Floating Olive Branch
Margherita Pizza Risotto


1 package Tenuta Margherita Tomato & Basil Risotto, cooked according to the instructions on the package. 


Pizza Sauce

2 tablespoons Tuscan Herb Infused Olive Oil 

4 garlic cloves, peeled and minced 

1/2 cup yellow onion, peeled and minced 

1 teaspoons Sicilian Blend Seasoning 

1/2 teaspoons Roast Garlic Salt 

1 (14.5oz) can crushed tomatoes 


Roasted Cherry Tomatoes: 

1 pint cherry tomatoes 

2 tablespoons Tuscan Herb Infused Olive Oil

1 teaspoon Roast Garlic Salt 

Pinch of black pepper 


1 cup baby mozzarella 

2 tablespoons fresh basil, chopped 

2-3 tablespoons 18 Year Traditional Balsamic

2-3 tablespoons parmesan cheese, grated 

Toasted Italian bread for dipping 



Preheat oven to 425°F and line a large baking sheet with aluminum foil.

Cook risotto according to the instructions on the package.
While the risotto is cooking, heat Tuscan Infused Olive Oil in a medium saucepan over medium heat; when the oil is hot, add the garlic and onion, and sauté until fragrant, about 2 minutes. Add the Sicilian Seasoning, salt, and crushed tomatoes, stir to combine, and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
Place the cherry tomatoes on the prepared baking sheet, drizzle with Tuscan Infused Olive Oil, and season with garlic salt and pepper. Place in the oven and roast for 5-10 minutes or until lightly charred. Remove from the oven and set aside until ready to serve.
Place risotto on a serving plate or platter and top with pizza sauce, roasted tomatoes, baby mozzarella, and fresh basil. Drizzle with balsamic and sprinkle with parmesan cheese before serving. Have a couple of slices of toasted bread on the side for dipping and sopping.