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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!
  • Total Time
    Prep: 15 min. + rising Bake: 20 min.
  • Makes
    24 slices

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 shredded part-skim mozzarella cheese
  • 1 cup 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 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly. Cover and let rise 30 minutes.
  • 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.
  • 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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