Chicken, Black Olive, and Provolone Grandma Pie

December 11, 2014
Chicken, Black Olive & Provolone Grandma Pie - A rectangular, sheet-baked pizza .. with incredible flavor, a crispy bottom, pillowy-soft middle, and rich cheesy top.

What are you up to this weekend?

Christmas Winter 1-600x

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We're going to do something I wish we did far more often, a weekend get-away

A few days away always makes me feel rested and relaxed. I love staying in old-timey hotels, going out for dinner (we never do, it seems!) discovering new coffee shops with hot chocolate, and whatever else we happen to feel like.

It's always extra special when we're able to go over the holidays.  Hotel lobbies are magnificent when decorated with Christmas trees, shop windows glow from strands of lights, and everyone seems just a little bit happier.

Chicken, Black Olive & Provolone Grandma Pie - A rectangular, sheet-baked pizza .. with incredible flavor, a crispy bottom, pillowy-soft middle, and rich cheesy top.

A fun recipe for the weekend, courtesy of Bon Appetit.

Every now and again, I stumble on something that grabs my attention, the kind of thing that I casually glance at, only to realize, hours later that I'm still thinking about.  An article that demanded I have a pad nearby to start my grocery list while making a mental note to send emails inviting friends over for pizza night

Granted, the Grandma Pie isn't the epitome of healthy eating, but for every now and again, it's pretty incredible.  I followed the recipe to a T (sauce and all), although added pulled chicken for protein.

The sheet pan is a great idea, making it far easier to handle than sliding a pizza in and out of the oven on a peel.  It also is a great conductor of heat, helping make the dough crisp, crunchy, and light.

Chicken, Black Olive & Provolone Grandma Pie - A rectangular, sheet-baked pizza .. with incredible flavor, a crispy bottom, pillowy-soft middle, and rich cheesy top.

Wondering what a Grandma Pie actually IS?  I did too read more here

Ready to make your own?  Bon Appetit offers four incredible flavor combinations that should give you some food for thought if you're not sure where to start here

Wishing for you a wonderful weekend

Enjoy!

xoxo

~ Adapted from Bon Appetit

Chicken, Black Olive, and Provolone Grandma Pie

Ingredients

Grandma Style Pizza Dough

  • 1 envelope active dry yeast
  • ½ cup + 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 4 cups all-purpose flour, divided, + more for surface

Tomato Pizza Sauce

  • 1 (28 oz) can whole peeled tomatoes
  • 2 anchovy fillets, packed in oil and drained
  • 2 cloves garlic, minced
  • 6 Tbsp olive oil
  • ¼ cup fresh basil leaves
  • kosher salt and freshly ground black pepper

Grandma Pie

  • pizza dough
  • 12 oz fresh mozzarella, grated (about 2½ cups)
  • 4 oz sharp provolone cheese, grated (about 1 cup)
  • 1 ½ cups tomato pizza sauce
  • ¼ red onion, thinly sliced
  • ½ cup Sicilian oil-cured black olives pitted, coarsely chopped

For Serving

  • crushed red pepper flakes
  • shredded Parmesan cheese

Instructions

Grandma Style Pizza Dough

  • Combine yeast and 1 ½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
  • Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
  • Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of the baking sheet. (If the dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
  • Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm About 70° is ideal for the yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes

Tomato Pizza Sauce

  • In the bowl of a food processor, add the tomatoes, anchovies, garlic, oil, and basil. Puree until smooth (some texture is good)
  • Season with salt and pepper

Grandma Pie

  • Place a rack in the lower third of oven and preheat to 525° F, or as high as the oven will go.
  • Once the dough has risen in the baking sheet, top with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives.
  • Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Serves:
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