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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Olive Oil Cruet Set Italian Pizza Recipe

oil and vinegar cruet set

Here is an Italian Recipe for making a Ten Inch Crust Pizza For Two. When making Italian Pizza, you will need an Cruet Set filled with the most flavorful gourmet olive oil.

Crust And Dough 

  • Four and one half cups all purpose flour
  • Two large tablespoons extra virgin olive oil
  • One and one half cups warm water
  • One quarter oz ounce dry yeast
  • One teaspoon sea salt


  • Eight mozzarella cheese slices
  • One cup extra virgin olive oil
  • One quarter cup fresh herbs
  • Six baby torpedo onions
  • Six cloves garlic
  • Sixteen two inch wide shiitake mushrooms
  • Three Japanese or Chinese eggplants
  • Two small, mature green zucchini
  • Two small, mature yellow zucchini
  • Two teaspoons ground salt


Drizzle olive oil as needed from the oil and vinegar cruet set. First skin and cut off the stem ends of the onions and mushrooms and then slice the herbs. Dice the garlic.

For the dough, pour one quarter cup of the warm water with the yeast in a mixing bowl. Wait ten minutes before adding the flour and the rest of the water. Stir well and then sprinkle the sea salt. Mix each cup of flour in well before adding another instead of all at once, then pause once you have one half cup left.

Sprinkle flour on a hard work surface and knead the dough for six minutes. Drizzle a small amount of olive oil in a bowl and place the dough in it. Cover the bowl with a damp towel and for two hours let it rise.

Prepare the vegetables while the dough is rising. Remove the stems ends from the eggplant and mature zucchini and cut them lengthwise into one quarter inch thick slices. In a large bowl put in the mushrooms, eggplant, zucchini, and onions. Pound the garlic and salt using a mortar and pestle for two minutes, then mix them in a separate dish and drizzle olive oil on top. Pour half of this over the vegetables. Mix well and set aside.

Punch the dough down, let it rest for five minutes, and then form it into two ten inch pizza crusts. Let the dough sit and grill the vegetables using a stove top grill for two minutes on each side or roast them in the oven for fifteen minutes.

After you have made the pizza crusts, spread the surface of each with enough of the remaining garlic and olive oil to cover entirely. Place the mozzarella cheese over the surface and top with grilled vegetables. Top with the fresh herbs. On a baking sheet or pizza stone, bake the pizzas at 450 degrees for fifteen minutes, or until the crust is golden. Remove from the oven, cut each pizza into eight slices, and serve with the oil and vinegar cruet set filled with olive oil on the side and use as needed.

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