I can remember visiting my grandparents in Northern Ohio when I was young and the first thing I would do when I got to their house was raid the refrigerator. I’d bypass the hugs and kisses and go straight for two things; maraschino cherries, and green olives. Yes, it’s true. I didn’t necessarily eat them together, but I did have a few of each after the “long” three hour drive. My grandparents were Italian, you see, so they always had those staples in their fridge (and they always knew to have fresh jars when I was coming to visit). My love for olives didn’t stretch beyond the basic green and black olives until I was in high school. I remember the first time I tried a Greek kalamata olive in a Greek salad at a restaurant, and then there was no stopping me. My love for olives has expanded ever since. Now you could give me any type of olive and I’d eat it. Go ahead, try me.
So it’s probably no surprised that olives, of any type, are one of my favorite pizza toppings. Even as a young girl I always requested olives on my pizza, but sadly my dad hates olives so I typically didn’t win that battle when it was family pizza night.
You could also do this with eggplant. It’s yummy.
|If you choose to use eggplant instead, cut your eggplant about 1/2-inch thick. Then be cool like me and layer them. This was more like a lasagna or eggplant parmesan than a pizza, yes, I get it.|
|Estimated Nutrition Facts for 1 serving (or 2 zucchini halves)