No Italian table would be complete without the glorious olive. No cheese platter, antipasto, salad, pasta, entree or glorious pizza would be complete without it’s presence. I was very happy to do an olive pizza recipe since I usually put olives on the personal pizzas I do for myself. Olives used on pizzas come in two common varieties, black Spanish olives and green Spanish olives. The black are a milder tasting variety, less salty than the green and not as briny.
Olives go very well with onions, tomatoes, sausage, peppers, and all cheeses. That’s why I chose these ingredients for this pizza recipe. I compared a lot of olives; the ones I’m presently using along with a few from another food supplier and a few I picked up from the local Italian Grocery Store. I conducted a blind taste test amongst my staff. We unanimously agreed that the A. Camacho brand were the firmest, most consistent cut and taste. Some pizza brands are pulverized and soft.
The packaging variety available is also a big consideration from the plastic jars to the space saving convenient airtight pouches. These Spanish olives are a hit. I don’t know if they are available in Canada, but I wish they were. Thank you for sending me your product.
Yours In Pizza,
Dino Ciccone, Head Pizzaiolo
World Famous Eastown Pizza
Dino’s Olive Pizza Recipe
14″ Pizza Shell
4-6 ozs. of premium pizza sauce (Stanislaus)
2 cups mozzarella
1/2 cup of crumbled feta
1/2 cup cheddar
1 cup spicy Italian sausage
cup marinated plum tomatoes (Stanislaus)
/2 cup diced sweet red peppers
1 cup grilled Spanish olives
Lots of green & black olives
(I used a fan pattern, cut pizza slices with both on each slice)