B R O U G H T T O Y O U B Y

C O N T E N T Stable of

CARAMELIZEDONION & GRUYEREpage 1

SUN DRIED TOMATO,BROCCOLI RABE & WHITE BEANpage 14

PEAR & GORGONZOLApage 6

BASIL, TOMATO & MOZZARELLApage 19

CAULIFLOWER & CHICKPEApage 1o

POLENTA CRUST page 23

WHOLE WHEAT PIZZA DOUGH page 25

D I F F I C U L T Ylevels of

Easy:

Moderate:

Challenging:

(your house pets could do it)

(possible supervision required)

(timing is everything )

Have you ever caramelized an onion? Sometimes I

caramelize onions just for the smell. That sweet and tangy aroma

permeates my entire apartment for a day or two. It’s pure bliss and

better than any scented candle I’ve ever found. Caramelization

is a slow, methodical process but the result is worth every minute

of wait, especially combined with a Gruyere cheese-topped pizza

dough. Make it happen. 2

I N G R E D I E N T S1 recipe pizza dough, salt and freshly ground black pepper and...

1lb wedge Gruyere cheese

ColavitaExtra Virgin

Olive Oil

fresh chives

...chopped and caramelized

one sweet onion...

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I N S T R U C T I O N SCaramelize your onions ahead of time according to the following recipe.

Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Drizzle about 1 tablespoon of Colavita Extra Virgin Olive Oil on the top of the dough.

Cut strips or cubes of the Gruyere cheese and distribute along the top of the oiled dough.

Top the cheese with the caramelized onions.

Drizzle with Colavita Extra Virgin Olive Oil, season with salt and freshly ground black pepper.

Garnish with freshly chopped chives.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and garnish with fresh basil. Serve!

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INGREDIENTS

1 large sweet onion (like a Vidalia).

Feel free to use more onions. However,

this may increase your total cooking time

1 tablespoon of Colavita

Extra Virgin Olive Oil

1 LARGE skillet

a wooden spoon

time

This process may take 25-35 minutes.

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INSTRUCTIONS

Slice up the onions into strips.

Heat up the olive oil in a skillet or frying pan.

Throw in the onions. Then....wait. No, seriously, you have to wait a while.

Maybe about 45 minutes depending on how many onions you crammed into

that frying pan.

Stir only OCCASIONALLY. You want them to get toasty brown and they

can’t do that if you’re constantly flippin’ ‘em around like a maniac. They will

wilt, because they are losing water. And they will get nice and brown (like

caramel, see?). You could watch them do this, but it’s like watching the grass

grow.

Check up on them every now and

again to give them a gentle turn

and make sure everything is on

the up-and-up.

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Sweet. Powerful. Innovative. Who says fruit doesn’t belong on

pizza? It does when you’re craving that sweet-meets-savory flavor

combination, which is precisely what this pie is. You’ll dig the

candy-like transformation of your oven-crusted pears, particularly

when they’re contrasted with some tangy, oozing Gorgonzola.

Serve and impress—yourself.

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I N G R E D I E N T S1 recipe pizza dough, salt, freshly ground black pepper and...

1-2 ripe pears,sliced into

1/4” thick slices

ColavitaExtra Virgin

Olive Oil

1/2 cup Gorgonzola cheese, crumbled

fresh rosemary

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I N S T R U C T I O N SHeat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Distribute the sliced pears evenly on the top of the dough.

Scatter the Gorgonzola cheese on top of the pears.

Drizzle with Colavita Extra Virgin Olive Oil, season with salt, freshly ground black pepper and fresh rosemary (as much as you like).

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and serve!

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6Tip: This recipe uses Bosc pears (pictured here), but any type

of pear will work nicely.

The beauty of pizza is its flexibility. Not just a vehicle for

cheese and sauce, pizza can be transformed into a healthy meal with

whole wheat crust and a mix of seasonal vegetables. For this winter

slice, we combined roasted cauliflower, chickpeas and onions with

a touch of harissa for heat and cumin for Moroccan flair.

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I N G R E D I E N T Singredient list goes here...

I N G R E D I E N T S1 recipe whole wheat pizza dough, salt, freshly ground black pepper and...

1 smallsweet onion,

sliced

ColavitaExtra Virgin

Olive Oil

1 teaspoon cumin seeds

1 15-ounce can of chick peas

1 head of cauliflower,sliced into florets

2 tablespoonsharissa

1 lemon

1/2 cupfeta cheese

fresh parsley

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I N S T R U C T I O N SPlace chopped and dried kale in a sealable plastic bag. Add 1 tablespoon Colavita olive oil, ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Shake to distribute evenly. Set aside. You can prepare the kale up to 2 hours ahead of time.

