Search Site   
Mamaw’s Shoe Sole Cookies
Pecan-Crusted Air Fryer Pork Chops
Baked Pecan-Crusted Chicken Tenders
Pizza with Pecan-Herb Topping
Homemade Maid-Rite Burgers
Grilled Pork Kebabs with Tzatziki Sauce
Grilled Pork & Potato Planks
Cherry Sauce
Cherry Bruschetta
Blonde Brownies
Sweet & Salty Popcorn Party Mix
Prosciutto & Arugula Rustica Pizza

1 cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce 1 pre-baked pizza crust (12 inches) 1/2 cup shredded fontina cheese 1 ounce prosciutto, thinly sliced 2 cups arugula 1 tablespoon Parmesan cheese, grated 1 tablespoon toasted pine nuts 1 tablespoon Bertolli Extra Virgin Olive Oil 1 tablespoon Bertolli Balsamic Vinegar of Modena

Heat oven to 450 degrees. Evenly spread sauce on crust, then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven. Top with prosciutto. Arrange arugula in center of pizza, then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.