Thick Crust Bell Pepper and Olive Pizza is ideal for any night of the week. What isn’t amazing about a thick crust pizza dough recipe that’s easy to make, and is fluffy and soft? Add your favorite toppings and dig in!
Pizza is calling! I’m always in the mood for pizza, and it helps when you can make your own. You’ll love making this thick crust pizza dough recipe.
Thick Crust Bell Pepper and Olive Pizza
Be sure to plan ahead a little because this simple dough needs a little over an hour to rest and rise. It’s well worth the wait when what you get with this recipe for Thick Crust Bell Pepper and Olive Pizza.
I was cleaning up the house over the weekend when I came across a thick, large envelope that was tucked away among some books and magazines. I started to leaf through the envelope to find a bunch of recipes I’ve collected over the years, cut out from magazines and some that were handwritten.
In the thick packet, I found a recipe clipping for King Arthur Flour for a no-knead pizza dough. Mmm! I wanted to smell a delicious pizza cooking in my oven! More importantly, I wanted to eat that pizza!
I didn’t have all the ingredients for the dough, so my recipe here is slightly adapted from King Arthur Flour, but it turned out well.
Thick and Soft Crust
I’ve got to tell you, I AM NOT not a deep-dish, Chicago-style pizza lover. Nope. Sorry. There’s just too much sauce involved for me to deal with. But I’ve got to say, this Thick Crust Bell Pepper and Olive Pizza is lovely! It’s thick (but not too thick), it’s soft, and it’s not slathered in sauce (unless you want it to be).
I love all sorts of pizza (other than Chicago-style), and I can prove it.
Check out a few of my other pizza recipes on the site:
Buffalo Chicken Pizza (non-traditional and delicious!)
Grilled Pizza with Fig, Prosciutto, and Blue Cheese (an all-time favorite of mine)
Spicy Giradiniera Pizza Bites (another that’s a little non-traditional and fun)
Cherry-Prosciutto Focaccia (love the sweet-and-salty combo here)
I know I don’t have to tell you what to put on pizza, but I came up with a few ideas in case you do need some inspiration. Mix & match them, choose one by itself, or load ‘em on!
- Broccoli (lightly sautéed) & onion
- Pepperoncini & pepperoni
- Pepperoni & mushrooms
- Prosciutto and pineapple (if you’re into that!)
- Sausage (cooked) & mushroom
- Spinach (lightly sautéed) & fresh tomato
- Bell pepper & onion
- Sausage (cooked) & bell pepper
- Tomato & garlic
I didn’t include the ingredients for the sauce I used for this Thick Crust Bell Pepper and Olive Pizza. You can use your favorite sauce from a jar, or use my recipe for Easy Homemade Pasta Sauce.
My easy-to-make sauce works well for pasta and pizza (and everything in between). The recipe makes about 1-1/2 cups of sauce, so it’s slightly more than you’ll need for the pizza, but it’s nice to have some extra on hand.
Use the leftover sauce for breakfast or lunch the next day. Make yourself an Egg Sandwich with Arugula, Pesto, and Roasted Tomatoes – use the sauce instead of the tomatoes. It’ll be just as tasty!
I know I’m going to make this Thick Crust Bell Pepper and Olive Pizza over and over again (trying different toppings as I go. It really is easy to make (don’t forget to plan for some time involved to let the dough rise).
Make Thick Crust Bell Pepper and Olive Pizza sometime soon! I think you’ll really enjoy this recipe. Let me know when you do, and be sure to tell me which toppings you add!
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 8 review(s)
- 2 teaspoons instant yeast
- 1-1/4 cup lukewarm water
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 large (or two medium) bell peppers, seeds and membrane removed, cut into 1-inch strips
- Salt and pepper to taste
- 2 cloves garlic, minced
- 3/4 cup tomato sauce of choice
- 2 tablespoons chopped black olives
- 6 ounces shredded Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Add 1 tablespoon olive oil to a skillet over medium heat. When hot, add the pepper strips and cook until they begin to soften.
- Add salt, pepper, and the garlic and toss. Cook for another 30 seconds or so.
- Remove from the skillet and set aside
- Lightly oil a 9x13-inch pan with 1 tablespoon of olive oil. Set aside.
- Mix the yeast, water, flour, and salt together until it combines into a slightly sticky dough.
- Add 1/2 tablespoon of the olive oil to a clean bowl and transfer the dough to the bowl.
- Cover the bowl with a clean towel and set in a warm part of the room to allow the dough to rise (about 30 minutes).
- Once the dough has risen, transfer it to the pan. Let the dough rest in the pan for about 15 minutes (covered with a towel).
- Press the dough across in the pan by patting it down and stretching it slightly to fit to the edges.
- Let the dough rest again, covered with the towel, for another 30 minutes.
- Preheat the oven to 425 degrees F.
- Add the tomato sauce to the top of the dough, spread out evenly.
- Add the Mozzarella cheese evenly over the sauce.
- Add the peppers and olives, spread out evenly.
- Sprinkle with the grated Parmesan cheese.
- Bake 25-35 minutes or until the edges of the pizza are golden and the cheese has melted.
The pizza crust recipe is slighted adapted from a King Arthur Flour recipe. Plan for a little over an hour for the crust-rising time.