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Sheet Pan Pizza with Garlic Stuffed Olives, Sun Dried Tomatoes & Rosemary

Prep Time: 30 min Cook Time: 20 min
Servings: 8 Skill Level: easy

This easy to throw together sheet-pan pizza gets an upgrade with the elevated flavor of Pearls Specialties Garlic Stuffed Olives. Make it with store bought pizza dough or make your own.

Recipe and image attributed by Chef Jamie Gwen

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 pounds store-bought or homemade pizza dough
  • 1 1/3 cups tomato sauce
  • 3 cups shredded Italian Blend cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 small red onion, thinly sliced
  • 3/4 cup oil-packed sun-dried tomatoes, drained
  • 1 jar Pearls Specialties Garlic Stuffed Queen Olives, drained
  • 1 fresh rosemary sprig, leaves removed
  • Flake salt & freshly ground pepper

HOMEMADE PIZZA DOUGH

  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105° to 115°F)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil

Cooking Instructions

  1. Preheat the oven to 450°F. Grease a baking sheet with 3 tablespoons of the olive oil.
  2. Gently stretch the pizza dough on the baking sheet and then use your fingers to dimple the dough further. Brush the surface of the dough with the remaining olive oil and let it rest for 15 minutes.
  3. Press the dough again, to stretch to the edges of the baking sheet. Spread the tomato sauce evenly over the dough. Sprinkle the shredded cheese and Parmesan evenly over the sauce. Arrange the red onion, sun-dried tomatoes, and olives in an even layer. Top with fresh rosemary leaves, a sprinkling of flake salt and pepper.
  4. Bake until the cheese is melted and the crust is golden browned, 18 to 20 minutes.
  5. Let cool 5 to 10 minutes before cutting and serving warm.

 

HOMEMADE PIZZA DOUGH

  1. In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
  2. In the bowl of a food processor combine the flour and salt and pulse to combine.
  3. Add the water/yeast mixture and pulse until the dough forms a ball and starts to pull away from the sides of the bowl, about 1 minute.
  4. Coat the inside of a large bowl with a thin layer of olive oil and place the dough in the bowl.
  5. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 hour.

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