Aug

12

2010

Bertolli Chefs Table: Pizza

Comments 18 Comments

Bertolli Chefs Table: Pizza

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Photo courtesy of Bertolli/Hector Sanchez

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!

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Comments

18 Responses | TrackBack URL | Comments Feed

  1. I realized I haven’t stopped by here lately, so I’m catching up on some good posts. Congrats on being “chefs” for Bertoli. I love the idea of pizza on polenta rounds, especially since I’m trying to avoid gluten.

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  2. Just visited the Bertolli site! So exciting to see you guys on there. The recipes y’all have created with Bertolli look divine! SO happy for you guys!

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  3. Oh my this sounds fantastic! Off to go check out the recipe!

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  4. So happy for you guys! I’m having a little celebrity moment! :)

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  5. I love the substitution of the polenta cake for the pizza dough. How very creative and fun.

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  6. How fun! And I love the idea of using polenta for pizza… definitely tryin that in the future :)

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  7. This is so awesome!! Congrats again you two!!

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  8. Great idea to use polenta cakes for your pizza base!

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  9. Waw!! You two have created a fantastic winner’s recipe!!

    I must make these bytesize winner table mini pizza’s!!

    They look amazing!!

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  10. Congrats!

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  11. I like that! Especially the crisped polenta base, very nice idea. Keep up the good work.

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  12. loving the polenta crusts!! YUM YUM YUM!

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  13. Very cool! I must get over there and check it out. GREG

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  14. Love the idea of polenta for a crust. Will definitely be using that for my next dinner party.

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  15. Great recipe you guys! Love the addition of Gruyere and pancetta, lots of flavor in these pizzas.

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  16. Wow, these tasty tresats just sound so yummy, and I love the fact that they are on polenta rounds, just tasty and delicious. Congrats again about being “chefs” – Bertolli knew what they were doing when they selected you!

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  17. I actually like Bertolli. I Know! I’ll have to check out the links.

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  18. Thanks so much for this. This might sound weird, but I spent the first couple of years of my teenage lifein Rome, then travelled all over the world. Now I’m living in Australia, with my Chinese wife, and son we had whilst living inJapan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipe like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!

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