Niçoise Olive Pizzette with Cherry Tomatoes, Rucola and Italian White Anchovies
Chef Jeremy Griffiths of Ribot Restaurant – New York, NY
Adapted by StarChefs.com
October 2006

Yield: 4 Servings

Ingredients:

    Dough:
  • 8 cups pizza flour
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • ½ ounce fresh yeast
  • ½ ounce warm water
  • 3 pinches fine sea salt

    Olive Tapenade:
  • 4 ounces pitted Nicoise olives
  • ¼ ounce anchovies
  • 2 cloves garlic
  • ½ cup olive oil

    Olive Tapenade:
  • 4 ounces pitted Nicoise olives
  • ¼ ounce anchovies
  • 2 cloves garlic
  • ½ cup olive oil

Method:
For the Pizza Dough:
Mix all the ingredients in a small mixing bowl. Roll into 6-ounce balls and let rest for 1 hour. Using a rolling pin, roll out the balls into a thin oval shape, drizzle with olive oil and grill each pizzette 2 minutes per side.

For the Tapenade:
Blend in a food processor until smooth.

To Assemble and Serve:
Preheat oven to 350°F. Heat olive oil and garlic in a pan over medium heat. Add the tomatoes and cook gently until they burst; set aside. Spread a layer of olive tapenade over each pizzette. Place the cherry tomatoes on top and bake for 5 minutes. Add the arugula, anchovies, pecorino shavings and basil to garnish.

 

   Published: June 2006