Recipes from Oil & Vinegar
Nice to know
The pizza as we know it today comes from Italy, more specifically from the city of Naples. The first reports of the pizza in Italy date back to the 17th century. But the story of the forerunner of the pizza or flatbread goes back much further, even as far as the 9th century! Archaeologists have found evidence that the Vikings used to spread round flat breads with ingredients and then baked them in a kind of oven.
Is there some pizza dough left? You could freeze it!
Prefer a spicy pizza? Then take a look at our recipe for Pizza Piccante with salami and Aglio e Peperoncino.
Buon Appetito!
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Ingredients
Base
- 500 g Farine per Pizza (Pizza flour)
- 1 tsp salt
- 7 g dried yeast or 25 g fresh yeast
- 250/300 ml lukewarm water
Topping
• Dried Fig Spread • courgette • goat’s cheese • Balsamic Glaze Natural • rocket • Bonsecco Olive Oil -
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Made from grape must from the Italian Modena and ripened balsamic vinegar, this glaze has an intense aroma and flavor, and its syrupy consistency makes it perfect for decorating meat, poultry, vegetables, cheese or fruit with.
£ 8.25Bonsecco extra virgin olive oil is from the Maremma coastal region of Tuscany in Italy and is made of 40% Pendolino, 35% Leccino and 25% Frantoio olives.
£ 13.95This dried fig paste is very good with a cheese platter. Delicious with glazing meat or giving savory dishes a sweet accent. Also delightful in desserts or as pie filling.
£ 3.95