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FEATURE/Frozen Pizza Dresses Up for the Holidays with Recipes from The Freschetta Culinary Council.


Lifestyle Editors & Food Writers

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MINNEAPOLIS--(BUSINESS WIRE FEATURES)--Dec. 10, 2001

Top Chefs Offer Easy Suggestions for Holiday Entertaining

If you're looking for a way to impress your guests this holiday season but you don't want to spend all day in the kitchen to do it, the chefs from the Freschetta Culinary Council are here to help. Using simple recipes, you can take a Freschetta frozen pizza, customize it with additional toppings, and serve it to your guests as a mouth-watering mouth·wa·ter·ing or mouth-wa·ter·ing  
adj.
Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie.

Adj. 1.
 gourmet treat.

These chefs are qualified to help you with party planning. The Freschetta Culinary Council is a group of five nationally recognized chefs/restaurateurs: Bradley Ogden, chef/co-owner of The Lark Creek Inn and One Market in San Francisco; Tony Mantuano, of Chicago's world famous restaurant, Spiaggia; Robert McGrath, chef/owner of Roaring Fork in Scottsdale; Walter Potenza, chef/owner of La Locanda del Coccio and Aquaviva Eurobistro in Providence, R.I.; and Boston chef Daniele Baliani, well known for his work at Pignoli pi·gno·li  
pl.n.
Pine nuts.



[Italian, pl. of pignolo, pine nut, from pigna, pine cone, variant of pina, from Latin p
.

For two years the Council has been meeting to work in the kitchen together developing recipes for Freschetta. Three new pizzas they developed include a Southwest Chicken Supreme, a Roasted Garlic Chicken with Rosemary, and the first ever frozen Margherita Pizza with mozzarella and Basil. The chefs have also helped enhance the entire Freschetta line with their work on the sauce and toppings.

Any Freschetta pizza will bring unparalleled taste to your home. But if you're looking to add your own personal touch, the chefs have offered tips to enhance either the Freschetta Four Cheese pizza or the Margherita pizza.

Potenza recommends dressing up the Margherita pizza with fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring.  and sweet Italian sausage to give it a little extra kick. Baliani says putting roasted vegetables on the Margherita pizza can add a nice touch. Mantuano's suggestion is to simply add prosciutto pro·sciut·to  
n. pl. pro·sciut·ti or pro·sciut·tos
An aged, dry-cured, spiced Italian ham that is usually sliced thin and served without cooking.
 and shredded Parmigiano to put a twist on the Margherita's classic flavor.

Ogden says you can wow your guests by serving a Ceasar salad on top of the Freschetta Four Cheese pizza. McGrath recommends using the Four Cheese base to create a fajita fa·ji·ta  
n.
A dish consisting of strips of marinated meat, poultry, or vegetables that are grilled over an open fire and served in a tortilla, usually with spicy condiments. Often used in the plural.
 pizza with onions, peppers, steak and Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation).

Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack).
.

Use any of these suggestions, or your own creativity, to bring unique flavors to your holiday menu.

Freschetta pizza is produced by Schwan's Consumer Brands North America, a division of Schwan's Sales Enterprises, Inc., a privately held company privately held company

A firm whose shares are held within a relatively small circle of owners and are not traded publicly.
 based in Marshall, Minn., established in 1970. The brand is represented in more than 40,000 retail outlets across the United States.

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Publication:Business Wire
Date:Dec 10, 2001
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