March 12, 2015 11

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano ‘Parm’

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

As a health coach, I get asked {a lot} about what I eat. And the truth is this. I eat gluten-free out of necessity and I try to limit my animal product consumption as much as possible. I just feel better eating mostly plants. Food trends and fad diets, I don’t do them. I just eat what my belly and my brain want/NEED by consuming mostly fruits and vegetables and seeds and legumes and grains. These foods make me feel alert and energized and full of life. These are the foods that fuel me.

I try to drink a green drink everyday, but let’s be honest that doesn’t always happen. I support local agriculture, I’m inspired by seasonal produce, I buy organic whenever it makes sense. Because – food miles you guys. And while there’s always room for improvement, I try not to take all of these food stuffs too seriously. If I eat a bag of non-organic, shitty potato chips from a gas station – who the hell cares? If I don’t drink green juice for a week, seriously oh well. If I want french fries from a food truck I eat them, always.

No-foil Roasted Garlic | @withfoodandlovec

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

Food is our power. It has the ability to fight and prevent illness, unite people from all over the world and turn a grey day blue again. Food should be celebrated, not restricted. I eat as consciously as possible whenever I can. This makes room for other things that might not serve me so well. I try to find movement everyday, even if it’s a 5 minute dance party. I drink a glass of wine {usually} every night and I’m not gonna beat myself up about it. I’m a work in progress. I’m a real person.

And  if I want pizza, I eat pizza. My relationship with pizza is pretty personal. Pizza is one of those foods, kind of like tacos, that everyone loves and needs in their life. So after I went gluten-free {almost six years ago} I had to break up with the pizza I loved the most. I said goodbye to the New York slice, my number one mama and it was like a dagger in my heart. With all the gluten-free options available this one just can’t be replicated. The closest I ever came to it was the last time I was in Rome and this was definitely {very definitely} the best gluten-free pizza I’ve ever had. I still dream about it. But I don’t eat pizza out enough because even though there’s a ton of gluten-free pizza options available, most of them are gross. Additionally many of these options don’t take the necessary precautions to avoid cross-contamination {very important for celiacs}.

A few weeks ago I got an email from Udi’s Gluten Free – a brand I know and love. They asked me if I wanted to head down to Dallas and try out the new pizza they were launching with Pizza Hut. I had all sorts of mixed emotions. Most of me was like heck yes! Free pizza? I’m in. A random break from St. Louis? Totally in. But, Pizza Hut? Eh, well I don’t eat fast food, it ain’t really my steeze. But also, I love pizza and I know this partnership {done right} could mean big things for the celiac community.  Also who the hell cares? – {see above, stop taking self so serious and eat the damn pizza}. So glad I went. Udi’s and Pizza Hut are doing it right. They’re taking all the necessary precautions to make this a super safe option for celiacs and gluten-free intolerant people alike.

SIDE NOTE – nominations for the Saveur Blog Awards 2015 close tomorrow, time to go vote for your favorites now!!

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

Herby Oregano Vegan 'Parm' | @withfoodandlove.com

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

Oil-cured Black Olive + Smashed Garlic Pizza {print me!}

Inspired by, Bon Appetit

Notes: my method of roasting the garlic bulbs doesn’t include aluminum foil – yay for less toxins. You can build this pizza on anything you wanted: non-gf pitas, regular/vegan pizza dough, Udi’s gluten-free pizza crusts or tortillas, etc. I used oil-cured black olives, these little guys are my favorite. They’re also super salty, keep that in mind when layering them on and when adding additional salt into your other pizza components.

Ingredients:

  • pitted + chopped oil-cured black olives
  • super thinly sliced red onion
  • 2 garlic bulbs
  • 2 Udi’s large tortillas {or any crusts of your choice}
  • pizza sauce {see below}
  • herby oregano ‘parm’ {see below}

Heat the oven to 400 degrees.

Prepare your garlic by removing most of its layers of skin and by chopping off the tops. Place them in a square of parchment, drizzle with a little olive oil and ball them up. Bake for 30 – 40 minutes in a dish or muffin tin or until super soft. Allow them to cool a bit and each clove will pop right out.

While the garlic is roasting you can prepare your sauce + herby oregano vegan parm {see below}.

After the garlic, sauce + ‘parm’ are made you can start assembling your pizzas. Spread a thin layer of sauce over your crust of choice, smash on the garlic cloves and then top it with the olives and onions. If you are using an Udi’s tortilla, first poke it a few times with the tines of fork, this will allow any trapped in air out and prevent fewer bubbles from rising. Each crust will yield different baking times, so cook accordingly.

Pull the pizza out and sprinkle generously with the vegan ‘parm’, cut and serve hot.

Pizza Sauce

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon fresh oregano, chopped
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounce can plain tomato sauce

In a small sauce pan heat the olive oil + spiced over low heat for 1 minute. Then add in the tomato sauce and simmer for 3 – 5 minutes, sauce complete, it’s that easy.

