globally inspired: pizza & flatbread recipes from roland foods

SUNDRIEDTOMATOESSALTS R I R AC H A

WILDMUSHROOMS

ARTICHOKE HEARTS

ARUGULA PESTO

MINCED CLAMSPINEAPPLE

B A L S A M I C G L A Z E

ANCHOVIES

TRUFFLE OIL

F I R E R O A S T E D R E D P E P P E R S

CASTELVETRANO OLIVES

T R U F F L E

PEP

PER

ON

CIN

I

C A P E R S

P�zaRecip�

quality & flavor

s i n c e 1 9 3 4

�ne Polentaitem # 72160

PETITE SWEET PEPPER & SAUSAGE PIZZA1

DIFFICULTY: EasySERVINGS: One-12 inch Pizza

INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup prepared pizza sauce (see recipe)• 1 cup Roland® Petite Sweet Peppers, chopped• 5-6 oz. bulk Italian sausage, broken into 1-in. pieces• 3 oz. goat cheese, crumbled• ¼ cup fresh basil, torn• ¾-1 cup Italian cheese blend (Parmesan,

Romano, mozzarella)• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500ºF. Place a pizza stone or pan on the

bottom rack of the oven to preheat for at least 30 minutes.2. Place dough on a work surface; let stand until room tempera-

ture, about 20 minutes.3. Roll out the dough on a lightly floured surface into a 12-inch

round. Generously dust a pizza peel with polenta and place the round on the peel for assembly.

4. To assemble the pizza: Ladle the pizza sauce onto the dough in an even layer. Top the pizza with petite sweet peppers, Italian sausage, basil, goat cheese, and Italian cheese blend.

5. Carefully transfer the pizza onto the pizza stone or pan by sliding it off of the peel.

6. Bake for 10-15 minutes or until the crust is golden brown. Carefully remove pizza from oven with pizza peel.

Tri-color PetiteSweet PeppersItem # 45726

�ne Sea SaltItem # 70806

DIFFICULTY: EasySERVINGS: Six-12 inch Pizzas

INGREDIENTS:• 1- 24 oz. jar of tomato passata

(strained tomatoes or tomato puree)

• ½ tsp. Roland® Sea Salt• ½ tsp. pepper• ¼ tsp. granulated garlic• ½ tsp. oregano

DIRECTIONS:1. Mix all ingredients in a

bowl until combined.2. Pour ½ cup of sauce on a

12 inch pizza and spread evenly.

NOTE: This sauce does not need to be cooked prior to putting it on the pizza.

P�za Sauce

Fine Polentaitem # 72160

Chipotle Pepper P�teitem # 45786

Fine Sea Saltitem # 70806

SlicedBanana Peppers

item # 45778

CHIPOTLE BBQ CHICKEN FLATBREAD 2


INGREDIENTS:• 10-16 oz. prepared pizza dough• 8 oz. grilled chicken breast, thinly-sliced• ½ cup tomato-based BBQ sauce• 2-4 tsp. Roland® Chipotle Pepper Paste, to taste• 1 cup shredded mozzarella cheese• 1 cup shredded cheddar cheese• ½ cup red onion, thinly-sliced• ½ cup Roland® Sliced Banana Peppers• ½ cup grated Parmesan cheese• Roland® Fine Polenta, for dusting• All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the bottom rack of

the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature, about

20 minutes.3. To make the sauce: Mix BBQ sauce and 2 tsp. chipotle pepper paste

together in a small bowl and set aside. For a spicier sauce, mix in an additional 1-2 tsp. chipotle pepper paste.

4. Roll out the dough on a lightly-floured surface into a 12-inch round. Gen-erously dust a pizza peel with polenta and place the dough on the peel for assembly.

5. To assemble the pizza: Spread an even layer of BBQ sauce on the rolled-out dough. Top with sliced chicken, shredded mozzarella, ched-dar cheese, red onion, and banana peppers. Sprinkle with grated Parme-san cheese.

