Ever been so sold on a certain brand you start to think of yourself as a rabid brand loyalist? Well, I have become obsessed with DeLallo. You may remember a certain post for homemade pimento cheese? Well, those piquillo peppers were so glorious, I decided to branch out and try other items. To the extent that I made a total veggie power pizza with some of their line. And you know what? Their other products live up to the piquillo pepper hype.
Here’s what I bought from the DeLallo line this week:
1.) can of artichoke hearts
2.) jar of sun-dried tomato bruschetta
3.) jar of basil pesto in olive oil
4.) jar of pine nuts
5.) yet another jar of piquillo peppers
I know… I’m out of control. But stay with me, because the pizza was awesome.
In addition to the DeLallo goodies, I also picked up:
1.) fresh baby spinach
2.) fresh button mushrooms
3.) an orange bell pepper
4.) a purple onion
5.) a small tub of ricotta cheese
Secret foodie confession: I keep frozen pizza dough in my freezer at all times. The type I buy is just a frozen dough ball in a bag from my local HEB grocery store. I keep both the whole wheat and traditional white on hand. And not just for pizza. If you thaw it out and let it rise, it can double as breadstick dough, cinnamon rolls, etc. Pretty versatile stuff, really.
So for this pizza, I thawed out a ball of the whole wheat and let it rise while I baked cookies. (More on that later, but it involves an on-line bake sale coming up later this month for which I am making cherry almond shortbread cookies dipped in chocolate. Break out your wallets, kids. You’re going to want to bid on these.) Here’s how the pizza baking went down.
First, I rolled out the whole wheat dough and baked it for 10 minutes, brushed only with olive oil, to prevent it from getting soggy, then I layered on a schmear of pesto, some sun-dried tomatoes (drained) and mushrooms sautéed in chili oil.
Next came a layer of fresh spinach, some sliced purple onion and the chopped & drained artichoke hearts. For the record, I L-O-V-E love artichoke hearts.
But wait! There’s more! Next, I got artsy with my orange bell pepper and roasted piquillo peppers. Yes, I play with my food. :) The Complete Package walked into the kitchen just as I finished laying on the peppers and said “this is going on the blog, isn’t it?” Psssh, what do you mean? All my food looks this good! Okay, whatever. Yes it’s for the blog, smartass. Still, it’s pretty!
And then, just when you’re thinking “Holy craptastic veggie goodness! What else could she possibly add?” I threw on some ricotta cheese seasoned with oregano, basil, garlic salt & red pepper flakes, some pine nuts I toasted in a skillet, and a drizzle of extra virgin olive oil. Looks good, doesn’t it?
I know what you’re thinking, and you’re right. That’s a whole lotta veggie. But we’re not done yet. You gotta pop that beast into the oven and bake at 425F for 25-30 minutes. I like to bake mine on a Silpat mat for an extra crispy crust. When the ricotta and pine nuts start getting brown around the edges, it’s done.
Yeah, baby… that’s the good stuff. Now you have to let it sit for 5-10 minutes to settle down a little. Then, cut that puppy up and dig in!
Boom. Done. Blow it up! For the record – it was delicious, we didn’t miss the meat, and it has completely solidified my deep and abiding love for all things DeLallo. Rabid. Brand. Loyalist. And not ashamed. Do you have a favorite brand or brands that you can’t live without? Please leave a comment and share. You never know what might spur my next food obsession!
Please Note: I am not in any way compensated by the DeLallo Foods Company. I am (as I have stated) just a loyal lover of their products who is dead set on converting the rest of the world. Amen.