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Olive Veggie Pizza

My husband is in the Navy, and I often feed several of his fellow officers,“ says Becky Fore of El Cajon, California. “They always ask for this pizza. I have to make four pies to feed them!

24 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon olive 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

2 of 2

Olive Veggie Pizza (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 151 calories, 9 g fat (4 g saturated fat), 16 mg cholesterol, 547 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.