Using our delicious black olive pate, this black olive pizza is a showstopper! Make sure you garnish with fresh basil at the end for the perfect balance of cheese and fresh herbs.
Preheat oven to 500°F for at least 1 hour before baking. If using a pizza peel, allow the peel to heat up in the oven for at least 30 minutes before baking on it.
Stretch out your dough onto a pizza peel dusted with flour. If you don’t have a peel, you can use a baking sheet lined with parchment paper.
Start by sprinkling the grated parmesan cheese over the top of the dough, making sure it gets onto the outer crust. This will give the crust and extra crispy texture and cheesey flavor.
Next, spread about ½ cup of the crushed tomatoes on top of the dough.
Place the torn pieces of mozzarella cheese on top of the crushed tomatoes.
Add slices of red onion and dollops of the black olive paté.
Drizzle with 1 tbsp Colavita olive oil and sprinkle with sea salt and crushed red pepper flakes (optional).
Slide your pizza from the peel onto the stone in the oven (or place the baking sheet in oven) and bake for 8-10 minutes (individual ovens will vary, so keep an eye on your pie!), until the crust is golden brown.
Remove from the oven and slide onto a cutting board. Garnish with fresh basil, slice and serve.
Servings 4