tunasalad

Carrabba’s Margherita Pizza

It’s been brutally cold here in New York.  With temperatures only in the single digits, I’ve been keeping busy in the kitchen to stay warm.  Today, I have a secret recipe for a delicious pizza served at Carrabba’s Italian Grill.  Margherita pizza is an Italian classic that combines a few basic fresh ingredients to create a great-tasting pizza that will become a favorite in your household.

To save time you can use store-bought pizza dough or you can make your own dough from scratch by following this recipe on our forum: Go Here

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New Secret Recipe
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Carrabba’s Margherita Pizza

Store bought pizza dough
Semolina, cornmeal or whole wheat flour for the pizza peel
Extra-virgin olive oil for brushing
5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
1 1/2 ripe plum (Roma) tomatoes, cut lengthwise into 1/4-inch slices
8 to 10 fresh basil leaves, torn or coarsely chopped
Freshly ground black pepper (optional)

Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.

Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter

Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.

Makes 1 Pizza

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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Carrabba’s Italian Grill Pesto Sauce

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Hi,

Hope you are having a nice day.

I have a great pesto secret recipe for you that comes from Carrabba’s Italian Grill.

Pesto combines some wonderful natural ingredients to create a vibrant sauce.  This sauce goes great with salads, pasta, chicken and fish.

I am going to use this pesto sauce tonight when I make chicken pesto pizza for dinner.  The pizza recipe can be found on our forum here.

Enjoy!

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New Secret Recipe
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Carrabba’s Italian Grill Pesto Sauce

4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano

Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.

With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.

Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least 1/4-inch (6mm) of olive oil to prevent the surface from turning brown.

Makes about 1 1/2 cups

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up at:

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