Quattro Formaggi - 4 Cheese Pizza

The essence of Italian food is simplicity. This 4 cheese pizza couldn’t get any easier to make. 🇮🇪🧀🏆✨🍕🍕

I used cheese I picked up at @blasnaheireann Irish Food Awards. We are truly spoiled in Ireland when it comes to quality cheese. Here we have @durruscheese Durrus Og, a soft, young cheese, melts really well and tastes 🙌 we have @macroombuffalo made from Irish Buffalo milk 🇮🇪 @cashelfarmhousecheese our favourite, creamy blue cheese and then a @simplybetterds Parmigiano Reggiano which is matured for at least 30 months 😋

A pizza for all you cheese fans out there. Simply spread your pizza base with pizza sauce, add your 4 cheese, bake in oven for 3-5 minutes. Give this recipe a try. You’ll thank us when you have that delicious slice of pizza in your hand! #pizza #pizzadapiero #cheeselover #cheesepizza #cheesygoodness #irishcheese #bluecheese #pizzalover #ireland

Artichoke & black olive pizza

Pizza with Artichoke & Mozzarella (Pizza ai carciofi e scamorza)

Artichokes preserved in oil for antipasti are perfect for pizza-making as the delicious oil they are soaked in means they won’t dry out during cooking

Heat oven to highest temperature. Grill artichoke on a pan. Arrange mozzarella evenly over pizza base. Scatter artichokes and black olives over the top. Bake for 3-5 minutes until crust is golden and cheese is melted. Remove from oven and sprinkle with black pepper. Eat immediately! 🍕

This is a perfect recipe for our mini 5” pizza bases. Quick and delicious lunch or supper in minutes.

#pizzadapiero #minipizzabases #minipizza #pizza

Roast peppers, olives and mushrooms

Roast peppers, mushrooms and olive pizza 🍕 🫒 🫑 🍄

This is a delicious, hearty pizza bursting with flavour and perfect for a quick and healthy dinner

⭐️ Char your peppers and mushrooms first
⭐️spread pizza base with pizza sauce
⭐️top with mozzarella and charred veg
⭐️add olives
⭐️cook in oven at highest temp for 3-5 mins
⭐️slice and enjoy
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#pizza #vegetarianrecipes #vegetarianpizza #easydinnerideas #pizzadapiero #freshpizza #italianpizza #roastpeppers #charredpeppers #eattherainbow #eatfresh #eatwell #quickdinner

Wild mushrooms, pine nuts & pesto

Our good friend Chef @chefcruickshank 🔪 came up with this beautiful #vegetarian #pizza

Ingredients-

Pizza da Piero Pizza base
Tomato sauce for base
Pine nuts 100g
Grated Mozzarella
400g mushrooms (I used oyster, Paris brown, portobello and shitake)
Black truffle. Optional. Some people find them too strong. They smell incredible
Sea salt to finish

Chop and fry your mushrooms. I used a couple shitake, couple oyster, some Paris brown and portebello. Fry in hot oil until soft and brown. Season.
Assemble your pizza as normal, lay your mushrooms around the base. Sprinkle pine nuts and spoon a couple of dollops of good pesto.
Cook on high for 5 to 6 minutes.
Serve with some shaved black truffle for extra decadence 🍕🍄♥️🌹🥂
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#pizzaislove #mushroompizza #pestopizza #pizzadapiero #pizza #pizzalover

Speculoos, Marshmallow and Ice Cream Dessert Pizza

We all deserve a treat these days and no better excuse than the Easter long weekend. Chef @dancruickshank has come up with another epic pizza for us. A great pizza to make with the kids or not!

This is a sweet, rich dessert pizza. I love biscuit spread, also known as speculoos. I use Lotus Biscoff Spread. It's addictive. You can use any marshmallow you like. I made homemade marshmallows but they are very time consuming and extra. Buy good quality large ones. You can use any flavour ice cream you like. I use vanilla. Garnish with fresh fruit. For me had to be fresh cherries and strawberries.

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Ingredients :

• Pizza da Piero small individual bases

• Lotus Biscoff Spread

• Marshmallows

• Ice Cream of choice

• Fresh fruit

Method :

Spoon a thin layer of spread on pizza base. Add your marshmallows and into a hot oven for 2 to 3 minutes. Too long and it will burn the cookie spread. You can finish marshmallows with a kitchen blow torch. Well worth investing in as a kitchen gadget.

Take out and add your ice cream. I cut mine into squares and froze ahead of time so they stay nice on the warm pizza.

Garnish with whatever fruit you like and enjoy.

This is a great little pizza to get kids involved.

You can substitute the cookie spread for peanut butter if you like.

Wild Nettle Pesto Pizza

We’re foraging nettles to make a ‘super food’ pesto for our feature in www.irishcountrymagazine.ie July/August issue. Nettles grow abundantly in Ireland, but are more often looked at as weeds than the nutrient dense plants they really are. With high levels of Vitamins A and C, iron, and protein, they make a very tasty and free ingredient for your summer pizza.

Ingredients - Pesto

• 50g of young wild nettle leaves

• 50g of fresh basil leaves

• 50g parmesan cheese

• 1 garlic clove

• 50g pine nuts, toasted

• 50ml extra virgin olive oil

Method

1 - Bring a pot of water to the boil, then drop in the nettles and cook for 2 minutes.

