Dinner

Cheesy Olive Basil Pizza Pie Recipe

ByLuna Ryder November 22, 2025November 22, 2025

Introduction

This delicious pizza pie features a crisp, homemade crust filled with savory tomato sauce, melted mozzarella, olives, and fresh basil. It’s a satisfying twist on classic pizza, perfect for sharing with family or friends.

A deep-dish pizza on a round wooden board with one big slice taken out, showing layers of thick golden crust, melted orange cheese mixed with gooey red tomato sauce, and visible bits of dark olives and green spinach inside; the top layer of crust is round and puffy, golden brown with some crisp edges. In the background, there is a white plate with two pizza slices on a wooden table with a glass of water nearby, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
Pinch of golden caster sugar
1 tbsp olive oil, plus extra for proving and the tin
300ml passata
1 tbsp tomato purée
1 garlic clove, finely grated
1 tsp dried oregano
2 large handfuls grated mozzarella (about 150g)
20 black olives, pitted and halved
Handful of basil leaves
1 tsp salt
250ml tepid water

Instructions

Step 1: In a large bowl, combine the flour, yeast, and sugar. Make a well in the center and add the salt, 1 tbsp olive oil, and 250ml tepid water. Mix together with your hands to form a dough.
Step 2: Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Step 3: Drizzle a little olive oil into the bowl, place the dough back inside, cover with a damp tea towel, and leave to rise for 35-40 minutes until doubled in size.
Step 4: Meanwhile, combine the passata, tomato purée, olive oil, garlic, and oregano in a bowl to make the sauce.
Step 5: Preheat the oven to 190°C (170°C fan/gas mark 5). Lightly oil a 23cm springform cake tin.
Step 6: Turn the risen dough onto a floured surface and knock the air out by pressing it a few times. Remove a quarter of the dough and set it aside.
Step 7: Roll out the remaining dough thinly to line the base and sides of the tin with some overhang.
Step 8: Spread half the sauce over the dough base, then sprinkle half the mozzarella, olives, and basil over it.
Step 9: Roll out the reserved dough into a circle and lay it over the first layer of filling.
Step 10: Spread the remaining sauce on top, add most of the remaining mozzarella, olives, and basil. Fold the overhanging dough slightly over the filling, then scatter the remaining cheese on the exposed center.
Step 11: Place the tin on a baking tray and bake for 45-50 minutes until golden and crisp.
Step 12: Remove from oven, undo the springform clip, and let the pizza cool in the tin for 20 minutes before removing and slicing to serve.

Tips & Variations

Use fresh mozzarella for a creamier texture or add sliced mushrooms or bell peppers for extra veggies.
Letting the dough rise longer can improve the flavor and texture.
Adding a sprinkle of chili flakes or fresh rosemary can enhance the aroma and taste.

Storage

Store any leftover pizza pie covered in the fridge for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crisp. Avoid microwaving as it can make the dough chewy.

How to Serve

A thick deep-dish pizza with a golden-brown crust folded slightly over the edges, showing a rich, melted cheese layer on top with browned spots. Inside, there are visible layers including bright red tomato sauce, dark olives, and green spinach, all held together with gooey cheese. The pizza is placed on a wooden round board set on a white marbled surface, with one slice cut out revealing the thick filling layers. In the background, a white plate with more slices of the pizza and a glass of water are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of bread flour?

While bread flour gives a chewier crust due to its higher gluten content, you can use all-purpose flour in a pinch. The crust might be slightly less elastic but will still be tasty.

Can I prepare the dough in advance?

Yes, you can make the dough the day before and leave it to rise slowly in the fridge overnight. Bring it to room temperature before shaping and baking.