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.
- 8 ounces pizza dough
- 6 ounces black olives, chopped
- 3 cloves garlic, minced
- 1 anchovy filet (optional)
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup grated mozzarella
- Olive oil to drizzle
- Roll pizza dough into a round about ¼ inch thick. Mix olives, garlic and basil leaves with 2 tablespoons of olive oil. Salt and pepper if desired. Spread the olive mixture evenly over the dough and then spread the cheese over the olive mixture. Drizzle with a little olive oil. Bake in a 425°F oven for 15, or until cheese is lightly browned.