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Kalamata Tapenade Pizza with Red Onion
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Kalamata Tapenade Pizza with Red Onion

With salty olives, orange zest, red onion, and feta, this kalamata tapenade pizza is a study in Mediterranean flavors.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: anchovies, feta cheese, mediterranean pizza, olive tapenade, red onion
Makes: 1 (12- to 14-inch) pizza
Cost: $15

Equipment

  • Cutting board and knife
  • Food processor
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)

Ingredients

For the Kalamata Olive Tapenade

  • 2 cups pitted Kalamata olives
  • 2 anchovy fillets (packed in oil)
  • 1 large garlic clove, pressed or chopped
  • ¼ cup fresh flat-leaf parsley leaves (packed)
  • 1 tablespoon drained capers
  • 1 tablespoon freshly squeezed orange juice
  • ½ teaspoon dried thyme
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

For the pizza

  • 1 (14- to 16-ounce) ball pizza dough
  • 1 teaspoon freshly grated orange zest
  • ½ small red onion, very thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup heavy cream, divided
  • Extra-virgin olive oil
  • Coarse or flaked sea salt
  • 1 tablespoon chopped fresh flat-leaf parsley

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • To make the tapenade: In the bowl of a food processor, combine the olives, anchovies, garlic, ¼ cup parsley, capers, orange juice, thyme, and olive oil. Process until smooth, taste, and season with a few grinds of black pepper.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spoon about ½ cup of the tapenade onto the dough and spread it out evenly, leaving a ½-inch border of dough all around. Sprinkle the orange zest evenly on top of the tapenade, then add the onion slices and feta. Finally, drizzle half of the cream in a zigzag pattern over all.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven and immediately drizzle the remaining cream over top. Let it rest for 5 minutes, then finish with a drizzle of olive oil, a pinch of salt, and the chopped parsley; slice and serve.