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Treats & Appetizers

Cheese and Walnut Pizza


3 large red onions, sliced thin
1 cup Gorgonzola de dulche (or gorgonzola or blue cheese), sweet and soft
1/ 2 cup walnut, slightly chopped
1 pizza crust
3 tablespoons canola oil
Salt and pepper


Step 1: Preheat oven to 475F

Step 2: Roll out dough.

Step 3: Sauté onions in canola over medium heat for about 40 minutes, or until caramelized.

Step 4: Place on crust, top with crumbled cheese and nuts.

Step 5: Bake about 15 to 20 minutes or until done.

Note: Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove. Set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

To watch a video of this recipe being prepared follow this link:

Garlic and White Bean Puree

Servings per recipe: 24

2 Tbsp. Canola oil
1 each Garlic clove, finely chopped
1 pinch Red Pepper flakes
1 tsp. Thyme
1 tsp. Sage
2 cups Cannellini beans, cooked
Salt and Pepper to taste

Place the canola oil, garlic, red pepper flakes, and herbs in a medium saute pan. Cook over low heat for 5 minutes. Add the beans, salt, and pepper to taste. Cook over medium-low heat for about 5 minutes, or until the flavors meld. Place in a food processor and process until smooth. If the mixture seems dry, add a little water and canola oil to achieve a creamy texture. Keep warm until service.


Servings per recipe: Makes 36 cookies.

1/2 cup Canola oil
1 cup sugar
1 egg
1/4 cup molasses
1 3/4 cups all purpose flour
2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar

Beat Canola oil with sugar. Whisk in egg and molasses.
Add flour, ginger, cinnamon, baking powder, baking soda and salt.
Stir until dough is moist.
Place sugar in a shallow pan.
Using 1 teaspoon dough per cookie, shape dough into a ball. Roll in sugar.
Bake on lightly oiled cookie sheets at 375F for 12 to15 minutes.
Let cool on cookie sheets or racks.

HINT: To tell if cookies will be puffy or chewy: puffy equals more flour; chewy equals more eggs, fat, and sugar.

Pesto Alla Trapanese

Servings per recipe: 6 to 8

1 cup blanched almonds
6 cloves garlic
1/2 cup parsley, leaves only
1 cup basil
3/4 cup Cold Pressed Canola Oil
1 1/2 lb. tomatoes, peeled, seeded, chopped; about 4

1. Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually. Transfer to a bowl and fold in the tomatoes.

2. Season with salt and pepper.

Adapted from Joyce Goldstein,as presented at Healthy Kitchens, Healthy Lives Conference.

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