Olive Pizza with Red Onions

If you've never topped your pizza with olives and onions you are missing out. This olive pizza with red onions is made with my no-fail homemade pizza dough that gives a beautiful crisp edge and my 5 min pizza sauce. Easy, peasy.

Table of Content

• About this pizza
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• You may also like
• Printable Recipe
• Tips for making better homemade pizza
• Join the conversation

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Homemade pizza is a regular affair in our home. Of course, our classic all-time favorite is the pizza margarita or white pizza. But we also make it with other fun toppings such as mushrooms, pepperoni, BBQ chicken, bell peppers, or Hawaiian with ham and pineapple, etc. Ziv and I, love olives and red onions on our pizza.

About this pizza

There are four components to this pizza:

1. The dough - Today I am using my classic pizza dough but you can also use my overnight pizza dough but you can also use my no-knead pizza dough. This makes a soft chewy base with crusty edges.
2. The sauce - Similarly, I have two tomato sauce recipes for you, one tomato sauce with fresh tomatoes and the other is my quick pizza sauce in 5 mins with canned tomatoes. Both are simple and easy to make. Alternatively, you can also use my white sauce as we did in our white pizza.
3. The toppings - I'm using both green and black olives along with Spanish red onions but you can keep it classic without any toppings.
4. Cheese - I like to top my cheese with a combination of mozzarella, parmesan, and other white cheese. But you can stick to just mozzarella.

The process for making pizza is also simple and easy.

• Make the dough - 10 mins
• Let the dough rise - 60 to 90 mins
• Divide the dough and let it rest - 30 mins
• Preheat oven - 20 mins before
• Roll the pizza dough - 15 mins
• Add toppings and bake - 15 mins

If you don't want to use a tomato sauce you can also make it a white pizza with white sauce. Read my tips on making better homemade pizzas. Look at that crust?

Ingredients and substitutes

• Flour - You can use bread flour instead of all-purpose flour - I am using plain all-purpose which works great.
• Yeast - I'm not a slave to any particular brand, but I use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it, but I'm old school, I like to use the safe and stress-free method. Which is why I still let my yeast activate first.
• Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
• Sugar - The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. So, don't omit it, and no it will not make your dough sweet. If you don't fancy sugar, try honey or agave syrup.
• Oil - Like sugar, oil is also food for our yeast. It helps the yeast grew and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
• Salt - Use fine grain salt which will dissolve in the dough easily.

Step by step instructions (pin)

Prepare dough

• In a bowl, combine warm water, yeast, sugar, and oil – mix well.
• In a bowl of a stand mixer with dough hook, combine the flour and salt.
• Pour in the yeast mixture (see video).
• Turn the mixer on medium-high speed until all the flour is incorporated.
• Once all the flour is incorporated, let the mixer run on medium speed for 3 minutes.
• The dough should be elastic, slightly sticky, but very soft and supple.
• Transfer to a lightly floured work surface. Bring all the dough into a ball.

• Pro tip – finger test – when you stick a finger in the dough should spring back.
• Place the dough in an oiled bowl and cover with a clean kitchen towel for 60 to 90 mins until double in volume.

Divide, rest, and roll

• Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
• Lightly punch the dough to remove all air.
• Divide the dough into two or three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas) (see video).
  Pro tip - Let the dough rest again for 10 minutes (it will become easier to roll and stretch).
• Roll one piece of dough to about 12 inches (see video).
  Pro tip - Place parchment paper on a pizza peel or you a pizza tray (parchment is less messy than cornmeal or flour).
• Transfer pizza to the pizza peel or pizza tray (see video).
  Pro tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy.

Top and bake

• Pro tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
• Spread tomato sauce (and tomato slices if using) (see video).
• Break some olives into half and scatter around.
• Sprinkle on some sliced red onions.
• Finally, sprinkle the grated parmesan and mozzarella.
• Transfer the pizza to the preheated oven. From the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

Frequently asked questions

You may also like

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Printable Recipe