Black Olive Pizza
Italian
Ingredients
2 large cloves garlic, sliced thinly
1 x 14 oz. tin of whole tomatoes, mashed while cooking
1 tablespoon red wine
1 teaspoon fresh thyme
pepper to taste
sugar to taste, but typically about ¼-½ teaspoon
mozzarella cheese, ½ to ¾ cup per pizza
Kalamata olives, 10-15 per pizza, pitted and halved
light grinding of parmesan cheese on the finished pizza
Directions
Make the pizza dough using the recipe on our website, but when making the dough, mix in 2 tablespoons of minced fresh herbs.
Sauté the garlic in 1½ tablespoons of oil over low heat. When browned, add the tomatoes and wine, cover partially, and simmer until the liquid has been reduced, but not gone. Add the thyme and season with salt and pepper. Add sugar as needed to reduce the acid taste if necessary. Continue to simmer until the liquid has been reduced and the sauce is thick enough for the pizza.
Shape the pizza and cover with a thin layer of mozzarella. Cover the cheese with tomato sauce and then decorate with the olives, cut side down.
Bake for about 7 minutes on a pizza stone in a pre-heated 550°F oven. Grate parmesan cheese onto the hot pizza, drizzle with olive oil, cut in triangles, and serve immediately.
Notes
Makes two 10" thin crust pizza.
This olive pizza is a great appetizer before an Italian antipasti dinner.
Chianti is a great wine match.