Main Dishesbonappetit4.0
Spicy Tomato and Black Olive Grandma Pie
A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile-spiked sauce and salty cured olives.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●oven
- ●pan
- ●spatula
📝 Preparation Steps
1
Whisk together two ¼-oz. envelopes instant yeast (about 1 Tbsp. plus 1½ tsp.), 1 Tbsp. agave nectar, and 3 cups warm water in a large bowl. Add 6 cups (750 g) all-purpose flour, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; mix with a wooden spoon until combined. Mix vigorously (this is taking the place of kneading, so don’t be gentle) until dough is stretchy, about ⏱️ 2 minutes. Scrape down sides of bowl and form dough into a ball; drizzle with oil and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm, draft-free spot until doubled in size, about ⏱️ 20 minutes.
. agave nectar1 Tbsp(750 g) all-purpose flour6 cups. extra-virgin olive oil, divided, plus more5 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Grease an 18x13" rimmed baking sheet with 2 Tbsp. extra-virgin olive oil. Transfer dough to baking sheet; press and stretch nearly to the edges. Cover tightly with plastic wrap and let sit at room temperature until dough is slightly puffed, about ⏱️ 20 minutes.
(750 g) all-purpose flour6 cups. extra-virgin olive oil, divided, plus more5 Tbsp
3
Meanwhile, place racks in middle and upper third of oven; preheat to 425°. Stir together one 15-oz. can tomato sauce, 2 Tbsp. Calabrian chile paste, and 2 garlic cloves, finely grated, in a small bowl. Taste and season with salt and freshly ground pepper if needed.
(750 g) all-purpose flour6 cups15-oz. can tomato sauce1. Calabrian chile paste2 TbspFreshly ground pepper
4
Lightly oil your hands. Uncover dough and dimple all over with your fingers, pressing fingertips firmly into dough. Spread tomato sauce mixture over dough; scatter 1 small red onion, thinly sliced, and ½ cup salt-cured black olives, pitted, torn, over.
5
Bake pizza on middle rack until puffed and golden brown around the edges, 25–⏱️ 30 minutes. Drizzle pizza with oil, then transfer to upper rack. Bake until crust is deeply browned in spots and red onion is lightly charred and crisp in spots, about ⏱️ 5 minutes. Let pizza cool in pan ⏱️ 5 minutes.
6
Meanwhile, toss 2 large handfuls of arugula (about 4 cups) with 2 tsp. balsamic vinegar in a medium bowl. Drizzle with oil and season with salt and pepper.
(750 g) all-purpose flour6 cupslarge handfuls of arugula (about 4 cups)2. balsamic vinegar2 tsp
7
To serve, slide a thin metal spatula underneath pizza to loosen. Cut into pieces and top with arugula.
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