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
Tried this recipe?Let us know how it was!