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October is NATIONAL PIZZA MONTH! Did you know this? I didn’t until the month was nearly over. I’ve wanted to do a pizza recipe post for quite some time but with so many unique kinds of pizza, I wasn’t sure which would be the best one to start with. There’s the Neapolitan style Margherita, the large thin crust New York style, the deep-dish Chicago style, the thick crusted square shaped Sicilian style, grilled pizza, French bread pizza, regional tomato pies, and so many variations of crusts, sauces, and topping… it’s a bit overwhelming. But then I thought about what Italian pizza from Naples would be like. While at the Florida Restaurant and Lodging Show, I was introduced to Italy’s favorite tomato company, Mutti, and their sister olive oil company, Monini. After tasting them I know why they’re the best of Italy. And now they’re coming to America so that you can cook with the best Italian ingredients, too!
Below are a few of the appetizers and even a dessert that was made using the Monini and Mutti products.
I was given some wonderful products to try at home including a ready-made pizza sauce and a squeeze bottle of olive oil that’s not supposed to drip. Let’s see what Italy’s favorites taste like on a pizza.
In our house, we normally make our own pizza dough, but on this busy weeknight I picked up a pack of pre-made crusts and our toppings will be cheese, sausage, and pepperoni.
I brushed the dough with the Monini olive oil in their new squeeze bottle. This is SO MUCH BETTER than having the olive oil drip onto the counter or down the side of the bottle. No Leaks! No Drips!
To really boost the flavor, I cut a garlic clove in half and then rubbed it on the oiled dough. If you love garlic but have trouble with heartburn, this is a great way to get that great taste and be gentle on your stomach.
To get real authentic Italian pizza flavor you need a real authentic Italian pizza sauce.
Then we added the toppings. The HH worked at a pizza place many years ago, so he does this part. The sausage is raw when put on the top of the pizza, but it will cook through while the pizza is cooking.
Then we baked it per the crust instructions.
This is how it looked when it came out of the oven. The sausage is perfectly cooked. The cheese is all melted. The hardest part is waiting for it to cool enough to taste it, so I’ll get one more picture while I wait.
So THIS is what pizza in Italy tastes like… Monini & Mutti made this pizza incredible. The no-drip squeeze bottle really worked; there was no olive oil anywhere it wasn’t supposed to be. The pizza sauce was very fresh and tasted like real tomatoes – not overprocessed or artificial. I can see why they are the favorites in Italy. The good news is that both of these products will soon be available at grocery stores across the U.S. so watch for them!
- Pizza crust of choice (I used Boboli Mini Original Pizza Crusts, but you can use home-made)
- Monini Olive Oil
- 1 Garlic clove, cut in half
- Mutti Pizza Sauce
- 8-oz Mozzarella, shredded
- Toppings of choice
- Pre-heat oven per your crust instructions (450 degrees for the Boboli crust).
- Place crust(s) on a baking sheet.
- Brush 1-2 teaspoons of Monini Olive Oil on the crust to coat evenly.
- Rub the garlic clove all over the crust for great flavor.
- Spread the Mutti Pizza Sauce in an even layer on the crust.
- Top with shredded mozzarella and toppings.
- Bake for 8-10 minutes.
Pizza is personal, so you can use whatever kind of crust and toppings you like to make it completely your own.