Greek Olive Salad Pizza
A recipe for vegetarian pizza topped with olives, sautéed mushrooms, feta and fontina cheese. Sounds gourmet but you'll make it at home!
It's pretty slick when you can take a couple of containers out of the refrigerator and produce dinner, especially a dinner that would be found on the menu of some fancy pants pizza joints. [Can you be both fancy pants and a pizza joint? I think so.] Continuing my message of how to have varied and interesting pizzas at home, let's talk about long-storing preserved veggies aka Veggies in Jars.
I started this . . . lesson? discussion? rant? soliloquy? all terms would work . . . the other week with Cheesy Garlic Scape Pesto Flatbread, suggesting you make and freeze garlic scape pesto, fresh tomato pesto, roasted garlic and even plain old ordinary pesto while these items are seasonally abundant and inexpensive. Meghan reminded me to add caramelized onions to that list--how did I forget those?--and Angie suggested onion marmalade. Great additions for my list! Let's move the storage device from freezer to fridge and continue the discussion.
My love affair with olives continues [hey, if my then-deployed spouse can go to a website and fall in love with . . . well, wiener dogs . . . why can't I carry on a love affair with olives?]. I've been buying olives by the Costco vat, and that means that I've got plenty for this pizza. Since I'm also buying feta cheese by the Costco vat--well, ♫ "put 'em together, it just makes sense"♫ *. Just like my Very Veggie Puff Pastry Pizza Bites, fresh spinach from the Community Supported Agriculture (CSA) farm share would go nicely on this pizza.
For more pizza recipes, broken into category because I like to organize things a heck of a lot more than I like to dust, please see my Visual Pizza Recipe Index. For more recipes using mushrooms, please see my Mushroom Recipes Collection. For more recipes using vegetables in jars (or buckets, as the case may be), please see my Veggies In Jars Recipe Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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For general hints, tips, and photo collages please check out my Pizza Primer post, a brain dump of all things related to making pizza in my home kitchen. For a photo album of pizza dough troubleshooting tips, please see my FB Troubleshooting Pizza Dough album.
Greek Olive Salad Pizza
- 1 cup quartered mushrooms (I did white button, so whatever you use make it bite sized)
- 1 Tablespoon butter, or olive oil, or bacon grease
- ¼ teaspoon salt (I use kosher)
- 1 pound pizza dough of your choice (this was a roasted garlic/pesto buttermilk dough)
- 2 to 3 Tablespoons olive oil for brushing the dough (or use the oil from the salad, I did)
- 1 cup chopped olive salad or combination of green, black, and Kalamata olives
- ½ cup crumbled feta cheese
- 1 to 1½ cups shredded fontina cheese
- Preheat oven to 450 degrees Fahrenheit. If you've got a pizza stone, let it live in your oven like I'm letting 2 baby bunnies live in my front flower bed. [I hope the same fate doesn't befall the bunnies as happened to my beloved pizza stone.] If you haven't got a pizza stone, use a cookie sheet instead.
- Preheat a small skillet over medium heat, and add the butter to melt. Once the butter is melted, stir the mushrooms around to coat them with fat, add a pinch of salt (¼ teaspoon) and cook about 5-8 minutes until the mushrooms are browned and have given up their juice. Set aside for your spouse to nibble on. Come to think of it, you may want to start with 1 ½ cups quartered mushrooms.
- On an oiled piece of parchment paper, stretch out the dough into what shape pleases it. Brush dough with olive oil (honestly, dunking the brush in the Costco olive bucket was the easiest thing, which is why I didn't really measure the amount of olive oil). Scatter chopped olive salad (I included the lemons, too) and mushrooms evenly across the dough. Top with feta and fontina cheeses.
- Bake on the parchment paper for 5 to 8 minutes until the crust is set, then shimmy the pizza onto the pizza stone and bake directly for another 3 to 5 minutes until the cheese is bubbly.
- Cool on a rack for a moment, then slice and serve.
*This blog has gone zero days without a Frozen song reference.
This post is shared on Fiesta Friday, the From the Farm Blog Hop, Clever Chicks Blog Hop, Hot Fun in the Summertime #2, Simple Supper Tuesday, Tasty Tuesdays, What's Cookin' Wednesday