Fresh oregano

 

 

 

 

Italian Organic Oregano is 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 Italian recipes.
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 OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
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
Pizza with Wild Mushrooms, Onions, Fontina Cheese, and Rosemary
Pizza with Wild Mushrooms, Onions, Fontina Cheese, and Rosemary
(Pizza con Funghi di Bosco, Cipolle, Formaggio Fontina, e Rosmarino)
 
 
Ingredients:

7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon extra virgin olive oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)

2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary

Pizza Dough
Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)

Directions:
 
Melt 3 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat.

Add onions and saute until golden, about 45 minutes.

Season with salt and pepper.

Melt remaining 4 tablespoons butter with 1 teaspoon olive oil in another heavy large skillet over medium-high heat.

Add mushrooms, garlic, and shallot.

Saute 4 minutes.

Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes.

Add rosemary; season with salt and pepper.

Position rack in bottom third of oven.

Place heavy 17 x 11-inch baking sheet on rack (invert if rimmed).

Preheat oven to 500F at least 30 minutes before baking.

Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back.

Sprinkle another baking sheet (invert if rimmed) with cornmeal.

Transfer 1 dough round to second baking sheet.

Lightly brush dough with garlic oil.

Sprinkle with 1/2 cup cheese.

Scatter 2 and 1/2 tablespoons onions over cheese.

Scatter 1/2 cup mushrooms over onions.

Sprinkle with salt.

Position baking sheet with pizza at far edge of 1 side of hot baking sheet.

Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet.

Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet.

Bake pizzas 6 minutes.

Rotate pizzas half a turn.

Bake until crust is deep brown, about 6 minutes longer.

Using large spatula, carefully transfer pizzas to cutting board.

Let rest 1 minute.

Slice into wedges and serve.

Repeat with remaining ingredients. Makes six 8-inch pizzas.
Subscribe to the OreganoFromItaly.com
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!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

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