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, which gives a beautiful crisp edge, and my 5-minute pizza sauce. Easy, peasy.

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There’s something incredibly satisfying about making your own pizza from scratch. The process of mixing, kneading, and shaping the dough is therapeutic, and the aroma of fresh pizza baking in your oven is unbeatable. In addition, by making your own dough, you control the ingredients, ensuring a healthier and tastier pizza. Plus, homemade pizza dough rises beautifully, creating a perfect crust every time.

Using olives and red Spanish onions as toppings elevates the flavor profile of your pizza. Olives add a salty, tangy punch, while red onions bring a sweet and sharp contrast. Combined with melted mozzarella and a drizzle of olive oil, these toppings transform a simple pizza into a gourmet delight.

Why is this the best recipe?

• Fresh and Homemade: Using fresh, homemade ingredients ensures that every bite is bursting with flavor. From the homemade dough to the quick pizza sauce, this recipe is all about quality.
• Perfect Crust: The dough rises beautifully, creating a perfect balance of crispy and chewy crust. The use of a pizza stone mimics the effects of a professional pizza oven.
• Flavorful Toppings: The combination of black olives, kalamata olives, and red onions provides a delightful mix of salty, tangy, and slightly sweet flavors. The drizzle of olive oil adds a rich, aromatic touch.
• Customizable: This recipe is highly versatile. You can easily adjust the toppings to suit your preferences or dietary needs, making it a crowd-pleaser for any gathering.

Ingredients and substitutes

• Flour: All-purpose flour is ideal for this dough, but you can also substitute it with bread flour for a chewier crust or whole wheat flour for a healthier option.
• Yeast: Active dry yeast is used in this recipe. You can also use instant yeast, but reduce the amount slightly.
• Olive Oil: Adds richness and helps create a tender crust. You can also substitute with avocado oil or canola oil if needed.
• Tomato Sauce: A can of tomato sauce forms the base of the 5-minute pizza sauce. You can also use crushed tomatoes as an alternative.
• Mozzarella Cheese: Shredded mozzarella melts beautifully, but you can also use provolone, fontina, or a mix of Italian cheeses.
• Olives: Fresh black olives and kalamata olives add unique flavors. If unavailable, green olives or canned black olives can also be used.
• Red Onion: Adds a sweet, sharp bite. You can also use shallots or sweet onions, if necessary.

Step-by-step: Olive Pizza with Red Onions

• Mix the Dough: Combine the flour and salt in the bowl of a stand mixer. Add the warm water, yeast, sugar, and olive oil and combine well. Then, knead the dough on a floured work surface for about 5-7 minutes until smooth and elastic. Alternatively, use the dough hook attachment on your stand mixer.
• Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

• Preheat the Oven: Place your pizza stone in the oven and preheat to 475°F (245°C). Let the stone heat up for at least 30 minutes.

• Divide: Punch down the dough and divide it into 2 or 3 equal portions. Next, shape each portion into a ball and let it rest for 10 minutes. On a floured surface, roll out each dough ball into a thin circle, about 10-12 inches in diameter.

• Assemble: Sprinkle a pizza peel or a piece of parchment paper with cornmeal to prevent sticking. Place the dough on the peel or paper. Next, spread an even layer of homemade pizza sauce over the dough, leaving a 1-inch border around the edges. Then, sprinkle shredded mozzarella cheese over the sauce. Add sliced black olives, kalamata olives, and red onion slices. Lastly, drizzle a little olive oil over the top.
• Bake the Pizza: Slide the pizza onto the hot stone in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
• Finish and Serve: Remove the pizza from the oven. Top with fresh arugula and red pepper flakes if desired. Slice and enjoy your homemade olive pizza!

Tips for Success

• Proper Yeast Activation: Ensure the water for the yeast mixture is at the right temperature (110°F) to activate the yeast without killing it. If the yeast doesn’t foam, it might be expired, and your dough won’t rise properly.
• Dough Kneading: Knead the pizza dough until it’s smooth and elastic. This step is crucial for developing gluten, which gives the crust its structure. Using a stand mixer with a dough hook can make this process easier and more efficient.
• Preheat the Pizza Stone: Preheat your pizza stone in the oven at 475°F for at least 30 minutes. This high, even heat will help achieve a crispy crust, similar to what you’d get in a professional pizzeria.
• Use Cornmeal: Sprinkle cornmeal on the pizza peel or parchment paper to prevent the dough from sticking and to facilitate easy sliding onto the hot stone. This little trick also adds a slight crunch to the bottom of the crust.
• Thinly Slice Toppings: Slice the black olives, kalamata olives, and red onions thinly to ensure they cook evenly and don’t weigh down the crust. This also allows their flavors to meld beautifully with the melted mozzarella cheese.
• Manage Dough Temperature: If your dough is too sticky to handle, lightly flour your work surface and your hands. If the dough is too stiff, let it rest for a few minutes to relax the gluten. This will make it easier to shape into a 12-inch circle or rectangle.
• Use Fresh Ingredients: Fresh ingredients make a significant difference in flavor. Opt for fresh olives, good-quality mozzarella cheese, and a homemade 5-minute pizza sauce for the best results. For example, California ripe olives and fresh red onions can elevate the taste profile of your pizza.
• Avoid Overloading Toppings: While it’s tempting to pile on toppings, too many can make the pizza soggy and prevent the crust from cooking properly. Therefore, stick to a balance of sauce, cheese, and toppings for the best texture and flavor.
• Let the Dough Rise Properly: Allow the dough to rise in a warm place until it doubles in size. This could take 1-2 hours. The dough rise is essential for a light and airy crust.
• Experiment with Flavors: Don’t be afraid to experiment with additional flavors like dried basil, oregano, thyme, and a drizzle of olive oil over the top. These can enhance the overall taste and aroma of your olive pizza.

• 10 Tips For Making Better Homemade Pizza
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• The Best Pizza Dough Recipe: Pizzeria-Style Overnight Dough
• No-Knead Pizza Dough: Simplifying the Pizza-Making Process

Frequently asked questions

• 5 minutes Pizza sauce or Fresh Tomato sauce
• Mushrooms Pizza – assorted mushrooms
• Easy White Pizza Recipe – bechamel sauce and cheese.

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