Spicy Cheese Pizza is a super simple, thin-crust pizza recipe made with homemade pizza dough and topped with cheese, black olives, garlic, and a few basic spices. What makes it stand out is the extra kick from red chilli flakes and the balance of flavors from oregano and garlic. It’s baked until perfectly crispy, and the thin crust makes each bite super crunchy and light.
Cheese Pizza
Pizza is my all time favorite. But if I don’t have much time to make the dough and if I have some naan bread lying around I make this naan pizza. My latest favorite one is cheese burst pizza and let's not forget the no crust pizza.
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Main thing to keep in mind is, don’t overload this pizza, because over loading this pizza with sauce and topping make the pizza soggy. Just make some super thin crust and sauce it up lightly, spread some cheese and olives. You can also add some sliced salami or just go plain and simple with some sliced tomatoes and basil. Simple and tasty.
About Cheese Pizza
This pizza has been a regular in my kitchen ever since I started experimenting with thin crusts. Unlike regular pizzas that are heavier and loaded, this version is more about flavor than quantity. I started loving this because it reminds me of the old-school street-style pizzas, simple sauce, basic cheese, and a crunchy crust.
The sauce is just a light spread of ketchup or pizza sauce, not too heavy. That’s really the trick,don’t overload it, or the crust will get soggy. I found that spreading the sauce thin and layering the cheese in two stages (before and after the toppings) makes a big difference. The flavor of garlic, olives, and oregano really shines through when the ingredients aren’t buried.
What I love most is the satisfaction of baking something from scratch that tastes this good. It fills the kitchen with that irresistible pizza smell, and honestly, the whole process, from kneading the dough to slicing the baked pizza, is quite fun and therapeutic. It’s a homemade treat that never disappoints.
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Why This Recipe Works
This spicy cheese pizza works really well because it keeps things simple but smart. First, the thin crust is key, it cooks faster, gets nice and crispy, and doesn’t feel heavy like thick bases. It also holds up well under the toppings without going soft or soggy. Instead of loading on too much sauce, just a light layer is used. This keeps the base crisp and lets the cheese and spices shine through. The mix of garlic, oregano, olives, and chilli flakes brings out bold, balanced flavors without making it too complex.
Why I Love This Recipe - This pizza reminds me of the first time I tried making homemade pizza with my cousins during a summer vacation. We didn’t have much in the fridge, just ketchup, cheese, and some leftover veggies. Still, we created something so delicious that I’ve been making variations ever since. My family loves it too because it’s not overloaded. Everyone gets to taste the actual pizza, not just sauce and cheese. My little cousin loves the spicy kick (yes, he’s a spice fan already!), while my mom likes the thin crust that doesn’t feel too heavy. For me, it’s one of those recipes I always come back to when I want something tasty but not too complicated. It’s quick to assemble, flexible with toppings, and always turns out good.
Also, since the dough is homemade, you can stretch it just the way you like, thin, even, and with the right texture. And baking it at a high heat (250°C) gives that slightly toasted edge and melty cheese on top, just like a good pizza should have.
Ingredients
Pizza Dough (as needed)
You can use either homemade or store-bought dough, both work well. I used homemade dough that I had made earlier and let it rest for a few hours. It gives a nice crisp outside with a soft, airy inside. If you're short on time, store-bought dough is totally fine too.
Pizza Sauce (3 to 4 tbsp)
I was out of pizza sauce, so I went with plain old tomato ketchup, and surprisingly, it worked just fine! Just make sure to spread a thin layer so your crust doesn't get soggy. If you have pizza sauce, go ahead and use that for a richer flavor.
Mozzarella Cheese (1 cup, grated)
Freshly grated mozzarella melts better than pre-shredded versions and gives that gooey, stretchy cheese pull we all love on pizzas. You can adjust the amount depending on how cheesy you want it.
Black Olives (3 tbsp, sliced)
I used sliced black olives because they have a milder, slightly sweet taste. They also go really well with garlic and cheese. Green olives are fine too, just a bit sharper in flavor.
Garlic (1 tbsp, finely chopped)
Fresh garlic makes a big difference in both smell and taste. I chopped it up and sprinkled it over the sauce before adding cheese. It gives a nice little punch without being too strong.
Oregano (2 tsp)
Dried oregano adds that familiar Italian flavor that makes the pizza feel complete. Just a small sprinkle goes a long way.