6. Carefully transfer the pizza crust onto the pizza stone or pan by sliding it off of the peel.

7. Bake for 10-15 minutes or until the crust is golden brown.

DIFFICULTY: ModerateSERVINGS: One-12 inch Pizza

INGREDIENTS:• 10-16 oz. prepared pizza dough

(depending on desired thickness)• 1 small yellow onion, minced• 2 cloves garlic, minced• 1 can Roland® Artichoke Bottoms, drained• 6 oz. cream cheese• ¹∕³ cup mayonnaise• 4 cups fresh spinach• 2 Tbsp. Roland® Garlic Oil, divided• 2 cups Roland® Artichoke Hearts, quartered• 2 cups shredded mozzerella cheese• ½ cup shredded Parmesan • Roland® Fine Polenta, for dusting• All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the bottom rack of the

oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature, about 20 minutes.3. Pulse the artichoke bottoms in a food processor until finely chopped, and set aside.4. To make the sauce: Heat 1 Tbsp. garlic oil in a sauté pan over medium heat.

Cook onion and garlic in oil until onion is soft, but not browned. Add chopped artichoke bottoms to the pan and season with salt and pepper. Cook mixture for about 5 minutes, until excess moisture has evaporated. Turn off heat, add cream cheese to mixture and stir until fully incorporated. Add the mayonnaise, and mix well. Season to taste with salt and pepper. Set aside.

5. Heat the remaining 1 Tbsp. garlic oil in a clean sauté pan over medium heat. Add fresh spinach to pan. Cook until spinach is wilted and excess moisture has evaporated. Season to taste with salt and pepper. Set aside.

6. Roll out the dough on a lightly-floured surface into a 12-inch round. Generously dust a pizza peel with polenta and place the dough on the peel for assembly.

7. To assemble the pizza: Spread an even layer of the sauce over the rolled out pizza dough. Sprinkle the grated mozzarella cheese over the sauce and top the cheese with the quartered artichoke hearts and sautéed spinach. Sprinkle the entire pizza evenly with Parmesan.


9. Bake for 10-15 minutes or until the crust is golden brown.


CREAMY SPINACH & ARTICHOKE PIZZA3

Artichoke Quartersitem # 40510 Artichoke Bottoms

item # 40952

Garlic Oilitem # 70694Fine Sea Salt

item # 70806

GRILLED ARTICHOKE & PROSCIUTTO FLATBREAD 4


Grilled Artichok�item # 40828


Citron Oilitem # 76636


INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup shredded mozzarella cheese• ½ cup shredded provolone cheese• 4 oz. Roland® Grilled Artichoke Hearts, cut in quarters• 2 oz. prepared pizza sauce (see page 1 for recipe)• 3 oz. thinly sliced prosciutto • 2 cups baby arugula• Juice of one half lemon• 2 Tbsp. Roland® Citron Oil• 2 oz. shaved Parmesan• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the

bottom rack of the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room tempera-

ture, about 20 minutes.3. Roll out the dough on a lightly-floured surface into a 12-inch

round. Generously dust a pizza peel with polenta and place the dough on the peel for assembly.

4. To assemble the pizza: Spread pizza sauce evenly on the dough, sprinkle mozzarella and provolone cheese on top of sauce, place the artichoke hearts evenly on the pizza.


6. Bake for 10-15 minutes or until the crust is golden brown. 7. Toss the arugula with lemon juice and citron oil, season with

salt and pepper. Top the pizza with the dressed arugula, prosciutto, and shaved Parmesan.


bottom rack of the oven to preheat for at least 30 minutes.2. Place dough on a work surface; let stand until room tempera-



4. To assemble the pizza: Ladle the pizza sauce onto the dough in an even layer. Top the pizza with petite sweet peppers, Italian sausage, basil, goat cheese, and Italian cheese blend.




CHERRY TOMATO, CASTELVETRANO OLIVE & CAPER PIZZA

C�telvetrano Oliv�item # 71902 Non-Pareille Capers

item # 70008

Oven Ro�ted Cherry Tomato�

item # 45926



INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup prepared pizza sauce (see page 1 for recipe)• ¾ cup Roland® Oven Roasted Cherry Tomatoes• ½ cup Roland® Castelvetrano Olives, sliced• 4-5 oz. fresh ricotta cheese• ¼ cup Roland® Non-Pareille Capers, optional• ¾-1 cup Italian cheese blend• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste





4. To assemble the pizza: Ladle the pizza sauce onto the dough in an even layer. Top the pizza evenly with remaining ingredients.



