Anyone that's ever tried eating an olive from the tree before brining or curing will marvel that a method was ever conceived to make the things edible. Some feel that milleniums of cultivation still haven't done much for them in the way of flavor and that they are the topping most practiced at ruining an otherwise tasty pie. Canning certainly hasn't done a lot to salvage the olive in the eyes of many, but others can't get enough of 'em no matter their grade, quality, or container. So where do you stand on olives and pizza? More

You know what's a frickin' awesome pizza topping? Leftover olive salad mix from a muffuletta I made a couple weeks ago. Delicious. Get the recipe here! More

[Photograph: Tim "Pizzasnob" Kang] Pizzasnob here. Here's my submission: Clam & Olive Pizza. I've included the main picture resized to your spec, but for the upskirt and cornicione shot, go to this page: http://www.timkang.com/2010/02/clam-olive-pizza/I used Lahey's no-knead pizza dough recipe for the crust and baked the pizza on top of an inverted cast iron grill under my gas-oven broiler. I used my own recipe for the sauce:... More