Taste of Home
Olive Veggie Pizza
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
YIELD: 24 slices.
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!
Ingredients
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1 loaf (1 pound) frozen bread dough, thawed
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1 tablespoon olive oil
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1 teaspoon garlic salt
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3 tablespoons blue cheese or ranch salad dressing
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2 cups shredded part-skim mozzarella cheese
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1 cup shredded Colby-Monterey Jack cheese
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4 ounces provolone cheese, shredded
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3 medium tomatoes, thinly sliced
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1 medium green pepper, thinly sliced into rings
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1 small onion, thinly sliced and separated into rings
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1 can (2-1/4 ounces) sliced ripe olives, drained
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15 pimiento-stuffed olives, sliced
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1 can (4 ounces) mushroom stems and pieces, drained
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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1/2 cup grated Parmesan cheese
Directions
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1.
On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly. Cover and let rise 30 minutes.
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2.
Preheat oven to 425°. 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.
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3.
Bake 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares.
Nutrition Facts
1 slice: 151 calories, 9g fat (4g saturated fat), 16mg cholesterol, 547mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 7g protein.
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