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Homemade Olive & Tomato Pizza

My crunchy tomato pizza with tomatoes, olives and pine nuts!

Course Appetizer, Lunch, Snack
Cuisine Mediterranean
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 people
Calories per serving 242 kcal

Ingredients

  • 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
  • pepper
  • salt

Instructions

  1. Pour the warm water in a saucepan together with the dry active yeast and then stir until the yeast has dissolved.

  2. Transfer the flour, sugar and a pinch of salt to a blender. Pour in the yeast water.

  3. 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.
  4. 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.
  5. 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.

  6. 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.

  7. Prick holes in the dough with a fork. Brush the edges with a tiny bit of olive oil.

  8. Spread the cooled tomato mixture on top of the dough. Season with extra pepper and salt.

  9. 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.