2 - Drain and run the nettles under cold water. Squeeze out as much water as possible and chop. (if you don’t want to use nettles, you can use 100g of fresh basil)

3 - Put the nettles, fresh basil and the rest of the ingredients in a food processor and blitz to a rough paste.

4 - Transfer to a clean jar or bowl.

Ingredients -

• Pizza da Piero pizza bases

• Pizza Sauce

• 80g nettle and basil pesto

• 150g of blue cheese, crumbled

• 2 red onions

• 400g fresh tomatoes

• Olive Oil

Method -

1 - Pre heat your oven to the highest temperature

2 - Peel and slice the onions into rounds

3 - Preheat a grill pan. Toss your sliced onion in olive oil and grill on both sides until onion is tender and caramelised .

4 - Dice the fresh tomato, toss in olive oil and season with salt and pepper.

5 - Spread the pizza sauce on to the pizza base and scatter the blue cheese on top.

6 - Bake in the oven for 3 - 5 minutes

7 - Remove the pizza from the oven and using a spoon, dot on the pesto.

8 - Scatter the grilled red onion, top with the fresh tomato and serve.

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Tomato, Mozzarella & Basil Pesto Pizza

Ever since we found out Award Winning Food Blogger, Shilpa Razniewska of Soulful and Healthy was a fan of our bases, we knew we had to get her to share a pizza recipe with us! It is inspired by her very own trip to Italy’s idyllic Lake Como and the flavours on this pizza are just summer on a plate. This pizza is the perfect treat on weekends and kids will love it too!

Like us, Shilpa is passionate about making and eating healthy, wholesome food. Not only one of the best food bloggers in Ireland, Shilpa is a talented food stylist and food photographer. Check out her beautiful and delicious recipes on Instagram 📸 soulful_and_healthy

Cliona & Piero

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When I first moved to Ireland in 2012 my husband and I were exploring different kinds of cuisines and different ways of cooking as well. It was that time we discovered Piero’s pizza bases and when we first tried it at home, I was quite impressed by its quality, it was nothing like a ready-made base bought from the store. The texture is same as you would make at home. So, since 2012 I can’t even count the number of times, we have made different varieties of pizza using Piero’s pizza base and it has never disappointed us at all. The quality and taste are the same even now as it was when we used it for the first time.

Although I have learnt to make my own pizza base at home, at times when I don’t feel like making it but still crave for a pizza we always go for this base. I love that it is thin crust and stone baked. It’s light and delicious! We hardly order take away these days after we found out this amazing base.

This pizza is inspired by one of our trips to Italy in the beginning of 2012, when I went to meet my husband, back then my boyfriend. We visited the town of Lake Como and it was absolutely beautiful, I am so glad we went back there again in summer years after with our little boy. We had dinner at a restaurant in Lake Como and there we ordered pizza which was topped rocket leaves.

This recipe I am sharing is inspired by the pizza we ate there. After that we made these many times at home and each time using Piero’s pizza base and it reminded us of our trip to Italy.

The perfect stone baked and thin crust is ideal for a quick, delicious and tasty pizza anytime. Topped with beef tomatoes, mozzarella balls, pesto and fresh rocket leaves it is the perfect combination of all things delicious.

I am sharing my version of this pizza you can make it however you like it too. With any toppings of your choice. For the sauce I prefer using simple passata, you can use pizza sauce as well. Piero's stone baked pizza bases are great for any kind of topping, or even a simple Pizza Margarita!

I really hope you enjoy this pizza as much as we have been enjoying it for years.

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Ingredients -

• 2 Piero's Stonebaked pizza bases

• 1 cup Pizza sauce or passata

• 1 thinly chopped beef tomato

• 1 Mozzarella ball sliced

• 2 tsp pesto

• 1 cup grated mozzarella

• Freshly ground pepper to season

• 1/2 tsp dried Italian mixed herbs

• Handful of fresh rocket leaves to serve

Method -

1. Pre-heat the oven to 250 degree Celsius

2. Spread the pizza sauce on each pizza, sprinkle mozzarella, arrange the tomatoes and mozzarella slices

3. Add the pesto on the sliced mozzarella. Season with dried herbs and fresh ground pepper

4. Bake in the pre-heated oven for 5 to 7 minutes

5. When serving garnish with fresh rocket leave. Bon Appetit!

Potato Pizza

Healthy & thrifty, this simple pizza will please everyone

Ingredients -

Pizza da Piero Pizza Bases

Baby Potatoes, sliced thinly

Olive Oil

2 Sprigs of Fresh Rosemary

Port Salut Cheese

1 - Heat oven to highest temp

2 - Boil a pot of water and simmer the potatoes for 5 minutes.

3 - Cover the potatoes with the oil and rosemary and bake in oven for around 15 minutes until they start to get crispy

4 - Cover the pizza bases with diced up Port Salut

5 - Top with potato

6 - Bake for 3 - 5 minutes

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Nutella & Banana Dessert Pizza

Ever had pizza for dessert? If not, you’re in for a treat. Literally.

Ingredients - Pizza da Piero pizza bases, bananas, nutella, salted caramel spread, walnuts & cadbury flake.

Heat your oven to the highest temperature.

Spread on the salted caramel then the nutella.

Slice the banana and place on top.

Sprinkle with crushed walnuts (or any type of nut you have in the press)

Cook for 3 - 5 minutes.

Sprinkle with flake to serve.