Castelvetrano olives are grown in Sicily near the town of the same name. They are a light green olive with a crisp, tender bite and a mild buttery sweet flavor that marries well with the strong flavors of the Fresno chili and pancetta.
- Pizza dough balls
- Red sauce
- Fresh mozzarella
- Fresno peppers
- Castelvetrano olives
- Cutting board or pizza peel
- Pizza stone cookie sheet
- Chef's knife
PREP TIME: 20 MINUTES
STEP 1: Preheat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Preheat for at least 30 minutes before baking. Thinly slice fresno peppers. Discard stem. Slice castelvetrano olives in half. Remove rosemary from stem. Discard stem.
STEP 2: Take Pizza Dough out of refrigerator and let sit 10-15 minutes before stretching. Take all pizza ingredients out of packaging to begin making pizzas.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 20 MINUTES
STEP 1: If you ordered Vero for 4, make sure to save ½ of the ingredients for your second pizza. Pour red sauce in the center of the crust. Using a pastry brush or the back of a spoon, spread oil over the dough with your border ½" crust. Don't get any oil on your board, or your pizza will stick when sliding into the oven. Sprinkle the fresh mozzarella evenly onto dough. Take sliced pancetta and arrange over crust evenly. Place the sliced fresno peppers on dough. Place the olives on dough.
STEP 2: Sprinkle with the grated parmigiano, and the rosemary leaves. Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists, shake the board back and forth until it's loose enough to slide onto your pre-heated stone.
STEP 3: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook each pizza 8-12 minutes or until desired crispness and golden brown, then let pizzas cool 2-4 minutes before slicing. Take a picture for posting and enjoy!
Orvieto DOC is a dry white whine made with a blend of the grechetto and trebbiano grapes from the area around Orvieto in Umbria, just north of Rome. This area has been producing wines since the middle ages.
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