Photography: Con Poulos / Styling: Steve Pearce
One of the highlights of homemade pizza not only includes unbeatable freshness, but endless topping options, experimenting with flavours usually found in pizzerias. For this recipe, a green olive tapenade brings a taste of France to homemade pizzas with notes of citrus and garlic. Combine this with our pizza dough recipe for a truly authentic taste.
Ingredients
Method
Preheat oven to 240°C (220°C fan-forced). Place 2 large baking trays in the oven to preheat for 10 minutes.
To make the tapenade, combine olives, pine nuts, capers, parsley, oil, garlic and lemon rind in a small food processor until finely chopped. Season with salt and pepper.
Prepare the pizza dough according to recipe. Spread the tapenade over each pizza. Top with fior di latte and drizzle the crust with oil. Slide each pizza onto the preheated trays and place in the oven. Bake for 15–20 minutes, or until cheese is golden and crust is puffed.
Serve topped with chervil, salt and pepper and drizzled with oil.
