herb and olive pizza
Happy National Pizza Week, fellas! Celebrate correctly with a very lowkey but high flavor pie: Herb and Olive Pizza. Marinara sauce dressed with two types of cheese, kalamata olives, and a fresh herb blend sprinkled overtop for extra color and a big smack of flavor.
I’m not a lover of football by any stretch. Baseball and hockey are my sports of choice and I’ve always found football rather bizarre and overly masculine to a sickening point. This year so far, though, while I haven’t paid an iota of attention to the game itself I’m embracing the background noise of a hut hut and plenty of erfs as I cook or write or nap. More so, I’m invested in the culinary component. Finger foods, snacks, treats, and as exemplified by this here recipe, PIZZA.
It’s nearing Super Bowl time, and the big kahuna actually takes place in Tampa. Remind me to not go on the roads at all that day once I’m safely plopped on my couch after work. This pizza is an awesome dish for your family watch party. Fragrant, herbaceous, cheesy, just interesting enough to pique interest without causing eyes to pop in shock.
The marinara sauce included here is an ultra simple homemade alternative to any jarred concoction you might toss into your shopping cart, but really, if you wish to take it easy, storebought is just dandy. The herb garnish is truly the most crucial component (well, and the cheese, but don’t tell the cows I vouched for plants first). Baked atop the pie, a medley of basil, parsley, and oregano adds a delightful and subtle crisp to each creamy, olive-brined bite. Dried alternatives won’t do here, so don’t be shy and raid the aromatics shelf.
And while you shop, be sure to pick up some yeast so you can make a batch of my easy homemade pizza dough!
How big a fan of football are you? If you try this recipe out, leave a comment below with your thoughts! As always. I’m hopping to and fro on Instagram if you want to say hello!
Ingredients
- 1/2 pound pizza dough, homemade or storebought
- 1 can tomato sauce
- 1 clove garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp honey
- pinch red pepper flakes
- salt and pepper, to taste
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh oregano, finely chopped
- 1 clove garlic, minced
- 1/2 cup kalamata olives, halved
- 1 cup shredded Parmesan cheese
- 4 oz fresh mozzarella
Instructions
- If you are making homemade pizza dough (highly recommend) prepare the dough as usual. I linked my Easiest Pizza Dough recipe down in the Notes section!
- Once your dough is ready, whichever way you opted to prepare it, preheat oven to 425 degrees with a pizza stone or cast iron skillet inside. I recommend allowing your skillet or stone sit in the hot oven for at least 20-30 minutes.
- Heat 1 tsp olive oil in a small saucepan over medium heat. Stir in garlic, dried oregano, dried basil, and red pepper flakes. Cook until fragrant, about 1 minute. Pour in can of tomato sauce and bring to a gentle simmer, then lower the heat and allow to warm through, about 8-10 minutes. Stir in honey and salt. Taste and adjust according to personal preference. Keep warm until ready to assemble the pizza.
- In a small bowl, combine fresh basil, parsley, oregano, and the second garlic clove.
- Roll or stretch your pizza dough to fit your choice baking vessel. Drizzle with olive oil. Parbake for 8 minutes.
- Build your pie! Spread tomato sauce on the bottom – you may not use it all – then layer cheeses on top. Evenly scatter olives and top with sprinkles of the fresh herb mixture. Bake 10-12 minutes, then turn the broiler to high and cook an additional 2-3 minutes until cheese browns and bubbles. Watch very carefully! Remove from oven and let cool 5 minutes, then slice and enjoy!
