As some of you may remember, we’re a part of the Bertolli Chef’s Table series on their newly revamped website. Each month, the Chef’s Table features an Italian food genre highlighting recipes from three chefs with varying cooking styles. It might be too much to consider ourselves “chefs”, so we’ll stick with cooks. Every month, you get three very distinct takes on a dish, incorporating one of Bertolli’s wonderful sauces in each recipe. This month’s Chef’s Table highlights a staple in Italian cuisine that just about everybody loves–pizza! We put a modern spin on your traditional Italian cheesey pie by making bite-sized pizzettes, subbing a crispy polenta cake for the traditional pizza dough. The recipe features Bertolli’s Vodka sauce, along with some of our favorite ingredients: fennel, arugula, pancetta, mushrooms and gruyere cheese. Check out the full recipe here. And, if you haven’t already, peep our Chef’s Tables from the previous months. We guarantee you’ll find good stuff!
Other recipes you may enjoy...
Bazaar Noir and Funky Food with Dos Equis
Around The World In 80 Sips
Los Angeles’ Avocado Takedown
Prosciutto di Parma and Chef Evan Kleiman
Announcing A Seasonal Vegan Cooking Demo