Sheet Pan

Olive Pizza

February 10, 2011
2 Ratings
  • Serves two or more
Author Notes

Pizza is a great vehicle for olives. You can use as many or as few olives as you want, and plus, it's PIZZA! You get the crunch of the crust, and all the cheesy goodness, too. The pizza dough recipe is adapted from The Silver Spoon, one of my favorite cookbooks. —mrslarkin

What You'll Need
  • Pizza Dough
  • 2 1/2 cups all-purpose flour (about 11.25 oz., or 319 grams; I use King Arthur All-Purpose Unbleached)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon active dry yeast (not rapid rise), or 3 grams fresh yeast (about a dime-size ball)
  • 8 ounces or 227 grams lukewarm water
  • 1/4 cup olive oil
  • Olive Pizza
  • Pizza dough, about 10 ounces
  • 1/2 cup whole milk ricotta cheese (you may need a little more or a little less, depending on the size of your pizza)
  • grated zest of half a lemon
  • 1/2 cup pitted and chopped oil-cured olives
  • about 2 ounces goat cheese
  • 1/4 cup red onion, sliced thin
  • 2 sprigs fresh thyme
  • olive oil
  • salt and pepper
  • crushed red pepper flakes
  1. Pizza Dough
  2. These instructions are for a stand mixer, but you can do it all by hand, if you so choose. In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt together.
  3. Dissolve yeast into warm water. Stir in the oil. With mixer on low speed, pour the liquid into the flour until dough comes together.
  4. Scrape off the paddle and switch to the dough hook. Knead for 5 or so minutes.
  5. Scrape mixer bowl and hook, and gather dough into a ball. Place in a well-oiled bowl. Cover bowl tightly with plastic wrap, lay a dish towel over it and place in a warm spot, like in the microwave. Sometimes, before putting the dough in, I heat a mug-full of water, to get the microwave nice and warm.
  6. Let rise for 1 hour. Punch dough down, and let rise for another hour.
  7. This step is totally optional, but worth it if you have all day. Punch dough down again and let rise for 2 - 3 more hours. Alternatively, you can stash the dough in the fridge overnight after the first rise. Bring refrigerated dough to room temperature about an hour before forming pizzas.
  1. Olive Pizza
  2. Place a pizza stone on bottom-most rack in oven. Preheat oven to BROIL HIGH at least a half hour before you will bake the pizza.
  3. Cut dough from above pizza dough recipe into two equal pieces, about 10 ounces each, weighing it with a kitchen scale if you have one. Place the second piece of dough in a freezer bag and freeze, or make a second pizza of your choosing.
  4. Flatten dough very slightly, and fold in top, bottom, left side, right side, towards center. Turn over, and gently form into a round. Place on lightly floured parchment-lined sheet pan, sprinkle with flour and cover with a kitchen towel. Let rest 10 minutes.
  5. Lightly oil (just a dab to keep the paper in place) a 12" pizza pan. Line with a piece of parchment paper, and lightly dust paper with flour. Place dough on paper. Dust dough lightly with flour and press down with your fingertips as you turn the pie and spread the dough evenly in all directions until you have a nice thin layer, about 1/4" thick. It probably won't cover the entire pan; that’s okay. If dough is not cooperating, it helps to let the dough rest for a few minutes.
  6. Alternatively, flour your fists very well, and the ball of dough. Stretch dough over your fists and move your fists along the outside edge of the dough, stretching it out. Lay the dough on parchment-lined pizza pan. Tug edges slightly to form a rough circle.
  7. Spread ricotta onto pizza dough with a small offset spatula if you have one, leaving about a ½ inch border. Sprinkle the lemon zest over. Scatter the olives over the ricotta. Next, shower your red onion slices over the top. Then, spoon little nuggets of goat cheese over. Strip the thyme leaves off of the sprig and sprinkle over the pizza. Lastly, just a touch of salt and pepper, a drizzle of olive oil, and your pizza is ready to bake!
  8. Place pan directly on pizza stone. Or, if you've got a pizza peel, pull the parchment and pizza onto the peel, then slide parchment and pizza directly onto pizza stone. TURN HEAT TO 550 DEGREES F. Bake for 5 minutes, or until crust is nicely browned and crisp, and bottom of pizza has some nicely browned spots as well. Use a long-handled metal spatula or metal tongs, or the pizza peel, to lift up the pizza and take a peek underneath. The parchment will turn black, but it won't catch fire, so don't worry.
  9. Remove from oven. Add a touch more salt, a drizzle of oil, and a sprinkle of red pepper flakes if desired. Cut into pieces with kitchen shears and enjoy!

See what other Food52ers are saying.

  • hercarrot
  • aargersi
  • lastnightsdinner
  • mrslarkin
  • drbabs

12 Reviews

hercarrot February 15, 2011
Hi Mrslarkin! I am in love with your pizza? My husband will flip over this! Thank you so much for sharing! Cheese and olives a happy mouth makes.

mrslarkin February 15, 2011
Hi Jennifer! You are so welcome! Let me know how it turns out if you make it!
aargersi February 11, 2011
Mrs Larkin does it again! This sounds awesome. You have non-olive lovers in your house? I am with Dr Babs - I think paper thin slices of meyer lemon, peel and all, would be great - if you sort of nestled them into the cheese or even hid them under the cheese they should be OK, huh? Interesting article too ...
mrslarkin February 11, 2011
Yep, haters in the house. Olives are the tip of the iceberg.

oh, meyer slivers sound good! I will try! I did squirt some lemon juice over my slices last night - and it was yummy. Also was thinking of a simple arugula salad over the top. I love me some salad pizza!
lastnightsdinner February 11, 2011
This would be totally okay for breakfast, right? Because I need this NOW.
mrslarkin February 11, 2011
hells yeah!
mrslarkin February 11, 2011
There's a really interesting article on the Slice blog today about which rack to bake your pizza on. I may have to rethink the bottom rack technique!
drbabs February 11, 2011
I love this, too! Would really love thinly sliced lemon on it also.
mrslarkin February 11, 2011
thanks, drbabs! Yeah, the thought crossed my mind. Wasn't sure if they'd incinerate, though. Maybe I'll try next time!
hardlikearmour February 11, 2011
Yum, this is totally up my alley! The sweet ricotta must make a nice foil for the briny olives.
mrslarkin February 11, 2011
thanks, hla! Yeah, it's a pretty nice combo! of course I'm the only one eating it, since it's got (gasp!) olives.
hardlikearmour February 11, 2011
lucky you, then ;)