Two 1/2-pound balls of Pizza Dough or thawed frozen pizza or bread dough
Flour, for dusting and rolling
3/4 pound mixed black and green olives, pitted and coarsely chopped
2 anchovy fillets, mashed
1 large garlic clove, minced
1/2 teaspoon rosemary, finely chopped
4 tablespoons extra-virgin olive oil
Kosher salt and crushed red pepper
How to Make It
Set a pizza stone or heavy baking sheet in the bottom third of the oven. Preheat the oven to 550°, allowing at least 30 minutes for the stone to heat.
On a lightly floured work surface, roll 1 ball of dough into a 6-inch round. Turn the edges of the dough up slightly to form a lip, then stretch the dough out to a 10-inch round. Transfer the dough to a lightly floured pizza peel or upside-down baking sheet.
In a medium bowl, combine the olives, anchovy fillets, garlic, rosemary and 2 tablespoons of the extra-virgin olive oil. Season the tapenade with kosher salt and crushed red pepper.
Brush the pizza dough with 1 tablespoon of extra-virgin olive oil and slide it onto the hot stone. Bake for about 5 minutes, or until the crust is lightly golden and crisp; poke the dough to deflate any bubbles while baking. Remove the pizza from the oven and spread half of the tapenade over it to within 1/2 inch of the rim. Bake the pizza for 2 minutes longer, or until the crust is golden and crisp. Let stand for 5 minutes before cutting into wedges or squares. Repeat with the remaining dough and tapenade.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.