Make our homemade black olive pizza topped with pepperoni and red onion for a savoury, cheesy Italian classic pie perfect for sharing.
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How To Make Pepperoni Black Olive Pizza
Few dishes are as universally loved as pizza, and this Pepperoni, Red Onion and Black Olive Pizza brings together some of the most iconic toppings in one irresistible pie. With its chewy golden crust, rich tomato sauce, gooey mozzarella, and a savoury trio of toppings, this recipe is the definition of comfort food with a Mediterranean twist.
The foundation of any great Italian pizza is the crust, and here it’s all about a homemade or high-quality bread dough baked until crisp on the outside yet tender within. A layer of tangy tomato sauce is spread generously before being crowned with pepperoni slices, briny black olives, and thinly sliced red onions. As the pizza bakes, the pepperoni crisps at the edges, releasing its spicy oils into the bubbling cheese, while the olives and onions caramelize, adding layers of flavour and texture.
This combination works so well because it balances every element: salty olives, sweet onions, spicy pepperoni, and rich mozzarella. The flavours are bold but harmonious, making it a pizza that appeals to both traditionalists and adventurous eaters alike.
Serve this pizza hot from the oven with a glass of red wine or a chilled pilsner, and you’ve got the perfect weeknight dinner or crowd-pleasing party dish. It’s also endlessly customizable, add extra veggies for a lighter touch or drizzle with chilli oil for an extra kick.
No matter how you slice it, this this Black Olive Pizza is a guaranteed hit. It’s a reminder of why pizza will forever hold its place as one of the world’s most beloved meals, simple, satisfying, and always best enjoyed with friends.
Pepperoni Black Olive Pizza
Equipment
- measuring cups
- measuring spoons
- Mixing bowls
- Pizza Pan
Ingredients
Pizza Dough (makes 2 pizzas)
- 515 g All Purpose Flour or Bread Flour plus more for assembly
- 2.5 tsp Kosher Salt
- 1 tsp Active Dry Yeast
- 420 g Lukewarm Water
- 1 tsp Cornmeal
Toppings
- 1 cup Tomato Sauce
- 1/4 Red Onion thinly sliced
- 150 g Pepperoni
- 1 cup Black Olives sliced
- 340 g Mozzarella Cheese shredded
Instructions
- In a large bowl, whisk together 1 cup of lukewarm water and active dry yeast. Let sit for 10 minutes until bubbling.
- Add in the remaining water, flour and salt. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball.
- Cover the bowl with a damp tea towel and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled.
- Preheat oven to its hottest setting, 550°F.
- Sprinkle a work surface liberally with flour. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 2 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in the fridge. (At this point you can transfer the vessels to the freezer for up to 3 months). If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.
- If using refrigerated dough, pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Cover the dough with a towel to prevent it from drying out. Let rest for 60-90 minutes.
- Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Place dough on a cornmeal dusted pizza pan.
Assembly
- Spread tomato sauce over your pizza dough using the back of a large spoon. Top with shredded mozzarella cheese, sliced onions, pepperoni and black olives.
- Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board. Cut and serve.
Nutrition
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