Black and White Pesto Pizza
An ode to the black and white columns in the Palais Royale Paris. With 3 cheeses, black olives and pistachio pesto, it's simple and delicious.
Servings: 2 10 in. pizzas
Calories: 670kcal
Ingredients
- 1 recipe pizza dough sourdough or regular *see my links below
- 1 tbsp extra virgin olive oil
- 4 tbsp pesto *see link below for my Pistachio Pesto
- 1 cup provolone shredded
- 1 ball mozzarella torn into small pieces
- ½ cup mascarpone or ricotta
- 3 oz pitted black olives sliced in halves
- grated parmesan to top, optional
Instructions
- Prepare the pizza dough the day before you plan on making so it has time to ferment. Place pizza stone in oven and preheat oven to 475 F for 1 hour (if you don’t have a pizza stone, use an upside down sheet pan but don’t preheat it).While oven is preheating, take pizza dough out of refrigerator and let come to room temperature. Cut into two balls, and form each into a 10 inch round.
- One at a time, place pizza dough on floured or cornmealed pizza peel. Brush olive oil on edges and spread 2 tbsp pesto in center to within 1 inch of edge. Sprinkle on half of provolone, torn mozzarella, and spoonful's of mascarpone. Liberally sprinkle on half of olives. Slide onto pizza stone or sheet pan. Bake approx. 10 minutes or until brown and bubbling. Remove from oven, sprinkle on parmesan and repeat above with second pizza round. Enjoy!