Pizza-Pa-Looza Recipes Rocked Our World!

Posted on December 14th, 2010 by California Olives

We challenged California 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), ethnic seasonings and unusual topping combos, each of these recipes is a winner in our book.

After much testing, tossing and tasting, here are the results…First place winner, Tina Verrelli won with her Mediterranean Marketplace Grilled Pizza. Harvest Time Pizza by Roxanne Chan earned second place honors. Felice Bogus came in third with her Grilled Chicken Shwarma & Fig Tapenade Pizza.  Runners up, Tammy Skidgell and Diane Nimitz stood out with their recipes for Pizza Caprese and Grilled Shrimp and Olive Red Pepper Pesto Pizza. All of our winners will receive an Emile Henry Pizza Stone, a case of California Ripe Olives and be featured in our free downloadable Pizza-Pa-Looza Recipe Book.

Mediterranean Marketplace Grilled Pizza

  • 1-2 Tbsp. cornmeal
  • 1 lb. prepared pizza dough
  • 1/2 cup hummus
  • 2 Tbsp. basil pesto
  • 1 (6 oz.) can California Ripe Olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roasted red pepper strips
  • 1/4 cup thinly sliced red onions
  • 2 tsp. pine nuts
  • 2 cups watercress or baby spinach
  • 2 tsp. olive oil
  • 1 tsp. lemon juice
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Place 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.

Harvest Time Pizza

  • 1 lb. prepared pizza dough
  • 1/2 cup mascarpone cheese, softened
  •  2 Tbsp. chopped parsley
  • 1/2 tsp. orange zest
  • 1/2 tsp. ground black pepper
  • 8 oz. butternut squash, peeled and cut into julienne strips, blanched
  • 1 cup julienne strips fennel, blanched
  • 1 small red onion, cut into thin slices
  • 3/4 cup sliced California Ripe Olives
  • 4 thin slices prosciutto cut cross wise into thin strips
  • 1 cup shredded Havarti cheese
  • garnish- parsley sprigs

Place 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.

Grilled Chicken Shwarma & Fig Tapenade Pizza

  • 3 Tbsp. olive oil, plus additional for crust
  • 1 Tbsp. fresh lemon juice
  • 4 cloves garlic, crushed
  • 1 tsp. curry powder
  • 1/2 tsp. cumin
  • 1/2 tsp coriander
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt
  • 1 lb. skinless, boneless chicken thighs
  • 1 cup dried Mission figs
  • 1/2 cup water
  • 1 cup California Ripe Olives
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 1/2 tsp. balsamic vinegar
  • 1 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 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.

Pizza Caprese

  • 2 cup tablespoons olive oil
  • 2 Tbsp. balsamic vinegar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh tarragon
  • 1 cup yellow grape tomatoes, halved
  • 1 lb. prepared whole wheat pizza dough
  • 1 1/2 cup shredded mozzarella cheese
  • 3/4 cup California Ripe Olives, pitted and whole

Preheat oven to 500° F and place 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.

Garlic Shrimp and Olive-Red Pepper Pesto Pizza

  • 1 lb. prepared pizza dough
  • 12 large shrimp, cleaned, deveined and halved
  • 2 cloves garlic, minced fine
  • 1/4 cup. olive oil, divided
  • Pinch red pepper flakes
  • 2 large roasted red peppers
  • 1/2 cup California Ripe Olives
  • 1/4 cup fresh basil leaves
  • 1/8-1/4 cup olive oil
  • 1 large peeled shallot
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded Asiago cheese

Place 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.