Pancetta, Asparagus and Olive Tapenade Crispy Pizza Slice

So a certain international supermarket has Greek week and during this week they sell a large jar of olives which are nice and firm I’m not so keen on the jarred olives that have gone soft they also sell a really good quality thin crust ready pizza base that makes 2 decent sized pizzas, though the sauce it comes with tastes a bit funky. The olives make a fantastic tapenade and as I was using a thin crust base I didn’t want it to be heavy with tomato and lots of cheese as that would make it go soggy so this worked perfectly and you could taste all the ingredients separately.


  • 1 pack of thin crust pizza dough ready rolled
  • 1 cup or jar of tapenade (I used mine recipe here)
  • 1 pack of smoked pancetta cubes uncooked, 77g
  • 1 bunch asparagus, snapped by having each end in hand and bending downwards it will snap leaving you with the tender spears
  • 1 cup of Parmesan cheese, split into 2
  • fresh black pepper
  • Oil of choice for drizzling, I used basil oil


  1. Pre heat oven to 200 degrees fan.
  2. Roll out the base of the pizza (I cut mine in 2 as it was large on a pizza stone or baking tray lined with grease proof paper
  3. First spread half the tapenade on each pizza base.
  4. Next add the pancetta cubes again split between the 2 if you have cut it in half
  5. Top with the asparagus spears
  6. Finish off with the Parmesan
  7. Put in oven and cook for 10 minutes, I checked mine and it needed another 2 minutes
  8. Serve by sprinkling over black pepper and chosen oil. Enjoy 😊

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