“Make sure the tapenade is not too chunky so it spreads evenly across the pizza. It’s important also that the anchovies and capers are mixed evenly through the paste.” Tristan White, Ladro, Fitzroy, Vic
- 3 tsp dried yeast (about 14gm)
- 1 kg “00” flour
- 125 ml olive oil, plus extra for brushing (½ cup)
- 150 gm finely grated Parmigiano Reggiano
- 120 gm firm buffalo ricotta (see note)
- 200 gm large pitted green olives, such as Bella di Cerignola
- ½ cup coarsely chopped flat-leaf parsley
- 125 ml extra-virgin olive oil (½ cup)
- 8 anchovy fillets
- 30 gm capers in vinegar, drained and rinsed
- 1 garlic clove, coarsely chopped
- 1Combine yeast and 750ml lukewarm water in a bowl and stand in a warm place until foamy (10 minutes). Place flour in the bowl of an electric mixer fitted with a dough hook, add yeast mixture, olive oil and 3 tsp sea salt and mix, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (1 hour).
- 2Meanwhile, for tapenade, process ingredients in food processor until a smooth paste forms, adding more oil if necessary. Season to taste and set aside.
- 3Preheat oven to 250C. Place two pizza stones or heavy-based oven trays in oven. Knock back dough and divide into four, then roll out each quarter on a lightly floured surface to make four 30cm-diameter rounds. Place each on a piece of baking paper and brush with a little oil, leaving a 1cm border. Spread tapenade over bases, scatter over parmesan and ricotta and bake in batches on hot oven trays, using baking paper for support, swapping trays halfway through cooking, until bases are crisp and golden (10-15 minutes). Scatter with basil and serve immediately.
Buffalo ricotta is available from select delicatessens. If unavailable, substitute another firm ricotta.
This recipe is from the May 2011 issue of