Globally Inspired: Pizza & Flatbread Recipes from Roland Foods

PEPPERONCINI

ARUGULA PESTO

CASTELVETRANO OLIVES

ANCHOVIES qua

l i ty & f l avor

FIRE ROASTED RED PEPPERS

WILD Pizza Recipes MUSHROOMS

ARTICHOKE HEARTS

PINEAPPLEC A P E R S

SUNDRIEDMINCED CLAMS TOMATOES TRUFFLE OIL TRUFFLE SALT S R I R AC H A since 1934

BALSAMIC

GLAZE

PETITE SWEET PEPPER & SAUSAGE PIZZA

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Pizza Sauce

DIFFICULTY: Easy SERVINGS: Six-12 inch Pizzas

Tri-color Petite Sweet Peppers Item # 45726

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.

Fine Polenta item # 72160

DIFFICULTY: Easy SERVINGS: 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

Fine Sea Salt Item # 70806

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 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.

CHIPOTLE BBQ CHICKEN FLATBREAD

Sliced Banana Peppers

Fine Sea Salt item # 70806

Chipotle Pepper Paste item # 45786

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

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item # 45778

Fine Polenta item # 72160

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. Generously 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, cheddar cheese, red onion, and banana peppers. Sprinkle with grated Parmesan 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.

CREAMY SPINACH & ARTICHOKE PIZZA

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Artichoke Quarters item # 40510

Artichoke Bottoms item # 40952

Fine Polenta item # 72160

Fine Sea Salt item # 70806

DIFFICULTY: Moderate SERVINGS: 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

Garlic Oil

item # 70694 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.

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

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

GRILLED ARTICHOKE & PROSCIUTTO FLATBREAD

Citron Oil

Grilled Artichokes

item # 76636

Fine Polenta item # 72160

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

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item # 40828

Fine Sea Salt item # 70806

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

5. Carefully transfer the pizza crust 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.

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.

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CHERRY TOMATO, CASTELVETRANO OLIVE & CAPER PIZZA

Castelvetrano Olives item # 71902

Non-Pareille Capers item # 70008

Fine Polenta item # 72160

Oven Roasted Cherry Tomatoes item # 45926

Fine Sea Salt item # 70806

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

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 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 evenly with remaining ingredients.

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.

MUSHROOM, TRUFFLE & CARAMELIZED ONION FLATBREAD

Fine Sea Salt

Balsamic Vinegar

item # 70806

Fine Polenta

item # 70540

Olive Oil

item # 70626 DIFFICULTY: Moderate SERVINGS: One-12 inch Pizza 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

item # 72160

Truffle Oil

item # 70660 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. Generously 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.

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

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

9. Top the pizza with a light drizzle of truffle oil.

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HABAÑERO, PINEAPPLE & PEPPERONI PIZZA Habañero Sauce item # 32916

Pineapple Chunks item # 64508

Fine Sea Salt item # 70806

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza INGREDIENTS: • 10-16 oz. pizza dough (depending on 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

Fine Polenta item # 72160

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

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

6. Carefully transfer the pizza 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. Carefully remove pizza from oven with pizza peel.

THAI CURRY SHRIMP FLATBREAD

8 Petite Sweet Peppers item # 45720

Fish Sauce

item # 87420

Red Curry Paste

Soy Sauce

DIFFICULTY: Moderate SERVINGS: One-12 inch Pizza INGREDIENTS: • 10-16 oz. pizza dough (depending on 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

item # 70806

item # 86002

item # 72160

item # 87084

Fine Sea Salt

Coconut Milk

Fine Polenta

item # 87230

Sesame Oil

item # 87122

Pineapple Tidbits item # 64404

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.

5. 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.

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.

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KALAMATA, ARTICHOKE & PEPPERONCINI PIZZA Marinated Artichoke Quarters item # 40820

Thick-Sliced Pepperoncini item # 45690

Fine Polenta item # 72160

Sliced Kalamata Olives item # 71738

Fine Sea Salt item # 70806

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

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 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 evenly with marinated artichokes and kalamata olives.

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. Top with pepperoncini.

SEMI-DRIED TOMATO & BURRATA FLATBREAD

Fine Sea Salt

Semi-Dried Tomatoes

item # 70806

Fine Polenta item # 72160

item # 45970

Extra Virgin Olive Oil item # 70638

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

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Diamond Balsamic Vinegar item # 70558

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.

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.

7. Drizzle the diamond balsamic vinegar on top of the finished pizza and top with the chopped basil.

TANDOORI CHICKEN PIZZA

11 Fire-Roasted Red Pepper Strips

Jalapeño Slices item # 45798

item # 45628

Fine Polenta item # 72160

Major Grey’s Mango Chutney item # 70222

Fine Sea Salt item # 70806

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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

Tandoori Paste item # 85800

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.

4. 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.

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.

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. Garnish with cilantro before serving.

WHITE CLAM & BACON PIZZA Garlic Oil

item # 70694

12 Chopped Clams item # 21240

Fine Polenta item # 72160

Extra Virgin Olive Oil Fine Sea Salt

item # 70638

item # 70806

DIFFICULTY: Easy SERVINGS: One-12 inch Pizza 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.

5. Carefully transfer the pizza crust 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.

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.

PEPPERONCINI

ARUGULA PESTO

CASTELVETRANO OLIVES

ANCHOVIES

FIRE ROASTED RED PEPPERS

ARTICHOKE HEARTS

WILD

PINEAPPLEC A P E R S

MUSHROOMS

SUNDRIEDMINCED CLAMS TOMATOES TRUFFLE OIL TRUFFLE SALT S R I R AC H A

BALSAMIC

GLAZE