OLIVE OIL PIZZA RECIPES

CARRABBA'S OLIVE OIL BREAD DIP RECIPE | TOP SECRET RECIPES

Carrabba's Olive Oil Bread Dip Recipe | Top Secret Recipes image

When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Ingredients

Nutrition Facts : Calories 47 calories

NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES

Neapolitan pizza base | Jamie Oliver recipes image

Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.

Total Time 45 minutes

Yield 6 pizza bases

Number Of Ingredients 3

Ingredients

1 kg Tipo 00 flour plus extra for dusting
1 x 7 g sachet of dried yeast
olive oil

Steps:

Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.

Nutrition Facts : Calories 569 calories, FatContent 2.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 23.8 g protein, CarbohydrateContent 112.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.7 g salt, FiberContent 4.3 g fibre

More about "olive oil pizza recipes"

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving

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OLIVE OIL CHICKEN THIGHS MEDITERRANEAN STYLE - EATING E…

These Olive Oil Chicken Thighs are rubbed with a Mediterranean spice mixture, then marinated in a mixture of Extra Virgin Olive Oil and lemon, then seared to golden perfection on both sides, and finally finished by baking in the oven and then drizzled with more olive oil, lemon, and fresh garlic.
From eatingeuropean.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Cuisine Italian
Calories 296 kcal per serving

Garnish with freshly chopped parsley and serve with your favorite side dish.

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EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES

Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving

1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
15. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
16. Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

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MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE ...

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian

Serve with more red-pepper flakes, black pepper and Parmesan.

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OLIVE OIL RECIPES - BBC FOOD

Olive oil can also be bought with additions such as herbs, garlic or chilli. Pressed from olives, this is a rich, fruity oil used for marinades, dressings, baking and shallow frying.
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THE OLIVE OIL SOURCE

The comprehensive resource for everything related to olive oil. Visit us to learn more about olive oil and buy authentic products.
From oliveoilsource.com

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OLIVE OIL BREAD RECIPE | ALLRECIPES

too much olive oil in proportion to the other ingredients. The proportion of ingredients is just way off. I only added a scant 2 cups of flour or it would have been too dry. Even with the addition of some herbs, fresh garlic, and gluten, it is heavy when done and all you can taste is olive oil.
From allrecipes.com

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CAVE CREEK OLIVE OIL - CAVE CREEK OLIVE OIL

Cave Creek Olive Oil Company is located in the heart of Cave Creek. We are a gourmet game changer, you might say, offering superb olive oils, inspiring balsamic vinegars, homemade pasta, …
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10 BEST PIZZA DOUGH WITH ACTIVE DRY YEAST RECIPES | YUMMLY

Feb 07, 2022 · salt, olive oil, lukewarm water, marinara sauce, yellow cornmeal and 5 more Pizza Dough Better Homes and Gardens olive oil, warm water, all-purpose flour, active dry yeast, eggs …
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WHAT TYPE OF OLIVE OIL TO USE FOR FRYING? - THE SPRUCE EATS

Jan 04, 2022 · The taste of extra virgin olive oil is best for cold applications like salad dressings, dips and finishing drizzles over hummus, pizza or pasta. But when you are using olive oil to stir-fry …
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REAL EXTRA VIRGIN OLIVE OIL | EXTRA VIRGIN OLIVE OIL [EVOO ...

With fruit and grass notes, Filippo Berio Extra Virgin Olive Oil is well-balanced with a slightly strong aftertaste. medium Flavor Intensity. ... Recipes Using This Olive Oil. All-Cheese Pizza.
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THE BEST OLIVE OIL YOU CAN BUY, ACCORDING TO PROFESSIONAL ...

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OLIVE OIL - BERTOLLI

Use Bertolli olive oil if you're looking for a fresh, simple, and impressively authentic Italian oil. Bertolli olive oil goes great with salads, pasta, soups, or even just for dipping! Important Update : We …
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RESTAURANT STYLE OLIVE OIL BREAD DIP RECIPE (VIDEO ...

