Secret Bertolli Menu Item recipe – revealed!

Allright, so by now you know that I won a trip to San Francisco) to attend the first Foodbuzz Blogger Festival) courtesy of Bertolli Sauces, right? Because I submitted a winning recipe for a menu item, right? And that I demo-ed the recipe LIVE in front of real people, right?

Well I have had so many people ask me for the recipe that I was not allowed to reveal until after the live demo that I thought I would simply post it. It’s so easy – you should all make it tonight!

Am still waiting on some footage (!) and photos from the team at Ogilvy (hey Kai, Nyla and Lauren!!!) to put on my recap post of the demo (which I am still reeling from a little!! – in a good way!) but here’s a teaser shot to keep you going until a little bit later in the week:


Pesto deconstructed mini-pizzas

Ingredients
Serves 2

2 tablespoons pine nuts
One small (7 – 8-inch) pocket-style pita bread
3 tablespoons Bertolli Garlic Alfredo with aged Parmesan cheese pasta sauce
2 tablespoons fresh basil, finely sliced
4 oz provolone cheese, grated
½ cup baby spinach leaves (packed), finely chopped
2 oz Pecorino Romano cheese (or another hard, salty Italian cheese such as an aged Asiago) for garnish – very thinly shaved (I use a vegetable peeler for this)
a drizzle of Bertolli extra virgin olive oil
freshly ground black pepper, to taste

Method

Pre-heat oven broiler to high.

Toast the pine nuts in a hot, heavy skillet over the stovetop until they turn golden. Set aside.


Using a bread knife carefully cut through the middle splitting the pita to form two rounds. Toast pita rounds (under the broiler) cut side down for a minute or two. The bottom should start to feel a bit crispy but not burnt.


Spread the Bertolli sauce over each pita, cut side up. Sprinkle the pine nuts, basil and the grated provolone on top of the sauce, making sure to spread the cheese to the edges.







Place under pre-heated broiler until cheese starts to bubble.


Remove pizzas from heat and top with baby spinach and pecorino shavings. Top with a drizzle of Bertolli extra virgin olive oil and freshly ground black pepper.



Cut into quarters with a pizza cutter and enjoy!


Thanks Bertolli Sauces and Ogilvy for a great weekend and Foodbuzz for providing the sponsorship opportunity. So, so, so grateful.

19 thoughts on “Secret Bertolli Menu Item recipe – revealed!”

  1. Mardi! I watched you do this, so much fun! GRR.. just sad, I wasn't able to catch up with you afterwards 🙁 Hope to meet you someday soon!

    Reply
  2. Mardi…this is awesome…awesome. I will prolly get the dough from a loacl pizzeria…but the rest is totally …okay I am at a loss for words 🙂

    Good going girl 🙂

    Reply
  3. Mmmm… so you'd be so proud, Mardi! I made something very similar to this for lunch… and I used the pesto from our swag bags! (Plus pine nuts, pita, and cheese…)

    Reply
  4. Divina – there might be video on the way!!

    Diana – thanks and yes, hopefully somewhere soon!

    Amanda – glad you enjoyed it!

    Jhonny – thanks – you will love it!!

    Linda – yay!

    Simply Live – yes, it was so easy!!!

    Reply
  5. Great job Mardi, the pizza looks fabulous. Unfortunately, here
    Down Under, we don't have Bertolli Sauces. Any suggestions?
    P .

    Reply
  6. Great sequence! Cannot go wrong with this step by step recipe!
    I'd like you to check my blog, I have awarded you the Honest Scarp Award – and start thinking what ten truths you're going to tell!

    Reply
  7. Andrea (highlow) – thanks for the "coverage"!

    Fresh Local – oh you must!

    Mum – any of those white pasta sauces will do – preferably one with lots of garlic!

    Cookin Canuk – thanks!

    Laura – thanks – I will head on over there soon (crazy week!)

    Reply
  8. Geoff? Halllloooooo?

    Come now, someone needs to take Mard to task for "allright".

    I guess at least she didn't type "alright", which is the spelling used in a book I'm reading now that simply drives me up the wall.

    But otherwise a nice pizza… 😉

    Reply
  9. delicious and easy – love it! also love the part about using a split pita for the crust – would have never thought of that, and it's a great idea for pizza for kids. definitely having that soon. 🙂

    Reply
  10. I think my comment got lost so if this is a repeat, sorry.
    Congratulations! How exciting to be selected. Thanks for sharing the recipe. Looks delicious…..Sarah

    Reply

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