Semi-Dried Tomato & Olive Pizza

Difficulty: Medium

Serves 2 (as a meal)

Yet another pizza idea for you to dive into, this tasty food disc will be sure to please the masses. Combining the delicious and tangy flavours of olives, semi-dried tomato and capers you can’t really go wrong (except if you don’t like those things, in which case it can go very VERY wrong).


  • 1/2 cup warm water
  • 3.5 grams dry yeast (half a sachet)
  • 1 1/2 cups fine Italian flour
  • A pinch of salt
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon tomato sauce
  • 1/2 cup semi-dried tomato
  • 1/4 cup pitted black olives
  • 1/4 cup pitted or stuffed green olives
  • 1 tablespoon mini capers
  • 1/4 brown onion, thinly sliced
  • A few basil leaves
  • 1/2 block mozzarella Cheezly


  1. Start your pizza dough by mixing together the warm water and yeast until the yeast dissolves.
  2. Slowly sift in the flour while stirring constantly.
  3. Now add the salt and olive oil and bring the dough together into a ball.
  4. Place in a large bowl and cover with cling wrap. Leave to rise for about 45 minutes.
  5. Preheat oven to 180°C and line a baking tray with baking paper.
  6. On a lightly floured surface, roll out the dough into something that somewhat resembles a circle.
  7. Grate 1/2 of the Cheezly and about 2cm in from the edge of the base, create a ring of Cheezly.
  8. Fold the edge of the base over the ring and press down to seal. This is to create the stuffed crust.
  9. Cover the base with a mixture of the tomato paste and tomato sauce before spreading the other ingredients out on top.
  10. Crumble the Cheezly over the pizza and bake in the oven for 15-20 minutes until it melts and the crust begins to brown.
  11. Enjoy piping hot.