Feta, Cherry Tomato & Olive Tapenade Pizzettes
This eye-catching and colorful pizza gets a good amount of saltiness from both the feta and the rich olive tapenade, which is balanced by tart tomatoes and fragrant basil. You will have about 1/4 cup tapenade left over, which will keep in the refrigerator for about 2 weeks. Serve the leftovers as an appetizer with crudités or crostini.
For the tapenade:
- 1 garlic clove, minced
- 2 oil-packed anchovies, rinsed
- 1 1/2 cups (7 1/2 oz./235 g) pitted brine-cured olives (black, green or a mixture)
- 1/4 cup (1/4 oz./7 g) loosely packed fresh herb leaves such as thyme, oregano or basil, or a mixture
- Grated zest of 1 lemon
- 3 Tbs. olive oil
- 1/8 tsp. red pepper flakes (optional)
1 batch thin crust pizza dough (see related recipe)
- Olive oil for brushing and drizzling
- Freshly ground pepper
- 1 1/2 cups (7 1/2 oz./235 g) crumbled feta cheese
- 1 1/2 cups (9 oz./280 g) cherry tomatoes, preferably a mixture of colors, halved
- 6 to 8 fresh basil leaves, julienned
To make the tapenade, in a food processor, combine the garlic and anchovies and pulse to mince. Add the olives, herbs, lemon zest, olive oil and red pepper flakes. Process until the texture is to your liking, either to a coarse or smooth puree. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.
Divide the pizza dough into 8 equal pieces. On a floured pizza peel, roll out each piece into a 5-inch (13-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Brush each dough round with olive oil and season with pepper. Leaving a 1-inch (2.5-cm) border, spread about 2 Tbs. tapenade over each dough round and top with the feta and tomato halves.
Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake until the crust is golden brown, 10 to 12 minutes. Using the peel, transfer the pizzettes to a cutting board. Drizzle the finished pizzettes with olive oil. Let cool for a few minutes, then scatter the basil over the top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Pizza Night, by Kate McMillan (Weldon Owen, 2014)