Herby Oregano ‘Parm’

Notes: I didn’t reinvent the wheel here with this vegan parm. I was inspired by this classic recipe + this zesty little guy too. But with the addition of the fresh herbs + a wee bit olive oil things got pretty serious. You can store this in a jar in the refrigerator for a week or so. It’s super yummy on pizza, pasta, popcorn, salads + roasted vegetables.

Ingredients:

  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon olive oil
  • 1 tablespoon fresh oregano

In a food processor combine together the cashews, nutritional yeast, garlic, salt, olive oil + fresh oregano. Pulse into a fine, desirable texture.


This post is sponsored by Udi’s Gluten Free; all opinions are my own.

11 Responses to "Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano ‘Parm’"

  1. Reply

    Sara @ Cake Over Steak

    March 12, 2015 at 3:33 PM

    Great post! That’s really cool about Pizza Hut. I won’t lie: their bacon pizza will always be one of my favorites. I think your method of “eating well” is very similar to mine. I try to eat healthfully, paying attention to what my body wants and needs, but I also order Domino’s on occasion and will almost always order french fries when they are available. And pizza in general … it’s a must-have in my life. I try not to beat myself up about those decisions too much either. Also, thanks for the tip about roasting garlic – I totally didn’t realize that the aluminum foil thing was something I should be worried about!

  2. Reply

    lynsey | lynseylovesfood

    March 12, 2015 at 4:43 PM

    I love that you addressed this. I deal with this so much as a nutritionist and it is why i include a cocktail recipe on my blog once a week. food should be healthy and good, done right, and grown proper, but all those nutrients won’t mean anything if you are stressed to the max and can’t absorb them. Food is as much about health as it is about culture – when the ebbs and flows of holidays, parties, life don’t venture to the extremes either way we really aren’t that worse for wear. We should celebrate everything that food gives to us and not take anything too seriously. xo

  3. Reply

    Jodi

    March 13, 2015 at 3:17 AM

    Amen, Sherrie! This pizza looks oh so like some that I had in Italy and I’m wishing I was having it for breakfast! Simple toppings are the way to go. Raising a glass to you, lady xo

  4. Reply

    Emily

    March 16, 2015 at 9:56 AM

    So, so, so well said. We’re all trying to do our best. I recently read an article discussing the benefits of this diet or that diet that will help you live the longest, but to me, the whole focus of the article was on the number of years lived, not the quality of those years lived. I for one enjoy eating nutritious, wholesome food, I try to eat local and organic, and I enjoy getting regular exercise, but sometimes it’s just not possible. Sometimes, a friend invites you to dinner that they prepared with lots of love, and it just happens to be a conventional chicken and non-organic white rice from the local grocery store. I discuss a little bit of this in my own blog on my About Me page, but I agree with you that we shouldn’t take ourselves, and especially our eating habits, too seriously! I just recently found your blog, and I’m loving it!

    • Reply

      Sherrie

      March 25, 2015 at 3:17 PM

      Hahaha, right — just eat the damn chicken and get on with your life!! So much love to you Emily, glad you found me, xo!

  5. Reply

    Jessie Snyder | Faring Well

    March 17, 2015 at 9:38 AM

    Love this! True words. If my body didn’t revolt against me so often I would enjoy so many more foods on an occasional basis that were more-so treats. I love your philosophy. So much of it is mental, and it seems you have a really strong mental grasp on how you feel and that is theeee most important! Super duper stoked for this gluten free crust by Udis + the Hut. Plus this pizza looks like perfection – it has all the good flavors! Hope you are having a great week Sherrie!! <3

  6. Reply

    Kathryn

    March 20, 2015 at 6:11 AM

    I’ve been thinking about this post for a few days now (hence why it’s taken so long to comment!). I think it’s so important that people like you who are helping others on the path to wellness preach this kind of gospel around moderation and being real and not getting caught up in feeling bad for indulging in whatever works for you whether it’s a slice of pizza from a fast food place (and I’m not going to lie – we end up ordering gluten free pizza from domino’s more often than we should) or a glass of wine at the end of the day.

    • Reply

      Sherrie

      March 25, 2015 at 3:16 PM

      I agree, I think it’s really important {+ socially responsible} for bloggers, wellness professionals, etc. to be honest and truthful about how they live and eat. We are works in progress, we are certainly not perfect and we gots to own that shit. So much to you Kathryn, xo!

  7. Reply

    kristie {birch and wild}

    March 22, 2015 at 6:45 PM

    I loved this post! I always tell people that diet should be about balance. Occasional indulgences definitely have their place in a healthy diet. This pizza looks incredible!

  8. Reply

    heather

    April 8, 2015 at 8:54 AM

    I never thought of the aluminum foil as adding toxins – eeps. thanks for opening my eyes to that!
    i love making pizzas at home. i will definitely try this one too.

  9. Reply

    Sarah | Well and Full

    June 30, 2015 at 8:41 PM

    This pizza looks so good! I especially love the oregano parm, just perfect :)

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- do not use or distribute them without permission | SC is represented by The Lisa Ekus Group