40 minutes
Black Olive and Pecorino Pizza

Black Olive and Pecorino Pizza

A crispy pizza topped with tomato, oregano, pecorino, mozzarella and black olives served with a fresh pepper and green salad dressed with a tomato and pesto dressing

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5

Step 2

Prepare the dough by following the instructions on the packaging. Place the dough on greaseproof paper on a baking tray

Step 3

Peel and grate the onion add to the frying pan, cook until soft but not coloured. Peel and crush the garlic using the garlic crusher or chop finely add to the pan cook for a minute or two

Step 4

Add the tomatoes heat through until the sauce thickens

Step 5

Sieve the sauce. Add the tomato puree, chilli and oregano and cook till sauce is almost dry set a side to cool.

Step 6

Grate the cheeses, peel and finely slice the onion(s) and chop the olives

Step 7

Dot the tomato sauce over the dough, cover with the grated cheese. Place the olives and onions over the cheese Place in the oven cook for 20 mins

Step 8

Wash mixed leaves and place in a serving bowl.Place a cross on the top of the cucumber then slice the cucumber to form quarters. Sprinkle over the salad leaves. Wash and chop the yellow pepper(s) into small pieces sprinkle over the salad leaves

Step 9

Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, water. Season to taste with salt and pepper. Add a little extra sugar if it is to tart

Step 10

Remove the pizza from the oven

Step 11

Place a slice of pizza on a serving plate serve with salad

What you needIngredients

Servings 2
Utensils
  • Baking tray
  • chopping board
  • large knife
  • frying pan
  • grater
  • small bowl
  • garlic crusher
  • sieve
Pizza
  • 200 grams pizza dough
  • 50 grams mozzarella
  • 50 grams pecorino
  • 20 black olives
  • 1/2 red onion
Sauce
  • 3 tbsp olive oil
  • 1/2 onion
  • 3 garlic cloves
  • 1 ton cherry tomatoes
  • 2 tbsp tomato puree
  • 1/2 tsp chilli powder
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
Salad
  • 1/2 bell pepper
  • 1/4 cucumber
  • 40 grams salad leaves
Dressing
  • 4 tbsp olive oil
  • 1 garlic clove
  • 1 tsp tomato puree
  • 1 tsp pesto
  • 4 tbsp water
  • 1/4 tsp sugar
  • 2 tbsp red wine vinegar
  • salt to taste
  • pepper to taste

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