Mixed-Olive Tapenade Pizza
- SERVINGS: Makes two 10-inch pizzas
As an easy way to add variety to her hors d'oeuvre course, Giada De Laurentiis uses at least two other pizza toppings besides the rosemary and sea salt. If you have two pizza stones, or one large one, you can bake two pizzas at a time.
More Great Pizza Recipes
- 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
- 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.
A refreshing sparkling wine will balance the saltiness in the pizza toppings. Turn to a sleek Italian Prosecco, such as Zardetto di Conegliano Brut. Or try a nonsparkling, high-acid aromatic white with savory flavors.