A delicious, homemade vegetarian black olives heirloom tomatoes pizza is loaded with fresh mozzarella cheese and lots of fresh basil.
Cheese lovers wake up and unite for this 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.
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!
- Pizza Dough:
- 1⅛ cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 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
- Pizza Dough:
- In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
- Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to the dough and knead it for a few minutes.
- Rub the same bowl with olive oil then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
- After the dough has risen, punch it down and place it back on the floured surface.
- Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
- 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 at 425F.
- 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.