Pizza Pie with Mozzarella, Olives, and Basil Recipe

ByNoah Steele
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Introduction

This pizza pie offers a delicious twist on traditional pizza with a layered, stuffed filling that’s bursting with flavor. Crisp on the outside and gooey on the inside, it’s perfect for sharing with family or friends on any occasion.

This image shows a deep-dish pizza placed on a round wooden board on a white marbled surface. The pizza has a thick, golden-brown crust that is folded up around the edges, creating a tall outer layer. The top layer is a bubbly, melted reddish-orange cheese with some browned spots. Inside, the pizza has several visible layers: a layer of red tomato sauce just under the cheese, then a mix of chunky red and dark brown olives, green spinach leaves, and strings of melted cheese all layered together. A slice is cut out, showing the thick layers and soft texture inside. In the background, there is a white plate with some pizza slices and a glass of water. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • Pinch of golden caster sugar
  • 1 tbsp olive oil, plus extra for proving and the tin
  • 300ml passata
  • 1 tbsp tomato purée
  • 1 garlic clove, finely grated
  • 1 tsp dried oregano
  • 2 large handfuls of grated mozzarella (about 150g)
  • 20 black olives, pitted and halved
  • Handful of basil leaves
  • 1 tsp salt
  • 250ml tepid water

Instructions

  1. Step 1: In a large bowl, combine the flour, yeast, and sugar. Make a well in the middle, then add 1 tsp salt, 1 tbsp olive oil, and 250ml tepid water. Mix with your hands to bring the dough together.
  2. Step 2: Tip the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Drizzle a little olive oil into the bowl, return the dough, cover with a damp tea towel, and leave to rise for 35-40 minutes until doubled in size.
  3. Step 3: Meanwhile, mix the passata, tomato purée, grated garlic, 1 tbsp olive oil, and dried oregano in a bowl to make the sauce.
  4. Step 4: Preheat the oven to 190°C (170°C fan) or gas mark 5. Lightly oil a 23cm springform cake tin.
  5. Step 5: Once risen, tip the dough onto a floured surface and knock out the air. Remove a quarter of the dough and set aside. Roll out the remaining dough to line the base and sides of the tin, allowing some overhang.
  6. Step 6: Spread half the sauce over the dough base, then scatter half the mozzarella, olives, and basil leaves over it.
  7. Step 7: Roll out the reserved dough into a circle large enough to cover the filling. Lay it over the first layer and top with the remaining sauce, cheese, olives, and basil.
  8. Step 8: Fold the overhanging dough slightly over the filling, then sprinkle the remaining cheese over the exposed middle.
  9. Step 9: Place the tin on a baking tray and bake for 45-50 minutes until the top is golden and crisp.
  10. Step 10: Remove from the oven, undo the springform clip, and let cool for 20 minutes. Remove from the tin and cut into wedges to serve.

Tips & Variations

  • For extra flavor, add a sprinkle of chili flakes or a drizzle of balsamic glaze before serving.
  • Substitute mozzarella with a mix of cheeses like cheddar and parmesan for a richer taste.
  • Use sun-dried tomatoes or roasted peppers instead of olives for a different topping variety.
  • Make sure the water is tepid—not hot—to activate the yeast properly without killing it.

Storage

Store any leftover pizza pie in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 10 minutes to retain crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

A deep-dish pizza sits on a round wooden board on a white marbled surface. It has a thick, golden-brown crust that curls over the edges, creating a high border around the pizza. The top layer is melted cheese with browned spots and a rich, glossy tomato sauce mixed in. Inside, there are three visible layers: a red tomato sauce layer near the top, a middle layer filled with dark olives and green leafy vegetables, and a bottom crust that is golden and thick. One slice is cut out, showing the layers and some melted cheese strings stretching slightly. In the background, there is a white plate with a piece of the pizza and a glass of water beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried yeast instead of fast-action yeast?

Yes, but you may need to allow the dough to rise for longer, typically 1 to 1.5 hours, to achieve the same results.

