Victoria Pizza Recipes

Appetizers can consist of meat, poultry, fish, shellfish, vegetables, potatoes, grains, pasta, fruits, baked goods and sauces. Their wide range of ingredients can offer variation to a meal.

Hot or cold appetizers, or starters, are generally the first course or introduction to a meal; they are more typically served with dinner than with lunch. Whenever served, they are always a treat.

VICTORIA packs many wonderful products that can be used as appetizers right from the jars. VICTORIA Salsas and Dips tastefully displayed with crackers, breads and chips can offer you an easy to prepare but delicious appetizer everyone will enjoy.

Crostini
Makes 20
15 minutes preparation time
10 minutes cooking time

Ingredients:
1 small baguette (about 12 inches long)
1/4 cup VICTORIA olive oil
1 clove VICTORIA chopped garlic
1 tablespoon VICTORIA marinara sauce (for each slice of bread)
1 tablespoon mashed canned anchovy fillets
3 oz bocconini, sliced
fresh basil leaves, to serve

Directions: Preheat oven to 350 F. Cut the baguette into 3/4 inch slices. Place the slices in a single layer on a baking sheet. Bake for 5 minutes, or until crisp and dry. Place the olive oil and garlic in a small bowl, mix together and brush onto the bread. Place the Marinara Sauce and mashed anchovies in a small bowl and mix together, then spread on the bread. Top with the bocconcini slices. Return the bread slices to the oven for 3 minutes, or until the cheese has melted. Garnish each slice with a basil leaf before serving.

Artichoke Pesto Dip
Serves 6
15 minutes preparation

Ingredients:
2 Tbsp. VICTORIA Pignoli
14 oz. VICTORIA Marinated artichoke hearts, drained
2 Tbsp. VICTORIA Chopped Garlic
� Parmesan cheese, finely grated
� cup VICTORIA extra virgin olive oil
2 Tbsp. VICTORIA Parsley

Directions: Place hazelnuts in food processor and process until finely chopped. Add artichoke hearts, garlic and Parmesan, process until smooth. With the motor running, add oil in a thin stream. Stir in parsley spoon in a serving dish. Serve with herb and garlic pita chips, pretzels or lavosh.

Pesto Focaccia
Serves 16
10 minutes preparation time
10 minutes cooking time

Ingredients:
1 can pizza crust dough
2 tablespoons VICTORIA pesto sauce
8 slices VICTORIA sun-dried tomatoes

Directions: Preheat oven to 425^oF. Lightly grease 8 X 8 X 2 - inch pan. Unroll pizza dough; fold in half and pat into pan. Spread pesto evenly over dough. Chop tomatoes or snip with kitchen scissors; sprinkle over pesto. Press tomatoes into dough. Make indentations in dough every 2 inches using wooden spoon handle. Bake 10 to 12 minutes or until golden brown. Cut into squares and serve warm or at room temperature.