Double Olive Pizza

"This delicious olive pizza features green and black olives with gooey mozzarella and red onion on a crispy artisan crust. It's a surprisingly satisfying pizza that converts even olive skeptics! True story: I used to be one of those people who ordered "no olives" on every pizza. But after this olive pizza, I've actually changed my tune! The simpler the better with Italian cuisine, and I've found that with pizza, a few curated ingredients can make magic."

"Castelvetrano olives: These Sicilian green olives have a buttery, almost nutty flavor with none of the aggressive brininess you might associate with olives. I've served this pizza to olive-haters who found themselves reaching for seconds specifically because of these olives! (I first figured out people loved them with this marinated olives recipe.) Black olives add depth and a slightly earthier note. I use ripe black olives rather than Kalamatas because Kalamatas can be overpowering."

This olive pizza pairs mild Castelvetrano green olives with ripe black olives, salty capers, slivers of red onion, whole milk mozzarella, and a hint of Parmesan on a crispy artisan crust. The Castelvetrano olives provide a buttery, less-briny flavor while black olives add depth and earthiness. Red onion adds sweetness and crunch; capers deliver salty, tangy bursts that tie ingredients together. Whole milk mozzarella melts better than part-skim for a gooey texture. The recipe emphasizes simplicity and curated ingredients to achieve balanced, satisfying Italian flavors that can convert olive skeptics.

Read at A Couple Cooks