I really like experimenting with pizza, trying out new toppings, new sauces different cheese combinations. So when my daughter asked for pizza, it was the perfect chance to try out the potato pizza that I had bookmarked ages ago.

What does olive tapenade have to do with pizza you ask?

Well that particular potato pizza recipe uses tapenade as a sauce to top the crust. I have never made my own olive tapenade before because the family hates capers and anchovies.

Yesterday I thought I might try it without the anchovies and the capers, so I experimented with half a cup.

Taste test number one: I tried it as soon as the food processor stopped spinning..I LOVED it.

Taste test number two: I gave my daughter some on a slice of bread..after eating the first bite ..she gave me two thumbs up, finished her slice and asked for another.

Taster test number three: I left the tapenade on the kitchen table with some bread slices around the time my husband came home…it vanished within 5 minutes.

So the next day I made the potato pizza but still wasn’t sure  they’d like it so I made the chicken,grilled pepper feta pizza (a family favorite) for back up…

The verdict:

 I have more than half the chicken pizza in the fridge while only one slice of the potato pizza survived 🙂

Olive tapenade

1/2  cup pitted olives

Juice of half a lemon

7-10 springs of parsley

Salt

Pepper

1 clove garlic

1/4 cup olive oil

In the food processor pulse all the ingredients while drizzling the olive oil