1. Preheat the oven to 450°F (230°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
2. Roll the pizza dough on a well-floured surface to your desired thickness and shape, forming a small raised edge for the crust.
3. Spread the pizza sauce in a thin, even layer over the dough, stopping about 1/2 inch from the edges.
4. Season the cod fillet on both sides with garlic powder, salt, and pepper. Cut into 1-inch bite-sized pieces.
5. Scatter the seasoned cod pieces evenly over the pizza sauce.
6. Cover with the shredded mozzarella, then distribute the black olives and red onions evenly over the top.
7. Drizzle lightly with olive oil and season with a pinch of additional salt and pepper if desired.
8. Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and beginning to brown.
9. Remove from the oven, scatter fresh basil over the hot pizza immediately, rest 2 minutes, slice, and serve hot.

Nutrition Information (Per Serving)

• Calories: 410
• Carbohydrates: 44g
• Protein: 26g
• Fat: 14g
• Fiber: 3g
• Sodium: 810mg
• Calcium: 220mg (17% DV)
• Vitamin B12: 1.2mcg (50% DV)

Note: Nutrition estimates are based on 4 servings. Values will vary based on the specific pizza dough brand and cod fillet size used.

Notes

• Always preheat the pizza stone for at least 30 minutes — this is the single most important step for a crispy restaurant-style base.
• Cod goes under the cheese, not on top. This keeps the fish moist and prevents it from drying out during the high-heat bake.
• Fresh basil always goes on after baking — heat turns it black and bitter within minutes.
• Let the dough rest at room temperature for 20 to 30 minutes before rolling — cold dough is uncooperative and won’t stretch properly.

Storage Tips

• Refrigerator: Store leftover slices in an airtight container for up to 2 days.
• Reheating: Skillet over medium heat with a lid on for 3 to 4 minutes, or oven at 350°F for 5 minutes. Avoid the microwave.
• Freezer: Not recommended with fresh fish — the cod texture degrades significantly after freezing and reheating.
• Do not store unbaked assembled pizza — the sauce will make the dough soggy before it reaches the oven.

Serving Suggestions

• A simple arugula salad with lemon dressing alongside for a complete meal
• Sliced into smaller squares and served as an appetizer or party snack
• A side of garlic butter for dipping the crust
• Paired with a sparkling water with citrus for a light, refreshing combination

Mix It Up (Recipe Variations)

Mediterranean Cod Pizza: Use hummus as the base instead of pizza sauce; finish with crumbled feta and cherry tomatoes.

Spicy Cod Pizza: Add red pepper flakes over the cheese layer; drizzle with chili oil after baking.

White Sauce Cod Pizza: Replace pizza sauce with garlic cream sauce made from cream cheese and roasted garlic.

Lemon Herb Cod Pizza: Finish with a squeeze of fresh lemon juice and fresh dill alongside the basil for a bright, coastal flavor.

What Makes This Recipe Special

The restaurant-quality result of this cod pizza comes from three deliberate choices: the high oven temperature, the preheated baking surface, and seasoning the fish as a separate step before assembly. Together, they replicate exactly what a pizzeria’s deck oven does — intense, direct heat from below that crisps the dough from the first contact, and a short enough bake time that the cod stays tender and moist beneath the cheese. It’s the kind of technique that, once you understand why it works, changes how you approach every pizza you make from this point forward.