Olive Pizza with Tomatoes and Green Onion

Name: Olive Pizza with Tomatoes, Mozzarella and Green Onion
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Pitted green and black olives 18-20; Green onion 2-3 stalks; Mozzarella 100 g; Tomato 1; Tomato sauce 4-5 tbsp; Parmesan 2-3 tbsp (14–20 g); Dried oregano a pinch; Olive oil for greasing the pan

☆ Rate it

1 h 20 mins

When I was little, the word “luk” always made me picture a bent piece of wood with a taut string and a quiver of arrows. In my language the same word means both bow and onion, and to me it was strictly a long-range weapon. It was certainly not that nasty, smelly plant that makes you cry.

What I disliked most was green onion, because of its “wonderful” lingering aftertaste, and onion in soup.

The onion is a plant of which only the roots and seeds are not eaten. Everything else goes into the pot. As a plant, Allium is a food, medicinal and ornamental crop. Anyone whose parents and grandmothers never dripped onion juice into their nose for a cold has not really lived.

In cooking, onion is indispensable, and the bulb, the thickened base of the stem, is used most widely. Yellow onion is a regular in thousands of dishes from every cuisine in the world.

Green onion adds a light piquancy to pizza and improves the flavor of most toppings considerably, especially mild ones: cheese, olives, fish, lean meat.

Olive pizza has a topping of salsa di pomodoro, tomato, green onion, green and black olives, mozzarella and Parmesan.

More with olives

Marinara Sauce for Pizza

1 h 30 min

Quick Kefir Pizza

30 min

Sunny Vegetarian Pizza with Yellow Tomatoes and Bell Pepper

2 h

Pizza Without Tomatoes

1 h 30 min

Quick Kefir Pizza Dough

10 min

More olives recipes

Ingredients

34 cm pizza

Pizza dough 400 g
Pitted green and black olives 18-20
Green onion 2-3 stalks
Mozzarella 100 g
Tomato 1
Tomato sauce 4-5 tbsp
Parmesan 2-3 tbsp (14–20 g)
Dried oregano a pinch
Olive oil for greasing the pan

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

Dough

Make the dough following the recipe I described: Pizza dough.
Once the dough has risen, knead it briefly and roll it out into a round 5-7 mm thick.
Lightly grease the pan with olive oil and lay the dough on it. Be sure to prick the dough with a fork in several places.
For a soft, fluffy crust, you can let the dough rest for up to half an hour.

Sauce and toppings

We’ll make the tomato sauce ourselves, following the usual recipe.
Green onion: use only the green part, finely chopped.
Coarsely grate the mozzarella.
Cut the tomato in half and remove the seeds. Slice the tomato thinly.
Cut the green and black olives in half lengthwise.
Finely grate the Parmesan.

Assembly

Brush the dough with salsa di pomodoro, taking particular care with the rim.
Spread half of the grated mozzarella over the sauce and arrange the tomato slices.
Sprinkle with a pinch of dried oregano.
Spread the remaining mozzarella over the tomatoes.
Scatter the green onion over the mozzarella, trying to cover it evenly with no gaps.
Next, arrange the halves of green and black olives.
Sprinkle the pizza evenly with grated Parmesan.

Baking and serving

Put the pizza in an oven preheated to 200 degrees.
Bake for up to 20 mins. After 15 minutes, start checking whether the dough is done by the color of the underside, which should be browned.
Cut the pizza into 6-8 slices with a pizza wheel.
Serve the olive pizza hot, and only hot.