Ripe Olive Tapenade Pizza
| 1 (6 oz.) can | California Ripe Olives, whole, pitted, drained |
| 2 Tbsp. | olive oil |
| 2 tsp. | minced garlic |
| 1 tsp. | lemon zest |
| 1 lb. | prepared pizza dough |
| 3 oz. | grated asiago cheese* |
| 2 tsp. | chopped fresh rosemary |
Preheat oven to 500ºF.
In the bowl of a food processor combine California Ripe Olives, olive oil, garlic and lemon zest. Pulse until coarsely pureed. Set aside.
Place pizza dough on a lightly floured surface and roll into a 12-14-inch round. Carefully transfer dough to a pizza stone or lightly greased baking sheet. Spread an even layer of tapenade mixture to the edge of the crust, then sprinkle with cheese and rosemary.
Bake on middle rack for 9-11 minutes. Serves 4.
*Substitute parmesan cheese if desired.
