Here’s a delicious homemade tomato pizza with fresh tomatoes, green olives and pine nuts… Lots of color on your plate, I love that! Do you like making doughs at home from scratch! Then also give this pizza dough a try, it is so crunchy. And it’s the perfect base for any kind of pizza as well!
I love to make my own doughs.
How about you?
Well look, if I find the time to do it. Then I will. But if I’m a bit pressed for time, I just go to my local supermarket as well. The pizza base there isn’t bad at all. And it is ready rolled which makes it very easy. So all you need to do is cover it with your favorite toppings and bake it in a hot oven!
And there it is, dinner on the table in just a couple of minutes.
Lucky me, this time however I had all the time in the world.
So I mixed flour, yeast and water and made a pizza dough from scratch.
This tomato pizza dough is very crunchy and it’s the perfect base for any kind of pizza. It’s also pretty similar to the dough that I like to use for my French pissaladière. Which is a delicious French caramelised onion, olive and anchovy pizza.
Tomato Pizza with Olives Recipe
I often make pizza from scratch.
Mainly for lunch then, but this tomato pizza below I actually served as an appetiser bite. And my guests loved it! Hey, you can even serve this pizza cold!
Have you ever made doughs with yeast from scratch?
This is the time to try it then! I love it! It is far more easier than it looks and sounds actually. And much cheaper as well. If you have the time of course.
Give it a try. I’m sure you’ll love it too.
My crunchy tomato pizza with tomatoes, olives and pine nuts!
- 10,5 oz cherry tomatoes (300 g), chopped
- 10 green olives sliced
- 1 shallot chopped
- 1 medium garlic clove chopped
- 9 oz plain flour (250 g)
- 1 tsp active dry yeast
- ⅓ cup warm water (80 ml)
- 1 tsp dried thyme
- 1 tsp caster sugar
- olive oil
Pour the warm water in a saucepan together with the dry active yeast and then stir until the yeast has dissolved.
Transfer the flour, sugar and a pinch of salt to a blender. Pour in the yeast water.
- Pulse until you get a smooth and glossy dough. Add extra water or flour if necessary if the dough is too dry or too wet. Once the dough looks good, then cover it with a clean kitchen towel (or leave it in the blender) and let it raise at room temperature for at least 1 hour.
- The dough should have doubled in size. Then pour a little olive oil in a large saucepan and add the chopped tomatoes, garlic, onion and dried thyme. Season with pepper and salt.
- Place the pan over medium heat and cook for 10 minutes or until the tomatoes are soft and start to fall apart. Let this mixture cool fully. Then stir in the sliced green olives.
Transfer the dough to a floured surface, knead it for a minute until soft and smooth. Then roll it out into a more or less rectangular shape. Trim the edges a little if necessary.
- Prick holes in the dough with a fork. Brush the edges with a tiny bit of olive oil.
Spread the cooled tomato mixture on top of the dough. Season with extra pepper and salt.
Bake the tomato pizza in a preheated oven at 356°F (180°C) for 35 to 40 minutes until crunchy. Sprinkle with sliced olives and pine nuts. Slice it up and serve.