Black and White Pizza

Black and White Pizza

Recipe provided by David Hurt of San Francisco, California, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge.


  • 1 - 6 oz. can Lindsay Large Black Ripe Pitted Olives

  • 1 cup extra virgin olive oil

  • 2 cloves fresh garlic, peeled and sliced

  • 1 teaspoon fennel seeds

  • 1/2 tablespoon dried oregano

  • 8 ea fresh basil leaves

  • Toppings

  • 4 ea. fresh Roma tomatoes, sliced thin

  • 12 oz. fresh mozzarella, sliced thin

  • 1 - 2.2 oz. can Lindsay Sliced Black Ripe Olives

  • White Truffle Oil - Optional

  • Your Favorite Pizza Dough Recipe:

  • A little thicker crust works better with this recipe. You can use a frozen dough if you are in a pinch!

Cooking Directions

  1. Preheat oven to 450 degrees.

  2. In a sauce pan, gently heat the olive oil, garlic and fennel seeds. When the garlic starts to bubble, remove from heat, add the large olives and dried oregano and allow to steep for about 5 minutes.

  3. Transfer to a blender or food processor and puree until smooth. At the very end add the basil leaves and just pulse until they are incorporated. Taste and adjust salt if necessary.

  4. Assemble: Spread the olive sauce over your crust just as you would tomato sauce. Lay the tomatoes over the entire pizza then cover them with the mozzarella slices and then neatly arrange the sliced ripe olives in any pattern you wish on the cheese. Be creative!!

  5. Bake the pizza at 450 degrees (or in your backyard pizza oven if you have one) until the crust is golden and the cheese has melted... Note, fresh mozzarella has a little more water than the grated kind, so don't worry if it does not brown.