Recipes

Camembert-Shallot Pizza with Olive Tapenade

Provided by Jamie Miller, Napa, CA, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge!

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At a Glance:

Cook Time:

30 minutes

This pizza combines my favorite flavors and textures: slightly salty, yet tangy, olives...soft, pungent cheese, crunchy, heady shallots...all resting on a bed of lightly sautéed, peppery tomatoes.

Ingredients

½ cup all-purpose flour
1 package prepared pizza dough
¾ cup extra virgin olive oil
8 large shallots, thinly sliced
1 can Lindsay Naturals Green Ripe Olives
1 can Lindsay Naturals Black Ripe Olives
2 garlic cloves, finely minced
¼ cup minced fresh parsley leaves
4 large heirloom tomatoes, coarsely chopped (any tomatoes will substitute if heirloom variety are not in season)
1 tsp. crushed red pepper flakes
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 lb. Camembert cheese (or any other strong-flavored, soft cheese)
2 Tbsp. chives, finely chopped

Directions:

Preheat oven to 425 degrees.

Sprinkle the flour on a cutting board and roll out the pizza dough until it is the size and thickness you'd like.

Heat 2 tablespoons of the olive oil to medium heat in a sauté pan. Cook the shallots until the edges begin to turn brown. Remove from heat and drain on a paper towel.

In a food processor, combine the olives, garlic and parsley leaves with a tablespoon of olive oil, pulsing until coarsely ground.

Pour the remaining olive oil into the sauté pan and add the tomatoes, red pepper flakes, salt and pepper. Cook on medium-high heat for about five minutes, stirring frequently. Remove from heat. Place pizza crust on a vented pizza pan or large baking sheet; mist crust and rim with olive oil. Spread the tomatoes evenly on the dough.

Tear the cheese into small bits and sprinkle on the tomatoes. Sprinkle the shallots evenly on top. Spoon the olive mixture (tapenade) into a zip-top plastic bag and squeeze out the air as it's sealed. Squeeze the mixture toward one corner and cut off the very end. Squeeze the tapenade into an attractive design on the pizza. Bake for 30 minutes on a hot pizza stone, or until the crust edge is a dark golden brown.

Remove from oven, sprinkle with chives, allow to cool slightly, slice and serve.