tsp dry mustard

1 tsp cracked pepper

1 dozen eggs

 1 lb mixture of grated Fontina, Asiago, Provolone and Motzarella Cheese

Topping Side-sauce:

1 jar Bella Cucina Sun Dried Tomato Pesto

1 cup chopped, seeded cucumber

DIRECTIONS:

Crust:

- Pre-heat over to bake at 400 degrees

- Follow the directions to prepare 1 pizza dough with the Bella Cucina Foccacia and Pizza Dough Mix.

- Measure wax paper to completely cover a jelly roll pan (2 sheets together to cover)

- Roll out pizza dough with a rolling pin, as thin as possible to cover with excess, on top of the wax paper.

- Place into jelly roll pan and pull edges up to cover over and create a sticky crust on the outside edge of the jelly roll pan, pressing down into pan to form fit inside.

- Poke thoroughly with a fork the entire inside surface and then cover bottom with raw, hard, uncooked beans.

- Bake at 400 degree for 10 to 15 minutes until golden brown. Remove from oven and remove beans.

- Reduce oven to 350 degrees

Egg Filling:

Mix remaining ingredients in mixing bowl for 2 minutes until frothy.

Pour into crust, top with grated cheese and return to oven for 35 minutes or until a toothpick can test at center and come back clean. Do not overcook.
Let rest 5 mintes. Cut into triangles and serve on platter with side sauce.

Topping Side-sauce:

Mix Panini spread with chopped cucumber and serve on the side

Buon appetito! copyright 2011 Alisa Barry

Piccolo Pomodoro Pizzetta with Fresh Ricotta

Buon appetito! copyright 2011 Alisa Barry