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ENTRÉES
Another favorite pizza in the test kitchen, this pizza has a nice balance
of flavors, from the sweet sauce to the briny olives to
the spice of the crushed red pepper.
OLIVE AND TOMATO PIZZA
Makes one 14-inch pizza (8 servings)
Active Time: 20 minutes
Inactive Time: 35 to 40 minutes
1. Prepare the Pizza Dough and allow to rise. Position
the top rack of the oven about 8 inches from the top.
If using a baking stone, place it on the rack. Preheat
oven to 500°F for 30 minutes or longer.
2. Insert the fine shredding disc into the work bowl of
the food processor. Shred the Parmesan on Low;
reserve.
3. On a lightly floured work surface, gently press the
dough down with your fingertips to flatten slightly
and then stretch into a 14-inch round. Place on a
baker’s peel that has been generously sprinkled with
cornmeal, or on a perforated pizza pan, a pizza
screen or baking sheet without sides that has been
sprinkled with cornmeal. Brush the edges of the
pizza with the olive oil. Spread the sauce on top of
the dough, leaving about a ¼-inch edge. Sprinkle
with the Parmesan and then top with the olives,
grape tomatoes and crushed red pepper. Carefully
slide the pizza onto the stone, if using (position the
peel over the back edge of the stone, and use a
rocking motion to shake and slide the pizza off the
peel onto the stone), or place the pan into the hot
oven.
4. Bake the pizza for 8 to 10 minutes, until the top is
bubbly and the edges of the dough are golden
brown, puffed and crispy. Remove from the oven,
sprinkle with the salt and basil and let rest on a rack
for 2 to 3 minutes before slicing.
Nutritional information per serving:
Calories 140 (27% from fat) • carb. 20g • pro. 5g • fat 4g
• sat. fat 1g • chol. 5mg • sod. 432mg • calc. 87mg • fiber 1g
1 RECIPE PIZZA DOUGH
(PAGE 50)
2
OUNCES PARMESAN
CORNMEAL FOR SPRINKLING
1 TEASPOON OLIVE OIL, FOR
BRUSHING
1
⁄3
CUP PIZZA SAUCE (PURCHASED,
OR SEE RECIPE ON PAGE 26)
1
⁄3
TO ½ CUP PITTED KALAMATA OLIVES
½ CUP GRAPE TOMATOES, HALVED
PINCH CRUSHED RED PEPPER
PINCH FLAKED SEA SALT
FRESH BASIL LEAVES, TORN,
FOR GARNISH