Recipes

Sunshine State of Mind Pizza

Sunshine State of Mind Pizza

Tranquil beaches with warm ocean breezes and soft sand, it’s always grilling season in Florida… This grilled pizza has all your favorite Florida flavors fresh-squeezed Orange juice and Tupelo honey plus a smoky aroma that will have your family and friends begging for more. 

Paired with a glass of Sauvignon Blanc, it’s perfect for a beach picnic or backyard pool party.

INGREDIENTS 

Pizza Dough

  • 2 cups “00” flour 
  • 3/4 cup lukewarm water
  • 1 packet of Active Dry Yeast
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Granulated Sugar
  • 1 tablespoon EVOO

Sauce

  • 1 tablespoon EVOO
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • ¼  teaspoon red pepper flakes 
  • ¼  cup freshly squeezed Orange juice
  • ¼ cup Tupelo Honey
  • 1 teaspoon orange zest
  • 2 tablespoon Sauvignon Blanc
  • ¼ teaspoon salt 
  • Dash of pepper

Toppings

  • 4 oz goat cheese
  • 1 cup arugula
  • 4 slices thinly sliced prosciutto
  • 1 teaspoon orange zest

INSTRUCTIONS 

In a large mixing bowl, combine flour and salt. In a small mixing bowl, stir together the water, the yeast and sugar, let it sit for 5 minutes. Then pour it into the flour mixture. Knead with your hands until well combined, adding flour as needed to make smooth dough, approximately 5 minutes. Pour a small amount of EVOO into a large bowl and coat the bottom and sides. Add the dough, turning to coat. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove ball, knead and form a new ball of dough, cover with towel and let rest for additional 30 minutes. 

In a medium saucepan, heat 1 tablespoon of EVOO medium heat. Sauté the shallot garlic and red pepper flakes until softened. Add honey, orange zest and juice, 1/4 teaspoon salt, a dash of pepper. Simmer, stirring frequently, for 5 minutes. Add the wine, stir and simmer for 5 more minutes. 

Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.

Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly 00 floured pizza peel. Let the dough slide onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Brush the honey orange sauce onto the grilled surface of the pizza, then top with dollops of goat cheese and slices of prosciutto. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char.

Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Top with a handful of arugula and drizzle of the remaining sauce. Slice and serve!

Oven Method

If using the oven, Preheat the oven an hour before making pizza. 

450°F to 500 °F degrees.

Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with arugula and orange zest. Drizzle with remaining honey orange sauce.

Blogs, Recipes

Citrus Olive Oil Cake

Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. 

This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.

All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake. 

The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.

Ingredients

  • 1 1/4 cups all-purpose flour 
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 orange – for the juice & zest
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting
  • Rosemary for garnish (optional)

Directions

Preheat the oven to 350°F.

Butter a 9 inch cake pan make sure to coat all the sides with butter. 

Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..

Add the olive oil and mix. 

Mix in the orange juice and orange zest for about another minute.

In a separate bowl, combine the baking soda, baking powder and flour. 

Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. 

Pour into the cake pan.

Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can. 

Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan. 

Cool completely or on a wire rack.

Put confectioners sugar in a duster and shake it on to the top of the cake. 

Enjoy!