You’re probably thinking, a “new favorite olive oil”? And, noticing it isn’t EVOO, right? I like to use EVOO well enough, but to me, there are times it can overpower other flavors so I like to use milder tasting olive oil when making things like salad dressings and even sauteeing dishes. Bertolli Classico is perfect for this. It has a mild flavor that’s perfect for certain dishes.
I received the olive oil to review and try out some great summer dishes from the Bertolli web site. Y’all, they have a ton of great recipes! Some are perfect for nights when you’re short on time; others are great when you’ve got more time to prepare. This summer, the site has featured recipes by Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite). They look delicious! I tried the Flank Steak with Chickpea Arugula Salad and enjoyed it very much. I’d share some photos with you, but I lost those, along with photos from my trip to Kenya, when my miniSD card disappeared from my phone. You don’t need my photos though. You can watch Chef Fabio prepare the dish yourself!
I wanted to show you another way I used this olive oil…pizza night! I made the dough in my bread machine, using the recipe here. I altered it a bit by using one tablespoon of honey and one tablespoon of sugar. (You use what you have!)
When trying to decide on the flavors for our pizza, I knew what I wanted. My favorite dish at Newk’s is the Mediterranean Pizza. I have tried to recreate it time after time. Last night, it was as close as could be!
See? You’ll notice it’s not as colorful as the pizza at Newk’s. Here’s why:
I don’t like fresh tomatoes. There. I said it. The secret is out. I don’t like them so I left them off.
Also, I had no red onion so I used the yellow one I had.
If I remember correctly, the pizza at Newk’s also has olives. Two reasons my pizza doesn’t: I didn’t have any. I’m not a huge fan anyway.
Otherwise, these are things you need:
Seasoned, grilled chicken (I sprinkled Cavender’s on mine then sauteed them in my Bertolli Classico Olive Oil. Perfect!)
Onions sliced thin
Mozzarella, Feta and Parmesan cheeses
Tomatoes and olives if you want them
Here’s what you do:
Spread your dough thin by pushing it into shape with your fingers. This will create wonderful little ridges for holding the good stuff. Then drizzle olive oil on the dough and spread it around. Sprinkle a bit of mozzarella then add the chicken and veggies. Top with Feta and Parmesan cheese. Bake at 450 degrees until golden brown.
I also let my daughter make mini pizzas for her brother and sisters, adding the toppings she thought best after I drizzled and spread the olive oil on the dough. She had a blast, and they loved the pizzas she made for them!
My husband likes meat on his pizza so I browned some Italian sausage and used red and green peppers, onions and pepperoncini for his. For the sauce on these pizzas, I just take tomato paste with basil, garlic and oregano and thin it with water then spread it on.
Bertolli Classico olive oil was perfect for these pizzas, and I’m already planning on trying my favorite chicken pasta salad with it.
Be sure to visit the Bertolli site for some great recipe ideas.
You can also find Bertolli on Facebook and Twitter:
Disclaimer: I received a bottle of olive oil to review. The opinions expressed above are mine alone.