Olive and Red Onion Pizza
If your pizza personality was green - you love pizzas that are fresh, balanced and full of flavour - this one's for you.
A briny bite of olives meets the gentle sweetness of red onion, baked together on a chewy, crispy base. It's light, yet satisfying. Colourful, yet uncomplicated. Just like the green personality.
Why you'll love it:
- Olives bring a zesty, salty punch
- Red onions soften and caramelise in the oven, adding a touch of sweetness
- Pickled onions add a super sharp tang
Ingredients
- 250g pizza dough ball for a 12-inch pizza or 350g for a larger 16-inch pizza
- Some flour for dusting
- A good tomato pizza sauce
- Grated Mozzarella cheese
- A handful of your favourite olives, sliced
- A handful of thinly sliced red onions
- Pickled red onions - we love Vadasz deli pickled onions
- Fresh Parmesan cheese
method
Olive and Red Onion Pizza
- Fire up the pizza oven to get it good and hot.
- Place your pizza dough ball on a lightly floured work surface.
- Push the air out from the centre to the edge with your fingers, and stretch the dough to form a 12 or 16-inch pizza base, depending on the size of your ball.
- Spread a thin layer of the tomato sauce mix evenly over the pizza base, leaving a small border around the edges.
- Scatter over the grated Mozzarella cheese.
- Evenly top with the sliced olives and red onion over the base.
- Carefully transfer the pizza base to your peel. Remember to dust the peel with flour or semolina to prevent the dough from sticking.
- Bake in the pizza oven for around 2 minutes until the cheese is melted and bubbly, and you have a golden brown pizza crust.
- Finish with pickled onions and freshly grated Parmesan cheese.
- Pair with a crispy salad and plenty of good company.
