Recipe Meal Type: Lunches

Lunches

Pizza Margherita

  • 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

Arugula and Fig Salad with Pomegranate Molasses Dressing

Pomegranate Molasses Dressing: Whisk together olive oil, pomegranate molasses, red wine vinegar, honey, garlic, salt, pepper, cinnamon and allspice.

Arugula Salad:
Lay slices of pancetta on paper towel on microwave-safe plate; microwave on high at 30-second intervals until crisp. Let cool. Toss arugula with Pomegranate Molasses Dressing. Top with crisped pancetta, figs and Parmesan cheese.

 

Tip: Serve this salad with fresh crusty bread if desired.