Garlic Creme Fraiche, Artichoke and Olive Tapenade Pizza

Serves makes 2 x 20cm pizzas

Prep Time Overnight plus 20 minutes

Cook Time 5 minutes


For the dough 

250g ‘00’ flour 
1 teaspoon instant dried yeast 
½ teaspoon salt 
Large pinch caster sugar
160ml water 
Polenta, for coating the base of the dough 

For the olive tapenade 

1 x 295g jar pitted kalamata olives (150g drained weight)
2 teaspoons capers
1 clove garlic
3 anchovy fillets
1 teaspoon red wine vinegar
3 tablespoons olive oil 


300g creme fraiche
2 cloves garlic, crushed or grated 
10 pieces roasted artichokes from a jar 
Small handful parsley leaves, chopped 



This recipe uses the Jupiter Outback’s ceramic stone to make pizza with a crisp bottom and bubbly crust. The lidded design of the BBQ means the inside gets far hotter than a conventional oven, so you get really impressive results. The garlic creme fraiche makes a perfect base for a white pizza, and is a great change from tomato sauce. The olive tapenade is very easy to make but you could always buy a jar of ready made tapenade instead.

White Pizza Cooked .jpg

1. Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly - just until smooth.

2. Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature overnight.

Pizza Dough Ball .jpg

3. Make the tapenade by placing all the ingredients in a blender and blending to a coarse paste.

Olive tapenade .jpg

4. Combine the garlic and creme fraiche and season with salt and pepper. Set aside.

Garlic Creme Fraiche.jpg

5. When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.

6. Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!

Stretched pizza dough.jpg

7. Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly!

White Pizza Cooking .jpg

8. Spread the dough with the creme fraiche, add the artichokes and some tapenade and close the lid. Cook for 4-5 minutes, or until golden and puffy.

9. Add the parsley, some black pepper and serve. Repeat with the second pizza!

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.