Wow. Another pizza post. You’re probably wondering if that’s all we eat in my house. Really, it’s not. For some reason, it’s one of the few foods that inspires me to blog, however. Maybe it’s just my lack of time that stifles my creativity in the kitchen. It is soooo hard to cook, and cook something original, when you work odd hours and have to be ready to show property on a moment’s notice. As such, we’ve been eating a lot of simple dishes lately because of my random schedule. But I had time to crave a cheesy, olive pizza, and actually make it this past week. It really makes me want to get back in the kitchen on a regular basis. We’ll see…
As usual, the ingredients are relative. I offer approximates. The rest is up to your personal taste.
Pizza dough for a 16-20 inch pizza
1 16 0z. can diced tomatoes (low sodium preferable)
basil, to taste
oregano, to taste
garlic, to taste
crushed red pepper flakes (optional), to taste
mozzarella cheese, about 2 cups grated
provolone cheese, about 5 round slices
parmesan cheese, about ¼ cup grated
feta cheese, to taste
Kalamata olives, about ½ – 1 cup halved
Preheat oven to 400 degrees.
Preheat your pizza stone or pan for about 5 minutes in the 400 degree oven.
Shape your pizza dough. Place on preheated pizza stone or pan, sprinkle with olive oil, and bake for another 3 minutes. Remove from oven.
To make the sauce, combine the diced tomatoes, basil, oregano, garlic, and crushed red pepper flakes, if desired. Cook, breaking apart any large tomatoes. (Note: Sauce will be chunky.)
Spread the sauce on the prebaked pizza crust. Lay the provolone slices over the top. Sprinkle with mozzarella, parmesan, and feta. Place olive halves over top.
Bake for about 8 minutes, or until cheese is hot and bubbly.