The perfect results were also a tremendous relief after a rather disastrous crumbling pastry I had made for a rhubarb and strawberry pie just days earlier (delicious nonetheless). And dessert redemption soon followed with a beautifully executed pineapple upside-down cake too.
Homemade is the way to go, and my diners are asking for more. The best parts of making your own dough are that you can add different seasonings and spices into the blend, and that you can control the size and thickness of your pizza. The dough recipe below makes enough for two 12-inch pizzas, so after making this pizza I have enough dough in the freezer to make another round soon. Next time I think I will incorporate sun-dried tomatoes into the sauce and focus on Greek cheese or maybe another variant of my famous paneer pizza.
|Homemade Olive Tapenade Pizza|
|Recipe by Lisa Turner|
Published on July 29, 2012
Rich delicious pizza smothered with homemade black olive tapenade, delicious soft cheeses, sautéed portobello mushrooms, jalapeños and fresh basil
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Dough recipe makes two 12-inch pizza crusts. Instructions for making one 12-inch pizza below. If making two pizzas, double the tapenade and topping ingredients.
More cheese goodness from Lisa's Vegetarian Kitchen:
Paneer Tikka Pizza on Naan Bread
Mushroom, Ricotta and Asiago Cheese Pizza
Mini Pizzas Served on Toasted English Muffins
Indian-Style Macaroni and Paneer Cheese with Spinach
On the top of the reading stack: No Treason by Lysander Spooner
Audio Accompaniment: Bonnie "Prince" Billy