Olive Pizza With Sweet Pepper


  • 1 lb Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • 2 cloves Garlic
  • 1 Lemon
  • ½ lb Broccoli
  • 4 oz Sweet Peppers
  • 1 Sweet Onion
  • 4 oz Fontina Cheese
  • 1 oz Kalamata Olives
  • 1 Tbsp Hot Sauce
  • 1 tsp Whole Dried Oregano
  • 1 oz Pecorino Romano Cheese


1. Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the onion. Grate the fontina cheese on the large side of a box grater. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Grate the Pecorino cheese on the small side of a box grater.


2. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced onion. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper to taste. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.


3. Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce, grated fontina cheese, sliced peppers, and chopped olives. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.


4. While the pizza bakes, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Once the pizza has baked about 10 minutes, to the pot of boiling water, add the broccoli florets. Cook 3 to 5 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly and carefully pat dry with paper towels. Transfer to the bowl of lemon juice. Add as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.


5.ransfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the sliced pizza with the dressed broccoli on the side. Garnish with the grated Pecorino cheese.




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