Colavita's Top Your Pizza - A Preview

Text @ 2014 by Colavita USA. Photographs @ 2014 by Elana Iaciofano.

All Rights Reserved.

a truste ami ran

1 Runyons Lane Edison, NJ 08817 tel: 732-404-8300 e-mail: usa@colavita.com web: colavita.com Copy Editors: Christeen Savinovich, Alexandra Segal, Asdrid Vasquez Jacket/Cover design: Elana Iaciofano Interior design: Elana Iaciofano Layout: Elana Iaciofano Photographer: Elana Iaciofano Food & prop stylist: Elana Iaciofano Published by:

Taunton Custom Solutions, 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506 email: tp@taunton.com ISBN 978-0-69202-568-0 Printed in the United States of America.

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COL AVITA

is committed to bringing you recipes that feature our favorite heart-healthy ingredient — olive oil, of course!

At Colavita, pizza is about love. We love making it, and we love eating it.

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

As great pizza starts with flour, water and yeast, we included a simple homemade dough recipe with whole wheat flour. But we also included some alternate dough recipes, like sweet potato, polenta, graham cracker, oat and thick crust.

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

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To learn more about Colavita, please go to: www.colavita.com And follow us on social media here: pinterest.com/ColavitaEvoo facebook.com/ColavitaOliveOil youtube.com/ColavitaOliveOil

design & Photo Credits: Photography and design by Elana Iaciofano.

For more delicious recipes, food photography and culinary experiments from Elana, please check out her food blog: John and Elana Talk About Food: www.johnandelana.com

table of

c o n te n ts January

Roasted Kale & Carrot with Ricotta Cheese........................................................................6 February

Beet & Spinach with Gorgonzola Cheese...........................................................................12 GF Beet Chips.............................................................................................................................16 March

Caramelized Onion & Gruyere Cheese.............................................................................18 How to Caramelize an Onion...........................................................................................22

Pear & Gorgonzola with Rosemary..................................................................................24 Roasted Cauliflower & Chickpea with Harissa...............................................................28 GF Broccoli Rabe & Sun Dried Tomato with White Beans................................................32 GF

SauteĂŠd Broccoli Rabe.........................................................................................................36 D GF Polenta Pizza Dough........................................................................................................38

The Margherita (Tomato, Basil & Mozzarella) .............................................................42 April

Shaved Asparagus & Leek with Mozzarella Cheese ......................................................48 Instructions for Grilled Pizza...........................................................................................54 May

Poached Artichoke & Ricotta Mini Pizzas .....................................................................56 GF Poached Artichokes .............................................................................................................61 June

Mixed Berry Breakfast Pizza...........................................................................................62 D Whole Wheat & Oat Breakfast Dough............................................................................67

July

Prosciutto & Fig Picnic Pizza ........................................................................................70 GF .....................................................................................................................................74 Pesto D Whole Wheat Picnic Pizza Dough .................................................................................77

august

Heirloom Tomato, Chorizo & Corn Sweet Potato Crust Pizza...................................78 D Sweet Potato Dough ..........................................................................................................82

September

Onion Jam, Apple & Brie Pizza Pockets.......................................................................84 GF Onion Jam ..........................................................................................................................88 October

Pumpkin & Ricotta Pizza with Graham Cracker Crust .............................................90 GF Pumpkin PurĂŠe ..................................................................................................................94 D Whole Wheat & Graham Cracker Crust .........................................................................96

GF Gluten Free Graham Crackers...........................................................................................98 November .........................................100

Roasted Tomato & Herb Sicilan Pizza with Crispy Onions GF ......................................................................................................106

Oven Roasted Tomatoes December GF White Pizza with Shaved Zucchini & Fresh Herbs..................................................108 GF Cauliflower Pizza Dough..............................................................................................112 D

Whole Wheat Pizza Dough....................................................................................115 GF

= Gluten Free

D

= Dough Recipe

All units are in Imperial measurements and all temperatures are in degrees Fahrenheit.

I n st r u cti o n s

1 Heat 2 Using

the oven to 350° F, and line a baking sheet with parchment paper.

a mandoline slicer or a VERY steady hand and a chef ’s knife, slice the beets 1/16” thick - or as thinly as you can manage.

3 Place

the sliced beets onto the prepared baking sheet and brush with Colavita Olive Oil.

4 Bake

in the oven for about 40-50 minutes. The edges will start to curl and the beets will begin to dry out. Remove from the oven and allow to cool on a rack. They will crisp a bit more as they cool. Set aside.

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ma r ch 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, melted Gorgonzola.

Serve and impress—yourself.

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i n g r e d ie n ts 1 recipe whole wheat pizza dough (pg. 114), salt, freshly ground black pepper and...

Colavita Extra Virgin Olive Oil

fresh rosemary

1-2 ripe pears, sliced into 1/4� thick slices 1/2 cup Gorgonzola cheese, crumbled 26

I n st r u cti o n s

1 Heat

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

2 Stretch

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

3 Scatter Drizzle 4

the Gorgonzola cheese on top of the pears.

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

5 Remove 6

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

Tip: This recipe uses Bosc pears (pictured here), but any type of pear will work nicely.

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ma r ch Who says pizza has to include bread? Remember what we said about flexibility being a key characteristic of pizza? Well, that goes for changing things up—like the crust. For this recipe, we 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!

