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Pompeii Pizza

This recipe dates back hundreds of years before the common use of the tomato in Italian cooking. The crust on this pizza should be crisp and slightly hard, therefore we’ve eliminated the oil from the recipe. Makes one 12” pizza. 

½ recipe Basic Pizza Dough
Salt
¼ cup black or green olives, sliced
¼ cup olive oil
1 teaspoon dried oregano
3 cloves garlic, sliced paper thin

Prepare the pizza dough, eliminating the oil as an ingredient. After the dough has risen (about 1 ½ hours), preheat the oven to 500 degrees. Roll out the dough into a 12” circle and form a rim with the edge of the dough. Slide the dough onto a baking stone that has been sprinkled with cornmeal and brush the dough liberally with olive oil. Distribute the olives and garlic over the dough. 

Rub the oregano between the palms of your hands, letting the crumbled oregano sprinkle evenly on the dough and releasing the flavor. Sprinkle a bit of salt on top and drizzle the remaining oil on the dough. Bake for about 10 minutes until the crust is crisp and golden brown.