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This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping combo!

Olive Pizza

Here’s a pizza topping combination that’s stunningly simple and one of the best pies around. Try this Olive Pizza! The simpler the better with Italian cuisine, and we’ve found that with pizza, a few curated ingredients can make magic. Here a mix of briny green and black olives interplay with thin slivers of red onion, pops of salty capers, and gooey mozzarella cheese. It’s one dream pie for olive lovers! We couldn’t get enough of this pie: the flavor is surprisingly greater than the sum of its parts.

Ingredients for olive pizza

This olive pizza is perfect for lovers of this ingredient, but even the olive averse might be swayed by this pie. The olives used here are ripe olives, and their flavor is a burst of salty and savory. They’re less briny than a pimento-stuffed olive and not as strong as the super-salty Kalamata. We like a variety called Castelvetrano for the green olives, which has a milder flavor and buttery texture. Here’s what you’ll need for this recipe:

Olive Pizza

What are Castelvetrano olives?

Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.

There’s something about the buttery, mild flavor of Castelvetranos that’s unlike any other type. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl! They’re the perfect addition to this olive pizza.

Green Olive Pizza

Recipes for homemade pizza dough

The trick to the best olive pizza? Homemade pizza dough. Check out that photo: see that beautiful pillowy crust? This crust recipe works perfectly in a standard oven or pizza oven to make next-level, artisan style pies. Pick from these recipes:

Pizza making tools

Great pizza requires a few tools. If you choose the standard or thin crust pizza recipes above, you’ll need a stone and peel. (Pizza ovens typically come with their own pizza peel that can withstand the high temperatures.) The pan pizza and sheet pan pizza above require no extra tools. :

  • Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
  • Pizza oven (optional): An outdoor pizza oven makes next level pizza! We own and have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preferred). We used a pizza oven to get the charred crust you see in the photos.
Olive Pizza

Olive pizza variations

There are lots more ways to make an olive pizza! Here are a few topping ideas you might also enjoy that go well with the flavor profile:

  • Kalamata olives instead of green and black olives (use less since they have a stronger, saltier flavor)
  • Feta cheese (but keep it light to balance the salty olives)
  • Goat cheese or ricotta cheese, in dollops
  • Sausage crumbles
  • Prosciutto
  • Hot honey
  • Spinach, frozen and thawed (see this Spinach Pizza)
  • Jarred roasted red pepper, cut into strips
  • Fresh herbs like chives, oregano, thyme, or basil

More pizza recipes

Want more? From dough to sauce to topping ideas, we’ve got everything you need to make incredible pizza pies at home. Here are a few ideas:

This olive pizza recipe is…

Vegetarian. For gluten-free, use our Gluten Free Pizza Dough.

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Olive Pizza

Olive Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza 1x

Description

This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping combo!


Ingredients

Scale

Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Parmesan cheese. Top with the sliced olives, red onion, and capers, then sprinkle with dried oregano.
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Olive pizza

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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4 Comments

  1. great idea for a pizza, and I used to cringe at olives on pizza as a kid, times change for the better, and really really like the capers too, very nice touch to add even more briney olive-y flavors, thank you!