- Preheat oven to 400ºF. On lightly floured work surface, roll out dough into 13-inch round. Transfer to lightly oiled 12-inch pizza pan. Brush dough with 1 tbsp olive oil; arrange tomato slices over top. Sprinkle with cheese and drizzle with remaining olive oil. Sprinkle with salt.
- Bake pizza for 15 to 18 minutes or until edges begin to brown slightly and underside is golden. Remove pizza from oven; let cool slightly. Cut into wedges. Sprinkle basil over top.
Recipe provided by Chef Mary Ann Esposito
Whisk together olive oil, lime juice, lime zest, honey, Worcestershire sauce, garlic, cumin, salt and pepper.
HOW TO/TIP/SMARTCUT: Marinating tips
•Marinades are an easy way to add flavor to grilled meat, poultry and seafood. Olive oil is a great addition to marinades; not only does it add flavor, but it’s necessary to keep the proteins moist and juicy.
Marinating for food safety
1.Make once and divide: A marinade can do double work as a marinade and a dressing, but only if it is divided before using on any raw meat, poultry or fish.
•Halve marinade; place one half in resealable bag with raw meat, poultry or fish. Refrigerate until ready to use.
•Use the reserved portion of marinade to dress greens or pasta, or toss with grilled vegetables.
2.Avoid cross-contamination: Cross contamination can occur if a marinade that has been used for marinating raw meat, poultry or fish is used after marinating. The marinade should always be discarded after using to avoid cross-contamination and food-borne illness.
3.Marinate in the refrigerator: Marinate food in the fridge to keep it out of the danger zone. The fridge temperature must be below 40°F.
Components of a marinade:
The components of a good marinade are as follows:
1.Oil: Choose a Filippo Berio Olive Oil, Delicato is recommended for this recipe. As a rule of thumb, use about 1 1/2 times the amount of oil as acid, such as lemon juice or vinegar, in the marinade.
2.Acid: Most acids will help to tenderize the protein and add flavor, too. Good choices are red wine vinegar, lemon or orange juice, soy sauce or wine.
3.Aromatics: These add a flavor boost and character to the marinade. They may include garlic, onions and shallots; spices such as pepper, cumin and anise; and fresh and dried herbs. Use varying amounts depending on desired flavor.
- Peel shrimp, leaving end of tail segments attached. Place shrimp and scallops in 9- x 13-inch glass or ceramic baking dish; season generously with salt and pepper. Combine olive oil, wine, bread crumbs, fennel tops, fennel seeds and orange zest; sprinkle evenly over seafood. Thread seafood onto six or eight 12-inch skewers: arrange in single layer in dish.
- Preheat grill to medium-high heat; grease grate well. Grill skewers, with lid closed for 2 to 3 minutes per side or until sizzling and scallops are opaque in center.
Tip: If desired, you can also broil the skewers on a baking sheet instead of grilling them.
Recipe Provided by Chef Sharon Sanders
In small bowl, whisk together olive oil, vinegar, lime juice, ginger, parsley, salt and pepper. Can be refrigerated for up to 1 day.
Tip:
- This marinade makes enough to marinate 1 lb of chicken or seafood.
- This marinade can be stored in the refrigerator for up to one week.
In small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, marjoram and pepper. Can be covered and refrigerated for up to 1 day.
Tip:
- This marinade is perfect for beef, pork, lamb, or veal. Use 1/2 cup for each pound of meat.
- This marinade can be refrigerated for up to one month.
