Black Olive Pate Pizza

Tender Dough, Deeply Layered

There is something quietly generous about a homemade pizza that doesn't ask much of you. This one begins with a base of black olive pâté — earthy, briny, and ancient in its roots — spread low and slow beneath everything else. Fire roasted peppers add a gentle sweetness, torn prosciutto brings its soft saltiness, and fresh basil closes the whole thing with a breath of green. It is the kind of meal that feels considered without being fussy, and finished without feeling rushed.

Ingredients

• 1 can refrigerated pizza dough
• 1 1/2 tablespoons Alessi Extra Virgin Olive Oil
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 4.5 ounces Black Olive Pate
• 1 cup shredded cheese, divided
• 1/2 7.5 ounces jar Alessi Fire Roasted Red Pepper, drained and sliced
• 2 slices Proscuitto, torn into pieces
• 1 tablespoon basil, finely chopped

Instructions

1. Preheat oven to 400°.
2. Roll out pizza dough onto a baking sheet.
3. In a small bowl combine olive oil and garlic puree.
4. Brush oil over pizza dough and season with salt and pepper.
5. Bake for 7-8 minutes and then remove from oven.
6. Spread olive pate evenly over the dough, leaving room for a crust.
7. Top with ½ cup of the shredded cheese.
8. Add red pepper slices and prosciutto, then top with remaining cheese.
9. Bake for 8-9 minutes until cheese is melted and crust is golden brown.
10. Remove from oven and sprinkle basil on top.