Ready to elevate your pizza night? Forget the classic marinara and say hello to a pizza that’s bursting with bold, Mediterranean flavor! This incredible Tapenade Pizza swaps traditional sauce for a rich, savory spread of walnuts, olives, and sun-dried tomatoes. Topped with sweet caramelized onions, tender artichoke hearts, and fragrant roasted garlic, each bite is a sophisticated taste adventure. While making everything from scratch might sound like a project, the reward is a pizzeria-quality pie, hot and fresh from your own oven. It’s the perfect star for a cozy supper, a chic lunch, or even as an impressive appetizer for your next get-together.
Ingredients
• Makes two 12-inch / 30 cm pizzas
• 1 recipe Pizza Dough
• 1 recipe Walnut, Olive, and Sun-Dried Tomato Tapenade
• 2 onions, sliced and caramelized
• 1 can 14 ounces / 398 mL artichoke hearts, drained and sliced
• 1/2 cup / 125 mL roasted garlic, sliced
• Extra-virgin olive oil, for drizzling
• 1/2 teaspoon / 2 mL fresh thyme leaves, for garnish
Instructions
1. Preheat the oven to 375°F / 190°C.
2. Roll out the pizza dough and divide it in half. Press each half to fit a 12-inch / 30 cm round baking tray.
3. Spread half of the tapenade evenly over each pizza crust, leaving a small border.
4. Distribute the caramelized onions, sliced artichoke hearts, and roasted garlic evenly between the two pizzas.
5. For an extra crisp crust, drizzle a thin line of extra-virgin olive oil along the edge of each unbaked pizza.
6. Bake for 10 to 12 minutes, or until the edges and bottom of the crusts are golden brown.
7. Garnish with fresh thyme leaves before slicing and serving hot.
Nutritional Information
• Per 1/3 pizza
• Calories: 374
• Protein: 11 g
• Fat: 9 g
• Carbohydrate: 65 g
• Dietary Fibre: 7 g
• Sodium: 737 mg
• Iron: 5 mg
• Potassium: 573 mg
Pro Tips
• For a crispier crust, pre-bake the pizza dough for 5 minutes before adding the tapenade and toppings.
• The tapenade and caramelized onions can be made up to 3 days in advance to save time on pizza night.
• Add a sprinkle of vegan parmesan or crumbled feta (if not vegan) after baking for a salty, cheesy finish.
FAQ
Q: Is this tapenade pizza recipe vegan
A: Yes, this recipe is naturally vegan as written. All the core ingredients—the dough, tapenade base, caramelized onions, artichokes, and roasted garlic—are plant-based. For a cheesy finish, simply opt for a sprinkle of vegan parmesan as suggested in the pro tips.
Q: How can I add more protein to this vegetarian pizza
A: This pizza already provides a good amount of plant-based protein from the walnuts and whole wheat in the dough. To increase it further, you could add a cup of roasted chickpeas or some crumbled firm tofu along with the other toppings before baking. A post-bake sprinkle of nutritional yeast also adds a cheesy flavor and a protein boost.
Q: What other vegetarian toppings pair well with this pizza
A: The rich, savory tapenade is a fantastic base for many other vegetables. Consider adding roasted red peppers, sautéed mushrooms, fresh spinach (added in the last few minutes of baking), or thinly sliced zucchini. For an extra briny, Mediterranean touch, a few capers work wonderfully.
Q: Can I make parts of this vegetarian pizza ahead of time
A: Absolutely. This recipe is great for meal prep. The walnut tapenade, caramelized onions, and roasted garlic can all be prepared up to 3 days in advance and stored in airtight containers in the refrigerator. This makes assembly on pizza night incredibly fast and easy.
