Salty olives, stretchy mozzarella, and a golden crust in about 30 minutes.
There are nights when you want pizza energy without a full pizza project. You know the vibe: something cozy, a little indulgent, and guaranteed to make the kitchen smell amazing, but still realistic for a weeknight. This olive pizza with mozzarella is my go-to when I need big flavor with minimal fuss. It hits that perfect balance of tangy tomato, creamy cheese, and briny olives that makes every bite feel like a tiny vacation.
Olives are the secret weapon here. They bring instant depth, a little bite, and that unmistakable Mediterranean feel, even if you are starting with store-bought dough and a jar of sauce. Mozzarella keeps things classic and melty, while a quick olive oil and garlic brush makes the crust taste like you worked harder than you did. If you have ever felt like homemade pizza turns into an all-evening event, this one is the reset: simple steps, familiar ingredients, and a result that still feels special.
I also love how flexible it is. Use whatever olives you like, raid your fridge for extras, or keep it minimal and let the briny, cheesy combo shine. It’s the kind of pizza that works for a casual dinner, a movie night, or even a low-key appetizer situation if you slice it small.
Why you’ll love it
- Fast and forgiving: Great with store-bought dough, sauce, and pre-shredded cheese.
- Big flavor, few ingredients: Olives do a lot of the heavy lifting.
- Crispy crust tips built in: Simple tricks for a golden bottom and bubbly top.
- Easy to customize: Make it spicy, extra herby, or add a protein in minutes.
- Feels a little fancy: Briny, melty, and pizza-parlor satisfying at home.
Ingredients
Crust
- Pizza dough, store-bought or homemade: 1 lb (450 g), at room temp
- Olive oil: 1 tbsp (15 ml), plus more for the pan
- Garlic, finely grated or minced: 1 small clove (optional)
- Cornmeal or semolina, for dusting: 1 tbsp (optional)
Sauce
- Pizza sauce or crushed tomatoes: 1/2 cup (120 ml)
- Dried oregano: 1 tsp
- Red pepper flakes: 1/4 tsp (optional)
- Pinch of salt (optional, depending on sauce)
Toppings
- Low-moisture mozzarella, shredded: 8 oz (225 g), divided
- Pitted olives, sliced or chopped: 3/4 cup (120 to 140 g) Use a mix like Kalamata + green olives for the best flavor.
To finish
- Parmesan, finely grated: 2 tbsp (optional)
- Fresh basil or parsley: a small handful (optional)
- Black pepper: to taste
💡 Shopping tip: If your store has an olive bar, grab a small mixed container and ask for a “mild and briny” blend so you get variety without buying multiple jars.
Step-by-Step Instructions
- Preheat the oven (10 min). Place a rack in the lower third and preheat to 500°F (260°C). If you have a pizza stone or steel, preheat it too.
- Prep olives (2 min). Drain well and pat dry with paper towels. Chop or slice so they scatter evenly.
- Shape the dough (5 min). Lightly oil a 12-inch (30 cm) pizza pan or sheet pan. Stretch dough into a 12-inch round (or a rough rectangle if using a sheet pan). If it springs back, rest 5 minutes, then stretch again.
- Season the crust (1 min). Stir 1 tbsp (15 ml) olive oil with the garlic (if using) and brush lightly over the dough, especially around the edges.
- Par-bake for crispness (3 min). Bake the naked crust for 3 minutes until it looks slightly set and matte.
- Sauce it (1 min). Mix sauce with oregano and red pepper flakes. Spread 1/2 cup (120 ml) sauce over the crust, leaving a 1/2-inch (1 cm) border.
- Add cheese and olives (2 min). Sprinkle on about 3/4 of the mozzarella, then scatter olives, then finish with remaining mozzarella. (This helps “lock” toppings in place.)
- Bake (10 to 12 min). Bake until the cheese is bubbly with golden spots and the edges are deeply golden.
- Rest and finish (5 min). Cool for 5 minutes, then top with parmesan, herbs, and black pepper. Slice and serve.
💡 Tip: If your olives taste very salty, rinse them quickly and dry well. Dry olives mean a less soggy pizza and better browning.
Variations & Substitutions
- Gluten-free: Use your favorite gluten-free pizza crust or a GF flatbread, then reduce bake time to 8 to 10 minutes total.
- Dairy-free: Swap mozzarella for a meltable plant-based mozzarella and finish with a drizzle of olive oil and extra herbs for richness.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop olives and mix the sauce up to 3 days ahead; refrigerate in sealed containers.
- Storage: Keep leftover slices in the fridge for 3 to 4 days in an airtight container.
- Freezing: Freeze cooled slices for up to 2 months. Wrap individually, then store in a freezer bag.
- Reheat: Bake on a sheet pan at 425°F (220°C) for 6 to 10 minutes (from fridge) or 12 to 15 minutes (from frozen) until hot and crisp.
Nutritional Info (Estimated, per serving)
(Assuming 4 servings)
- Calories: ~430
- Protein: ~20 g
- Carbs: ~42 g
- Fat: ~20 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Peppery arugula salad with lemon and olive oil
- Warm marinara or spicy honey for dipping the crust
- Roasted broccoli or broccolini with garlic
- A simple chopped cucumber-tomato salad
- Extra basil, chili flakes, or a drizzle of good olive oil on top
- Sparkling water with citrus, or a light red wine if you are pairing drinks
Recipe FAQs
Can I use fresh mozzarella instead of shredded?
Yes, but fresh mozzarella releases more moisture. Tear it into small pieces, pat dry well, and use a little less sauce to avoid sogginess.
What olives work best?
A mix is ideal: Kalamata for richness and green olives for brightness. Castelvetrano are buttery and mild, great if you prefer less sharpness.
How do I keep the crust from getting soggy?
Par-bake the crust, dry the olives, and do not overload sauce. Baking on a preheated stone or steel helps a lot too.
Can I make this without a pizza pan or stone?
Absolutely. A sturdy sheet pan works great. Oil it lightly and bake on the lower rack for better bottom browning.
Is this pizza spicy?
Not unless you add red pepper flakes. If you like heat, add 1/2 tsp flakes or a few pickled chiles.
Can I freeze the whole pizza?
You can, but slices freeze and reheat more evenly. Freeze after baking and cooling, then reheat straight from frozen.
Final Notes
This olive pizza is proof that weeknight cooking can still feel a little special. The combo of melty mozzarella and briny olives is simple, but it tastes layered and intentional, especially with that quick olive oil and garlic brush on the crust. If you are cooking for picky eaters, keep the olives on one half and everyone wins. If you are cooking for olive lovers, go all in and add a second variety for extra character.
The best part is how adaptable it is. Once you’ve made it once, you can riff with what’s in your fridge: a handful of roasted peppers, some sautéed mushrooms, a few capers, or even a sprinkle of za’atar for a different angle. If you try it, I’d love to hear what olives you used and whether you went extra herby or extra cheesy. Leave a comment with your twist, and if you share it, tag me so I can see your pizza night in action.
