The recipe doesn’t require much in the way of tips or explanations, I think, other than to note that I used small cans of sliced black olives and chopped them up, one can at a time. If you want to make pizza frequently without waiting for dough to rise, keep the scone part of this handy.Īlas, we don’t keep self-rising flours in stock, so I compromised and made an almost scone dough, adding some yeast and giving it a little time to rise while I prepped the other ingredients. And it has the added bonus of using a scone pizza dough, which requires no proofing, just mix the ingredients and roll it out.
I think we ate as much of that as we did the olive and tomato pizza.īut as un-pizza-like as this may be to some traditionalists, I gladly recommend giving it a try, at least if you like olives and sun dried tomatoes (we like both). When I made it, I also made a f our cheese pizza (except I skipped the blue cheese because none was handy). Maybe it needs more cheese, or fewer olives than I used to let the tomato sauce come out more fully. On the flip side of that sentiment, while this would be a great addition to any finger-food or potluck gathering, I don’t think it would work well as the entrée to a meal. For me it was just as tasty later at room temperature, and again the next day right out of the refrigerator, so consider it for multi-dish gatherings whether hot out of the oven, cold out of the fridge or somewhere in between.
In small pieces it was delicious fresh out of the oven. This offbeat pizza hits a sweet spot, expressed best by MT upon her first bite: “If you took this to a pot luck they would make you king.” Cut this pizza into smaller pieces and serve as “bites.” for me, the olive, basil and sun-dried tomatoes tasted great hot, cold or at room temperature.
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