Black & White Pizza


  • 1 lb. Prepared Pizza Dough, at room temperature
  • 3 tbsps. + 1/4 cup Extra Virgin Olive Oil
  • 1 White Onion, thinly sliced
  • 1/4 cup Sauvignon Blanc, or dry white wine
  • 1/2 tsp. Kosher Salt + salt to taste
  • 1/2 tsp. Freshly Ground Pepper + pepper to taste
  • 4 oz. Mozzarella, sliced 1/2-inch thick
  • 3 oz. Whole Milk Ricotta
  • 2 cloves of Garlic, thinly sliced
  • 6 oz. California Ripe Black Olives, sliced
  • 8-10 Basil Leaves
  • 1/2 Lemon


  1. Place a baking stone in the oven, and preheat to 500ºF.
  2. Add 3 tbsps. of the olive oil and the onion to a small pan or Dutch oven, and bring up to medium-high heat, stirring to coat the onion fully with oil. Season with 1/2 tsp. each of salt and pepper, and cook, stirring often, until the onion start to caramelize, about 15 minutes. Stir in the white wine to deglaze, turn the heat to medium-low, and simmer another 3-4 minutes, or until the liquid has evaporated. Remove from the pan with any remaining oil and let the mixture cool.
  3. Prepare the dough by spreading it into a 14-16″ circle, then place it on a floured pizza peel or the back of a floured sheet pan. Drizzle half of the remaining olive oil over the dough, then spread out the caramelized onions, topping with dollops of ricotta, torn pieces of mozzarella, garlic, and black olives. Drizzle the remaining olive oil over the toppings and add a pinch of salt and a fresh grind of black pepper.
  4. Reduce the oven temp to 450ºF and bake the pizza for 15-20 minutes, until the edges are golden brown and the bottom of the crust is crispy. Top immediately with the fresh basil and a squeeze of lemon, cut into 8 slices and serve hot!