One of our most popular classes is when we feature exciting new pizza / flatbread recipes. We create new recipes for each class that explore different cultures, healthy ingredients and surprising flavors. For example:
Spanish Coca Serves 2 – 4
1 C. boiling water ½ C. raisins
½ C. walnut halves 1 small bunch Swiss chard
2 cloves garlic, minced
1 large pizza crust (gluten free, if desired)
4 T. vomFASS Don Carlos Extra Virgin Olive Oil
vomFASS Danish Smoked Sea Salt and Peppercorn Mix, to taste
vomFASS Aceto Balsamico di Famiglia, Red Pepper EVOO, or Truffle EVOO for drizzling
Pour water over raisins and let stand 15 minutes. Drain. Place walnuts on a baking sheet and toast until fragrant and lightly golden, about 7 minutes.
Preheat oven to 450 degrees. Remove stems from chard, wash, and spin dry. Heat half of olive oil in a pan on medium heat. Add garlic and stir for 5 seconds. Add the Swiss chard and raisins. Sauté, tossing occasionally with tongs, until wilted, about 6 to 8 minutes. Season with salt and pepper.
Place greens on crust. Top with the walnuts and drizzle with the remaining 2 tablespoons olive oil. Slide pizza onto stone and bake until toppings are hot and crust is browned, about 10-12 minutes. Remove coca from oven and cut into wedges. Serve immediately or at room temperature. Drizzle with balsamic or olive oil, to taste.
Pear and Pomegranate Salad Serves 6
1 lb mixed salad greens or baby spinach
2 ripe pears, sliced
4 T. chopped walnuts
½ C. gorgonzola, goat or feta cheese, crumbled
4 T. vomFASS Pomegranate Balsamic Vinegar
4 T. vomFASS Walnut Oil
vomFASS Sea Salt and Pepper
Divide salad greens onto individual serving plates. Arrange a pear slices on greens. Sprinkle with walnuts and cheese. In small bowl, whisk together vinegar, oil, salt and pepper. Drizzle over salads. Serve immediately.
Chili Mango Shrimp Cilantro Pesto Pizza Serves 2 – 4
8 – 12 medium sized raw shrimp, skins, tails and veins removed
2 T. vomFASS Chili Sunflower Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
1 T. vomFASS Mango Balsamic Star
1 clove minced garlic
½ t. vomFASS Chili con Carne spice blend
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste
3/4 C. fresh cilantro leaves
1/4 C. parsley leaves
2 garlic cloves, coarsely chopped 2 T. pine nuts
¼ C. Cheese Bros. Parmesan, grated ½ C. vomFASS Don Carlos Extra Virgin Olive Oil
½ t. vomFASS Himalayan Sea Salt vomFASS Peppercorn Mix
Combine oil, vinegar, garlic, salt and pepper in a glass bowl or zip top bag. Add shrimp and marinate 15 – 20 minutes; no longer, as shrimp will break down in acidity. Empty shrimp and marinade into hot pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste.
Add greens, garlic and nuts to food processor. Process until chopped. Add olive oil, salt and pepper and blend until smooth. Stir in Parmesan.
Preheat oven to 425 degrees. Spread pesto mixture onto crust. Top with Shrimp. Bake until toppings are hot and crust is lightly browned, about 10-12 minutes.