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