5

MUSHROOM, TRUFFLE & CARAMELIZED ONION FLATBREAD


Balsamic Vinegaritem # 70540

Olive Oilitem # 70626


Tru�e Oilitem # 70660


INGREDIENTS:• 10-16 oz. pizza dough (depending on

desired thickness)• 20 small garlic cloves, roasted• 12 oz. mixed mushrooms - cremini, oyster,

shitake; sliced & sautéed until golden brown• 2 Tbsp. Roland® Olive Oil• 3 oz. ricotta cheese• 1 Tbsp. Roland® Balsamic Vinegar• ½ cup mozzarella cheese• ½ cup provolone cheese• 1 yellow onion, diced small• 2 oz. goat cheese, crumbled• 1 tsp. fresh chopped herbs, chives and thyme• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Roland® White Truffle Oil, for drizzling• Freshly-ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the bottom rack of

the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature, about

20 minutes.3. While the dough is resting, caramelize the onions in a sauté pan with olive

oil on low to medium heat for approximately 20 minutes. To minimize risk of the onions burning, do not leave unattended.

4. Mix the ricotta cheese with vinegar, salt and pepper.5. Roll out the dough on a lightly-floured surface into a 12-inch round. Gen-

erously dust a pizza peel with polenta and place the dough on the peel for assembly.

6. To assemble the pizza: Spread the ricotta cheese mixture evenly on the dough, sprinkle mozzarella and provolone cheese on top, evenly spread out the mushrooms, onions, garlic cloves, herbs, and goat cheese. Season with salt and pepper.


8. Bake for 10-15 minutes or until the crust is golden brown. 9. Top the pizza with a light drizzle of truffle oil.

6


INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup shredded mozzarella cheese• ½ cup shredded provolone cheese• 4 oz. Roland® Grilled Artichoke Hearts, cut in quarters• 2 oz. prepared pizza sauce (see page 1 for recipe)• 3 oz. thinly sliced prosciutto • 2 cups baby arugula• Juice of one half lemon• 2 Tbsp. Roland® Citron Oil• 2 oz. shaved Parmesan• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

HABAÑERO, PINEAPPLE & PEPPERONI PIZZA



desired thickness)• ½ cup tomato passata (strained tomatoes

or tomato puree)• ½ tsp. Roland® Habañero Sauce• 2 ¼ oz. sliced pepperoni, about 30 slices• 1 cup Roland® Pineapple Chunks• ¾-1 cup pizza cheese blend (cheddar,

mozzarella)• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500ºF. Place a pizza stone or pan on the bottom rack

of the oven to preheat for at least 30 minutes.2. Place dough on a work surface; let stand until room temperature,

about 20 minutes.3. In a small bowl combine the tomato passata, habañero sauce and salt

and pepper.4. Roll out the pizza dough on a lightly floured surface into a 12-inch


5. To assemble the pizza: Ladle the habañero pizza sauce onto the dough in an even layer. Top the pizza evenly with cheese blend, pine-apple chunks, and pepperoni.



Pineapple Chunksitem # 64508

7

Habañero Sauceitem # 32916



S ame Oilitem # 87122

PetiteSweet Peppersitem # 45720

F�h Sauceitem # 87420

THAI CURRY SHRIMP FLATBREAD 8



desired thickness)• 1- 12 oz. can of crushed tomatoes• 1 cup Roland® Coconut Milk• 1-2 Tbsp. Roland® Red Curry Paste, to taste• ½ lb. small peeled & deveined raw shrimp• 1 Tbsp. Roland® Fish Sauce• 1 Tbsp. Roland® Soy Sauce• 1 Tbsp. fresh lime juice• 1 Tbsp. Roland® Sesame Oil• 1 cup Roland® Pineapple Tidbits• 1 cup Roland® Petite Sweet Peppers,

drained and quartered• 1 cup sliced red onion• 1 ½ cup crumbled feta cheese• ¼ cup sliced scallions• ¼ cup chopped fresh cilantro• Roland® Fine Polenta, for dusting• All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the bottom rack of the

oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature, about 20

minutes.3. To make the sauce: Simmer crushed tomatoes in a small sauce pan until

reduced by half. Add coconut milk and 1 Tbsp. curry paste to the reduced tomatoes, and season with salt. Taste the sauce and add more curry paste, if desired.

