May 5, 2014 – 3:03 pm | No Comment

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Bacon & Kalamata Olive Pizza with Honey Sea Salt Crust
July 23, 2014 – 11:36 am | No Comment

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A few weeks ago we visited Oven and Shaker in the Pearl District, one of our favorite Portland stops for pizza and beer. One of the stand out menu items for us is their Spicy Salami pizza. They drizzle honey on the crust, and it is the perfect balance of spicy and sweet.

Because we fell absolutely in love with the flavors, we decided to test out our homemade version of the pizza with our Northwest Wildflower Honey. We used mozzarella, bacon and olives as our main toppings, and then drizzled the honey and flaky sea salt on the crust to top it off. It was a great way to put a new twist on a traditional favorite.

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Bacon & Kalamata Olive Pizza with Honey Sea Salt Crust
makes 1 medium pizza

Pizza Dough (this dough recipe makes 8 small pizzas, and is absolutely the best and easiest recipe I have tried. Keep stored in the fridge all week and simply cut off a grapefruit size dough ball for dinner. This recipe can be cut in half.)
3 1/2 cups lukewarm water
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
7 1/2 cups unbleached all purpose flour

8 slices of thick bacon
1/2 cup kalamata olives sliced in half
3-4 tablespoons Northwest Wildflower Honey
l
arge pinch of flaky sea salt
3 ounces of fresh mozzarella, cut into 1/2 inch chunks
1/3 cup tomato sauce

Mix the yeast and salt with the water in a 5 quart bowl. Mix in the flour without kneading, using a wooden spoon. Cover, not airtight, and allow to rest at room temperature for about 2 hours.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place bacon slices on top. Cook for 20-25 minutes until crisp. Remove from the oven and set the bacon on a few sheets of paper towels. When cool, break apart into bite size pieces.

Once the dough has risen, after 2 hours, it can be moved to the refrigerator for the next 14 days. Take a grapefruit size amount of dough and cut off. Place on a lightly floured surface and allow to sit for 10 minutes.

Preheat the oven to 500 degrees. Place a baking stone in the oven.

Begin gently stretch the surface of the dough, rotating and turning until the dough is 1/8″ thick. You can use a roller for the dough, but with this soft dough it is easy to stretch it out with your hands.

Spread your tomato sauce over the dough leaving a 1″ border. Place mozzarella chunks over top and sprinkle with crumbled bacon and sliced kalamata olives. Drizzle honey over the crust and sprinkle flaky sea salt over top. Bake pizza for 8-12 minutes until the crust is golden brown.

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New Pendleton BBQ Sauce Flavors Just In Time for Summer
June 11, 2014 – 1:10 pm | No Comment
New Pendleton BBQ Sauce Flavors Just In Time for Summer

 
We are so thrilled to announce, in our continuing partnership with Hood River Distillers, two new Pendleton® barbecue sauce flavors: The Hot + Spicy and Brown Sugar + Molasses.
The new flavors will join the Original …

BBQ Ribs with Honey + Whisky
June 5, 2014 – 6:12 pm | No Comment
BBQ Ribs with Honey + Whisky

When you combine Pendleton Mesquite BBQ Sauce with Oregon Growers Northwest Wildflower Honey and a little Pendleton Whisky, the flavor is smoky, smooth, slightly sweet and absolutely perfect. For this recipe, we used the oven, …

Black Cherry Meringue Cookies
May 20, 2014 – 12:51 pm | No Comment
Black Cherry Meringue Cookies

We recently held a contest on our Facebook page where people submitted their favorite recipes incorporating jam or fruit butter. Homemade pop-tarts, peanut butter and jelly cookie sandwiches and glazed chicken were among the entries that …

May 5, 2014 – 3:03 pm | No Comment

Welcome to the Oregon Growers Blog!
We want to provide a fun and dynamic environment in which to share thoughts, ideas, events, recipes, company news, and most importantly; a forum for lively discussions on just about …

Whisky-Peach Cocktail
April 29, 2014 – 3:35 pm | No Comment
Whisky-Peach Cocktail

With summer right around the corner, we are always on the lookout for new cocktails to add to our arsenal of summer entertaining. This whisky peach cocktail is simple and quick, and its versatility makes …

New Seasons Market
April 14, 2014 – 3:40 pm | No Comment
New Seasons Market

Three families and 50 friends founded New Seasons Market with a mission to build a community both inside and outside of their stores. We love working with this fun, friendly, and dedicated local company. Now …

Huckleberry Doughnuts
March 31, 2014 – 8:11 pm | No Comment
Huckleberry Doughnuts

Doughnuts are the best morning breakfast treat. And while store bought doughnuts may be great, these homemade Vanilla Huckleberry doughnuts are even better.

Chicken Wings 3 Ways!
March 16, 2014 – 10:07 pm | No Comment
Chicken Wings 3 Ways!

Chicken wings are a long time favorite for appetizers, dinners, and parties! And although I enjoy the traditional method with buffalo hot sauce and blue cheese, there are so many great alternatives. Whether you like …

Strawberry Pinot Noir Heart Cookies
February 10, 2014 – 6:07 pm | No Comment
Strawberry Pinot Noir Heart Cookies

The savory blend of juicy strawberries and pinot noir pairs well with the vanilla in the sugar cookie, and makes for a delicious treat. These heart shaped cookies make the perfect Valentine’s Day dessert, or package them for an easy gift, sure to please.

Another Wonderful Fancy Food Show
February 3, 2014 – 5:30 pm | No Comment
Another Wonderful Fancy Food Show

Recently we left the cold, grey weather of an Oregonian winter for the unseasonably sunny and warm skies of San Francisco, as it was once again time for the famous Winter Fancy Food Show. Held …