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Fresh Magazine. Pick up some new tricks in the new year with game day snacks, seasonal citrus ideas, and recipes …
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EXTRA VIRGIN OLIVE OIL - QUEEN CREEK OLIVE MILL

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ROASTED BELL PEPPERS WITH OLIVE OIL - HEALTHY RECIPES BLOG

Jan 20, 2022 · Instead of olive oil, coat the peppers with melted butter. Use fresh minched garlic (about 1 teaspoon) instead of garlic powder. After 10 minutes in the oven, sprinkle the peppers with dry …
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BEST BRAND OF OLIVE OIL FOR COOKING | TERRA DELYSSA

Olive Oil that does not hide its origins. Terra Delyssa was inspired by stories from our Tunisian heritage. We chose to use the emblem of the horse as a logo, an olive branch as the mane and the name TERRA DELYSSA to create our brand: the symbol of a premium olive oil …
From terradelyssa.com

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OLIVE OIL FOR ERECTILE DYSFUNCTION? | NATURALLY SAVVY

Olive oil for erectile dysfunction treatment Enter olive oil, which receives culinary accolades as well as those related to health and nutrition. In fact, many studies have reported that a diet rich in olive oil …
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DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? | PIZZA TODAY

Oct 30, 2012 · The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. For example, most of us think of olive oil, with it’s characteristic flavor, but olive oil …
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A TRUSTED FAMILY BRAND - COLAVITA

Colavita’s Pizza Truck serves up artisanal tasting events that encourage customer interaction with our products. LEARN MORE A trusted family brand, Colavita started out in Italy, making Italian Extra Virgin Olive Oil.
From colavita.com

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SIMPLE NO KNEAD PIZZA DOUGH RECIPE - MY BAKING ADDICTION

Apr 06, 2011 · I turned to Artisan Bread in Five Minutes a Day and found a pizza dough recipe that’s so good, it’ll blow your mind. This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza …
From mybakingaddiction.com

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50 EASY PIZZAS : RECIPES AND COOKING : FOOD NETWORK ...

Apr 24, 2015 · Pizza Dough Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil…
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OLIVE OIL FOR ERECTILE DYSFUNCTION? | NATURALLY SAVVY

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DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? | PIZZA TODAY

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A TRUSTED FAMILY BRAND - COLAVITA

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SIMPLE NO KNEAD PIZZA DOUGH RECIPE - MY BAKING ADDICTION

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50 EASY PIZZAS : RECIPES AND COOKING : FOOD NETWORK ...

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LEMON OLIVE OIL CAKE RECIPE (SO EASY ... - AVERIE COOKS

Feb 18, 2022 · Easiest Lemon Olive Oil Cake. This easy, one-bowl, no-mixer cake is a my new favorite lemon dessert. That’s a huge statement because this Copycat Starbucks Lemon Loaf with hundreds of glowing reviews is very hard to beat.. After blogging for over ten years and making hundreds of cakes, this was only my second cake made with olive oil.The first was this Olive Oil …
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OLIO SANTO EXTRA-VIRGIN OLIVE OIL | WILLIAMS SONOMA

Pour the olive oil into a small nonreactive saucepan. Working directly over the pan, grate the zest from the lemons, letting it fall into the oil. Add the chilies and bay leaf. Clip a candy thermometer onto the side of the pan. Heat the oil …
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OLIVE - WIKIPEDIA

The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. Olive tree and olive oil health benefits have been propounded in prophetic medicine. Muhammad is reported to have said: "Take oil of olive …
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PIZZA DOUGH I RECIPE | ALLRECIPES

I put olive oil on my hands so the dough wouldn't stick to me, I let the dough rise on my pizza stone for about 20 mins and than I baked the crust for 15 mins in the oven before I added the toppings and finally before I put the pizza back into the oven I used a spatula and loosened the crust from the pizza …
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LOW FODMAP GARLIC-INFUSED OIL - FODMAP EVERYDAY

May 18, 2021 · Our recipes will specify whether we are calling for Garlic-Infused Oil made with olive oil or a more neutral carrier oil, such as sunflower, canola, rice bran or the like. Think about how you will be using the oil. If you are planning to make pesto or about to cook some Italian foods, then use olive oil …
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