Tag: Bacon Olive Oil

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Summer Peach Balsamic Pizza

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Summer Peach Balsamic Pizza

Ingredients

  • 1 batch pizza dough use your favorite recipe, or use mine here
  • 1 cup Olivia's Peach White Balsamic
  • 2 tablespoons Olivia's Bacon Olive Oil Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well
  • 8 ounces fresh mozzarella sliced or grated
  • 2 ounces soft goat cheese crumbled
  • 4 peaches pitted and thinly sliced
  • 1/2 cup coarsely chopped basil

Instructions

  • Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  • Divide dough into tennis-ball sized pieces.
  • Take one piece of dough and punch it down on a lightly floured surface.
  • Roll the dough out into a circle approximately 1/4-inch thin.
  • Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  • Lightly brush with 1 tablespoon of Bacon Olive Oil.
  • Top with mozzarella, goat cheese, and peach slices.
  • Drizzle the pizza with Peach White Balsamic.
  • Repeat for remaining pizzas.
  • Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  • Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  • Remove from oven and top with basil and drizzle with peach white balsamic.
  • Cut into slices and serve.
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Bacon Pasta Shells with Bolognese Sauce

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Bacon Pasta Shells with Bolognese Sauce

Ingredients

  • 12-15 Large Pasta Shells

Filling

  • 2 tbsp. chopped onion
  • 1 clove minced garlic
  • 2 tbsp. Olivia's Bacon Olive Oil
  • 1 tbsp. butter
  • 1 pkg. frozen chopped spinach, drained well
  • 1/2 tsp. tsp. grated nutmeg
  • 1/3 c. Parmesan
  • 1 whole egg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. Ricotta cheese

Sauce

  • 1 small carrot diced
  • 1 rib celery diced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 med. onion minced
  • 1/4 c. red wine
  • 1 garlic clove minced
  • 2 8 oz. cans tomato sauce
  • 2 to 3 tbsp. Olivia's Bacon Olive Oil
  • 1/3 c. beef broth
  • 3/4 lb. ground chuck
  • 1/2 tsp. thyme
  • Additional Parmesan
  • 1/2 tsp. basil
  • 1/4 tsp. sugar

Instructions

  • Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.

Filling

  • Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  • Add spinach and seasonings. Cook briefly.
  • Put in food processor with steel blade (puree slightly) or mix by hand.
  • Add Ricotta, Parmesan and egg.
  • Combine again in processor or by hand.
  • Either spoon mixture into pasta shells or fill, using a pastry bag.

Sauce

  • Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  • Add beef; cook until no longer pink.
  • Stir in seasonings beef broth, tomato sauce and wine.
  • Cook 20 to 30 minutes until thickened.

To serve

  • Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  • Sprinkle with Parmesan.
  • Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  • Sauce is nice on its own over any type of pasta. Freezes well.