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Tapenade, Eggplant and Black Olive Pizza

If olives are your thing, look no further – this sumptuous pizza is stacked. Picture blue seas with a hot breeze as you take a bite of this Mediterranean-inspired pizza, with roast eggplant and cheese over a tapenade and tomato base.

Makes 1x 12”/14” pizza

5.6/8.5oz (160g/240g) classic pizza dough 
4-5 tbsp classic pizza sauce
2 tbsp tapenade
Handful black olives, pitted and halved
1 small eggplant, thinly sliced lengthways 
1.4oz (40g) mozzarella, torn into chunks 
1.4oz (40g) shredded cheddar
Crushed black pepper, to taste

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.

Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Using a large spoon or ladle, spread an even layer of sauce across the base. Dollop and spread your tapenade on top. Next add your mozzarella, cheddar and olive halves. Lay over your eggplant slices, then finish with a season of crushed black pepper.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn regularly. Remove the pizza from the oven once cooked.

Slice and serve the pizza immediately, taking all that olive-y goodness in.

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