Olive~Me & Co. Cauliflower Crust Pizza

Adapted from www.domesticate-me.com

Ingredients:

Crust:

  • 2 ½ cups cauliflower, chopped in food processor or blender
  • 1/2 cup mozzarella cheese, shredded
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon salt
  • 1 egg

 

Topping:

  • 3 teaspoons Olive~Me & Co. olive oil (Citrus Habanero, Italian Herb, Roasted Garlic, Parmesan, Basil, Oregano, Jalapeno, etc)
  • Veggies and meats of your choice
  • ¼ cup pizza sauce or pesto
  • ½ cup shredded mozzarella cheese

Instructions:

  1. Place a pizza stone or baking sheet in your oven and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil.
  2. The cauliflower should be the texture of sand.
  3. Place the cauliflower in a microwave safe bowl and microwave, covered, for 4 minutes.
  4. Let your cauliflower cool completely. When cool, place the cauliflower in a towel and wring it tightly (do it in 2 batches). You want to remove as much moisture from the cauliflower as possible.
  5. Place the cauliflower in a mixing bowl and add the cheese, spices, and the egg. Mix until well combined.
  6. Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Place a second piece of sprayed parchment on top of the dough ball and roll it out into a circle about 1/6-inch in thickness. Remove the second sheet of parchment and briefly set your pizza aside while you prepare your toppings.
  7. Roast, grill, or sauté the vegetables and meats.
  8. Carefully transfer your dough to the hot pizza stone/baking sheet. Bake for 8-10 minutes until the dough is golden brown. Carefully remove it from the oven.
  9. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the rest of your toppings.
  10. Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
  11. Drizzle your favourite Olive~Me & Co. Olive Oil on top of pizza. Let your pizza cool for a few minutes before slicing to make sure that the crust stays intact.

Olive~Me Co’s Butternut Squash and Kale Quesadillas

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Ingredients:

  • 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive~Me & Co’s Flavoured Or Unflavoured Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded
  • 8 whole Small (fajita Sized) Flour Tortillas
  • Extra Butter For Frying
  • 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
  • Sour Cream For Serving
  • Cilantro, For Serving
  • Salsa, Avocado Slices (optional) For Serving

 

Instructions:

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
  4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
  5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!

Olive~Me & Co’s Southwest Coleslaw

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Ingredients:

  • 1 bag slaw mix (about 10 oz) or thinly sliced cabbage and carrot
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 jicama, jullienned
  • 1 roasted poblano pepper, seeds removed, 1 can green chilies or hot pepper of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Olive~Me & Co.’s Citrus Habanero Olive Oil
  • 1/4 cup Olive~Me & Co.’s White Balsamic
  • 3/4 cup mayo

Combine all ingredients and let sit for at least 2 hours before serving.