Pizza with Onion, Olives and Mozzarella

Name: Pizza with Onion, Olives and Mozzarella: Homemade Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Olive oil for greasing the pan; Onion 1; Wine vinegar 1 tbsp (2-3 tbsp for hot pickling); Water for the marinade 100 ml (for hot pickling); Tomatoes 1; Garlic 1 clove; Sugar 1 tsp (5 g); Olive oil 1 tbsp; Salt, black pepper to taste; Tomato sauce 5 tbsp; Oregano (dried) 1-2 pinches; Olives (green, pitted) 10-12; Parmesan 50 g; Basil 2-3 sprigs; Mozzarella 150 g

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1 h 30 mins

Not long ago we made pizza for breakfast, which we do often. Friends who saw the photo said: “Wow, that’s some breakfast!!!” Guys! Don’t make me laugh. Making a tasty homemade pizza for breakfast takes less time than frying potatoes. I am not telling you to pull out everything in the fridge. That is a “Soviet” pizza, which more often resembles shawarma.

Keep it simple!

Pizza is a national, even folk dish of Italy, and now of the whole world. Classic pizza is usually round and most often contains tomatoes or tomato sauce, cheese and herbs. Other additions, such as ham, fish, olives, sausage and so on, vary the classic pizzas. Usually a young cheese is used for pizza, mozzarella, sometimes Parmesan. For the sauce, tomatoes with spices and oil. The pizza filling is usually called the topping.

In those distant times when the first prototypes of pizza appeared, people did not try too hard. They simply put toppings on a flatbread: vegetables, herbs, cheese. They dressed it with a mixture of olive oil and garlic. They say this was done as far back as ancient Rome. Much later, certain rules and recipes for making pizza appeared. Those that later became classics are Margherita, Neapolitan, diavola pizza, marinara pizza, “four cheeses”, seafood pizza and others. Still, what is a classic, if in a pizza made even by a famous pizzaiolo the most important thing is the master’s soul!

Making a tasty pizza for breakfast is within anyone’s power. Knead the dough: 5 minutes. While the dough rises, cut the toppings: 10 minutes. Roll out the dough: 5 minutes. Arrange the toppings: 5 minutes. Bake for 20 minutes without any effort from you. And in the gaps you can wash up, tidy up, and catch up on social media.

Let me show an example, and we will make a tasty pizza with tomato sauce, cheese, herbs and onion. Homemade pizza with onion and olives is nothing complicated, quick and incredibly tasty.

Ingredients

2 servings

Pizza dough 400 g
Olive oil for greasing the pan

Onion 1
Wine vinegar 1 tbsp (2-3 tbsp for hot pickling)
Water for the marinade 100 ml (for hot pickling)

Tomatoes 1
Garlic 1 clove
Sugar 1 tsp (5 g)
Olive oil 1 tbsp
Salt, black pepper to taste

Tomato sauce 5 tbsp
Oregano (dried) 1-2 pinches
Olives (green, pitted) 10-12
Parmesan 50 g
Basil 2-3 sprigs
Mozzarella 150 g

Step-by-step recipe

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Dough

Make the dough. I have given the pizza dough recipe many times: “Pizza dough».

Pickled onion and tomato sauce

We make the onion and the sauce while the dough rises. Cold pickling takes 1-2 hours, so start the onion for it ahead of time.

Pickle the onion. Peel the onion, cut it into very thin strips, add 1 tbsp of wine vinegar and leave to pickle for 1-2 hours.
If you are “short on time”, you can use hot pickling: pour a boiling mixture of 100 ml of water and 2-3 tbsp of wine vinegar over the sliced onion. After 10 minutes, rinse the onion and squeeze it dry.
Make the tomato sauce. Note that I will talk you out of ketchup from a packet. Scald the tomato with boiling water, peel off the skin and remove the seeds. Blend the flesh to a puree with 1 garlic clove, a teaspoon of sugar (5 g), salt and black pepper.
Pour the tomato puree into a hot skillet with 1 tbsp of olive oil and simmer over high heat until the moisture evaporates and the sauce thickens. You get an excellent tomato sauce, salsa di pomodoro.

Assembling the pizza

Roll out the dough and put it in the pan. After the dough has risen, knead it briefly and roll it into a flatbread 5-7 mm thick. Put it in the pan, lightly greased with olive oil beforehand. Be sure to prick the dough with a fork in several places.
Spread the tomato sauce over the dough in the pan.
Sprinkle dried oregano over the sauce, 1-2 pinches.
Arrange the pickled onion over the sauce.

Make a Parmesan and basil topping and sprinkle it over the whole pizza. Grind grated Parmesan and green basil leaves in a blender. You should get an almost dry mixture with a pleasant greenish tint. By the way, for aroma you can add a garlic clove to the Parmesan, if you don’t have to talk to people for work today. Sprinkle over the pizza, trying not to miss any spots.
By and large, that is already enough! But this is exactly the case where you should turn good into the best!
Cut the pitted, unstuffed green olives in half lengthwise and spread them evenly over the pizza.
Take the mozzarella out of the brine, cut it into thin slices or grate it on a very coarse grater and spread it over the pizza.
To make the mozzarella taste stronger, you can put half of the cheese on the finished pizza, so it does not have time to melt.

Baking

It is usually recommended to sprinkle the pizza with olive oil. It is up to you, since there is already olive oil in the tomato sauce.

Put the prepared pizza in an oven preheated to 200°C and bake for up to 20 minutes, until the edges of the dough turn golden and the cheese melts.

Serving

Traditionally pizza is cut into 4, 6 or 8 pieces with a special pizza wheel and eaten with your hands.
I do not understand why pizzerias serve a knife and fork with pizza. Just like a knife with dumplings, for that matter.

Calories and macros

970 kcal

Serving ≈ 430 g

Protein40 g17% of kcal
Fat42 g40% of kcal
Carbs101 g43% of kcal

100 g223 kcalProtein 9.2 gFat 9.7 gCarbs 23.2 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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Pizza with Onion, Olives and Mozzarella

Ingredients

For the base

For the pickled onion

For the tomato sauce

For the topping