Pizza with Olives, or Pizza alle Olive

If you want to get technical, this is almost a focaccia, because the disk is baked before it’s topped. But it is quite zesty, and will be refreshing on a hot day. To make a large pizza alle live, you’ll need:

  • About a pound (500 g) of pizza dough
  • 1/3 pound (150 g) fresh cherry tomatoes, washed, chopped and drained
  • A 4-ounce (100 g) can of tuna, drained and crumbled — I would prefer packed in oil, but you can use packed in brine if you want
  • 2 ounces (50 g) baby dill pickles, or whatever other variety you prefer
  • 2 ounces (50 g) pitted green olives, sliced
  • 2 ounces (50 g) robiola, a mild creamy soft cheese
  • Shredded basil
  • Olive oil

Spread the dough, in a pizza pan pan if you’re using one, or on your work surface if you’re using a pizza stone or a wood-fired oven. Drizzle it with a little oil, and let it rise for 10-15 minutes. Then bake it, for 20 minutes in an oven or 3 in a pizza oven. Remove it, top it with the tomato, season with a little salt, and return it to the oven for 10 more minutes, or the pizza oven for about 2. Top it with the remaining ingredients, drizzle a little more oil over it, and serve it at once.

Note: If you make one pizza, it will be large. You could also make two smaller ones.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven


Tags: , , , ,

Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: