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Archive for spicy

Spicy Margherita Pizza

This Memorial Day calls for a slice of Spicy Margherita Pizza!

The last Monday of May is coming. It’s time for Memorial Day! Whether you are visiting a cemetery to lay flowers, attending a parade, visiting a National Monument, having a barbecue, or maybe all the above, Memorial Day is a quintessential American holiday.

Honestly, what’s better than a slice of pizza? It’s just as easy and fun to make as it is to eat. Bonus points, everybody loves pizza! Make this Margherita Pizza for your Memorial Day and watch it disappear. Check out our video to see how it’s done and don’t forget to grab our recipe!

Amoretti Clear Agave Nectar

Add that classic taste to your dishes with our Basil Extract, and spice up drinks, sauces, meats, and more with our Chipotle Pepper Extract!



    1. Dough: Combine water and yeast in a mixer and whisk to combine.
    2. Let it sit for 5 minutes until the water is frothy.
    3. Turn the mixer on low and slowly add in one cup of flour.
    4. Mix in olive oil, salt, and Basil Oil Extract.
    5. Slowly add in the remaining flour one cup at a time.
    6. Mix it until a slightly sticky dough is formed. More flour may be needed if mixture is still too sticky. Add in any extra flour very slowly and minimally.
    7. Remove the dough from the mixer and divide it in half.
    8. Form each half into a dough ball.
    9. Place them on lightly oiled pan and brush the tops with oil.
    10. Let the dough sit until it has doubled in size.
    11. Sauce: In a pot, sauté the onions and garlic in olive oil until they are soft.
    12. Pour in the peeled tomatoes and tomato paste.
    13. Mix in the rosemary, oregano, salt, pepper, Agave, and Capsicum Extract.
    14. Bring this mixture to a simmer for 5 minutes.
    15. Remove it from the heat and blend it until smooth with a submersion blender.
    16. Assembly: Pre-heat the oven to 500°F.
    17. Oil the cast iron skillet and set on medium heat.
    18. Press out the dough ball, creating a lip for the crust on the outer edges.
    19. Dock the middle of the dough to ensure that no bubbles rise during baking.
    20. Stretch the dough carefully so it is large enough to fit in the cast iron skillet.
    21. Place the dough on the skillet.
    22. Quickly spread the sauce on the dough, then add the cheese and desired toppings.
    23. Let it cook for 2-3 minutes on the skillet.
    24. Place it in your pre-heated oven for 8-10 minutes until the dough is golden and cheese is browned.

Spicy Cinco de Mayo Ceviche, Spicy Ceviche, Summer dinner, Mexican Ceviche, Seafood Ceviche, Fish Ceviche

Celebrate Cinco de Mayo (or all summer long) with our refreshing Spicy Ceviche!

You love Cinco de Mayo, and if you’re anything like us, you probably enjoy the history of the holiday as well. Unlike commonly thought, Cinco de Mayo is not Mexico’s Independence Day but commemorates the unlikely victory at the Battle of Puebla in 1862. The Mexican militia beat the French army, and now we have a party with our favorite Mexican food and drinks!

This Cinco de Mayo, we decided to celebrate with some fresh ceviche! This simple mix of red onions, tomatoes, cilantro, citrus juice, and fresh fish is not only easy but refreshingly delicious. We used some fresh local fish and, for a bit of spice, some hot Habanero extract! This ceviche was a big hit here at Amoretti, and it’s great for summer parties!

Watch our video and check out the recipe to make your very own Cinco de Mayo Ceviche!


    Spicy Cinco de Mayo Ceviche, habanero ingredient extract, habanero extract, habanero

    Add the perfect touch of spice and hotness to your dishes with our Natural Habanero (Hot Pepper) Extract!

    • 1 tsp Amoretti® Natural Habanero Extract
    • 1½ cups lemon juice
    • 1 red onion
    • 3 tomatoes
    • 3 tbsp cilantro
    • 1 lb flounder (or your choice of fish)
    • 1 tsp salt
    • 1 tsp pepper
    • Bag of tortilla chips


    1. Add the Habanero extract to the lemon juice and stir.
    2. Chop the red onion, tomatoes, cilantro, and fish. Put them in a bowl together.
    3. Add the juice mix to the bowl.
    4. Add salt and pepper.
    5. Mix thoroughly.
    6. Cover with plastic wrap and refrigerate for 1½ to 2 hours.
    7. Serve with tortilla chips.

      • The fish should be opaque and slightly firm when the dish is complete.
      • Not all recipes require salt and pepper, so add as much or as little as you like.
      • Preferably you’d finish this dish up with your friends very quickly after making it, but sometimes leftovers can’t be helped. Make sure you eat your ceviche within 48 hours of making it!