Red Chilli Flakes (1 tbsp or to taste)
This is optional based on your spice level. I like a little heat, so I added about a tablespoon. You can definitely reduce it or skip it if you're not into spicy food.
Olive Oil (1 tsp)
A light drizzle over the top of your pizza before baking adds a subtle richness and helps everything crisp up nicely in the oven.
Hacks
Use a Ready-Made Base When Needed - Sometimes you just don’t have the time or energy to make pizza dough from scratch, and that’s totally fine. In those moments, using a ready-made base like tortilla or naan can be a real lifesaver. It still gives you that thin and crispy crust, and the best part is, it cuts down your prep time massively. Just spread your sauce and toppings, and you’re good to bake!
Keep Toppings Light - When you’re making a thin-crust pizza, less is more. Overloading with too many toppings or too much sauce can weigh the crust down and make it soggy. Stick to a few simple but flavorful ingredients, like cheese, garlic, olives, or maybe even sliced tomatoes. This helps the crust stay crisp and the flavors really come through.
Bake at a High Temperature - This is one of the most important steps. Set your oven to around 250°C so that your pizza cooks fast and the crust turns golden and crisp. High heat gives you that nice, slightly toasted base and helps the cheese melt just right. It makes a big difference in getting that “restaurant-style” finish at home.
Try a Cheese Layer Trick - Here’s a little tip that works really well: add a layer of cheese both below and above your toppings. The first layer acts like a barrier between the sauce and dough, keeping the crust firm. The second layer on top melts beautifully and holds everything in place. It also adds more cheesy goodness without going overboard.
Cheese Pizza (Step by Step Pictures)
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| Take all your ingredients |
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I made a batch of this pizza dough..
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| Punch the air out and knead it once |
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Line a baking tray with foil
and grease it with oil |
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Place the dough in it
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Using your hands, stretch the dough
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Stretch it thinly
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Now the base is done
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Time to top it
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Pour some tomato ketchup or pizza sauce over it
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Use a spoon to spread it evenly
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Since this is a thin crust pizza, I spreaded the sauce lightly,
so you don’t end up in soggy crust |
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Sprinkle half the cheese all over the sauce
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Now comes the olives
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I love black olives rather than green
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Sprinkle over some chopped up garlic
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Now the main pizza flavoring OREGANO
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Sprinkle as much or as little as you like
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Now sprinkle some spicy red chilli flakes, this is to taste
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I want to make some super spicy pizza, so went heavy on them..
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Now sprinkle some salt lightly, because there is salt in olives and sauce.
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Now top up with the remaining cheese
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Drizzle some olive oil
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Time to bake
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All baked and perfectly crispy
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| Need a slice |
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| Yum Yum |
Expert Tips
Avoid Overloading: One key to a great thin crust pizza is keeping it simple. Don’t pile on too many toppings or sauces because that can make the crust soggy and heavy. A light topping helps the pizza stay crispy and lets the flavors shine through.
Use Grill Mode: Here’s a secret trick, turn on the grill mode in your oven for the last 5 minutes of baking. This helps the cheese get that nice golden brown color and a slight char, just like pizzas from your favorite restaurant.
Storage
If you have any leftover pizza slices, store them in an airtight container and keep them in the fridge for up to 1 or 2 days. When you want to eat them again, it’s best to reheat the slices in an oven or on a tawa (griddle). Avoid using a microwave because it can make the crust soft and soggy instead of crispy.
Serving Suggestions
This pizza tastes great on its own, but you can serve it with a fresh green salad on the side to keep things light and refreshing. You can also sprinkle some extra chilli flakes and oregano over each slice for a little extra flavor. For an interesting twist, try serving it with dips like garlic mayo or a spicy tomato chutney, this gives it a fun Indian flavor!
FAQ
Can I skip the olives?
Yes, you totally can. If olives aren’t your thing, feel free to leave them out. You can swap in other toppings like bell peppers, mushrooms, corn, or even keep it super simple with just cheese and garlic. This recipe is quite flexible, so you can use whatever you enjoy or have on hand.
Is it okay to use store-bought dough?
Absolutely! If you’re short on time or just don’t feel like making dough from scratch, store-bought dough works just fine. It’s quick, easy, and still gives you a tasty base. Just make sure to bring it to room temperature before using, it’ll be easier to stretch and shape.