4. For the shrimp: Combine the fish sauce, soy sauce, lime juice, sesame oil, and raw shrimp in a small bowl. Toss to coat shrimp in marinade and set aside. The shrimp will go on the pizza during the last 5 minutes of baking.


6. To assemble the pizza: Top rolled-out pizza dough with an even layer of sauce, pineapple tidbits, quartered petite sweet peppers, and sliced red onions. Sprinkle with an even layer of feta cheese. Bake pizza for 10-15 minutes, until crust is starting to brown and cheese starts to soften. Remove pizza from the oven and top with the marinated shrimp. Return pizza to the oven and bake until shrimp are fully cooked and crust is golden brown (about 5 minutes).

7. Remove pizza from the oven and let cool about 5 minutes. Garnish the pizza with the scallions and cilantro just before serving.

Soy Sauceitem # 87084


RedCurry P�teitem # 87230

Coconut Milkitem # 86002

Pineapple dbitsitem # 64404



KALAMATA, ARTICHOKE & PEPPERONCINI PIZZA9

MarinatedArtichoke Quarters

item # 40820

�ick-Sliced Pepperonciniitem # 45690

SlicedKalamata Oliv�

item # 71738



INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup prepared pizza sauce (see page 1 for recipe)• ¾ cup red onion, thinly sliced• ½ cup Roland® Sliced Kalamata olives• 1- ½ cups Roland® Marinated and Quartered Artichokes• 3 oz. feta cheese, crumbled• ¾-1 cup Mozzarella cheese, shredded• ½ cup Roland® Thick Sliced Pepperoncini, optional• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste•Freshly ground black pepper, to taste





4. To assemble the pizza: Ladle the pizza sauce onto the dough in an even layer. Top the pizza evenly with marinated artichokes and kalamata olives.


6. Bake for 10-15 minutes or until the crust is golden brown. Carefully remove pizza from oven with pizza peel. Top with pepperoncini.

SEMI-DRIED TOMATO & BURRATA FLATBREAD 10


Semi-Dried Tomato�

item # 45970

Extra VirginOlive Oil

item # 70638


DiamondBalsamic Vinegar

item # 70558


INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• 1- 27 oz. can Roland® Semi-Dried Tomatoes, drained

and cut in half lengthwise (reserve oil for another use)• 8 oz. Burrata cheese, drained and cut in medium pieces• 1 Tbsp. Roland® Extra Virgin Olive Oil• Roland® Diamond Balsamic Vinegar• 1 Tbsp. fresh basil, roughly-chopped• Roland® Fine Polenta, for dusting • All-purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground-black pepper, to taste

DIRECTIONS:1. Preheat oven to 500ºF. Place a pizza stone or pan on the bottom

rack of the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature,

about 20 minutes.3. Roll out the dough on a lightly-floured surface into a 12-inch

round. Generously dust a pizza peel with polenta and place the dough on the peel for assembly.

4. To assemble the pizza: Top with tomato pieces and Burrata cheese so they are evenly distributed. Drizzle with olive oil and season with salt and pepper.


6. Bake for 10-15 minutes or until the crust is golden brown. 7. Drizzle the diamond balsamic vinegar on top of the finished pizza

and top with the chopped basil.



desired thickness)• ½ cup tomato passata (strained tomatoes

or tomato puree)• ½ tsp. Roland® Habañero Sauce• 2 ¼ oz. sliced pepperoni, about 30 slices• 1 cup Roland® Pineapple Chunks• ¾-1 cup pizza cheese blend (cheddar,

mozzarella)• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

Major Grey’sMango Chutney

item # 70222

TANDOORI CHICKEN PIZZA11

Fire-Ro�tedRed Pepper Strips

item # 45628

Tandoori P�teitem # 85800



INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness) • 1/2 cup Roland® Major Grey’s Mango Chutney • 8 oz. grilled chicken breast, diced• 2-4 tsp. Roland® Tandoori Paste• 2 cups shredded mozzarella• ½ cup Roland® Roasted Red Pepper Strips• ½ cup Roland® Sliced Jalapeño peppers, coarsely chopped• ¼ bunch fresh cilantro, chopped• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500ºF. Place a pizza stone or pan on the bottom

rack of the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature,

about 20 minutes.3. Combine diced chicken and tandoori paste together in a small

bowl. Coat chicken with the paste, adding an additional 1-2 tsp., to taste. Set aside.