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i n g r e d ie n ts 1 recipe polenta crust (pg. 38), salt, freshly ground black pepper, red pepper flakes and...

a handful of sun- dried tomatoes Colavita Extra Virgin Olive Oil

1 15-ounce can white beans 1 bunch broccoli rabe

fresh parsley 2 cloves garlic, crushed shavings of Pecorino Romano cheese (enough to lightly cover the surface of the pizza) 34

1/4 cup pine nuts, toasted

ap r il Spring has sprung!

So remember to head straightaway to your farmstand or market for the freshest spring veggies, like asparagus and leeks (springtime’s answer to the onion). Shave them up, sautÊ them up, and then freshen them up with a little lemon.

Don’t forget some fresh mozzarella for a perfect springtime pizza.

T op y o u r P i zz a f r o m

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i n g r e d ie n ts 1 recipe whole wheat pizza dough (pg. 114), salt, freshly ground black pepper and...

1-2 lemons

fresh thyme

Colavita Extra Virgin Olive Oil

1 bunch of asparagus ( feel free to mix green and white varieties)

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fresh mozzarella cheese

2-3 leeks, sliced and rinsed well

june Pizza for breakfast? Why not? This pizza has everything you’d want in a breakfast: seasonal, fresh berries, smooth and creamy farmer’s cheese and a wholesome crust made with whole wheat flour and walnuts. So ring in the summer, Colavita style— with pizza!

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i n g r e d ie n ts 1 recipe breakfast pizza dough (pg. 67) and...

Colavita Extra Virgin Olive Oil

1 tablespoon brown sugar

1 quart blackberries

1 quart strawberries

zest of 2 lemons 3 tablespoons Colavita Balsamic Vinegar

1 quart blueberries

1/2 lb farmer’s cheese

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confectioner’s sugar

a u g u st Heirloom tomatoes are “different.” Round is out and lumpy is IN, as these tomatoes are uneven in shape. Heirlooms are often multicolored, sporting loud green and deep brown skins, orange with red and vibrant yellows—the colors of late summer. Which is appropriate because during this time they’ll be popping up at your local farmer’s market. So head on over there and chat with the farmers to find out which varieties you should try. Then pick up a bundle and make this pizza!

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i n g r e d ie n ts 1 recipe sweet potato pizza dough (pg. 82), sea salt and...

½ lb sharp, aged white cheddar cheese

2 medium heirloom tomatoes of any variety

1/3 cup fresh cilantro, chopped

Colavita Argentinian Extra Virgin Olive Oil

1 jalapeño

2 ½ lb chorizo or spicy chicken sausage

1 ½ cups corn

juice from 1 lime

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septembe r

The phrase “beauty

in motion” does not necessarily apply to pizza. Throw kids in the mix, and you might be peeling cheese from your ceiling fan until said children are in college.

But with these pizza pockets, you can keep toppings and offspring in check— nutritionally speaking. This combination of in-season apples and brie cheese tucked into whole wheat pockets wraps nutrition and taste into one portable lunch. Make ‘em mini sized for snacks on the go!

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i n g r e d ie n ts 1 recipe whole wheat pizza dough (pg. 114), sea salt, 1 lightly beaten egg white and...

1/2 lb smoked gouda cheese OR

onion jam (recipe follows)

2 apples 1/2 lb Brie cheese

(Granny Smith or other variety)

Colavita Extra Virgin Olive Oil

n o vembe r November starts the holiday season...and with it holiday parties.

Why not work some pizza into your festive gatherings? Sliced into small squares and topped with oven-dried tomatoes, smoky onions, fresh herbs and just a dusting of Parmigiano Reggiano, a thick crust pizza makes the perfect appetizer or passed hors d’oeuvre.

Your guests will be very thankful!

T op y o u r P i zz a f r o m

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i n g r e d ie n ts ingredients for 1 recipe of Sicilian pizza dough (listed on previous page) and...

fresh rosemary

freshly grated Parmesan cheese 4-5 tomatoes (use mutli-colors)

Colavita Extra Virgin Olive Oil

sea salt

fresh thyme

1 vidalia onion, caramelized

n e t u ee gl fr

d ecembe r We’re like Santa...we know when you’ve been bad or good. And we know you’re trying to be good this holiday season...good enough so that you can tear into that tin of powdered-sugar-covered cookies. It’s ok, it’s the holidays.

But you might want to balance all that sugar with an extra dose of vegetables. How to accomplish that with pizza? Put them in the crust! This cauliflower crust pizza will make you forget that there are tins of holiday cookies hidden under the dryer. And that’s very good.

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i n g r e d ie n ts 1 recipe cauliflower pizza dough, a squeeze of fresh lemon juice and...

1 small head of cauliflower, cut into florets (should yield 3 cups, once processed) ½ cup ricotta salata, grated fresh parsley

1 zucchini, sliced transparently thin

sea salt

1 cup mozzarella cheese, grated and divided

ground black pepper

fresh thyme

Colavita Extra Virgin Olive Oil

1 egg

Whole Wheat

Pizza Dough 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.

Ingre dients 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° F) 2 cups Colavita Fine Italian Flour (or all-purpose or bread flour) 2 cups whole wheat flour If you don’t want whole wheat dough, just continue using the all-purpose flour.

1 teaspoon salt

T IP! 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.

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P ro cess 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 knead 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°F 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.

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