Tapenade and tomato pizza

This tasty, delicious and gorgeous-looking pizza is great served as a main course (a bowl of rocket on the side works well) or cut into small triangles or squares and served with drinks as an appetizer. Either way – yum.

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Serves: 4
Prep Time: 15 minutes (plus 1-2 hours resting time for dough)
Cook Time: 20 minutes


500g plain flour

1 tsp sea salt

7g yeast

1 tbsp honey or sugar

2 tbsp olive oil


1 x tub Fresh Fodder Mediterranean Tapenade

2 tomatoes, thinly sliced

1/3 cup bocconcini

Olive oil, thyme leaves and grated parmesan, to serve


Combine the yeast, honey and 300mls lukewarm water in the mixing bowl of a stand mixer with dough hook (or a regular bowl). Whisk and leave for 10 minutes for the yeast to activate. Add the flour, salt and olive oil and knead either with your machine or by hand for five minutes or until mixture is soft and elastic.


Cover dough and set aside in a warm place to double in size, about an hour.


Preheat oven to 200C and line two baking trays with paper.


Divide dough into two and press each into a flat pizza shape. Spread each with a good amount of Fresh Fodder Tapenade, top with tomato slices and a few pieces of bocconcini. Pop in the oven for about 20 minutes or until pizza is golden on the edges and the tomatoes look cooked through. Sprinkle with a little fresh thyme and parmesan, drizzle with olive oil and serve.

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