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.

Ingredients

  • 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

Directions

  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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