california olives pizza-pa-looza recipes/emile henry

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A collaboration between California Ripe Olives and Emile Henry. www.CalOlive.org O-live it up with pizza-pa-looza winners!

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Olive it up! with California Olives pizza contest recipe book

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Page 1: California Olives Pizza-Pa-Looza Recipes/Emile Henry

A collaboration between California Ripe Olivesand Emile Henry.

www.CalOlive.org

O-live it up with pizza-pa-looza winners!

Page 2: California Olives Pizza-Pa-Looza Recipes/Emile Henry

www.CalOlive.org

We challenged California 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.

Pizza-Pa-Looza Recipes Rock OurWorld!

Page 3: California Olives Pizza-Pa-Looza Recipes/Emile Henry

1-2 Tbsp. cornmeal 1 lb. prepared pizza dough 1/2 cup hummus 2 Tbsp. basil pesto 1 (6 oz.) can California Ripe Olives, sliced 1/2 cup crumbled feta cheese 1/4 cup roasted red pepper strips 1/4 cup thinly sliced red onions 2 tsp. pine nuts 2 cups watercress or baby spinach 2 tsp. olive oil 1 tsp. lemon juice 1/8 tsp. salt 1/8 tsp. pepper

Place Emile Henry pizza stone in grill (or oven) andpreheat to 500°F. Sprinkle pizza peel with 1 table-spoon cornmeal and roll or stretch dough to form a 12-14 inch diameter round. Spread dough withhummus, drizzle with pesto and sprinkle evenly with:olives, feta cheese, peppers, onions and pine nuts.Transfer pizza to pizza stone and cook for 10-15minutes or until crispy and golden brown. Removepizza from grill. In medium bowl, toss greens witholive oil, lemon juice, salt and pepper. Arrange onpizza, cut into slices and serve. Serves 4.

www.CalOlive.org

1st place winner - Tina Verrelli

A cool bite of salad on top of this already scrumptious pizzagave this a stand out performance.

Mediterranean Marketplace Grilled Pizza

Page 4: California Olives Pizza-Pa-Looza Recipes/Emile Henry

1 lb. prepared pizza dough1/2 cup mascarpone cheese, softened2 Tbsp. chopped parsley 1/2 tsp. orange zest 1/2 tsp. ground black pepper 8 oz. butternut squash, peeled and

cut into julienne strips, blanched1 cup julienne strips fennel, blanched1 small red onion, cut into

thin slices 3/4 cup sliced California Ripe Olives 4 thin slices prosciutto cut

cross wise into thin strips 1 cup shredded Havarti cheese garnish parsley sprigs

Place Emile Henry pizza stone in oven and preheatto 450°F. Shape dough and place onto a cornmealdusted pizza peel. Combine the mascarpone, parsley,zest and pepper; spread evenly over the crust.Arrange squash, fennel, onion, olives, and prosciuttoon top. Cover with the shredded cheese. Transferto 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.

www.CalOlive.org

2nd place winner - Roxanne Chen

Sweet and savory, these unique flavors turn pizza night into a reason to celebrate.

Harvest Time Pizza

Page 5: California Olives Pizza-Pa-Looza Recipes/Emile Henry

3 Tbsp. olive oil, plus additional for crust 1 Tbsp. fresh lemon juice 4 cloves garlic, crushed 1 tsp. curry powder 1/2 tsp. cumin 1/2 tsp coriander 1/2 tsp. smoked paprika 1/4 tsp. salt 1 lb. skinless, boneless chicken thighs 1 cup dried Mission figs 1/2 cup water 1 cup California Ripe Olives 1 clove garlic 1 Tbsp. olive oil 1/2 tsp. balsamic vinegar 1 prepared whole wheat

pizza doughZa’atar, if desired*

Whisk together olive oil, lemon juice, garlic, currypowder, cumin, coriander, and smoked paprika andpour into a resealable bag. Add chicken thighs, resealbag, and marinate in the refrigerator for two hoursor overnight, turning occasionally. Preheat grill to450°F. Remove chicken from marinade and grill untildone, about 8-10 min. Let cool slightly and cut intoslices. Set aside. Raise grill temperature to 500°Fand place Emile Henry pizza stone inside to heat.Place figs in a food processor and process untilroughly chopped. Add water and process into apaste. Add olives and pulse until blended. Add oliveoil, garlic, and balsamic vinegar and pulse untilsmooth. Season to taste with salt and pepper. Rollout dough and place onto a cornmeal dusted pizzapeel. Spread with fig tapenade and top with chickenshwarma. 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.

