Pepperoni Pizza with Black Olives
A classic homemade pizza topped with spicy pepperoni, briny black olives, and gooey mozzarella over a tangy tomato sauce. This recipe uses store-bought dough for convenience but delivers pizzeria-quality results with a hot oven and a few simple techniques.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 22g
Ingredients
- 1 lb pizza dough
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 20 slices pepperoni slices
- ½ cup black olives, sliced
- 1 tbsp olive oil
- 2 tbsp cornmeal
Instructions
- 1
Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (or as high as it goes) for at least 30 minutes.
- 2
On a lightly floured surface, stretch the 1 lb pizza dough into a 12-14 inch round, leaving the edges slightly thicker for the crust.
- 3
Sprinkle the 2 tbsp cornmeal onto a pizza peel or another inverted baking sheet. Lay the dough on top and gently shake to ensure it slides freely.
- 4
Spread the 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border. Sprinkle the 2 cups shredded mozzarella over the sauce.
- 5
Arrange the 20 pepperoni slices and 1/2 cup sliced black olives over the cheese. Drizzle with the 1 tbsp olive oil.
- 6
Slide the pizza onto the hot stone or sheet. Bake until the crust is golden and the cheese is bubbly and browned in spots, 10-12 minutes.
- 7
Let the pizza rest for 2-3 minutes before slicing. This helps the cheese set so toppings stay put when you cut.
Tools you’ll need
- pizza stone or baking sheet
- pizza peel or second baking sheet
- rolling pin (optional)
- knife
- cutting board
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