Lebanese Olive Pizza

Chef's Corner

Lebanese Olive Pizza

According to National Restaurant Association’s What’s Hot: Top 10 food trends for 2017, ethic cuisines are trending, with “consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home.” Millennials especially are influencing this trend with their adventurous appetites and desire to explore global flavors.

This millennial approved Lebanese Olive Pizza is a quick Middle Eastern recipe, which can be simplified by using a premade Lebanese bread or naan as the crust. Try it using an Amana® Commercial AXP or Menumaster® MXP high speed combination oven today.

Lebanese Olive Pizza





  • 1 – Lebanese Bread (can substitute Naan or Pita Bread)
  • 5 oz – tomato paste
  • 5 oz – fresh Mozzarella Cheese (shredded)
  • 4 oz – Kalamata Olives (chopped or sliced)
  • ¼ tsp – dried oregano
  • ¼ tsp – crushed basil
  • ¼ tsp – ground black pepper


  • Pizza stone (ST10X)
  • Oven paddle (PA10)


  1. Preheat the pizza stone in oven, allowing 30 minutes to pre-heat thoroughly
  2. Spread tomato paste over top of bread. If using a smaller bread such as Naan, use 2 pieces of bread
  3. Sprinkle with Mozzarella Cheese and top with olives.
  4. Sprinkle the oregano, basil, and pepper evenly over the pizza.
  5. Place on pizza stone in AXP/MXP and heat using the program settings below.
  6. Remove from oven, slice, and enjoy

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 0:50 70% 10% 100%

Works Cited:

“What’s Hot: Top 10 Food Trends for 2017.” National Restaurant Association, 08 Dec. 2016. Web. 17 July 2017.