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Cheesy Olive and Pepperoni Pizza is the perfect solution for a quick dinner that satisfies your cravings. With its crispy crust, gooey melted cheese, and a savory topping of pepperoni and black olives, this pizza is a crowd-pleaser that you can whip up in no time. Whether you’re cooking for the family or just treating yourself, this recipe is sure to deliver flavor and fun.
Why You’ll Love This Recipe
This pizza is not only delicious, but it’s also incredibly easy to make, making it perfect for a weeknight dinner. It’s customizable, kid-friendly, and can be on the table in less than 30 minutes!
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- Quick and Easy: Ready in under 30 minutes!
- Flavorful Toppings: A delightful mix of pepperoni and olives.
- Customizable: Add your favorite toppings to make it your own.
- Family-Friendly: A hit with kids and adults alike.
- Perfect for Leftovers: Enjoy it the next day too!
Ingredients
- 1 pre-made pizza dough (about 16 ounces)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1/2 cup sliced black olives
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Flour for dusting
How to Make Cheesy Olive and Pepperoni Pizza
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
- On a lightly floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter. Transfer it to a pizza peel or an oiled baking sheet.
- Spread the pizza sauce evenly over the dough, leaving about a half-inch border around the edges.
- Sprinkle the shredded mozzarella cheese generously over the sauce.
- Evenly distribute the sliced pepperoni and black olives on top of the cheese.
- Drizzle a tablespoon of olive oil over the toppings, then sprinkle with dried oregano and garlic powder for added flavor.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Slice and serve hot!
Tips for the Best Results
- For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.
- Avoid overloading the pizza with toppings to ensure even cooking.
- Let the pizza cool for a few minutes before slicing to prevent the cheese from sliding off.
Easy Variations
- Swap out pepperoni for sausage or grilled chicken for a different flavor profile.
- Add vegetables like bell peppers, onions, or mushrooms for extra nutrition and taste.
- Try different cheeses, such as provolone or cheddar, for a unique twist.
What to Serve With It
- A crisp green salad with a tangy vinaigrette.
- Garlic breadsticks for extra indulgence.
- A side of marinara sauce for dipping.
- Sliced fresh vegetables for a refreshing crunch.
Storage and Reheating
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also use a microwave, but the crust may not stay as crispy.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 pre-made pizza dough (about 16 ounces)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1/2 cup sliced black olives
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Flour for dusting
Instructions:
- Preheat your oven to 475°F (245°C) and heat a pizza stone if using.
- Roll out the pizza dough on a floured surface and transfer to a pizza peel or baking sheet.
- Spread pizza sauce over the dough, leaving a border.
- Sprinkle mozzarella cheese over the sauce.
- Top with pepperoni and black olives.
- Drizzle with olive oil and sprinkle with oregano and garlic powder.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
- Cool, slice, and serve hot!
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Notes: For a crispy crust, pre-bake the dough for 5 minutes before adding toppings.