Can I make this without an oven?
Yes, you can make it on a tawa (stovetop) if you don’t have an oven. Just place the stretched dough on a heated tawa, add your sauce and toppings, then cover it with a lid and cook on low flame until the cheese melts and the base is firm. It won’t be exactly the same as oven-baked, but still really good!
How do I make it less spicy?
To reduce the spice, simply cut down or skip the red chilli flakes. You can also use tomato ketchup instead of a spicy pizza sauce, it adds sweetness and keeps the flavors mild but delicious. Perfect for kids or anyone who prefers a gentler heat.
Variations
Cheese Burst Version: If you love extra cheese, try making a cheese burst pizza. Just add an extra layer of cheese right in the middle of the dough, then fold the edges over to seal it. When it bakes, you’ll get a deliciously gooey, cheesy center that’s a real treat.
Veg Loaded: For a veggie-packed pizza, add more toppings like capsicum, sweet corn, and mushrooms. These add nice flavors and textures, making the pizza more colorful and healthy without being complicated.
Kids’ Special: If you’re making pizza for kids or anyone who prefers mild flavors, skip the chilli flakes and spicy toppings. Instead, add soft paneer cubes or boiled corn with extra cheese on top. It’s simple, tasty, and kid-friendly.
Paneer Mix: For a protein boost, mix in some soya chunks or paneer pieces along with your usual toppings. This adds a nice texture and makes the pizza more filling and nutritious, without changing the basic recipe too much.
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📖 Recipe Card
Spicy Cheese Pizza Recipe
Equipment
- Baking tray & OTG
Ingredients
- 1 batch Pizza Dough
- ½ tbsp Pizza Sauce
- 1 cup Mozarella Cheese grated
- 3 tbsp Black Olives sliced
- 1 tbsp Garlic peeled & finely chopped
- 2 tsp Dried Oregano
- 1 tbsp Red Chilli Flakes
- 1 tsp Olive Oil
- Salt to taste
Instructions
- Pre-Prep: Start by preheating my oven to 250°C so it's nice and hot by the time the pizza goes in. While that's heating up, prepare my baking tray. Line it with foil and brush it lightly with olive oil, this helps the crust get crispy and keeps it from sticking. If you have made the dough earlier, Give it a quick knead just to punch out any air bubbles, then let it rest for about 5 to 10 minutes so it becomes easier to stretch.
- Making the Base: Once the dough is rested, take the dough ball and stretch it out directly on the greased tray. You don’t need to use a rolling pin here, your hands work just fine. Gently press and pull the dough until it reaches the edges of the tray. The goal is to get it as thin as possible without tearing it. This gives that crisp, thin-crust base we’re aiming for.
- Topping the Pizza: Now comes the fun part, toppings! use the back of a spoon to spread a thin layer of pizza sauce over the base. Keep it light so the crust doesn’t get soggy. Then sprinkle half of the grated mozzarella cheese evenly. After that, add the sliced black olives, chopped garlic, a dash of oregano, chilli flakes, and a pinch of salt. Once those are on, top it with the rest of the cheese so everything holds together well. Finally, drizzle a little olive oil over the top to help things melt and crisp nicely.
- Baking: place the tray into the preheated oven and bake it for about 12 to 15 minutes. This gets the base cooked through and the cheese nicely melted. For the final touch, switch the oven to grill mode and let it cook for another 5 minutes. This gives the top that slightly golden, toasted look with some crispy edges. Once it's out of the oven, let it sit for a minute so it’s easier to slice, and then it’s ready to serve!
Nutrition
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Hamaree Rasoi
Delicious and lovely looking pizza.
Deepa
Supriya Nair
The pizza is yummilicious.
Kanika Lamba
Please share the microwave setting for baking pizza
Aarthi
@Kanika Lambasame temp and same time..
Anonymous
For how long and on what temperature to bake, in an electric oven?
Aarthi
@Anonymousit is mentioned in the written part of the recipe
nancyrobert2011
Pizza Making is actually an art and it is very interesting teach in easy way thanks for information
how to make pizza
Gagandeep Singh
Mam did u bake d pizza in otg of morphy Richards actually I m facing lot of problems in baking so if u could tell me which brand did u use in baking dis pizza