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. Slice the carrots and parsnips (if using) and spread them out on the baking sheet. Drizzle them with Colavita olive oil and the juice from ½ a lemon. Sprinkle with ½ teaspoon sea salt, some freshly ground black pepper (to taste), and the chopped, fresh thyme. Roast in the oven for about 10 minutes, then flip the slices and roast for 10 more minutes. Remove from the oven and set aside.

Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the marinated kale on top of the dough. On top of that, add on the roasted carrot and parsnip slices. Dollop some ricotta cheese amongst the vegetables in teaspoon-sized amounts. Drizzle with a little more Colavita olive oil and sprinkle with more fresh thyme.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and serve!

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I N S T R U C T I O N SHeat the oven to 400 degrees. Meanwhile, chop the cauliflower and spread it onto

a baking sheet. Add 3 tablespoons of the Colavita Extra Virgin olive oil, ½ teaspoon

salt, freshly ground pepper and the cumin seeds. Squeeze the juice from half a lemon

over the top, and mix it up with your hands to combine.

Roast for 20-30 minutes, or until the cauliflower is tender and browning along the

edges. Add the chickpeas and roast an additional 10 minutes. Remove from the oven

and set aside.

Meanwhile, heat the remaining Colavita Extra Virgin olive oil in a skillet over

medium-low heat. Add the onion and a pinch of salt. Cook until the onions are soft

and turning a golden brown. Stir in the harissa along with 1 tablespoon water.

Pick the leaves off the parsley and chop them roughly. Mix together the onions,

cauliflower and chickpeas. You can do this right on the baking sheet. Squeeze the

juice from the remaining half lemon over the top, and sprinkle with the chopped

parsley.

Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the

stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter.

Scatter the vegetable mixture on top of the dough and top with the feta cheese.

Drizzle with a little more Colavita olive oil.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and serve!

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78

Who says pizza has to include bread? Remember what

I said about flexibility being a key characteristic of pizza? Well, that

goes for the changing things up—like the crust. For this recipe, I

created a polenta crust with fresh herbs, topped with bitter broccoli

rabe, sweet sun dried tomatoes and meaty white beans. Garnished

with a few shavings of salty Pecorino cheese and crunchy pine nuts,

this pizza leaves nothing wanting...not even the bread. Best of all,

it’s gluten free!15

I N G R E D I E N T S1 recipe polenta crust, salt, freshly ground black pepper, red pepper flakes and...

1/4 cup pine nuts, toasted

ColavitaExtra Virgin

Olive Oil

1 15-ounce can white beans

shavings of Pecorino Romano cheese

1 bunchbroccoli rabe

2 clovesgarlic, crushed

fresh parsley

a handful of sun dried tomatoes

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I N S T R U C T I O N SPrepare the polenta crust according to the recipe on page 23.

Sauté the broccoli rabe according to the recipe on the next page.

Rehydrate the sun dried tomatoes by placing them in a small bowl of hot water. Allow them to soak for about 10 minutes, the drain.

Remove the un-topped polenta crust from the oven, and increase the oven heat to broil.

Top with the sauteed broccoli rabe and white beans, sun dried tomatoes, and sprinkle with pine nuts.

Drizzle with Colavita Extra Virgin Olive Oil, season with salt and freshly ground black pepper.

Slide your pizza into the oven and bake for about 5 minutes. Keep a close eye on your pizza, as the broiler tends to be very hot and cook quickly.

Remove from the oven and garnish with fresh parsley and shavings of Parmesan cheese. Serve!

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I N S T R U C T I O N SRinse the broccoli rabe thoroughly with water.

Fill a large pot with about 2 quarts of water and bring it to a boil. Submerge the broccoli rabe in the boiling water and cook for about 10 minutes. Drain the broccoli rabe in a colander for 5 minutes to remove all the water (excess water will splash when you add it to the hot oil...).

Heat 2 tablespoons of Colavita Extra Virgin Olive Oil in a small skillet over medium heat.

Peel 2 cloves of garlic and crush them with the side of a knife. Add the crushed garlic and a sprinkle of red pepper flakes to the skillet and olive oil. Stir with a wooden spoon and allow the garlic and pepper to become aromatic.

Add the broccoli rabe to the skillet and sauté for about 10 minutes. The greens should start to wilt.

Mix in the white beans, and stir to combine.

Remove from the heat and set aside for your pizza topping.

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What do we have here? Only the most popular food ever created—

the Margherita pizza. You know what we’re dealing with: bread, cheese,

sauce. The makeup is simple, yet the final product is indisputably supreme.

You’ve probably had it a million times, except now, you’re making it yourself.

Fresh, and with love.

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I N G R E D I E N T S1 recipe pizza dough, salt, and...

