The other day I bought a big jar of pitted black olives in brine very cheaply. Greek olives.
I fancied pizza, and I thought it would be nice to chop the olives finely and spread on the dough base before adding other toppings. It worked really well. I will do it again. Personally, I don’t like an overloaded pizza. This makes a pizza roughly 45cms. x25cms.
I used spelt flour as it is lower in gluten (but not gluten-free) and has a good flavour. Spelt is my go-to flour of choice for bread as well. Use whatever flour you prefer…
…or ready-made pizza bases for convenience…
Here’s what I did.
OLIVE AND ASPARAGUS PIZZA
- 250gms. plain flour (I used half and half wholemeal spelt and white spelt.)
- 1tsp. salt
- 9gms. fast-acting dried yeast
- 1tbs.olive oil
- 2tbs. dried mixed herbs ( I used rosemary, thyme and winter savoury)
- 160ml. warm water
- 250gms. *black pitted olives (preserved in brine) – washed thoroughly
- *Feel free to use other types of olives or mixed olives – as long as they’re pitted
- 2 large garlic cloves
- 1 onion (approx 150gms)
- 75gms. asparagus
- 2-3 large tomatoes
- 20gms. fresh herbs ( I used basil, chives+ parsley)
- 2tbs. olive oil
- Salt and pepper.
- Optional: 75gms. vegan grate-able cheese/ or 2 tbs. nutritional yeast / or pine nuts (whole or ground)
- Prepare the dough a couple of hours in advance:
- Mix together flour, yeast, salt and herbs.
- Add 1 tbs. olive oil.
- Add approx. 160ml warm water and combine thoroughly.
- Knead gently for 8-10 mins. until dough is soft and stretchy.
- Drizzle a little olive oil into a bowl to stop the dough sticking, place the dough in the bowl, cover and leave in a warm place for 1-2 hours until doubled in size.
Meanwhile, prepare the toppings:
- In a food processor, place 2 chopped garlic cloves, 250gms. rinsed pitted olives, + 1 scant tbs. olive oil.
- On pulse, blitz until the olives have been cut in to very small/tiny pieces. Set aside.
- Finely chop onion, and, in a wide pan, add 1/2 tbs. oil and sauté onions for 8 mins: until golden and caramelised. Place in a bowl. Set aside.
- Wash and trim the asparagus, and then saute in the same wide pan for 2 mins. Place in a bowl and set aside.
- Finely slice 2-3 tomatoes.
- Wash fresh herbs and finely chop or blitz in food processor. Place in a bowl.
- Add half fresh herbs + 1/2 tsp. ground black pepper to chopped olives. Mix well.
- Grate cheese if using. Place in a bowl.
- Preheat oven Gas Mk.9 240C.
- Place lightly oiled baking tray (approx 45cmx25cm) in oven to get hot, for 10 mins.
- Organise bowls of toppings on counter for easy access 🙂
- Take the dough, which should be doubled in size, and on a lightly floured board, roll out to same size as baking tray + 1-2 cm. extra. Gently fold dough 2-3 times.
- Remove hot tray from oven, and place on heat proof mats.
- Carefully: remembering the tray is very hot, lift dough and lay over baking tray.
- Fold in edges to form crust.
- Working quickly:
- Spread olive mixture across base of dough.
- Then scatter caramelised onions evenly.
- Next lay out tomato slices and sprinkle lightly with salt and pepper.
- Place asparagus tips evenly across pizza.
- Scatter fresh herbs over pizza.
- Scatter cheese/nutritional yeast/ pine nuts if using.
- Drizzle or spray olive oil lightly over pizza.
Place at top of hot oven 12-14 mins. until cooked to your liking.
Slice and eat. Rocket salad?
Thanks for reading