Mozzarella Cheese | Tomato Sauce | Sausage

CALZONE

PASTA + MEATBALL

RAVIOLI

CHEESE PIZZA

Cavatappi Pasta | Cheddar | Parmesan Cheese

MAC-N-CHEESE

PASTA PESTO

BBQ CHICKEN PIZZA

PEAR + CARAMELIZED ONION

MEATBALLS

Sweet BBQ Sauce | Roasted Chicken | Basil | Bacon | Onion

BBQ PIE

Tomato Sauce | Mozzarella | Basil | Sea Salt | EVOO

MARGHERITA

WILD MUSHROOM

Tomato Sauce | Mozzarella | Mushroom | Pepperoni

HAMMAKER’S PIE

Red Beets | Imported Farro | Balsamic | Pistachios

BEET + FARRO

Leafy Greens | Soppressata | Onion | Peppers | Tomatoes

ITALIAN FARM

BABY KALE

Evoo | Oregano | Mozzarella | Spicy Soppressata

THE LIVIA

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to form a large circle, about 12 inches in diameter.

Prepare the Dough

On one half of the dough, spread the tomato sauce, leaving about an inch from the edge. Sprinkle the shredded mozzarella cheese and crumbled sausage on top of the sauce. Season with salt, black pepper, oregano, and basil.

Add Filling

Carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork to ensure it’s tightly closed.

Fold and Seal

Brush the top of the calzone with olive oil for a golden finish. Cut a few small slits in the top to allow steam to escape. Bake in the preheated oven for 15-20 minutes, or until the calzone is golden brown.

Bake

Remove from the oven and let it cool for a few minutes. Slice and serve with additional tomato sauce on the side for dipping.

Serve

Pizza dough

Mozzarella cheese, shredded

Tomato sauce

Italian sausage, cooked and crumbled

Olive oil

Salt

Black pepper

Dried oregano

Dried basil

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

Prepare the Meatballs

Roll the mixture into meatballs about the size of a golf ball.

Form the Meatballs

In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook the Meatballs

In the same skillet, add marinara sauce and bring to a simmer. Return meatballs to the skillet, cover, and let simmer for 15 minutes.

Make the Marinara Sauce

Meanwhile, cook linguini according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.

Cook the Linguini

To serve, plate the linguini, top with meatballs and marinara sauce, and garnish with fresh basil.

Combine and Serve

Linguini

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Italian seasoning

Pepper

Marinara sauce

Fresh basil, for garnish

In a mixing bowl, combine flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 5-7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

In a bowl, mix ricotta cheese, grated Parmesan cheese, black pepper, and a pinch of salt until well combined.

Make the Filling

Divide the dough into quarters. Roll out one piece into a thin sheet, about 1/16 inch thick. Keep the remaining dough covered.

Roll Out the Dough

Place small spoonfuls of filling on one side of the rolled-out dough. Fold the dough over the filling and press to seal. Cut out individual ravioli with a knife or pasta cutter.

Fill the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes. Stir in fresh basil before serving.

Prepare the Tomato Sauce

Plate the cooked ravioli and top with tomato sauce. Sprinkle with additional Parmesan cheese if desired.

All-purpose flour

Eggs

Ricotta cheese

Parmesan cheese

Preheat your oven to 475°F (245°C). This high temperature will help achieve a crispy crust.

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer it to a baking sheet or pizza stone.

Spread the tomato sauce evenly over the rolled-out dough, leaving a small border around the edges.

Add Tomato Sauce

Sprinkle the shredded mozzarella cheese generously over the sauce.

Add Cheese

Drizzle olive oil over the top, then sprinkle salt and dried oregano for added flavor.

Season the Pizza

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve hot.

Garnish and Serve

Fresh basil leaves, for garnish

In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens.

Make the Cheese Sauce

Remove the pot from heat and stir in the shredded cheddar cheese and grated parmesan until melted and smooth. Season with salt, black pepper, and paprika.

Add the cooked cavatappi pasta to the cheese sauce and mix until evenly coated.

Combine Pasta and Sauce

If desired, transfer the mac-n-cheese to a baking dish, sprinkle breadcrumbs on top, and broil in the oven for 3-5 minutes until golden brown.

Optional Topping

Spoon the mac-n-cheese into bowls and serve hot.

Cavatappi Pasta

Cheddar Cheese, shredded

Parmesan Cheese, grated

Butter

Milk

Paprika

Breadcrumbs (optional)

In a large pot of boiling salted water, add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Once melted, add the basil pesto and stir to combine.

