Olive Veggie Pizza Recipe

Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed
• 1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
• 1 teaspoon garlic salt
• 3 tablespoons blue cheese or ranch salad dressing
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 4 ounces provolone cheese, shredded
• 3 medium tomatoes, thinly sliced
• 1 medium green pepper, thinly sliced into rings
• 1 small onion, thinly sliced and separated into rings
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 15 pimiento-stuffed olives, sliced
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 cup grated Parmesan cheese

Directions

• On a lightly floured surface, roll dough into a 16-in. x 11-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Build up edges slightly. Cover and let rise for 30 minutes.
• Brush oil over dough; sprinkle with garlic salt. Spread with a thin layer of salad dressing. Combine the cheeses; sprinkle over dressing. Layer with tomatoes, green pepper, onion, olives and mushrooms. Sprinkle with salt, basil, oregano, pepper and Parmesan cheese.
• Bake at 425° for 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares. Yield: 24 slices.

Olive Veggie Pizza published in Taste of Home April/May 2006, p57