Simple Homemade Tomato and Olive Pizza

  • Yield : 2-3 pizzas
  • Servings : 8-12
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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    Reduced Sodium Rolled & Drop Biscuits

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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1/4 12-inch pizza

Americans love pizza. They love it so much, many diet gurus advocate eliminating pizza from the diet of Americans overweight and obese. The reasons are simple. Too much dough made using white flour and too much high calorie, high sodium cheese and meat. Usually, the meat, like pepperoni, is highly processed.

The only difference between Simple Homemade Tomato Olive Pizza and Focaccia is the thickness of the dough and the addition of mozzarella cheese. Fresh tomatoes are used instead of tomato sauce for this southern Italian Pizza Fresca (Fresh Pizza).

Until recently, the only may most Americans could enjoy pizza was to dine out a restaurant, order home delivery, or but frozen or prepared pizzas. Today, almost every grocer carries prepared pizza dough for people who want homemade pizza, but don’t want to make their own pizza dough. Like most prepared foods, prepared pizza dough has more sodium than homemade dough.


Cook’s Tip

  • Whether you use prepared or homemade pizza dough, if the dough springs back excessively, let it rest and then continue stretching the dough to the shape of your pan or baking sheet.
  • For the crispest crust, cook one pizza at a time. If you cook two pizzas, swap them about half during the baking for more even browning.


One pound of pizza dough (450 g) is enough for:

  • One 12″ medium crust or
  • One 14″ thin crust pizza or
  • One 9×13 thick crust

Related Recipes

Homemade Pizza Dough

Thin Crust Pizza Dough


  • Basic Bread Dough or 2 lbs. (900 g) prepared pizza dough
  • 2 or 3 large tomatoes, diced (about one per pizza)
  • 6 oz (170 g) black or green olives, halved
  • 8-12 oz. (225-340 g) fresh or semi-hard mozzarella cheese, grated or sliced
  • Oregano or Italian seasoning
  • Red pepper flakes
  • 2 tablespoons (30ml) olive oil
  • Kosher salt and black pepper
  • Nonstick cooking spray

Method of Preparation

Step 1

Arrange oven rack(s) on lowest position. Preheat oven to 425°F.

Step 2

In a medium bowl, combine tomatos, olives and olive oil and season to taste with oregano, salt and pepper. Let stand while preparing the pizza crust.

Step 3

Lightly spray bottom and rim of 2 or 3 12-inch pizza pans. Basic bread dough recipe will make 2 medium crust pizzas or 3 thin crust pizzas. Divide dough between the pans.

Step 4

Lightly oil your hands, if necessary, to prevent dough from sticking. Working from the center of the dough use your fingers to spread the dough to cover the bottom of the pan. Dough does not have to cover the rim.

Step 5

Evenly sprinkle 4 oz. of grated cheese over each pizza dough.

Step 6

Drain any liquid from the tomato mixture to prevent a soggy crust. Distribute the tomato and olive over the pizza. Sprinkle with red pepper flakes if desired.

Step 7

Bake pizza 20 to 30 minutes or until the crust has browned and the cheese melted. Cool 5 to 10 minutes before slicing and serving.