About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.




Pizza Rustica

Prep Time:
2 hours 
Cook Time:
3 hours 
Serving Size:


  1. 7 ½ cups all-purpose flour (approximately)
  2. 1 pk dry active yeast
  3. 2 1/2 cups water, warm (90-115ºF)
  4. 1/2 Tbsp +1 tsp salt
  5. 1 Tbsp extra virgin olive oil
  6. All-purpose flour as needed
  7. 1 eggplant, peeled and cut into very thin slices
  8. 16 fresh garlic cloves
  9. 1 Tbsp extra virgin olive oil
  10. 20 thin slices prosciutto ham
  11. 4 rounds fresh mozzarella cheese, cut into slices
  12. 4 tbsp of pesto (jarred)


Pre-heat oven to 350ºF—increase to 550ºF. PIZZA DOUGH:
  1. POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
  2. PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
  3. CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
  1. PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
  2. BAKE at 350ºF for 45 minutes. Remove and allow to cool.
  1. PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
  2. SLIDE pizza dough onto a pizza pan or parchment paper.
  3. PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
  4. BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

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