Go Back
–+ servings
Black Olive Pizza.

Black Olive Pizza

Author: Dana Ricciardi
Homemade pizza is surprisingly easy to make, and this black olive pizza is no exception. The crust requires just a few ingredients--and some patience--and you can soon be digging into a delicious pie made entirely in your own kitchen!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Servings 8
Calories 496 kcal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

For the Pizza Dough

  • 3 and ¼ cups bread flour spooned and leveled (See Note 1)
  • 1 teaspoon instant yeast
  • 1 and ½ teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup cold water (possibly more)
  • 1 tablespoon extra virgin olive oil

For the Pizza

  • 4 tablespoons extra virgin olive oil
  • 8 ounces part-skim mozzarella sliced thinly or shredded
  • ½ cup Kalamata olives sliced in half lengthwise
  • 14 ounce can artichoke hearts drained (you don't have to use the whole can)
  • 8 ounces whole milk mozzarella sliced thinly or shredded
  • 2 to 3 tablespoons grated Pecorino Romano cheese
  • Freshly torn basil

Instructions
 

  • For the pizza dough, mix all dry ingredients together in a bowl, preferably one that attaches to a stand mixer.
  • Pour in the cold water a little at a time and mix with a spatula until combined. The dough should look shaggy when done.
  • Add the olive oil and knead for 5 to 7 minutes using a stand mixer fitted with a pizza hook.
  • Knead until the dough forms into a ball around the pizza hook and easily pulls away from the sides of the bowl while maintaining its shape.
    If you don't have a stand mixer, knead the dough by hand for 5 to 7 minutes.
    *Note: If the dough looks too dry where the flour doesn't seem to be incorporating well, add a little more cold water (about 1 tablespoon). On the other hand, if your environment is especially humid, you may need less water. You don't want the dough to be too wet, which can create a soggier texture upon baking.
  • After you finish kneading, keep the dough ball in the bowl. Cover with a damp kitchen towel and let sit for 30 minutes. Remove the dough ball, and roll it between your hands for a few seconds to ensure it's round and fairly smooth. It doesn't have to be perfect, though. Some lines and crevices are fine.
  • Transfer the dough to a bowl coated on the bottom and sides with extra virgin olive oil (1 to 2 tablespoons). Cover the bowl with plastic wrap and transfer it to the refrigerator. Refrigerate the dough for at least 12 hours but preferably 24 hours or up to 2 days.
  • Remove the dough from the refrigerator and let it sit on the kitchen counter for 2 hours. Keep the plastic wrap on the bowl.
  • Coat the bottom of a 12"x16" baking sheet with 4 tablespoons of olive oil (this will help darken the bottom of the crust and add lots of flavor). Use a brush to evenly distribute it from end to end.
  • Remove the dough from the bowl and stretch it with your hands, rotating it as you go (sort of like turning the wheel of your car when making a turn). Place the dough in the center of the pan and press it outward so it stretches even more. It won't cover the whole pan just yet. Cover the pan with plastic wrap and let the dough sit for another 30 minutes. Return and press it out some more. With a little effort, it should fill out the pan nicely at this point.
    *Note: Don't worry if some olive oil that has pooled at the bottom of the pan seeps onto the top of your dough as you press it into the pan.
  • Preheat the oven to 450℉. Bake the pizza on the bottom rack for 10 to 15 minutes, until the bottom and edges start to turn golden brown. Remove the pan from the oven and layer it with the following ingredients in the order listed:
    *Note: Adding the fresh mozzarella to the very top will help the water that cooks out of it evaporate instead of seeping into the pizza dough.
  • Place the pizza back in the oven and cook it for another 8 minutes, until the cheese fully melts.
    *Note: If the bottom of your pizza is already a dark golden brown, place the pan on the top rack to melt the cheese. If the bottom is still on the lighter side, place it back on the bottom rack to help darken it more.
  • Remove the pizza from the oven. If your cheese doesn't have that trademark blistered look, place the pizza under the broiler for 1 to 2 minutes (just watch it carefully!).
    *Note: Any water that might accumulate from the fresh mozzarella as it cooks should evaporate once the pizza is done. If not, place it under the broiler for 1 to 2 minutes to help evaporate it. Broiling will also blister the cheese. Just watch it carefully!
  • Remove the pan from the oven. Immediately dust the pizza with the Pecorino Romano and garnish with some fresh basil.

Notes

Note 1: To use the spoon-and-level method, scoop the flour into a measuring cup with a spoon and level it off with the edge of a butter knife.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 42g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 1126mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 10mg | Calcium: 401mg | Iron: 1mg
Tried this recipe?Let me know how it was!