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–+ servings

Black Olive and Pecorino Pizza with Salad Recipe

A crunchy pizza with a robust cherry tomato sauce base, infused with garlic, chili, and oregano. It's topped with pecorino, mozzarella, and black olives, and paired with a fresh pepper and green salad drizzled with a tomato and pesto dressing.
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Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Pizza

  • 40 grams black olives
  • 50 grams mozzarella
  • 50 grams pecorino cheese
  • 200 grams pizza dough
  • 0.5 whole red onions

Sauce

  • 3 cloves garlic
  • 0.5 tsp chilli powder
  • 1 tsp oregano (dried)
  • 1 tbsp olive oil
  • 0.5 whole onions
  • 1 tin tinned cherry tomatoes
  • 2 tbsp tomato puree
  • salt (to taste)
  • black pepper (to taste)

Salad

  • 0.5 whole bell pepper (yellow)
  • 0.5 whole cucumber
  • 40 grams Salad leaves

Dressing

  • black pepper (to taste)
  • 1 cloves garlic
  • 4 tbsp olive oil
  • 1 tsp pesto
  • 2 tbsp red wine vinegar
  • salt (to taste)
  • 2 grams granulated sugar
  • 0.25 tbsp tomato puree

Instructions
 

  • set the oven to 180C 350F or gas mark 5
  • prepare the dough by following the instructions on the packaging, line the baking tray with greaseproof paper, place the dough onto the baking tray
  • add a spot of oil to the frying pan, peel and grate the onion, add to the frying pan, cook until soft but not coloured, peel and crush the garlic using the garlic crusher or chop finely, add to the frying pan, cook for a minute or two
  • add the tomatoes to the frying pan, add the tomato puree, chilli and oregano, heat through until the sauce thickens, sieve the sauce, return to the pan and cook till the sauce is almost dry, season with salt and pepper, set a side to cool
  • grate the cheeses, peel and finely slice the onion(s), chop the olives
  • dot the tomato sauce over the dough, cover with the grated cheese, place the olives and onions over the cheese, place in the oven, cook for 20 mins
  • wash mixed leaves and place in a serving bowl., place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash and chop the yellow pepper(s) into small pieces, sprinkle over the salad leaves
  • peel and crush the garlic using the garlic crusher or chop finely, Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar. Season to taste with salt and pepper. Add a little extra sugar if it is to tart
  • remove the pizza from the oven, place a slice of pizza on a serving plate, serve with salad
Keyword Black Olive and Pecorino Pizza with Salad Recipe
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