A taste of Via Napoli's Carciofi pizza at home!

An original Via Napoli pizza - half Carciofi and half Quattro Formaggi

One of my family's favorite dining spots at Walt Disney World is Via Napoli, found in Epcot's Italy pavilion. From the decor, to the scrumptious desserts, to (most importantly!) the wood-fired pizza, it never fails to amaze.  In fact, my favorite pizza of all time can be found here.  It's the Carciofi, which translated from Italian literally means "artichokes."  Described on the menu as "white pizza, artichoke, fontina, mozzarella, truffle oil", it's beauty is in its simple, earthy flavors.  I was sure I could recreate this at home, even without a wood-burning oven!  Not only did I recreate it, but one smell of the piping hot pizza transported me right back to Via Napoli.  Bon appetit!

Carciofi Pizza Recipe

9 oz. fresh prepared pizza dough*
3/4 cup shredded mozzarella cheese
3/4 cup shredded fontina cheese
7 oz. canned plain artichokes (not marinated), drained, rinsed, and cut into quarters (if not already)
2 T. white truffle oil
Flour, for rolling out dough
Olive oil

*My local grocery store has these available in bags for around $1 and I've also seen them at both Trader Joe's and Whole Foods.  If you can't find fresh dough for this recipe, canned pizza crust can be substituted, though the results aren't as authentic (but still yummy).  In this case, just skip #1 below.

Now You Can Make Le Cellier’s Beef Barley Soup at Home



This photo of Le Cellier Steakhouse is courtesy of TripAdvisor


As the Disney Foodie I want to take you behind the scenes into the Disney kitchens and break down the magic behind some of our favorite Disney recipes. Anybody can be a Disney chef for a day, all you need is a little faith, trust, and maybe a pinch of pixie dust, so let’s get started.

The recipe I picked to share with you today is the Beef Barley Soup from Le Cellier at the Canada Pavilion in Epcot. The whole process of making the soup was actually pretty straightforward. I had never made beef barely soup from scratch so I admit I was a little nervous. But, it ended up being quite easy. So I promise this is not a recipe to be afraid of! Besides I’m here to take you step by step through the whole process and even share a few pointers here and there.