Green Olive and Onion Pizza

This recipe was originally published casual in my run of zines. You can read more about the project and also see what other projects I've have as well.

This pizza is relatively simple compared to the other pizzas I often share. However, it's a go-to of mine and sometimes simple is what sounds good. The salty olives and just-cooked red onion are a comfort combination for me, and the tomato sauce is a quick version I like to use with pasta, grilled vegetables, or this Eggs in Purgatory recipe.

Close-up pizza with casteveltrano olives and red onions.
Close-up pizza with casteveltrano olives and red onions.
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Green Olive and Onion Pizza

1 12-inch pizza
Tomato Sauce
  • 2-3 tablespoons (25g-36g) olive oil
  • 4 garlic cloves (minced)
  • 1 15-ounce can crushed tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • Pizza dough (enough for 1, 12-inch pie)
  • Flour for dusting
  • ½ cup (60g) sliced Casteveltrano olives
  • ½ cup (20g) thinly sliced red onion
  • 3 ounces (90g) torn or shredded mozzarella cheese
  • Parmesan Cheese for finishing
  • Crushed red pepper flakes for finishing
  1. To make the tomato sauce: Heat the olive oil in a medium pot or braiser over medium heat. Add the garlic and cook until fragrant, about minute, then stir in the tomatoes, salt, and oregano. Simmer until the mixture thickens slightly, about 10 minutes. Set aside and store any leftovers in the refrigerator for up to 5 days.
  2. To make the pizza: Preheat an oven or grill (whichever you prefer for cooking pizza) and let the pizza dough rest, covered, at room temperature while preheating and prepping.
  3. Stretch the dough into a 12-inch circle and place on a floured pizza peel. Spread the tomato sauce over the dough. Top with the olives and onion, then sprinkle with the mozzarella cheese. Bake until the cheese is bubbly and the crust is golden brown and cooked through. (The cook time will depend on your chosen pizza-making method.)
  4. To serve: Sprinkle with Parmesan and crushed red pepper flakes, then serve warm.
A full shot of a pizza topped with green olives and a bit of crushed red pepper in the corner.

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Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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