Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1/2 cup sliced black olives
- 1/2 cup sliced green olives
- 8 ounces Caciocavallo Podolico cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Pizza peel or flat surface for transferring pizza to oven
Step-by-step instructions:
1. Preheat oven to 450°F.
2. Roll out pizza dough to desired thickness and shape.
3. Spread tomato sauce evenly over the dough, leaving a small border around the edges.
4. Sprinkle shredded Caciocavallo Podolico cheese over the sauce.
5. Add sliced black and green olives on top of the cheese.
6. Drizzle olive oil over the pizza and season with salt and pepper.
7. Transfer the pizza to the preheated oven using a pizza peel or flat surface.
8. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
This recipe makes one 12-inch pizza, serving 2-4 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 44g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Any type of cheese can be used instead of Caciocavallo Podolico cheese.
- Other toppings such as mushrooms, peppers, or onions can be added or substituted for the olives.
Variations:
- Add cooked Italian sausage or bacon for a meatier pizza.
- Use a white sauce instead of tomato sauce for a different flavor profile.
- Top with fresh arugula or basil after baking for a pop of color and freshness.
Tips and tricks:
- Make sure to preheat the oven and pizza stone or baking sheet to ensure a crispy crust.
- Use cornmeal or flour on the pizza peel or flat surface to prevent sticking.
- Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
Storage instructions:
Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Reheating instructions:
To reheat, place the pizza in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Top with fresh herbs such as basil or parsley before serving.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the crust is not crispy enough, try baking the pizza on a higher temperature or for a longer time.
- If the toppings are sliding off, make sure to let the pizza cool for a few minutes before slicing.
Food safety advice:
- Make sure to cook the pizza to an internal temperature of 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caciocavallo Podolico cheese is a traditional Italian cheese made from the milk of Podolica cows, which are native to southern Italy.
Flavor profiles:
This pizza has a savory and salty flavor from the cheese and olives, with a slightly tangy tomato sauce.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian