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 mins
Cook Time10 minutes mins
Total Time30 minutes mins
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
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
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.