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Pizza with Olives, or Pizza alle Olive


If you want to get technical, this is almost a focaccia, because the disk is baked before it's topped. But it is quite zesty, and will be refreshing on a hot day. To make a large pizza alle olive, you'll need:

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes


  • About a pound (500 g) of pizza dough
  • 1/3 pound (150 g) fresh cherry tomatoes, washed, chopped and drained
  • A 4-ounce (100 g) can of tuna, drained and crumbled -- I would prefer packed in oil,
  • but you can use packed in brine if you want
  • 2 ounces (50 g) baby dill pickles, or whatever other variety you prefer
  • 2 ounces (50 g) pitted green olives, sliced
  • 2 ounces (50 g) robiola, a mild creamy soft cheese
  • Shredded basil
  • Olive oil


Spread the dough, in a pizza pan pan if you're using one, or on your work surface if you're using a pizza stone or a wood-fired oven. Drizzle it with a little oil, and let it rise for 10-15 minutes. Then bake it, for 20 minutes in an oven or 3 in a pizza oven. Remove it, top it with the tomato, season with a little salt, and return it to the oven for 10 more minutes, or the pizza oven for about 2. Top it with the remaining ingredients, drizzle a little more oil over it, and serve it at once.

Note: If you make one pizza, it will be large. You could also make two smaller ones.

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