Victoria Pizza Recipes

The origin of Pizza can be traced back to the early Greeks and Romans. At the end of the first millennium, the name "pizza" became the accepted term although it looked nothing like the genuine Neapolitan pizza we're familiar with today. In 1858, Emanuele Rocco, in his culinary bestseller, described his pizza recipe this way, "Cover a piece of dough, which has been rolled into a flat, round shape using a rolling pin or hands, with anything that comes into your head, add olive oil, and then bake in the oven".

In 1905, Gennaro Lombardi opened the first pizzeria in New York. The flat cake of dough, with its delicious toppings, became an overnight success, and many other pizzerias soon followed.

VICTORIA produces and packs a wide variety of products which are ideal as pizza toppings. Try our
Greek Pepperoncini, Olives, Hot and Sweet Peppers, Artichoke Hearts, and Sun Dried Tomatoes,
to name a few. VICTORIA Crushed Red Peppers adds spice to any pizza, plain or fancy.
VICTORIA Marinated Mushrooms, Pickled Mushrooms, and Giardeniara add a distinctive touch to create a zesty vegetable pizza.

Also, try VICTORIA Pasta Sauces, USDA Meat Sauces, VICTORIA Extra Virgin Olive oil, Victoria Chopped Garlic, and VICTORIA Herbs and Spices, as base ingredients.

Eggplant and Sun-Dried Tomato Pizza
Serves 4
40 minutes preparation time

Ingredients:
1 lb. prepared pizza dough
2 Japanese eggplants
2 oz. VICTORIA extra virgin olive oil
2 tsp. VICTORIA chopped garlic
Salt and pepper
5 pcs. VICTORIA sun-dried tomatoes
4 oz. grated provolone cheese
2 oz. grated mozzarella cheese
1/2 oz. grated Parmesan cheese
12 leaves VICTORIA Basil

Directions: Slice eggplant diagonally into � inch slices. Toss with 1 oz. olive oil and garlic, season with salt and pepper. Place seasoned eggplant on baking sheet and roast at 375ºF for about 15 to 20 minutes, until soft in the center. When cool, slice into strips. Preheat oven to 500ºF. Place pizza dough on lightly oiled pizza pan, brush lightly with olive oil. Add eggplant strips and sun-dried tomatoes. Toss provolone and mozzarella together and add to top of pizza. Bake until crust is golden and crispy, 8 to 12 minutes. Remove from oven and sprinkle Parmesan and basil on top.

English Muffins Pizza Melts
Serves 4
10 minutes preparation time

Ingredients:
4 English muffins split in half
1/3 cup VICTORIA Marinara Sauce
1 cup shredded cheddar cheese, firmly packed
16 thin slices salami, cut in strips
1 pc. VICTORIA Roasted Peppers
12 pcs. VICTORIA Calamata Olives (Pitted )
1 tsp. VICTORIA Black Pepper

Directions: Place muffins, cut side down, on a baking sheet and broil until lightly toasted. Spread the cut side of the muffins with VICTORIA marinara sauce and season to taste with salt and black pepper. Top with cheese, salami, roasted pepper and olives. Return muffins to broilers for an additional 3 to 5 minutes, or until the cheese melts.

Pepperoni Pizza
Serves 4
5 minutes preparation time + 20 minutes cooking time

Ingredients:
12 oz. prepared pizza dough
1/2 cup VICTORIA Marinara Sauce
1 cup shredded mozzarella or cheddar cheese
1/3 cup Pepperoni, thinly sliced
1/3 cup Salami, thinly sliced
1/4 cup Mortadella slices, cut into quarters
1 Tbsp. VICTORIA extra virgin olive oil

Directions: Preheat oven to 425 F. Lightly oil pizza pan and spread out pizza dough. Add sauce evenly over pizza dough. Sprinkle 3/4 cup of mozzarella or cheddar over the sauce, and then arrange the pepperoni, salami and mortadella on top. Sprinkle with the remaining mozzarella or cheddar. Bake for 20 minutes, or until the cheese has melted and the crust is crunchy and golden. Cut into wedges and serve with salad and garlic bread.