Is it possible to prepare the dough in advance?

Absolutely. You can make the dough a day ahead and keep it covered in the refrigerator. Allow it to come to room temperature and finish rising before shaping and baking.

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Pizza Pie with Mozzarella, Olives, and Basil Recipe

★★★★★

4.8 from 757 reviews
  • Author: Noah
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This delicious homemade pizza pie features a crispy, golden crust filled with a rich tomato and mozzarella cheese mixture, accented by black olives and fresh basil leaves. The dough is made from scratch with strong white bread flour and fast-action dried yeast, providing a chewy and flavorful base for the savory tomato sauce and gooey cheese layers. Baked to perfection in a springform tin, this pizza pie is an impressive yet approachable recipe perfect for a comforting meal.

Ingredients

Scale

Dough Ingredients

  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • Pinch of golden caster sugar
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for proving and the tin
  • 250ml tepid water

Pizza Sauce Ingredients

  • 300ml passata
  • 1 tbsp tomato purée
  • 1 tbsp olive oil
  • 1 garlic clove, finely grated
  • 1 tsp dried oregano

Toppings

  • 2 large handfuls grated mozzarella (about 150g)
  • 20 black olives, pitted and halved
  • Handful of basil leaves

Instructions

  1. Prepare the Dough: In a large bowl, combine 400g strong white bread flour, 7g fast-action dried yeast, and a pinch of golden caster sugar. Make a well in the center and add 1 tsp salt, 1 tbsp olive oil, and 250ml tepid water. Mix the ingredients together with your hands until a dough forms.
  2. Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for 10 minutes until it becomes smooth and elastic. Drizzle a little olive oil into a clean bowl, place the dough inside, cover with a damp tea towel, and let it rise for 35-40 minutes until doubled in size.
  3. Make the Sauce: While the dough is rising, mix together 300ml passata, 1 tbsp tomato purée, 1 tbsp olive oil, finely grated garlic clove, and 1 tsp dried oregano in a bowl until well combined.
  4. Preheat the Oven and Prepare the Tin: Heat the oven to 190°C (170°C fan)/gas mark 5. Lightly oil a 23cm springform cake tin to prevent sticking.
  5. Shape the Dough: Once the dough has risen, turn it out onto a floured surface and gently knock out the air by pressing it a few times with your hands. Remove a quarter of the dough and set it aside. Roll out the remaining dough thinly so it is large enough to line the base and sides of the springform tin with some overhang. Carefully press this into the tin.
  6. Assemble the First Layer: Spread half of the prepared sauce evenly over the dough in the tin. Sprinkle half of the grated mozzarella, half the black olives, and half the basil leaves on top of the sauce.
  7. Add the Top Layer: Roll out the reserved quarter of dough into a circle large enough to cover the filling layer. Place this dough layer over the toppings. Spread the remaining sauce on top, then add most of the remaining mozzarella cheese, olives, and basil leaves.
  8. Finish Assembly: Fold the overhanging dough from the base slightly over the filling edges to seal. Scatter the remaining mozzarella cheese over the exposed filling in the center.
  9. Bake: Place the springform tin on a baking tray and bake in the preheated oven for 45-50 minutes until the crust is golden and crisp and the cheese is bubbly and slightly browned.
  10. Cool and Serve: Remove the pizza pie from the oven and release the springform clip. Let the pie cool for 20 minutes in the tin before carefully removing it. Cut into wedges and serve warm.

Notes

  • Using a springform tin helps achieve deep edges for the pie and makes removal easier.
  • Kneading the dough well develops gluten, resulting in a chewy crust.
  • The reserved dough layer on top seals the pizza and adds extra texture and flavor.
  • Allowing the pizza to cool slightly before slicing lets the filling set for cleaner cuts.
  • You can customize toppings by adding vegetables or different cheeses as preferred.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: pizza pie, homemade pizza, bread dough pizza, mozzarella pizza, Italian recipe

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