Black Olive Pesto Pizzette

Black Olive Pesto Pizzette
Recipe Date:
May 17, 2017
Serving Size:
Cook Time:
Imperial (US)

This recipe is from Savoring SIMI Since 1876. A collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.

  • 2 cups pitted Kalamata olives
  • 2 cloves garlic
  • 2 tbsps pine nuts
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup grated Asiago cheese
  • 1 sheet frozen puff pastry, about 9 by 13 inches (about 8 ounces), thawed according to package directions

Preheat the oven to 450°F. Lightly oil a sheet pan.

To make the pesto, drain the olives well, then slice half of them and leave the remainder whole. In a food processor, combine the garlic and pine nuts and pulse until finely chopped. Add the whole olives, cheese, and olive oil and process until a puree forms. Transfer to a bowl, add the sliced olives, and stir to mix.

Lay the puff pastry on the prepared sheet pan. Spread about 1 1/2 cups of the pesto evenly over the pastry, leaving a 1-inch border uncovered around the edges. Transfer the remaining pesto to an airtight container and refrigerate for up to 5 days.

Bake until the edges of the pastry are puffed and lightly browned, 10 to 15 minutes. Cut into wedges and serve.

NOTE: Use leftover pesto on sandwiches or pasta, or more pizzette.