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Whether you call it, late summer or early fall, this season is the ideal time for an evening of pizza.  Our test kitchen selections were crafted with Crudo Extra Virgin Olive Oil and we substituted Franca Franzoni Chestnut Honeyfor the “standard” wildflower honey in the recipe. The chestnut honey added a delightful, subtle nuttiness to the crust.

With this pizza dough recipe, you can make the dough in the morning, and return home in the evening ready to bake crispy and flavorful pizzas.

The two accompanying photos show our two sets of toppings:

Pizza 1: Roasted Tomatoes, Roasted Red Peppers, and Roasted Garlic,Shredded cheese, mostly mozzarella, topped with Arugula immediately after being removed from the oven
Pizza 2: Calabrese Salami, Black Olives, Tomatoes, Shredded cheese, mostly mozzarella

Shortcuts:
Il Boschetto Bruschetta Extra Virgin Olive Oil
De Carlo Sun Kissed Tomatoes
Trentasette Black Olive Spread

Use the linked Pizza Dough Recipe for guidance on baking time.

Vicidomini Eliche Cascarecce -- It's pasta!

Vicidomini Eliche Cascarecce -- It's pasta!

Around here we’re calling it “Vici”  (VEE-chee) — that’s the Vicidomini artisanal pasta from a family that’s been making pasta commercially since 1812. (Do I hear an overture?) Vicidomini comes to us from near Salerno in Campania — the land of buffalo mozzarella and San Marzano tomatoes! No wonder they have the best pasta. It’s well priced at $6.50 per 500 gram bag. Try it with a local olive oil such as Gargiulo’s Syrenum DOP Penisola Sorrentina 2008 or a Sicilian, Santisi 2008.