5. To assemble the pizza: Spread an even layer of mango chutney on the rolled out dough. Top with diced chicken, shredded mozzarella, roasted red pepper strips, and jalapeños.


7. Bake for 10-15 minutes or until the crust is golden brown. Garnish with cilantro before serving.


Jalapeño Slic�item # 45798

WHITE CLAM & BACON PIZZA 12


INGREDIENTS:• 10-16 oz. prepared pizza dough (depending on

desired thickness)• 2- 6.5 oz. cans Roland® Chopped Clams, drained• 2 Tbsp. Roland® Garlic Oil • Dash of crushed red chili pepper flakes• 1 ½ cups shredded mozzarella cheese• ½ cup cooked, crumbled bacon• ½ cup grated Pecorino Romano cheese• ½ cup fresh parsley leaves, picked from the stem• 1 tsp. fresh lemon juice• 1 Tbsp. Roland® Extra Virgin Olive Oil• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground black pepper, to taste

DIRECTIONS:1. Preheat oven to 500°F. Place a pizza stone or pan on the bottom rack

of the oven to preheat for at least 30 minutes. 2. Place dough on a work surface; let stand until room temperature,

about 20 minutes.3. Roll out the dough on a lightly-floured surface into a 12-inch round.

Generously dust a pizza peel with polenta and place the dough on the peel for assembly.

4. To assemble the pizza: Top rolled out dough with drained clams. Drizzle garlic oil over clams, and sprinkle with crushed chili pepper flakes, to taste. Top the clams with shredded mozzarella, crumbled bacon, and grated Pecorino Romano cheese.


6. Bake for 10-15 minutes or until the crust is golden brown. 7. While pizza is baking, mix parsley leaves, lemon juice, and olive oil

to taste in a small bowl. Season parsley leaves with salt and pepper, and set aside.

8. Top finished pizza with dressed parsley leaves just before serving.


Garlic Oilitem # 70694

Chopped Clamsitem # 21240

Extra VirginOlive Oil

item # 70638Fine Sea Saltitem # 70806


INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• ½ cup prepared pizza sauce (see page 1 for recipe)• ¾ cup red onion, thinly sliced• ½ cup Roland® Sliced Kalamata olives• 1- ½ cups Roland® Marinated and Quartered Artichokes• 3 oz. feta cheese, crumbled• ¾-1 cup Mozzarella cheese, shredded• ½ cup Roland® Thick Sliced Pepperoncini, optional• Roland® Fine Polenta, for dusting • All purpose flour for rolling• Roland® Fine Sea Salt, to taste•Freshly ground black pepper, to taste


INGREDIENTS:• 10-16 oz. pizza dough (depending on desired thickness)• 1- 27 oz. can Roland® Semi-Dried Tomatoes, drained

and cut in half lengthwise (reserve oil for another use)• 8 oz. Burrata cheese, drained and cut in medium pieces• 1 Tbsp. Roland® Extra Virgin Olive Oil• Roland® Diamond Balsamic Vinegar• 1 Tbsp. fresh basil, roughly-chopped• Roland® Fine Polenta, for dusting • All-purpose flour for rolling• Roland® Fine Sea Salt, to taste• Freshly ground-black pepper, to taste

SUNDRIEDTOMATOESSALTS R I R AC H A

WILDMUSHROOMS

ARTICHOKE HEARTS

ARUGULA PESTO

MINCED CLAMSPINEAPPLE

B A L S A M I C G L A Z E

ANCHOVIES

TRUFFLE OIL

F I R E R O A S T E D R E D P E P P E R S

CASTELVETRANO OLIVES

T R U F F L E

PEP

PER

ON

CIN

I

C A P E R S

globally inspired: pizza & flatbread recipes from roland foods

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