Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Rustic Italian Pizza with Olive and Cucumber Topping
A refreshing twist on traditional Italian pizza featuring briny olives and crisp cucumber. This simple yet elegant dish combines the warmth of baked pizza with cool, fresh toppings for a delightful contrast of temperatures and textures.
22 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty7/10
Sour2/10
Umami5/10
Spicy3/10
🥄 Texture
This Rustic Italian Pizza offers a delightful mix of textures, from the crispy, golden crust to the juicy, fresh cucumber slices on top. The chewiness of the olives adds a nice contrast, making each bite interesting and satisfying.
👃 Aroma
The aroma of this pizza is a tempting blend of garlic and oregano from the oil mixture, with a hint of the briny scent of olives. The fresh basil garnish adds a sweet, peppery fragrance that invites you to take a bite.
🍷 Pairs Well With
A light-bodied red wine, such as Chianti, or a crisp, dry white wine like Pinot Grigio would complement the flavors of the pizza well. For a non-alcoholic option, a sparkling water with a squeeze of lemon would be refreshing.
🥗 Side Dishes
A simple arugula salad dressed with lemon and olive oil, or a side of marinated artichokes would pair nicely with this pizza, adding freshness and a slight tang to balance the salty and savory notes.
Ingredients(10 items)
- 11 large pizza (store-bought or homemade, approximately 12 inches)
- 21 cup olives (pitted and sliced, preferably Kalamata or green Italian olives)
- 31 medium cucumber (thinly sliced into rounds)
- 43 tablespoons olive oil
- 52 cloves garlic (minced)
- 61/4 teaspoon red pepper flakes
- 71/4 teaspoon dried oregano
- 81/4 teaspoon sea salt
- 91/4 teaspoon black pepper (freshly ground)
- 102 tablespoons fresh basil (chopped, for garnish)
Nutrition Information(per serving)
285
Calories
8g
Protein
32g
Carbs
14g
Fat
Instructions
- 1
Preheat your oven to 425°F (220°C). If using a store-bought pizza, remove from packaging.
- 2
In a small bowl, mix together 2 tablespoons of olive oil with minced garlic, red pepper flakes, and dried oregano.
- 3
Brush the pizza base evenly with the garlic-oil mixture, leaving a small border around the edges for the crust.
- 4
Distribute the sliced olives evenly across the pizza surface.
- 5
Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden and crispy.
- 6
While the pizza bakes, pat the cucumber slices dry with paper towels to remove excess moisture. Toss them in a bowl with the remaining 1 tablespoon of olive oil, salt, and black pepper.
- 7
Remove the pizza from the oven and let it cool for 2-3 minutes.
- 8
Arrange the seasoned cucumber slices over the hot pizza, creating an attractive pattern.
- 9
Garnish with fresh chopped basil and serve immediately, cutting into 6-8 slices.
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