Artisan Burrata Pizza

Artisan Burrata Pizza

Preheat oven to 550–600°F.  2. Wash and halve the cherry tomatoes; set aside.  3. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola.   4. Evenly spread...
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.  2. Preheat Olitalia Frienn in a...
Pizza Sorrentina

Pizza Sorrentina

To begin, prepare Artisan Sicilian Dough with a biga. 2. Prepare your untoasted Oreganata Style Breadcrumbs in a separate bowl and set aside.  3. Preheat your oven to 575°F.  4. Heat 2 tbsp of Olitalia Extra Virgin Olive Oil in a pan over medium heat and sauté your...
Burrata Neapolitan Pizza

Burrata Neapolitan Pizza

To make the pizza dough, follow our Traditional Neapolitan Pizza Recipe. 2. To make the pizza sauce, follow the Ciao Neapolitan Pizza Sauce Recipe. 3. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. 4. Transfer the...
Creamy Pesto Pasta

Creamy Pesto Pasta

Prepare Fresh Pasta with Semola. 2. In a food processor, add basil leaves and pine nuts and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse until combined. As you do this, scrape down the sides of the food processor. ...
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