In the Kitchen with Sigona’s: Valentine’s Day “Pizza for 2”

White Chicken Pizza with Fresh Herbs

This flavorful pizza is spread with a great white sauce and a little Sigona’s Basil Oil; every bite is absolutely delicious! Adapted from Cooking Light. Serves 2.

Ingredients:

• 1 TBL butter
• 2 garlic cloves, minced
• 2 TBL gluten-free flour, such as Antico Molino Caputo Fiore Glut
• 1/2 tsp. freshly ground black pepper
• 3/4 cup milk
• 1/2 cup grated fresh Pecorino Romano or Parmigiano Reggiano cheese
• 1 – 1 1/4 cups shredded roast or poached boneless, skinless chicken breast
• 2 – 3 Crimini mushrooms, ends trimmed, sliced
• 2 – 3 TBL diced shallot
• 1 TBL chopped fresh oregano
• 1 TBL chopped fresh chives
• 1 TBL chopped fresh parsley
• One 9-inch Vicolo gluten-free corn meal pizza crust
• 1 TBL Sigona’s Basil Oil

Directions: Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

In medium bowl, mix the shredded chicken with shallot, mushrooms and fresh herbs. Set aside.

Brush the pizza crust with basil oil. Spread white cheese sauce over the crust.

Top with the chicken and herb mixture, then bake according to crust package directions.

Prosciutto and Potato Hash Pizza with Pastured Eggs

Serving breakfast in bed for Valentine’s Day? This is a unique way to serve something delicious and easy to eat, especially for a pizza lover. Adapted from Hobby Farm Home. Serves 2.

Ingredients:

• 2 TBL Sigona’s Fresh Press California Mild Arbequina Extra Virgin Olive Oil, divided
• 3/4 cup diced (1/2-inch dice) Yukon Gold potatoes (about 1 medium potato)
• 1 TBL minced red Fresno pepper (about 1/2 a pepper)
• 1 TBL minced shallot
• Salt and pepper, to taste
• One 9-inch Vicolo gluten-free corn meal pizza crust
• 1/2 cup ricotta cheese
• 1 garlic clove, minced
• A couple dashes of Tabasco or other hot sauce, to taste
• 2 slices (about 1 oz.) prosciutto, cut horizontally into fourths
• 1/4 – 1/2 cup grated Sigona’s Moo-net White Cheddar
• 2 small or medium eggs
• 1 TBL minced parsley

Directions: In a medium skillet, heat 1 TBL olive oil over medium-high heat. Add the diced potatoes, season with salt and pepper, and fry, stirring frequently, until golden on all sides, about 5-8 minutes. Remove potatoes with a slotted spoon and set on a paper towel-lined plate. Set aside.

To the same skillet, add the minced pepper and shallot. Lower heat to medium and sauté until soft and lightly browned, about 1-2 minutes. Remove mix to the same plate as potatoes and set aside.

Meanwhile, in a small bowl, mix the ricotta cheese with garlic and Tabasco. Season with salt and pepper.

Brush the pizza crust with 1 TBL olive oil then spread the ricotta mix over the crust.

Evenly spread the potato and pepper mixture over the pizza. Roll the sliced prosciutto into loose balls, and distribute equally over the top. Top with grated Moo-net cheese.

Gently crack one egg into a bowl (to ensure the yolk doesn’t break) then gently pour egg onto one half of the pizza. Repeat with the second egg for other half of the pizza. Place the pizza in the oven to bake according to package directions (we recommend baking for about 10-12 minutes, then checking the doneness of the egg). Cook a few minutes more, if desired, to allow the egg to bake more. Note the egg will continue to cook a bit once the pizza is removed from the oven.

Sprinkle parsley over baked pizza before serving.

Classic Margherita Pizza

Sometimes it’s best to keep pizza simple, and a classic Margherita pizza is just the ticket. If you’re looking to impress on Valentine’s Day, this pizza is definitely more elegant than a plain cheese pizza. Serves 2.

Ingredients:

• One 9-inch Vicolo gluten-free corn meal pizza crust
• 1 TBL Sigona’s Fresh Press California Mild Arbequina Extra Virgin Olive Oil or Sigona’s Basil Oil
• 4 TBL Sigona’s Old World Marinara
• 3 – 4 oz. fresh mozzarella, sliced into 1/4-inch thick medallions
• 1/4 cup (lightly packed) fresh basil leaves, whole or julienned
• 1/4 – 1/2 cup sliced grape or cherry tomatoes, halved (consider organic sweet 100s, mixed medleys, or red and yellow pear tomatoes)

Directions: Brush the pizza crust with olive oil, then spread the marinara evenly on the pizza crust. Add a single layer of the sliced mozzarella, then a layer of basil and finally a layer of the tomatoes.

Bake pizza according to crust package directions. Enjoy!

Spring Pizza with Asparagus and Herbed Cheese

This is a delightful, light and flavorful pizza for a spring brunch or girls’ night. It comes together in no time at all. Adapted from EatingWell. Serves 2.

Ingredients:

• 3 TBL Sigona’s Fresh Press California Mild Arbequina Extra Virgin Olive Oil, divided
• One 9-inch Vicolo gluten-free corn meal pizza crust
• 2/3 of a bunch of fresh asparagus (about 19 stalks or about 2/3 lb.)
• 2 TBL chopped chives
• Salt and pepper, to taste
• 3 TBL herbed soft cheese, such as Boursin garlic & fine herbs
• 2 TBL freshly grated Parmigiano Reggiano

Directions: Brush the pizza crust with 2 TBL olive oil and allow to sit for 5-10 minutes, while preparing the rest of the ingredients.

Trim asparagus spears to about 3 1/4 inches long (saving the rest for another recipe); slice any thicker stalks in half lengthwise. Toss asparagus in a bowl with the 1 TBL olive oil, 2 TBL chives, salt and pepper.

Spread on the soft herbed cheese. Arrange the asparagus in a circular pattern, tips facing out.

Sprinkle top of pizza with Parmigiano Reggiano and bake according to package directions.