www.CalOlive.org

3rd place winner - Felice Bogus

No tomato sauce, no cheese, heavenly flavors—adventurouseaters, this one’s made for you!

Grilled Chicken Shwarma &Fig Tapenade Pizza

Page 6: California Olives Pizza-Pa-Looza Recipes/Emile Henry

2 Tbsp. olive oil 2 Tbsp. balsamic vinegar 1/4 cup chopped fresh basil 1/4 cup chopped fresh tarragon 1 cup yellow grape tomatoes, halved 1 lb. prepared whole wheat

pizza dough 1 1/2 cups shredded mozzarella cheese 3/4 cup California Ripe Olives, pitted

and whole

Preheat oven to 500°F and place Emile Henry pizzastone inside. In a bowl, combine oil, vinegar, basiland tarragon. Add tomatoes and toss to coat. Roll pizza out onto a cornmeal dusted pizza peel.Spread coated tomatoes evenly across pizzadough and top with half of the cheese. Spreadolives evenly over that, then top with remainingcheese. Place in oven and bake for 12-15 minutes,or until crust is golden brown. Slice and serve.Makes 6 slices.

www.CalOlive.org

runner up - Tammy Skidgell

A simple twist on tradition is all it takes to make this pizza sing.

Pizza Caprese

Page 7: California Olives Pizza-Pa-Looza Recipes/Emile Henry

1 lb. prepared pizza dough12 large shrimp, cleaned,

deveined and halved 2 cloves garlic, minced fine 1/4 cup olive oil, dividedPinch red pepper flakes 2 large roasted red peppers 1/2 cup California Ripe Olives 1/4 cup fresh basil leaves 1/8-1/4 cup olive oil 1 large peeled shallot 1 cup shredded Parmesan cheese 1/2 cup shredded Asiago cheese

Place Emile Henry pizza stone in oven and preheatto 450°F. In medium bowl, mix garlic, 2 Tablespoonsolive oil and red pepper flakes. Add shrimp andturn to coat well. Let stand about five minutes. While shrimp marinates, prepare pesto. Placeroasted red peppers, olives, basil and shallot in foodprocessor. Pulse until chopped. Add remaining oliveoil, a little at a time, until mixture is smooth. Roll outpizza dough onto a pizza peel generously sprinkledwith cornmeal. Spread pesto on crust. Top withshrimp, then sprinkle on cheeses. Bake for about 15 minutes, until crust is well browned and cheesesare melted and lightly browned. Makes 6 slices.

www.CalOlive.org

runner up - Diane Nemitz

Garlicky shrimp coupled with an extraordinarily delicious pesto—you may want to have an encore prepared up front.

Garlic Shrimp and Olive-Red Pepper Pesto Pizza

Page 8: California Olives Pizza-Pa-Looza Recipes/Emile Henry

Founded in 1850, and located in Marcigny, a small town in the province ofBurgundy, France, Emile Henry has established a worldwide reputationfor 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 appreciateEmile Henry for the many products and shapes that are properly designedfor cooking and baking. For more information, call 302-326-4800 or visitwww.emilehenryusa.com.

California Ripe Olives have only two grams of fat in a 15 gram serving, with themajority of fat coming from monounsaturated fat and part of the remainingfats being essential fatty acids. Contrary to what you maythink, olives are not high in calories. In fact, an extra largeBlack Ripe Olive has only seven calories - and a servingequal to only 25 calories! This makes olives an idealsnack or ingredient for adding flavor and variety to mealsyou prepare. We hope these recipes will inspire you.

Emile Henry Poterie Culinaire

California Ripe Olives

www.CalOlive.org