Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Arugula and Prosciutto Pizza
Arugula and Prosciutto Pizza
(Pizza Rucola e Prosciutto)

1/2 batch thin-crust pizza dough
All-purpose flour for dusting
Extra virgin olive oil for brushing
1/2 red onion, thinly sliced
3 and 1/2 ounces mozzarella cheese, grated
6 ounces arugula
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and freshly ground pepper, to taste
2 ounces thinly sliced prosciutto (about 4 large slices)
1 ounce Parmigiano-Reggiano cheese, shaved with a vegetable peeler

Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500F.

Using a rolling pin or your hands, gently roll out or stretch the dough into a 10-inch round.

Lightly dust a pizza peel with flour and lay the dough on top.

Lightly brush the dough with olive oil.

Scatter the onion over the dough and top with the mozzarella cheese, leaving a 1/2-inch border.

Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 10 to 12 minutes.

Take the pizza out and transfer it to a cutting board and cut into slices.

In a bowl, toss together the arugula, olive oil, vinegar, salt and pepper and scatter evenly over the pizza.

Cut each slice of prosciutto in half lengthwise and drape over the arugula.

Top with the Parmigiano-Reggiano cheese and serve immediately. Serves 2.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex