Pizza with Bocconcini and Olives

Neapolitan-style pizza topped with chopped bocconcini, Roma tomatoes, Parmesan, basil, oregano, and pitted oil-cured olives. Bake until the crust is golden and cheese melts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix the flour, yeast, and salt; add the water gradually and mix until a soft ball is formed. Transfer to a floured work surface and knead for 8–10 minutes or until smooth. Brush the dough with ½ tablespoon olive oil and place in a bowl. Cover the bowl with plastic wrap and let rise in a warm place until double in size, 30–40 minutes.

Step 2

Preheat the oven to 375°F. Punch down the dough and use your fingers to press it into an oiled 17-inch pizza pan. Brush the top of the dough with 1 tablespoon olive oil. Sprinkle the dough with oregano and add the rest of the toppings, beginning with the cheese, tomato, basil, more oregano and a drizzle of olive oil. Bake the pizza for 25–30 minutes on the middle rack or until the cheese and crust are golden brown. Remove from the oven and let rest for 5 minutes before serving. In most regions of Italy, this pizza is drizzled with additional olive oil as soon as it comes out of the oven.