RECIPE: Black & White Pizza | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Black & White Pizza | The Nibble Webzine Of Food Adventures
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RECIPE: Black & White Pizza

October is National Pizza Month (although in our book, every month is Pizza Month).

The folks at the California Olive Committee have taken a cue from the recently New York Fashion Week, where the trends included black and white. Hence, this recipe, for a black and white pizza.

Not just another white pizza, this recipe includes Alfredo sauce, roasted garlic, smoked mozzarella, chicken and black olives. You can make or buy the Alfredo sauce (here’s the recipe to make it from scratch).

Prep time is 20 minutes, cook time is 20-25 minutes.


Ingredients For 4 Servings

  • 1 tablespoon extra virgin olive oil, plus extra for pizza crust
  • 1 cup quartered and thinly sliced onion
  • 2 tablespoons minced, roasted garlic
  • 4 ounces small baby bella mushrooms, chopped
  • 1 sheet prepared pizza dough
  • 1 cup prepared Alfredo sauce
  • 1 cup shredded smoked mozzarella cheese

    Black and white pizza, chock full of yummy
    ingredients. Photo courtesy California Olive

  • 4 ounces fresh mozzarella, torn into 1/2-inch pieces
  • 1 can (6 ounces) extra-large black pitted black olives, drained and cut in wedges
  • 1 small boneless, skinless chicken breast, cooked and thinly sliced (or store-bought rotisserie chicken, torn in small pieces)
  • 2 tablespoons chopped fresh rosemary
  • Freshly grated Parmigiano-Reggiano cheese

    Grated cheese atop a dish doesn’t blend into
    a recipe; it’s front and center. Use the best
    quality you can afford. Photo by Yin Yang |


    1. PREHEAT oven to 450°F and line a large baking sheet with parchment paper.

    2. HEAT 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic and mushrooms and cook, stirring frequently, for 10 minutes or until onions are very soft.

    3. ROLL pizza dough into a very thin oval on a lightly floured board. Transfer to prepared baking sheet and brush lightly with olive oil, then spread evenly with Alfredo sauce. Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.

    4. BAKE for 10 to 15 minutes or until cheese is melted and lightly browned around the edges. Serve with grated Parmigiano-Reggiano.


    “Parmesan” cheeses are made in a variety of countries. But authentic Parmigiano Reggiano cheese is produced only in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna.

    By law, only the milk from local cows, whose diet is regulated according to a strict feeding discipline, can be used in the production of the cheese. The cheese is checked by an expert after 12 months; if it passes the test its rind is stamped and it continues aging for an average of 24 month, to develop prime flavors and aromas.

    In Italy, Parmigiano-Reggiano is more than a grating cheese for pasta: It is part of a fine antipasto and also enjoyed for dessert, with some balsamic vinegar and a glass of fine wine. Here’s a comparison of Italian grating cheeses.
    See more of our favorite pizza recipes.


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