Olives go great with all your favorite pizza toppings — try them with sausage, bell peppers, even ham and pineapple! If you'd like, substitute your own pizza dough recipe or use 12 to 16 ounces of prepared dough. Recipe provided by Jill Silverman Hough
2 tablespoons warm water (105° to 115°F)
1/2 teaspoon active dry yeast
1 1/3 cups all-purpose flour, plus more for the work surface
1/3 cup whole wheat flour
1/2 cup cool water (65° to 70°F)
1/2 teaspoon salt
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/4 small red onion, thinly sliced
about 24 slices pepperoni
3/4 cup Lindsay® Sliced Black Ripe Olives or Lindsay® Naturals Sliced Black Ripe Olives
Combine warm water and yeast in large bowl of stand mixer fitted with dough hook; let stand until yeast dissolves, about 15 minutes (mixture might not be foamy).
Add flours, cool water, and salt. Mix on medium-low 4 minutes.
Let rest 5 minutes, then mix on medium-low until dough is smooth, elastic, and slightly sticky, about 3 minutes.
Lightly oil medium bowl. Transfer dough to prepared bowl; turn to coat with oil.
Cover bowl with plastic wrap and let rest at room temperature 30 minutes.
Refrigerate overnight or up to 2 days.
Transfer dough to countertop and let rise, covered, about 2 hours.
Preheat oven to 500°F, ideally with pizza stone.
On lightly floured surface, roll or stretch dough into a 12-to-14 inch round. Transfer to pizza pan or flour-dusted pizza paddle.
Top with pizza sauce, cheese, onion, pepperoni, and olives.
Transfer to oven and bake until golden and crisp, 10 to 12 minutes
Cut into wedges and serve.
