Cured black olives are little salty flavor explosions balanced by the Violife provolone‘s creaminess. I highly encourage you to take the time to make the Sicilian pizza crust recipe to go along with this pizza because the thick chewy crust is the perfect texture to accompany these ingredients. The ingredients in this recipe are simple but the flavors are incredible.
Cured Olive and Provolone Sicilian Pizza
I am obsessed with olives and cured black olives are my favorite. They add a salty punch that is balanced by the creamyness of the vean provolone.
Equipment
- 9" X 13" rimmed baking sheet
- cutting board
- Chef's Knife
Ingredients
- Sicilian pizza crust (recipe above) or store-bought
- 1 Tbsp olive oil divided
- 4 cloves of garlic sliced
- ½ cup pizza sauce
- ½ cup Violife mozzarella shreds
- 6 slices Violife Provolone slices
- ⅓ cup cured black olives halved
- 1 shallot sliced
- 1 Tbsp fresh thyme leaves
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
Instructions
- Follow the Sicilian pizza crust recipe to prepare the crust
- Preheat the oven to 520°
- Spread out pizza dough on a 9” x 13” rimmed baking sheet and let rise for 30-40 minutes if using the Sicilian pizza dough recipe
- Brush the remaining oil over the top of the pizza crust
- Add the Provolone and mozzarella shreds evenly over the dough
- Add dollops of pizza sauce over cheese
- Top with olives, shallot, and garlic
- Bake for 20 minutes or until the crust is browned and toppings are cooked through
- Spread fresh thyme leaves over pizza, red pepper flakes if using, and salt and pepper to taste
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.