Greek Olive Tapenade Pizza
Greek pizza is by far my favorite pizza. My friends and I held a pizza party where we each made a homemade vegan pizza. My friend Jonny is responsible for this culinary masterpiece; it was by far the most delicious pizza at our party!
Usually tapenade is too salty for me but it is a perfect complement to herb-filled pizza dough and sweet cherry tomatoes. Make it healthier by adding spinach.
Prep time: 15 min; Total time: 30 min
Ingredients
- 1 pizza crust (I make my own crust)
- 1/2 c. olive tapenade (store-bought or homemade)
- 5-10 cherry tomatoes
- 1 c. or so spinach (optional)
- Handful fresh basil (optional but recommended!)
- Pinch nutmeg (if you also include spinach)
- 1/4 c. mozzerella (optional)
- 2 tbsp. crumbled feta (optional)
Any pizza tastes best if it is made with a pizza stone. If you have one, place it on the bottom of your oven (or on the bottom rack if the bottom has coils) and heat it to 450 F for 15 minutes. During this time, assemble your pizza.
Begin with your crust. I make my own crust so at this stage it is still raw dough - you may need to adjust your recipe accordingly if you use a ready-made crust (the package should have instructions).
Next, make the tapenade using the recipe below (under Tips) if you did not buy any at the store. Spread the tapenade all over the crust.
Then, add the spinach and basil. You can lay the spinach and the basil directly on the pizza, but I prefer to steam them a bit (and possibly shred them up a bit so they spread around the pizza easier) and then mix in a pinch or so of nutmeg. The nutmeg is what gives the spinach a Greek flavor.
If you are using cheese, add the mozzerella and feta on top now.
Last, cut the cherry tomatoes in half and distribute them around the top of the pizza.
Bake on the pizza stone 450 F for 12-15 minutes.
Tips
To make your own tapenade, combine 8 oz. drained and pitted olives (I like
kalamata olives), 1 tbsp. small capers, 3 cloves roasted garlic, 1 tbsp. olive oil, 1 tsp. lemon
juice, and salt to taste in a food processor. Blend to desired consistency.
If you do not have cherry tomatoes, you can use a large tomato. Cherry tomatoes have a sweeter flavor but any tomato is delicious.
You can also add portobello mushrooms to this pizza. Slice them into small pieces and add them on top of the pizza.
Try making a Sundried Tomato and Herb Pizza Crust to add flavor to your pizza.
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