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Moroccan-Inspired Pizza with Preserved Lemon, Olives, and Saffron Cream
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5 from 1 vote

Moroccan-Inspired Pizza with Preserved Lemon, Olives, and Saffron Cream

This escapist pizza will transport you to the salty Mediterranean shores of Morocco, with preserved lemon, saffron cream, goat cheese, and olives.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: olives, preserved lemon, saffron, vegetarian, white pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $20


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


  • ¼ cup heavy cream
  • 1 pinch saffron threads (about ⅛ teaspoon)
  • 1 (14- to 16-ounce) ball pizza dough
  • Extra-virgin olive oil, for brushing and finishing
  • ½ preserved lemon, rinsed, patted dry, and thinly sliced
  • ¼ cup sliced cured black olives
  • ¼ cup sliced cured green olives
  • 3 to 4 ounces fresh goat cheese (chèvre), crumbled
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh basil or tarragon
  • Coarse or flaked sea salt


  • 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.
  • In a small saucepan, combine the cream and saffron. Bring the mixture just to a simmer over medium heat, then remove the pan from the heat, cover, and let it steep for 20 minutes.
  • 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).
  • Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scatter on the preserved lemon and olives, and crumble the chèvre over top. Season with black pepper to taste, then drizzle the saffron cream 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 let it rest for 5 minutes, then drizzle it with a little olive oil, sprinkle on the minced basil, and season with a pinch of sea salt; slice and serve.