Here’s another great pizza recipe using Pastorelli Pizza Sauce. Many thanks to our friend Kristen Clements Mackey in Texas.
One package pillsbury pizza crust
One can of Pastorelli pizza sauce
Fresh buffalo mozzarella
Shredded kraft mozzarella
Sautéed mushrooms in tablespoon of butter and fresh chopped garlic
Assemble as desired and bake!
Pillsbury pizza dough – regular, not thin EVOO Cherry tomatoes, cut in half Minced garlic – store bought works great – 1 teaspoon is enough Some fennel seeds – crush Italian sausage – remove from casings – try sweet or spicy or hot for variety Grated mozzarella Grated or shaved Pecorino Parmesan cheese Fresh basil leaves
Prepare dough as instructed on package.
Heat oil in large skillet, then tomatoes, sprinkle w/ salt as desired, saute until charred & start to break down.
Put tomatoes in a large bowl, add garlic & fennel & mix. Crush tomatoes in large bowl. Leave some large pieces.
Form little balls of sausage & position on top of the pizza.
Mix grated cheeses & some chopped fresh basil leaves in a separate bowl.
Sprinkle cheeses over dough.
Add tomato mixture unevenly across the dough.
Bake about 25 minutes, or less depending on your oven.
Remove from oven & top w/ basil leaves.
Cool slightly then cut as desired. We use a rectangular shaped cookie sheet w/ sides to make this.
Note: I found a recipe for Cherry Tomato Pizza Margherita in Bon Appetit magazine a few years ago & adapted it to fit our family’s tastes.
Andrea w/ dessert bars at a recent birthday party.
Earlier this month, I was invited to a 70th birthday party for my best friend’s mom. I was told I didn’t need to bring anything, but my parents taught me never to go to anyone’s house empty-handed. So, I needed to find the perfect special recipe for this special occasion. What says love better than dessert?!
Thanks to the wide variety of Formato Brothers Casa Giulia Jams, I was able to pick the perfect flavor for my fruit bars dessert. I decided to go with Raspberry, but you could pick whatever fruit you prefer.
2 ¼ C all-purpose sifted flour
½ tsp baking powder
¼ tsp salt
1 C packed light brown sugar
1 C butter, at room temperature
1 egg, at room temperature
½ tsp almond extract
¼ C Casa Giulia Jam – your choice of flavor
Preheat oven to 350˚F; spray an 8” square baking pan with nonstick cooking spray.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, with an electric mixer on medium-high speed, cream the brown sugar and butter until fluffy; beat in the egg and almond extract. With the mixer on low speed, gradually beat in the flour mixture until blended. Scrape the batter into the pan, smoothing the surface with a rubber spatula. Spoon the Casa Giulia Jam over the batter smoothly and evenly.
Bake until lightly browned, 25-30 minutes. Cool completely on a rack.
My best friend Heather and her mom (and everyone else at the party) loved this! It was so chewy and we didn’t even feel guilty about eating it because of the delicious fruit jam! I can’t wait to make this again; my only dilemma is: which Casa Giulia Jam do I choose next?!
This is such an easy pizza to prepare. It is quick if you use ready-made dough, or a little slower if you make your own. We are always in a hurry so the quick way is the best sometimes for the Formato household.
Use olive oil spray or canola oil spray & spray a 10″ x 15″ rectangular pan.
Prepare pizza dough (I love to use a Pillsbury thin crust dough in a can). This means to spread it out to fit the pan, you shouldn’t have to go up the sides w/ the dough. It should fit nicely in this size baking pan.
Pour pizza sauce over it (here’s where you use the Pastorelli brand, which by the way, is delicious). 1 can can be used for 2 pizzas.
Sprinkle w/ shredded mozzarella cheese.
Add little balls of sausage (make it easy on yourself, remove casing from Italian sausage & form round pieces; we like Johnsonville Italian sausage which comes in Mild or Hot).
Chop up some green peppers & sprinkle on top.
Bake for about 10 minutes or according to the package directions. Cut into little squares & serve.
You can add more cheese before baking.
You can freeze & then add cheese before baking.
Usually there’s not much left every time this is served.