Tapenade, Aubergine and Black Olive Pizza
If olives are your thing, look no further – this sumptuous pizza is stacked. Picture blue seas with a hot breeze as you take a bite of this Mediterranean-inspired pizza, with roast aubergine and cheese over a tapenade and tomato base.
Makes 1x 12”/16” pizza
250/330g (8.8/11.6oz) classic pizza dough
4-5 tbsp classic pizza sauce
2 tbsp tapenade
Handful black olives, pitted and halved
1 small aubergine, thinly sliced lengthways
40g (1.4oz) mozzarella, torn into chunks
40g (1.4oz) shredded cheddar
Crushed black pepper, to taste
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Using a large spoon or ladle, spread an even layer of sauce across the base. Dollop and spread your tapenade on top. Next add your mozzarella, cheddar and olive halves. Lay over your aubergine slices, then finish with a season of crushed black pepper.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn regularly. Remove the pizza from the oven once cooked.
Slice and serve the pizza immediately, taking all that olive-y goodness in.