Jess Dang Jess Dang is the Founder of Cook Smarts where she also wears the hat of Chief Kitchen Coach. She left the corporate world in 2011 to start Cook Smarts because she was passionate about bringing food education back to our schools and family dinners back into our lives. Follow me here
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Looks amazing, but i would suggest not to use olive oil while baking. Olive Oil is only stable until 300 degree Fahrenheit (150°C) More temperature and the fatty acids become toxic. Instead use Ghee (up to 410°F), Butter (390°F), or Bio Coconut Oil (desodorized for a neutral flavour). Those are much more stable because of the saturated fatty acids.
Otherwise use olive oil only after baking one side before adding toppings on top of it. That way it should not get too hot. (hopefully)