Spicy Tomato and Black Olive Grandma Pie
Ingredients
The dough
-
2¼
oz.
instant yeast
-
1
Tbsp.
agave nectar
-
6
cups
all-purpose flour
-
5
Tbsp.
extra-virgin olive oil
-
1
Tbsp.
Diamond Crystal kosher salt
-
1¾
tsp.
Morton kosher salt
The toppings
-
1
15-oz. can
tomato sauce
-
2
Tbsp.
Calabrian chile paste
-
2
cloves
garlic
-
1
small
red onion
-
½
cup
salt-cured black olives
-
2
large handfuls
arugula
-
2
tsp.
balsamic vinegar
Instructions
- Whisk together yeast, agave nectar, and warm water in a bowl, then mix in flour, olive oil, and salt until combined.
- Knead the dough for about 2 minutes, form into a ball, coat with oil, cover, and let rise for about 20 minutes.
- Grease a baking sheet, transfer dough, and stretch it to the edges, then let it sit for another 20 minutes.
- Preheat the oven to 425°F and mix tomato sauce, chile paste, and grated garlic in a bowl.
- Dimple the dough, spread the tomato mixture over it, and top with sliced onion and olives.
- Bake for 25-30 minutes until golden, then drizzle with oil and bake for an additional 5 minutes.
- Toss arugula with balsamic vinegar, oil, salt, and pepper.
- Serve the pizza topped with the arugula.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
You might also like