Olive Pizza with Cherry Tomato Sauce wine pairing

Vegetarian recipes
Broccoli Black Olive Pizza

What are we cooking today? Pizza is a good way to trick yourself into feeling like its the weekend quick easy and fun. Also a great way to get any non veggie enthusiast  to eat some good-for-you greens. This pizza has sweet cherry tomatoes as the basis for the sauce, and combines briny Kalamata olives with crunchy broccoli.

If your making a healthy pizza made with vegetables, you would want a nice wine that’s not going to compete with the mix of ingredients going on in a Vegetarian pizza.

Wine Pairing with pizza

What goes great with a vegetarian pizza is a nice  Unoaked Chardonnay. That is a good place to start a tasty dinner. With its gentle notes of citrus and herbs, it complements the similar flavours of the vegetables perfectly. You can also use a nice Sauvignon Blanc, Prosecco, Fiano, Rosé.

What you don’t  want to drink is a Deep, full-bodied reds like Shiraz, it will overpower the simple flavors of the veggies on the pizza.

Tips for cooking Pizza

Can’t Stretch Like a Pro? Use a Pin

It takes practice to stretch out a ball of pizza dough into a perfect circle raised lip. But there are two good things any beginner should know: First, even a misshapen pizza will still taste darned amazing, and second, it’s still possible to make great pizza even without a good stretching. A rolling pin may be not standard at by the pizza traditionalist, but it’ll do in a pinch of if you don’t want to struggle. It’s an especially useful tool if grilled pizza is on your agenda.

Recipes header
Broccoli Black Olive Pizza

Broccoli Black Olive Pizza with Cherry Tomato Sauce

Pizza is a good way to trick yourself into feeling like its the weekend quick easy and fun. Also a great way to get any non veggie enthusiast  to eat some good-for-you greens.
Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 857 kcal


  • Rolling pin
  • Box grater
  • medium skillet
  • rimmed baking sheet


  • Crushed red pepper
  • Kalamata olives
  • Parmesan
  • Fresh mozzarella
  • Broccoli crowns
  • Garlic
  • Can cherry tomatoes
  • Pizza dough
  • Salt and Pepper
  • Olive oil


  • Prep pizza dough: Preheat oven to 500°F (or highest setting) with rack in lowest position. Lightly oil a medium bowl and place dough into it to stand at room temperature. Lightly oil a rimmed baking sheet.
  • Prep ingredients: Peel and finely chop 2 large cloves garlic. Thinly slice broccoli stems and coarsely chop florets. On a box grater, coarsely grate mozzarella and finely grate Parmesan. Coarsely chop olives.
  • Make tomato sauce: In a medium skillet, cook garlic in 1 tablespoon oil over medium heat until softened, about 1 minute. Add tomatoes and their juices to skillet along with ½ teaspoon sugar. Simmer until sauce is reduced to about ¾ cup of sauce, about 12 minutes. Season to taste with salt and pepper.
  • Cook broccoli:Meanwhile, in a second medium skillet, heat 1 tablespoon oil over medium-high. Add broccoli along with a pinch each salt and pepper. Cook until crisp tender, about 4 minutes. Transfer to a plate. Wipe out skillet and reserve for step 6.
  • Prep pizza: On a lightly floured surface, stretch or roll dough to ¾ size of the sheet (roughly 13” x 10”). If it resists and springs back, let rest for 5 minutes to allow for better stretching. Spoon tomato sauce on crust, leaving a ½-inch border. Top with broccoli, olives, mozzarella, and half of the Parmesan. Transfer sheet to bottom rack of oven.
  • Make chili oil: Bake until cheese is bubbling and bottom crust is browned, 12–18 minutes. Meanwhile in reserved medium skillet, heat 2 tablespoons oil with crushed red pepper over medium until just fragrant. Remove from heat; transfer to a small, heatproof bowl. Cut pizza into wedges. Garnish with remaining Parmesan and drizzle with as much chili oil as you’d like.


Allergens: Milk and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pizza, vegan

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