This black and green olive tapenade pizza recipe saved me from the what-to-make-for-dinner blues the other day. The flavors are so rich and delicious, that baby G was eating the tapenade right out of the bowl!
Last week I was having another “one of those days.” There were so many things I needed to check off my to-do list before it was time to pick up the kids from after-care, get homework done and get them off to gymnastics on time!
Fortunately I had knocked out the kitchen prep, the dishwasher was empty, clothes were folded (on top of the sofa, not put away)… and when I finally was able to take a deep breath and gather my thoughts… I remembered DINNER!
Of course once this realization struck that I only had about half an hour before I had to be somewhere else, so I was scrambling to pull together a meal that would count as a real dinner! I did what many moms out there do on a daily basis…I opened the pantry, fridge, freezer and stared…
You KNOW I am fully creative when it comes to lunches… but dinner… oy! That is another thing all together. Dinner happens smack in the middle of the bewitching hour when my youngest is way too tired from the day, the bigger two just finished homework and have time to pick on each other… yes, you know exactly what I am talking about!
The first thing I saw was chicken breasts, but we just had chicken the previous night. Pass. Ill leave those for lunch. I moved on an found some frozen chili, but just wasn’t feeling in the mood. And then I saw my pizza dough!
A while ago I had doubled a recipe and froze the leftover dough in individual bags so I would have them to SAVE ME from a what-to-make-for-dinner crisis –just like the one I was having at that moment. You might be wondering if making your own pizza dough is easy. The answer is YES! This is my personal go-to recipe, you can find out how I grill it on this post, and even see the process of creating those frozen pizzas like the ones at the store. Of course, my go-to grain free pizza dough is this one.
So there, lots of options…for the dough. Next, let’s talk toppings. It’s no secret that we are California-Olive-aholics here. However, the verdict is still out on which olives are best. The argument on toppings is always black vs. green. With the exception of Baby G, he likes all olive types.
My friends over at California Olives are great sponsors of our olive-addiction. For this post, I’ve teamed up with them to bring you the most awesome tapenade recipe. It’s the solution to the black vs. green debate and my husband has nick named the recipe: The Great Divide (after his dad’s favorite vanilla/chocolate ice cream).
Whats great about this Black and Green Olive Tapenade Pizza is that it is made with ingredients that I guarantee are already in your pantry! No need to run to the grocery store to find a rare or hard to find ingredient –ok, maybe the anchovy but it’s optional.
For those of you who are meat eaters like my husband, you can pile on any extras you want! You can get the kids involved slicing the olives with a hard boil egg slicer, my daughter loves doing that! They can also make their own individual pizzas if you like.
So what are you waiting for? Go get your olive-pizza-on.
Black and Green Olive Tapenade Pizza
- Yield: 4
- Category: Dinner
- 1 6oz can California Black Olives (pitted), drained
- 1 6oz can California Green Olives (pitted), drained
- 1 garlic clove, minced
- 1 anchovy fillet (optional)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- 1 pizza dough recipe
- Olive oil for drizzling
- 1/4 cup grated Parmesan or Romano cheese
- In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended.
- In a medium bowl, combine olive, seasonings, and olive oil. Give everything a quick toss, and set aside.
- Preheat oven to 550F
- Make pizza dough according to pizza dough directions.
- Divide pizzza dough into 4 individual pizza doughs or 2 medium pizzas.
- Roll out pizza dough, drizzle with olive oil and sprinkle with 1 tablespoon parmesan cheese.
- Top with 1/4 olive tapenade, and bake 7-9 minutes. Click on this post for lower temperature directions.
You can also make this recipe grain free by using my favorite grain free pizza recipe. Just make sure you pile on that olive tapenade!
This post was sponsored by California Ripe Olives. All opinions and the recipe is my own.