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Grandma Pizza: Olives and Mushrooms

“Grandma Pizza” is having a moment and I’m on board. One sheet pan, dough stretched to cover and sauce on top. This is the ultimate waste not meal - Anything goes! 

Course Anytime, Main Course
Cuisine American, Pizza
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 4 people

Ingredients

INGREDIENTS

  • 1 ball fresh pizza dough
  • 1/4 cup olive oil
  • 2 Tbsp coarse cornmeal
  • 1-2 cups tomato puree, to taste
  • 1/2 tsp garlic powder
  • 2-3 cups shredded mozzarella
  • 1 cup mushrooms, sliced very thinly
  • 2 cups baby spinach if raw, 1 cup if leftover cooked
  • 1 handful olives
  • 1 handful cherry tomatoes, cut in half
  • salt and pepper

Instructions

DOUGH

  1. We need to let the dough come to temperature for about 30-40 minutes ideally. Take it out of the bag and drizzle a good 2-3 tablespoons olive oil in the center of a jelly roll sheet pan. Tuck the sides under the dough to the center bottom to make a perfect round - almost like you’d rub your hands over a crystal ball rather than rolling it into a ball like you would play-doh. Coat the dough in the oil and let it rest seam side down in a warm place. If you can’t wait 30 minutes to start the rest of the recipe, turn your oven on to 300 and place the pan on top of your oven and you should be able to work it enough in about 12-15 minutes instead.


TOPPINGS

  1. Make sure everything is ready to go - open your sauce can, slice your olives, shred your cheese, halved cherry tomatoes. If you aren’t using left over spinach, chiffonade the clean, raw leaves into long skinny confetti. 

PIZZA

  1. After 30-40 minutes of resting, the dough should be fluffy and warm to the touch. You’ll be cooking directly on this pan and with the oil that’s already there. Using your fingertips, press into the dough starting from the center and working your way out and gently stretching. Repeat a few times, increasingly stretching the dough.

    When the dough is covering much of the pan, set out the cornmeal where you can grab it with one hand. Lift half of the dough up (leaving the other half down on the pan) and sprinkle half of the cornmeal over the half pan. Set the dough back down and repeat on the other side. Now, you have a nice scratchy surface that will help you gently pull and stretch the dough the rest of the way out to the edges, or close to them.

    (**if you only had time to rest your dough for a few minutes, you’ll probably want to just use flour and a rolling pin to get the dough flat and large. Sprinkle pan with extra olive oil and the cornmeal then carefully transfer the dough over).

    Top dough with mushrooms, spinach, olives and about 2/3rds of the cheese. Spoon the sauce evenly over the top, letting it nestle in but trying not to mess up your other toppings. Sprinkle sauce with garlic powder and a good pinch of salt and pepper. Finish with the rest of the cheese.

COOK AND PLATE

  1. Place pizza in the bottom 3rd of the 300 degree oven. Then turn the oven up to 450. Bake pizza for about 20-25 minutes or until its crispy and deeply golden on the bottom. You can check the bottom by peeking underneath with a spatula or butter knife.

    Remove from oven and let rest a few minutes. Run spatula underneath, around the pan, then slide onto a cutting board. Cut into squares and serve hot.

Recipe Notes

HAVE LEFTOVERS
Uh, breakfast. Duh!

NOTES/SUBSTITUTIONS
Any topping → any topping
(water veggies like peppers should be sliced very thinly)
Mozzarella → Vegan or DF cheese
(Don’t sub fresh mozzarella, the kind in water, that’s a different method and will be too watery)