1 lb lightly salted mozzarella cheese

(or water-packed balls of mozz )

ColavitaExtra Virgin

Olive Oil

1 package grape, san marzano, cherry, plum

or any kind of tomato!

1 15-ounce can ofcrushed tomatoes

fresh basil

OR

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I N S T R U C T I O N SHeat the oven to 500 degrees. If using a pizza stone, allow the stone to

heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12”

in diameter. Distribute the sliced pears evenly on the top of the dough.

Using a spoon, dollop the crushed tomatoes directly from the can onto

the dough. If using whole tomatoes, give them a whirl in your food processor

and then spoon onto the dough.

Slice the mozzarella over the tomatoes and distribute evenly around the

pizza surface.

Drizzle with Colavita Extra Virgin Olive Oil and season with salt.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and garnish with fresh basil. Serve!

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INGREDIENTS

This recipe makes one 11” x 14” rectangluar crust. You can also make smaller,

round crusts.

3 1/2 cups water

1 1/3 cups Colavita Polenta

2 tablespoons ColavitaExtra Virgin Olive Oil

1/8 cup chopped, fresh parsley

1/2 teaspoon oregano

1 teaspoon salt

freshly groundblack pepper

TIP!Heat up an baking sheet

in the oven. When you are ready to bake the polenta

crust, transfer it from the cold, refrigerated sheet to the hot one by lifting it from the parchment

paper. This will allow the bottom of the crust to toast nicely.

PROCESS

In a saucepan over medium-high heat, bring the 3 1/2 cups of water to a boil. Add the salt.

Slowly add 1 1/3 cups Colavita Polenta to the boiling water, and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.

Pour in the 2 tablespoons of Colavita Extra Virgin Olive Oil and stir to incorporate. Add the chopped parsley, oregano and freshly ground black pepper (to taste). Stir to combine.

Remove from the heat and prepare a baking sheet lined with parchment paper. Using a spatula (a silicone spatula works the best), spread the polenta evenly onto the prepared baking sheet.

Cover the pan and refrigerate for about an hour to set the polenta. You can also chill it overnight.

Once chilled, heat the oven to 450 degrees. You will want to toast up the polenta crust before topping it. Bake in the oven for about 25 minutes, or until slightly crispy on top. Remove from the oven, and apply your pizza toppings!

POLENTAP I Z Z A C R U S T

I am a big fan of bread (especially when it concerns pizza), but in this case stepping

outside the bread box is a welcome change. Polenta is ground cornmeal and when boiled in

water with some herbs and spices it becomes a wonderful vehicle for added flavor. Below is my

suggestion (and pairs best with the Broccoli Rabe & Sun Dried Tomato Pizza), but I encourage

you to add in the herbs of your choosing—even a little Parmesan cheese

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INGREDIENTS

This recipe makes four 8-10” personal pizzas.

Store unsused dough in a sealed container in

the refrigerator for 2 days. For longer storage, freeze

for up to a week.

1 envelope active dried yeast

1 ½ cups warm water(100 degrees F)

2 cups all-purpose flour (or bread flour)

2 cups whole wheat flourIf you don’t want whole

wheat dough, just continue using the all-purpose flour.

1 teaspoon salt

TIP!You can use a food

processor or a stand mixer with a paddle

attachment to mix your dough. But you

can also do it by hand with a sturdy whisk.

PROCESS

In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the all-purpose flour. Cover and let stand for 30 minutes.

Add the remaining ½ cup of warm water and salt. Slowly begin to mix in the remaining flours. When all of the flour is incorporated kneed the dough until it is smooth. It may take about 10 minutes.

Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour.

After the hour, the dough should have doubled in size. Punch down the dough and divide into 4-5 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes.

At this point, you can stretch out the dough balls into pizza rounds. Place the dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers.

Always, ALWAYS heat the oven to 500 degrees for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough. So don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet.

The dough should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.

WHOLE WHEAT P I Z Z A D O U G H

The prospect of making your own dough can be intimidating. In reality, it’s surprisingly

simple. Aside from the ingredients listed below, the only other requirement is time—to rise.

Dough is slow food at its best—the yeast, flour and water do their own thing once you throw

them together. So go rearrange your furniture and come back later. It’ll all work out.

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For me, pizza is about love.

I love making it, and I love eating it.

Within these pages are five recipes for pizza that you are going to love making and eating too.

As great pizza starts with flour, water and yeast, I included a simple homemade dough recipe with whole wheat and polenta variations.

So fire up your ovens, dust those peels with semolina and make some pizza!

About meMy name is Elana Iaciofano.

I’m a Creative Director and Food Photographer in New York City.

I have a brother John (same last name).

Together, we have a food blog called John and Elana Talk About Food.You can check it out here: johnandelana.com

Or follow us on twitter here: @johnandelana