Olive Pizza with Pesto
- Active Time 20m
- Total Time 35m
- 1 quantity Semolina Pizza Dough (see recipe)
- 1/4 cup purchased basil pesto
- 13 ounces pitted, whole mixed olives, such as jumbo black olives, kalamata olives, Spanish black olives, Spanish green olives
- 1/2 cup grated mozzarella cheese
Companion recipe: Semolina Pizza Dough
Place a pizza brick, unglazed terracotta tile or baking sheet in the oven. Preheat oven to 450 degrees F .
On a floured surface, press out the pizza dough using your fingertips into an 12 inch circle (always pressing from the inside of the dough to the outside).
Place the pizza dough on the heated brick, tile or baking sheet. Spread with the pesto. Arrange the olives on top and then sprinkle with the mozzarella.
Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
492 calories; 33g total fat; 11mg cholesterol; 1302mg sodium; 40g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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