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
Olive Pizza with Red Onions
An easy pantry pizza using whole wheat pizza dough, tomato sauce, sliced olives and red onions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- ½ ball pre-made pizza dough (enough for 2 people)
- ⅓ to ½ cup tomato sauce (like this sauce)
- 2 teaspoons olive oil
- ¼ to ½ teaspoon garlic powder
- ¼ cup grated parmesan (see note)
- 1 cup sliced kalamata olives
- ½ 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 ½" 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.
Stock up: get the pantry ingredients you will need: tomato sauce, pizza dough, olives
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:
Olive Tapenade Stuff Pita
Olive Pesto Pasta
Wheat Berry Salad
I love olives and this looks so good! Simple yet delicious
Hi - what pre-made pizza dough would you recommend, and from where? Thanks
I usually pick up a fresh ball from trader joe's or whole foods- they have a nice multigrain and whole wheat!
Hi! It looks like there should be a link to a sauce recommendation? Is there a specific type you'd suggest (sweet, tangy, spicy?) to go with the olives? Thanks!
Erin Alderson says
Hi Meg- link should be fixed! I have a homemade version that use for almost every pizza- it's not overly herby and works perfect with the olives!
Do you use a pizza stone? Also what oven temperature do you use?
Erin Alderson says
I do. I preheat the stone in the hottest I can get my oven (500˚F) for about 20 minutes or so and then slide the pizza on and bake until golden (10 to 12 minutes- but watch because timing can vary).