Pizza is a regular weekly meal around here. I usually make it on Saturday, and sometimes on Friday if I’m not working. I generally use whatever I have available for toppings, mostly pepperoni, and sometimes we add onion, pepper, mushrooms, and black olives.
Every now and then we make pizza with toppings other than our standard “pepperoni”. Black olive tapenade is one of the many toppings we make for bruschetta. Traditional tapenade is made with finely chopped olives, anchovies, capers, and olive oil. We usually use olives, garlic, and olive oil in our tapenade but not anchovies or capers, because some of our family don’t eat anchovies or capers (that’s a sin as far as I’m concerned). Tapenade works well on pizza, too.