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Pepperoni pizza with black olives
Mediterranean style pepperoni pizza with black olives and crispy crust

Mediterranean Pepperoni & Black Olive Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
This pizza follows the 'salt on salt' principle: the spicy salinity of pepperoni enhances the briny, fermented tang of black olives. This intense flavor combination is thirst-quenching, making it the perfect companion for a cold beer or a full-bodied red wine. The oil from the olives further enriches the melting cheese.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 890 kcal
🌍 Cuisine Mediterranean-Italian

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking sheet
  • Sieve (for draining olives)

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Knead the dough and let it rise until doubled in size (approx. 60 minutes).

Tip: Patience is key for good dough. If you rush the proofing, the crust will be dense and hard to digest.
2 ✓

Roll out the dough, spread with sauce, and top with cheese. Arrange the pepperoni and drained olives on top.

Tip: Always drain the olives well; excess brine can make the dough soggy and the pizza overly salty.
3 ✓

Bake at 480°F (250°C) for 12-15 minutes.

Tip: If you like olives slightly dried and intense, put them on top. For juicier olives, tuck them under the cheese.
4 ✓

Serve sprinkled with fresh basil and a drizzle of oil.

Tip: Fresh herbs help cut through the rich, salty flavors.

Recipe FAQ

Black or green olives?
Black olives are riper and milder, often preferred by kids. Green olives are punchier and slightly more bitter.
Why is it too salty?
Pepperoni, cheese, and olives are all salty ingredients. You can reduce the salt in the dough slightly or use a sweeter tomato sauce to balance it out.

Ingredients

  • 1 lb 2 oz All-Purpose Flour
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 1/4 cups Warm Water
  • 3 tbsp Olive Oil
  • 3/4 cup Tomato Sauce
  • 8 oz Mozzarella Cheese
  • 5 oz Pepperoni
  • 1/4 cup Sliced Black Olives (drained)
  • 1 bunch Fresh Basil