Recipe: Kalamata Olive Bread Pizza

May 31st, 2011 3:21 pm by Kelly

This recipe for Kalamata Olive Bread is one of my favorites – and as a bread fiend, that’s saying something! Over the holiday weekend I was craving it something awful, so Shane was nice enough to make me a loaf in the midst of our poster-hanging frenzy. (Yeah, we’ve only lived here three years, and already we’re getting around to decorating. WE MOVE FAST, YO!) Then I started craving pizza (like I ever stop!), so I decided to combine my two loves to make Kalamata Olive Bread Pizza. It did not disappoint! The tang of the bread complements the mozzarella Daiya and red sauce nicely, and it’s even better when toasted to a lovely brown crisp. I see many more slices in my future.

Of course, you can sub in your own favorite bread recipe; I’ve made quickie toaster pizzas with everything from homemade loafs to french bread to plain old sliced white bread. It’s hard to go wrong when vegan pizza is involved!
Kalamata Olive Bread Pizza

2011-05-28 - Kalamata Bread Pizza - 0007


1 cup + 2 tablespoons water (75-85 degrees)
2 tablespoons olive oil
3 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
3/4 cup chopped Kalamata olives

The pizza toppings of your choice. I used red sauce, mozzarella Daiya cheese and black olives.


1. Set up your bread machine.

2. Place ingredients into the bread pan in the following order: water, olive oil, olives, bread flour, sugar and salt.

3. With your finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.

4. Insert the bread pan into your machine. Run a cycle for a 1.5 pound loaf of French Bread (or similar, depending on your machine). For us, this cycle lasted nearly four hours, so plan accordingly!

5. Once done, remove the loaf from the pan and allow to cool on the counter. Enjoy a warm slice or two while you wait!

6. Preheat the oven to 425 degrees F (optional).

7. Slice the loaf either length or width-wise, taking off only as many slices as you need. A single thick slice makes for a decent meal, but a hungry vegan can easily down two in one sitting! One loaf should be enough to serve three to five people (or one or two with plenty of leftover bread for snacking!).

8. Garnish with the pizza toppings of your choice – sauce, nondairy cheese, vegan meat, fruit, vegetables, nuts, etc. – and cook at 425 degrees for 20 minutes or until the bread is toasted and the cheese is melty. For a single slice, save some energy by using a toaster oven!

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1 Response to Recipe: Kalamata Olive Bread Pizza

  1. vegan nomz roundup!: even more pizza ed. » V for Vegan:

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