Prepare the Sauce

Add the drained cavatappi pasta to the pot with the pesto sauce, tossing to ensure the pasta is evenly coated.

Serve the pasta warm, garnished with freshly grated Parmesan cheese, pine nuts, and black pepper to taste.

Cavatappi pasta

Basil pesto

Freshly grated Parmesan cheese

Pine nuts

Preheat Oven

Roll out the pizza dough on a floured surface to your desired thickness and shape.

Prepare Dough

Spread the BBQ sauce evenly over the rolled-out dough.

Add BBQ Sauce

Evenly distribute the shredded chicken and sliced red onion over the BBQ sauce.

Add Chicken and Onions

Sprinkle the shredded mozzarella cheese on top of the chicken and onions.

Drizzle a tablespoon of olive oil over the top for added flavor.

Drizzle Olive Oil

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Remove from the oven, sprinkle with chopped cilantro, slice, and serve hot.

BBQ Sauce

Cooked Chicken, shredded

Mozzarella Cheese, shredded

Pizza Dough

Red Onion, thinly sliced

Cilantro, chopped

Olive Oil

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.

Prepare the Onions

Add the minced garlic to the caramelized onions and cook for an additional 2 minutes, until fragrant. Remove from heat.

Sauté the Garlic

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced pears and sauté for about 5 minutes until they are slightly softened and begin to caramelize. Season with salt and black pepper.

Prepare the Pears

In a baking dish, layer the sautéed pears, followed by the caramelized onion and garlic mixture. Top with shredded mozzarella and chopped basil.

Assemble the Dish

Preheat the oven to 375°F (190°C). Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Enjoy your PEAR + CARAMELIZED ONION dish!

Extra virgin olive oil

Fresh basil leaves, chopped

Pears, ripe and sliced

Onion, thinly sliced

In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Make the Meatball Mixture

Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Preheat the oven to 200°C (400°F). Bake the meatballs for 20-25 minutes, or until they are cooked through and browned on the outside.

In a saucepan, prepare your favorite tomato sauce or use store-bought. Simmer the sauce for 10 minutes.

Once the meatballs are done, add them to the simmering tomato sauce and let them cook together for an additional 5 minutes. Serve hot, topped with extra Parmesan cheese if desired.

Parsley, chopped

Preheat your oven to 425°F (220°C). Roll out the pizza dough on a floured surface to fit your pie pan.

In a skillet, heat the olive oil over medium heat. Add the diced onion, salt, and pepper, and sauté until the onions are translucent, about 5 minutes.

Cook the Onions

In a large bowl, combine the shredded roasted chicken, sweet BBQ sauce, chopped basil, cooked bacon, and sautéed onions. Mix well.

Mix the Filling

Place the rolled-out pizza dough in the pie pan. Pour the BBQ chicken mixture into the crust and spread it evenly. Top with shredded mozzarella cheese.

Assemble the Pie

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pie

Allow the BBQ pie to cool for a few minutes before slicing. Serve warm and enjoy!

pizza dough

sweet BBQ sauce

roasted chicken, shredded

bacon, cooked and chopped

onion, diced

fresh basil leaves, chopped

mozzarella cheese, shredded

olive oil

salt

pepper

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add canned tomatoes and sea salt; simmer for 15-20 minutes until thickened. Stir in fresh basil leaves and remove from heat.

Make the Tomato Sauce

Preheat your oven to its highest setting (around 475°F or 245°C). Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Pizza Base

Spread a layer of the prepared tomato sauce over the pizza dough. Tear fresh mozzarella into pieces and distribute them evenly on top of the sauce. Add a few fresh basil leaves.

Assemble the Pizza

Transfer the pizza to a preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.

Once baked, remove the pizza from the oven. Drizzle with extra virgin olive oil and sprinkle with sea salt to taste. Add additional fresh basil leaves if desired. Slice and serve hot.

Finish and Serve

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sautéing the Mushrooms

Add the wild mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they are softened and browned.

Stir in the chopped rosemary, salt, and black pepper. Cook for an additional 2 minutes.

Assembling the Dish

Transfer the sautéed mushroom mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Add the torn basil leaves and sprinkle the dried oregano on top.

Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.

Calzone

Pasta + Meatball

Ravioli

Cheese Pizza

Mac-n-cheese

Pasta Pesto

Bbq Chicken Pizza

Pear + Caramelized Onion

Meatballs

Bbq Pie

Margherita

Wild Mushroom

Hammaker’s Pie

Beet + Farro

Italian Farm

Baby Kale

The Livia