Mixed-Olive Tapenade Pizza

ACTIVE:
TOTAL TIME:
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 classic tomato-mozzarella, like this one with olive tapenade and another ...

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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.

Suggested Pairing

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.