Right about the time Shane was craving a Kalamata olive crust pizza, I was contemplating the Olive Croutons in Donna Klein’s Vegan Italiano cookbook. Luckily, the crouton recipe proved easily adaptable – and the rest, as they say, was dinner. And a rather delicious one, at that!
Kalamata Olive Pizza Crust
1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 tablespoons garlic powder
1/2 cup Kalamata olives, processed into small pieces in a blender or food processor
2 1/2 cups all-purpose flour
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
The toppings of your choice; in this case, homemade pizza sauce, mozzarella Daiya cheese, and black and Kalamata olives.
1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, garlic powder, and Kalamata olives. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.
2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.
3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.
4. When you’re done shaping the dough, add your toppings.
5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.