February 05, 2022

RECIPE : Tapenade & Hummus Pizza

Tapenade and Hummus Pizza

I completely forgot about making a heritage recipe today! Like I said yesterday, this week feels all messed up because the kids were off of school Wednesday through Friday. It feels like today should be a Monday.

Anyway, I did have a DELICIOUS dinner and figured I'd share that instead.

I've been craving olive tapenade for months and months--it just seemed like whenever I was in the mood to make it, I didn't have one or more of the ingredients (I never have fresh parsley on hand).

I was excited when I saw that Sabra came out with a hummus that has a dollop of tapenade on top. I bought that several times to eat with pretzels. It just made me crave tapenade even more.

Today for dinner, I decided to make whole wheat pizza crusts so we could each make our own mini pizzas. When I was looking in the fridge to make sure we had cheese, I realized that I had fresh parsley in there--I forgot that I bought it the last time I went grocery shopping (with the sole purpose of making tapenade). So, I had the idea to make the tapenade and put it on my pizza.

olive tapenade

We didn't have cheese, so Jerry headed to the store. I asked him to get hummus while he was there so that I could basically make a tapenade hummus pizza on whole wheat crust for dinner. It was SO good. The crust was soft and bread-like, so it reminded me of warm pita bread with the hummus on there; and then the tapenade was heavenly.

Tapenade and Hummus Pizza

To make the pizza, I just used three items: pizza crust, hummus, and tapenade. I made the pizza crust and tapenade, but I used store bought hummus (just the regular flavor).

So, here is my tapenade recipe... the tapenade tastes great on crostini (mini toasts), crackers, pretzels, etc. I usually use it as a dip, but I'm sure it would be a good condiment, too--I bet it would be awesome on a toasted Italian sandwich.

Here is a printer-friendly version of the Tapenade recipe!


6 oz. pitted green olives (this is the drained weight of one jar)
7 oz. pitted kalamata olives (the drained weight of one jar)
1/4 cup drained capers
1/4 cup lemon juice
1/4 cup chopped fresh parsley
5 cloves garlic, chopped
1/4 cup olive oil (I use the extra light tasting--flavorless--olive oil)

Drain the olives. Put all the ingredients into a food processor and pulse a few times. Scrape down the sides of the bowl and pulse some more until it's the consistency you like it. (Don't add salt; the olives make it very salty.)


This recipe makes a good-size amount--probably about 2.5 cups. You could cut the recipe in half, but I don't like having half-empty jars of olives and capers in my fridge. The tapenade will store for about two weeks in the fridge (I'll eat it long before that, though!)

Here is a printer-friendly version of the Whole Wheat Pizza Crust recipe!

Whole Wheat Pizza Crust

1-3/4 to 2 cups whole wheat flour (enough to form into a ball)
1 cup hot water
1 Tbsp. olive oil
3/4 tsp. salt
2 tsp. yeast (one packet)


Preheat oven to 450 F. Combine all ingredients in a bowl until a ball forms and cover with plastic wrap. Let the dough rise for at least 15-20 minutes. Divide dough into four portions and press them into circles. Lay them out on a baking sheet (you may need to add a little more flour to keep them from sticking). Bake at 450 F for about 10 minutes, until crust is just baked through.

Remove crusts to a plate. Spread about 1/4 cup of hummus on each crust; top with about 1/4 cup tapenade and spread to edges.

This was super filling and a nice change from the regular pizza!

Tapenade and Hummus Pizza


  1. Love tapenade! And hummus! This is a pizza after my own heart. :) The deli section of our Kroger-affiliate sells ready-made tapenade that's pretty good in a pinch. I usually add parsley and lemon juice to jazz it up a little, but it's pretty serviceable on its own. We mix it with pasta (with or without chicken) for a quick meal -- if it lasts that long.

  2. I like tapenade, but I'm not sure I knew what was in it except the olives. Interesting! The pizza sounds good, but wasn't it really salty? I appreciate the whole wheat dough recipe.

    1. I track my sodium regularly, and I plugged this in just out of curiosity--I love hummus and used to eat olives regularly before I had to watch my sodium. A 1/4 cup of tapenade would have about 400 mg of sodium, and the same amount of Sabra classic hummus would have 260. Factoring in the salt in the whole wheat crust, the total for one pizza would be between 860-1060 milligrams of sodium.

  3. A restaurant here in Columbus, Aladdin's, serves something like this, but with pine nuts too. So good. Thanks for the recipes.


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