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Mixed Olive Tapenade Pizza

A tapenade made from green and black olives spread on a homemade pizza crust and topped with mozzarella cheese.
Mixed Olive Tapenade Pizza

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Servings: 4
Total Time: 1 hour 45 minutes
Recipe by: Frankie


1/2 cup sliced green pimento stuffed olives
1 cup sliced black ripe olives
2 medium garlic cloves, peeled and chopped
2 TBSP capers, rinsed
3 TBSP olive oil
2 TBSP fresh lemon juice
1/4 tsp freshly ground black pepper
1 cup warm water
1 packet active dry yeast (about 2 tsp)
1 TBSP honey
3 cups all-purpose flour
1/2 tsp salt
1 TBSP plus 1 tsp olive oil
8 ounces mozzarella cheese, shredded


1. Put all the Tapenade ingredients into a blender or food processor and pulse a few times until you have a chunky paste. Place in a bowl, cover and refrigerate until ready to use.

2. In a large bowl or bowl of a stand mixer combine the water, yeast, and honey. Add the flour, salt, and 1 TBSP of the oil, mix until well combined and dough pulls away from sides of bowl.

3. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.

4. Form the dough into a ball and place in a large bowl with the remaining 1 tsp of olive oil. Flip the dough ball around to cover in the oil then loosely cover the dough and put in a warm place to rise for about 45 minutes.

5. Preheat the oven to 450°F. Lightly oil a large 16-inch pizza pan or baking sheet.

6. Punch down the dough to release any air bubbles and stretch or roll it out to fit your pan. Place the dough on your lightly oiled pan and spread the tapenade evenly over top. Sprinkle on the cheese and bake in the preheated oven for 13 to 15 minutes or until crust is golden brown.

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Mixed Olive Tapenade Pizza

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