Bruschetta Pizzaiola Recipes

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Steps:

• Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted., In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over pizza. Garnish with additional basil if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
• In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
• Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.

Steps:

• Preheat the oven to 425 degrees F.
• Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
• Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
• Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
• Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.