No game night is complete without pizza. It is one of the perfect grab and sit foods. It’s still good when it’s cooled, you can satisfy any flavor craving, and it’s the perfect late-night, end of game snack. This particular olive pizza combination has been my favorite for a couple years. We typically always have a jar of kalamata olives stashed in our pantry, so this pizza is in heavy rotation. Don’t like olives? See below for a few other of my favorite pizza combinations.Print
An easy pantry pizza using whole wheat pizza dough, tomato sauce, sliced olives and red onions.
- 1/2 ball pre-made pizza dough (enough for 2 people)
- 1/3 to 1/2 cup tomato sauce (like this sauce)
- 2 teaspoons olive oil
- 1/4 to 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan (see note)
- 1 cup sliced kalamata olives
- 1/2 cup loosely packed sliced red onion
- 3 to 4 ounces shredded mozzarella cheese
- Basil (for topping)
- Red Pepper Flakes (for topping)
- Preheat oven to 450˚ F. Roll the pizza dough out in a rectangle that is roughly 8” by 12”. Transfer to an oiled or parchment covered baking tray.
- Spread tomato sauce over crust, enough to cover but leaving roughly a 1/2″ border. Brush the border with olive oil, sprinkle with garlic powder and sprinkle with parmesan cheese.
- Spread the olives and onions over the sauce and top with cheese.
- Bake for 12 to 15 minutes until crust is crisp. Remove, cut, sprinkle with basil and serve.
Tips & Tricks: Looking for a solid vegetarian parmesan, I just tried this brand and really enjoyed it. Perfect for the extra cheese touch on this pizza.
Nutrition: see the information.
- Calories: 533
- Sugar: 4.8
- Sodium: 1464
- Fat: 31.1
- Carbohydrates: 42.1
- Fiber: 5.2
- Protein: 22.8
- Cholesterol: 53.8
Step by Step
I think one of the best things you can do when making pizza is keep the toppings simple. A couple solid main toppings, good cheese, and a flavorful sauce.
Sauce: If you don’t have tomato sauce or aren’t a fan of the tomato base, I love olive oil with a bit of garlic cooked in for good flavor.
Toppings: If you’re looking for a similar combination, try scallions, leeks, or roasted garlic in place of the onions. For the olives, the tangy is a bit hard to match but I’ll swap them out for roasted red peppers or sun-dried tomatoes.
Gluten-Free: It’s simple: use a solid gluten-free pizza crust!
As mentioned above, we always have a jar of olives tucked away for use in salads, pizza, and pasta. We love their tangy flavor, especially when paired with a few of our other favorite ingredients (cheese, peppers, and herbs). If you pick up a jar to make this pizza, use up the olives in one of these recipes: