A delicious way to prepare homemade pizza using California black olives.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 1/2 cups warm water
- 1 tsp active dry yeast
- 1/4 tsp granulated sugar
- 3 Tbs olive oil
- 1/4 tsp salt
- 4 cups unbleached all purpose flour
- 3 cups roasted red bell peppers, sliced into 2-inch strips
- 2 cups (12 oz.) fresh mozzarella cheese, chopped
- 2 cups California Ripe Olives, halved
- 1 1/2 cups Arugula, thinly sliced into ribbons
1 vIn a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top.
2 Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour.
3 After dough has risen, punch down and transfer to a lightly floured surface. Divide into 6 (4-5 oz.) pieces and shape into balls.
4 Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc. Preheat grill on high heat.
5 Brush each disc with remaining olive oil, then slide onto grill (oil side down). Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up.
6 Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of California Ripe Olives. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted.
7 Remove to a clean cutting board, sprinkle with arugula and cut into quarters. Makes 6 pizzettas.
Source: California Olive