Lettuce And Black Olive Pizza

Lettuce And Black Olive Pizza

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Servings: 4
Calories: 498


  • 2 large escaroles
  • 1 oz fresh baker's yeast or scant 1/2 oz dried yeast
  • pinch caster sugar
  • 1 lb 2 oz strong white flour
  • olive oil
  • 2 doves garlic
  • 1 dried chilli pepper optional
  • 15 large black olives stoned
  • salt and pepper


  • Crumble the yeast into 3 1/2 fl oz (100 ml) lukewarm water and add a pinch of sugar. Stir gently. Leave to stand for 10 minutes at warm room temperature or until the surface is covered with foam. Sift the flour into a large mixing bowl with 1 tsp salt, make a well in the centre and pour in the yeast mixture and 2 tbsp light olive oil.
  • Use your hand or a wooden spoon to stir the yeast and oil, gradually incorporating the flour. When it is all combined, transfer to a lightly floured pastry board and knead energetically for about 5 minutes or until the dough is very light, smooth and elastic. Shape into a ball and return to the mixing bowl; place a clean, damp cloth over the bowl and leave to rise in a warm place away from draughts for 30 minutes or longer, until doubled in bulk.
  • Heat 2 tbsp oil in a very large saucepan and gently fry the lightly crushed, whole peeled garlic cloves for a minute to flavour the oil, then remove them. Crumble the chilli pepper into the oil, add the esca-role, a pinch of salt and some freshly ground pepper and cook over fairly high heat for 2 minutes, stirring continuously.
  • Cover the pan, reduce the heat to very low and cook with no added liquid for 10 minutes, then take the lid off and stir in the olives; cook over a higher heat for a few minutes to allow all the liquid produced by the lettuce to evaporate.
  • Add a little more salt and pepper and remove from the heat. When the dough has doubled in bulk, preheat the oven to 475°F (240°C) mark 9.
  • Flatten the dough with a floured rolling pin on a floured board and roll out into a disc 12 in (30 cm) in diameter. Place in a well oiled flan tin or quiche dish of the same diameter, pressing the dough with your knuckles and spreading it to line the base and sides.
  • Spread the lettuce and olive mixture evenly over the pizza dough, sprinkle with a very little olive oil and bake in the oven for 15 minutes.
Calories: 498 kcal
Carbohydrates: 98 g
Protein: 18 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 289 mg
Potassium: 910 mg
Fiber: 13 g
Sugar: 1 g
Vitamin A: 4968 IU
Vitamin C: 15 mg
Calcium: 147 mg
Iron: 7 mg
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