Black and Green Olive Tapenade Pizza
Ingredients
For tapenade:
- 1 6 oz can California Black Olives, pitted, drained
- 1 6 oz can California Green Olives, pitted, drained
- 1 garlic clove, minced
- 1 anchovy fillet, optional
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ cup extra-virgin olive oil
For Pizza:
- 1 pizza dough recipe
- Olive oil for drizzling
- ¼ cup grated Parmesan or Romano cheese
Instructions
For tapenade:
- 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.
For Pizza:
- 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 ¼ olive tapenade, and bake 7-9 minutes. Click on this post for lower temperature directions.
Notes
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!
