Cheese lovers wake up and unite for this rustic black olives heirloom tomatoes pizza part of my Savory Wednesday series. You see, I am trying to keep my promise and include more savory recipes. I actually got two day light photography lights, so I can take better photos of our dinners through the week to share them with you.
We try to encourage our toddler, little Sebastian, to eat healthy and have a balanced diet, he loves his fruit and veggies and has a salad every single day. One night, a few weeks ago we took him out for some pizza, and he loved the experience so he kept asking us for pizza again and again. Thats when I decided to make this rustic black olives heirloom tomatoes pizza at home, combining two of his favorite things: tomatoes and olives.
I made this rustic black olives heirloom tomatoes pizza over the weekend and two more pies, that by the way turned out amazing too. I used the rustic pizza dough recipe from Florentina, who is literally the queen of pizzas. Her rustic dough is perfect and so easy to make.
The dough makes 6 small pizzas, if you want to do individual pizzas or you can make 3 larger pizzas, this is what I did. You can go crazy with the toppings, but I highly recommend trying this combo that I used for the rustic black olives heirloom tomatoes pizza : fresh mozzarella cheese, beefy heirloom tomatoes, black olives and lots and lots of fresh basil.
We got lucky over the weekend at Whole Foods and picked up some of the most fragrant basil leaves I have ever had, so we went a little heavy handed on the rustic black olives heirloom tomatoes pizza which made it so fresh, fragrant and delicious.
The rustic black olives heirloom tomatoes pizza was a big hit, Sebastian had some for lunch and some for dinner. I also can’t wait to share the other two pizzas with you, hint, one involves porcini mushrooms and the other one has pepperonni!
- Rustic Pizza Dough:
- 5 c flour + some for dusting
- 1½ tsp yeast
- 1½ tsp sea salt
- 2¼ c cold water
- 1 tbs extra virgin olive oil
- 2 medium heirloom tomatoes, sliced rondelle
- Marinara or Pizza Sauce - I used 8 tablespoons
- 12 black olives, pitted and halved
- 1 lb. fresh mozzarella cheese, sliced rondelle
- Fresh basil
- Rustic Pizza Dough:
- For directions on how to prepare the dough please visit Ciao Florentina by clicking here or paste the link in your browser: http://ciaoflorentina.com/rustic-pizza-dough-recipe/
- If using a pizza stone, preheat it in a very hot 500F oven for at least 45 minutes. I do not own a pizza stone, so I baked the pizza on a pizza pan.
- I divided the dough in three, to make three larger pizzas.
- Once you rolled your pizza, if you are using a pizza pan like I did, transfer the pie now to the pan and start assembling it.
- If using a pizza stone, place the pie on cardboard or pizza peel that was well dusted with semolina flour or corn meal.
- Pour the pizza sauce in the center, using a spoon spread it around leaving 1 inch at the edges. Top with sliced heirloom tomatoes, followed by mozzarella cheese and black olives.
- Gently slide the pie on the preheated pizza stone in a hot 500 - 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
- If using a pizza pan like I did, transfer the pan to the oven and bake for 10-12 minutes or until golden brown on the edges.
- Remove from the oven and sprinkle with fresh basil. Allow the pizza to rest for a few minutes before serving for the cheese to set.