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Margarita Pizza

Ingredients: 4 cloves Garlic, 1 (14.5 ounces) can Tomatoes (diced), 2 tablespoons Olive Oil, 1 teaspoon Granulated Sugar, 1 teaspoon Balsamic Vinegar, ¾ teaspoon Salt, 0.12 teaspoon Black Pepper (freshly ground), 1 pound Pizza Dough (at room temperature for 1 hour), All-Purpose Flour (for dusting), Cornmeal (finely ground, for dusting), 2 tablespoons Extra Virgin Olive Oil (divided), ¼ cup Fresh Basil Leaves (loosely packed, sliced into ribbons if large, divided), 8 ounces Fresh Mozzarella Cheese (sliced and divided), ¼ cup Parmesan Cheese (grated, divided)¹.

1. Combine the crushed tomatoes, olive oil, garlic, salt, pepper, and sugar in a small bowl to make the sauce.
2. On a lightly floured surface, using your hands, stretch and press one ball of dough into a 12-inch round.
3. Transfer the dough to a cornmeal-dusted baking sheet and gently stretch it to maintain its shape.
4. Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges.
5. Slide the baking sheet into the oven and bake for 7 minutes until the crust is partially cooked.
6. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano.
7. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
8. Remove the pizza from the oven and transfer it to a cutting board.
9. Sprinkle with the basil and slice.
10. Repeat with the remaining pizza dough and ingredients.

Tomato Basil Pasta

Ingredients: Pasta (spaghetti, penne, rigatoni…), Cherry tomatoes, Fresh basil, Garlic, Extra virgin olive oil, Chilli flakes, Parmesan cheese (optional), Salt, and pepper.

1. Cook your pasta in boiling salted water until al dente.
2. Meanwhile, heat the olive oil in a large skillet and sauté garlic and chilli.
3. Toss in the tomatoes, salt, pepper and cook¹. You’ll want to cook the tomatoes over high heat until they burst and their juice thickens. It takes about 6-7 minutes.
4. Once the tomatoes look saucy and yummy, stir in the shredded basil, taste and adjust the seasoning¹.
5. Finally, it’s time to drain the pasta and add it to the skillet.
6. Toss until well combined and serve with more fresh basil, a drizzle of extra virgin olive oil and freshly grated parmesan cheese!

Refreshing Basil Mojito

10 Large Basil Leaves (divided), ¼ cup Superfine Sugar (plus 4 tsp. divided), ¼ cup Lime Juice, ½ cup White Rum, ½ cup Cold Club Soda, Lime Wedges.

1. Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside¹.
2. Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, 4 tsp. sugar, and lime juice.
3. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up.
4. Add rum and a few more ice cubes to the shaker, cover, and shake to blend.
5. Rub a lime wedge along the rim of 2 lowball glasses and dip in basil sugar (reserve remaining sugar for more cocktails).
6. Add a few ice cubes to each glass.
7. Remove the top from the shaker (do not strain), and divide the mixture between glasses.
8. Top off each with club soda and stir.
9. Garnish with a lime wedge.

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