Pizza nights have long been a family-favorite at our house. It is a definite signal that it is time to kick back a bit and relax. It is time to enjoy our family time laughing and talking as we each build our favorite pizzas.
This Sundried Tomato and Black Olive Pizza has now earned the spot of favorite in my book. The blend of sweet and salty, cheesy and crunchy on this pizza takes it right to the top. Luckily, it couldn’t be any easier to prepare.
I normally start my pizza dough rising early in the afternoon so that we can have the pizzas in the oven or on the grill soon after my husband gets home from work. To say that Little Buddy is anxious to here his truck in the driveway would be a colossal understatement.
I start by preheating my oven to 425 degrees so my oven can begin getting nice and hot as I’m forming my dough. I either form it into a large circle if I’m using my pizza stone or a large rectangle if using a kitchen sheet pan. Honestly, I use my kitchen sheet pan more than my pizza stone. Either way, I’m not going for a perfectly shaped pizza. I just don’t stress over that part of it.
Once I have my dough formed, I drizzle it with olive oil and then for this pizza I scattered pieces of sundried tomato over the crust, making sure to distribute them all over.
Next, I drain a small can of black olives and toss those onto the dough. I also throw on caramelized onions since those seem to be my life lately! I just can’t get enough of them!
And then, I piled on the grated Monterey Jack cheese. Oh my stars!
And in about 15 minutes, it comes out of the oven looking like this!
Heaven on a plate, I tell ya!
But it disappears pretty quickly, too!
Here’s the recipe that you can save to your recipe box or print.
Hope you love this as much as we do!