O-live it up
with pizza-pa-looza winners!
A collaboration between California Ripe Olives
and Emile Henry.
www.CalOlive.org
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.
www.CalOlive.org
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 500°F. 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.
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
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 450°F. 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.
www.CalOlive.org
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.
www.CalOlive.org
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 500°F 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.
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
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 450°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.
www.CalOlive.org
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.
www.CalOlive.org