Black Olive Personal Pizzas (Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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Making pizza at home is easier than you think, and quite budget-friendly. One 20-ounce ball of store-bought dough will give you four 7-8” personal pizzas. Make Friday or Saturday night pizza night; a fun activity the whole family can enjoy together.

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PREP TIME

30 minutes to 40 minutes

COOK TIME

10 minutes to 13 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
20 oz Pizza Dough, Fresh, store-bought
6 tsp All Purpose Flour, For dusting and rolling out dough
8 Tbsp Marinara Sauce
2.666 cups Vegan Shredded Mozzarella
4 Tbsp Vegan Shredded Cheddar
1 cup Black Olives, Sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Coat large bowl with olive oil. Add fresh pizza dough to oiled bowl. Cover bowl with towel; allow dough to rise in a warm section of your kitchen for at least 1 hour, or up to 4 hours.
About 45 minutes before you plan to bake your pizza, place a 14-to-16-inch pizza stone on middle rack of oven. Preheat oven to 450° (you want the pizza stone in the hot oven for at least 30 minutes before you bake pizza).
Dust 2 teaspoons flour in the center of a large wooden cutting board. Place dough in center; turning out dough by hand for 1-2 minutes (shaping into a circle and coating with flour so dough is not sticky; may need to use additional flour - but only add 1 teaspoon at a time). Cut dough circle into 4 equal-size segments.
**Please watch linked 30-second video to see next steps in action, as the process is easier than the detailed written instructions may sound.**
Cut a 9-to-10-inch sheet of parchment paper; place on a flat surface. Sprinkle 1 Tsp flour on parchment; place 1 piece of dough on parchment. Take a pinch of flour from the parchment paper to lightly coat a rolling pin. Stretch out dough by hand and also roll out dough with rolling pin, shaping dough into a 7-8-inch circle (does not need to be a perfect circle).
Keep rolled-out dough on same piece of parchment paper (if there is still excess flour on it, cut a new sheet). Transfer both the parchment paper, with dough circle on top of it, to a large pizza peel.
Use fork to dock the dough (docking the dough prevents air bubbles while pizza is baking).
Spoon 2 Tbsp marinara sauce in the center of dough, spreading out with back of spoon, leaving a 1/2-inch border for the crust.
Evenly top sauce with 2/3 cup vegan shredded mozzarella, followed by a sprinkling of 1 Tbsp vegan shredded cheddar. Top with 1/4 cup sliced black olives.
Use pizza peel to transfer both the parchment paper, still topped with the dough, onto the hot pizza stone. Bake 10 to 13 minutes, or until cheese is melted and bubbly and the crust is golden.
Use pizza peel to remove both the parchment and the cooked pizza from the oven; transferring both to a large cutting surface. Use pizza cutter or sharp knife to slice pizza into 4 (or more) slices.
Right after putting 1 pizza in oven, repeat steps 5-11 for each additional personal pizza.

Notes

The above method works the best for pizzeria-style pizza at home, but if you do not already own - and do not want to purchase a pizza stone or pizza peel - you can make pizza in a large rimmed baking sheet. One 20oz fresh dough, once risen, can then be placed on a lightly-oiled rimmed baking sheet. You will then stretch and shape the dough by hand to fit the pan size (you can also lightly dust the oiled baking sheet with cornmeal) before turning out the dough and shaping it directly in the rimmed baking sheet. Baking time may increase slightly. Use metal spatula to remove pizza to large cutting surface.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	405
Fat:	8 g
Carbohydrates:	67 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.