Recipes

Black and White Pizza

Provided by David Hurt, San Francisco, CA, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge!

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At a Glance:

A delicious sauce using Lindsay Pitted Black Ripe Olives, extra virgin olive oil, fennel and fresh Basil. Roma tomatoes are 'hidden' under slices of fresh Mozzarella.

Ingredients

Sauce:
1 - 6 oz can Lindsay Large Black Ripe Pitted Olives
1 cup extra virgin olive oil
2 cloves fresh garlic, peeled and sliced
1 tsp fennel seeds
½ T dried oregano
8 ea fresh basil leaves

Toppings:
4 ea fresh Roma tomatoes, sliced thin
12 oz fresh Mozzarella, sliced thin
1 - 2.2 oz can Lindsay Sliced Black Ripe Olives
White Truffle Oil - Optional

Your Favorite Pizza Dough Recipe:
A little thicker crust works better with this recipe You can use a frozen dough if you are in a pinch!

Directions:

Preheat oven to 450 degrees. In a sauce pan, gently heat the olive oil, garlic and fennel seeds. When the garlic starts to bubble, remove from heat, add the large olives and dried oregano and allow to steep for about 5 minutes.

Transfer to a blender or food processor and puree until smooth. At the very end add the basil leaves and just pulse until they are incorporated. Taste and adjust salt if necessary.

Assemble:
Spread the olive sauce over your crust just as you would tomato sauce. Lay the tomatoes over the entire pizza then cover them with the mozzarella slices and then neatly arrange the sliced ripe olives in any patter you wish on the cheese. Be creative!!

Bake:
Bake the pizza at 450 degrees (or in your backyard pizza oven if you have one) until the crust is golden and the cheese has melted... Note, fresh mozzarella has a little more water than the grated kind, so don't worry if it does not brown.

For a special treat, drizzle with white truffle oil before serving!

Serve immediately!