O-live it up
with pizza-pa-looza winners! A collaboration between California Ripe Olives and Emile Henry.
Pizza-Pa-Looza Recipes Rock Our World! We challenged Californ ia Ripe Olive lovers to send in their best pizza recipes. Mama Mia, were we wowed! Not just by the enthusiastic responses, but by the creativity that went into each of these pies. Some used whole ripe olives, while others pureed them into their base sauce. Some grilled, others baked. Using unique cheeses (or no cheese at all), ethn ic seasonings and unusual topping combos, each of these recipes is a winner in our book.
1st place winner - Tina Verrelli
A cool bite of salad on top of this already scrumptious pizza gave this a stand out performance.
Mediterranean Marketplace Grilled Pizza 1-2 Tbsp. 1 lb. 1/2 cup 2 Tbsp. 1 (6 oz.) can 1/2 cup 1/4 cup 1/4 cup 2 tsp. 2 cups 2 tsp. 1 tsp. 1/8 tsp. 1/8 tsp.
cornmeal prepared pizza dough hummus basil pesto California Ripe Olives, sliced crumbled feta cheese roasted red pepper strips thinly sliced red onions pine nuts watercress or baby spinach olive oil lemon juice salt pepper
Place Emile Henry pizza stone in grill (or oven) and preheat to 500째F. Sprinkle pizza peel with 1 tablespoon cornmeal and roll or stretch dough to form a 12-14 inch diameter round. Spread dough with hummus, drizzle with pesto and sprinkle evenly with: olives, feta cheese, peppers, onions and pine nuts. Transfer pizza to pizza stone and cook for 10-15 minutes or until crispy and golden brown. Remove pizza from grill. In medium bowl, toss greens with olive oil, lemon juice, salt and pepper. Arrange on pizza, cut into slices and serve. Serves 4.
2nd place winner - Roxanne Chen
Sweet and savory, these unique flavors turn pizza night into a reason to celebrate.
Harvest Time Pizza 1 lb. 1/2 cup 2 Tbsp. 1/2 tsp. 1/2 tsp. 8 oz. 1 cup 1 3/4 cup 4 1 cup garnish
prepared pizza dough mascarpone cheese, softened chopped parsley orange zest ground black pepper butternut squash, peeled and cut into julienne strips, blanched julienne strips fennel, blanched small red onion, cut into thin slices sliced California Ripe Olives thin slices prosciutto cut cross wise into thin strips shredded Havarti cheese parsley sprigs
Place Emile Henry pizza stone in oven and preheat to 450째F. Shape dough and place onto a cornmeal dusted pizza peel. Combine the mascarpone, parsley, zest and pepper; spread evenly over the crust. Arrange squash, fennel, onion, olives, and prosciutto on top. Cover with the shredded cheese. Transfer to pizza stone and bake for 15 minutes. Transfer to a cutting board and let the pizza cool 5 minutes, then garnish with parsley and cut into wedges. Makes 6 slices.
3rd place winner - Felice Bogus
No tomato sauce, no cheese, heavenly flavors—adventurous eaters, this one’s made for you!
Grilled Chicken Shwarma & Fig Tapenade Pizza 3 Tbsp. 1 Tbsp. 4 1 tsp. 1/2 tsp. 1/2 tsp 1/2 tsp. 1/4 tsp. 1 lb. 1 cup 1/2 cup 1 cup 1 1 Tbsp. 1/2 tsp. 1
olive oil, plus additional for crust fresh lemon juice cloves garlic, crushed curry powder cumin coriander smoked paprika salt skinless, boneless chicken thighs dried Mission figs water California Ripe Olives clove garlic olive oil balsamic vinegar prepared whole wheat pizza dough Za’atar, if desired*
Whisk together olive oil, lemon juice, garlic, curry powder, cumin, coriander, and smoked paprika and pour into a resealable bag. Add chicken thighs, reseal bag, and marinate in the refrigerator for two hours or overnight, turning occasionally. Preheat grill to 450°F. Remove chicken from marinade and grill until done, about 8-10 min. Let cool slightly and cut into slices. Set aside. Raise grill temperature to 500°F and place Emile Henry pizza stone inside to heat. Place figs in a food processor and process until roughly chopped. Add water and process into a paste. Add olives and pulse until blended. Add olive oil, garlic, and balsamic vinegar and pulse until smooth. Season to taste with salt and pepper. Roll out dough and place onto a cornmeal dusted pizza peel. Spread with fig tapenade and top with chicken shwarma. Sprinkle lightly with za’atar if desired and transfer to pizza stone. Grill for 12-15 minutes. Remove from grill and let cool slightly before serving. Makes 6 slices. *Za’atar is a Middle Eastern spice mix made from thyme, sumac, sesame seeds and salt.
runner up - Tammy Skidgell
A simple twist on tradition is all it takes to make this pizza sing.
Pizza Caprese 2 Tbsp. 2 Tbsp. 1/4 cup 1/4 cup 1 cup 1 lb. 1 1/2 cups 3/4 cup
olive oil balsamic vinegar chopped fresh basil chopped fresh tarragon yellow grape tomatoes, halved prepared whole wheat pizza dough shredded mozzarella cheese California Ripe Olives, pitted and whole
Preheat oven to 500째F and place Emile Henry pizza stone inside. In a bowl, combine oil, vinegar, basil and tarragon. Add tomatoes and toss to coat. Roll pizza out onto a cornmeal dusted pizza peel. Spread coated tomatoes evenly across pizza dough and top with half of the cheese. Spread olives evenly over that, then top with remaining cheese. Place in oven and bake for 12-15 minutes, or until crust is golden brown. Slice and serve. Makes 6 slices.
runner up - Diane Nemitz
Garlicky shrimp coupled with an extraordinarily delicious pestoâ€” you may want to have an encore prepared up front.
Garlic Shrimp and Olive-Red Pepper Pesto Pizza 1 lb. 12 2 1/4 cup Pinch 2 1/2 cup 1/4 cup 1/8-1/4 cup 1 1 cup 1/2 cup
prepared pizza dough large shrimp, cleaned, deveined and halved cloves garlic, minced fine olive oil, divided red pepper flakes large roasted red peppers California Ripe Olives fresh basil leaves olive oil large peeled shallot shredded Parmesan cheese shredded Asiago cheese
Place Emile Henry pizza stone in oven and preheat to 450Â°F. In medium bowl, mix garlic, 2 Tablespoons olive oil and red pepper flakes. Add shrimp and turn to coat well. Let stand about five minutes. While shrimp marinates, prepare pesto. Place roasted red peppers, olives, basil and shallot in food processor. Pulse until chopped. Add remaining olive oil, a little at a time, until mixture is smooth. Roll out pizza dough onto a pizza peel generously sprinkled with cornmeal. Spread pesto on crust. Top with shrimp, then sprinkle on cheeses. Bake for about 15 minutes, until crust is well browned and cheeses are melted and lightly browned. Makes 6 slices.
Emile Henry Poterie Culinaire Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware. A team of potters makes each piece by hand and professional chefs and home cooks appreciate Emile Henry for the many products and shapes that are properly designed for cooking and baking. For more information, call 302-326-4800 or visit www.emilehenryusa.com.
California Ripe Olives California Ripe Olives have only two grams of fat in a 15 gram serving, with the majority of fat coming from monounsaturated fat and part of the remaining fats being essential fatty acids. Contrary to what you may think, olives are not high in calories. In fact, an extra large Black Ripe Olive has only seven calories - and a serving equal to only 25 calories! This makes olives an ideal snack or ingredient for adding flavor and variety to meals you prepare. We hope these recipes will inspire you.