Vinyl Pizzas

Name: Vinyl Pizzas
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 2 thin crust prepared 12 inch pizza shells (recommended: Boboli brand); 2 (10-ounce) sacks Italian 4 Cheese Blend; 1 teaspoon dried oregano; 1 teaspoon crushed red pepper flakes; 1 teaspoon garlic powder; 4 cups pitted black olives or 2 (15-ounce) cans, drained; 3 roasted red peppers, drained well and chopped

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Level: Easy
Total: 18 min

Prep: 8 min
Cook: 10 min

Yield: 8 servings

Level: Easy
Total: 18 min

Prep: 8 min
Cook: 10 min

Yield: 8 servings

Ingredients

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2 thin crust prepared 12 inch pizza shells (recommended: Boboli brand)

2 (10-ounce) sacks Italian 4 Cheese Blend

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

4 cups pitted black olives or 2 (15-ounce) cans, drained

3 roasted red peppers, drained well and chopped

Directions

Preheat oven to 450 degrees F.
Cover pizzas with cheese, 1 sack per shell. To each pizza, add about 1/2 teaspoon each of oregano, red pepper flakes and garlic powder. Bake until cheese is brown and bubbly, 8-10 minutes.
Grind olives in food processor.
Using a cake spatula or a rubber spatula, spread olives onto hot pizzas fresh from the oven, leaving a 4 inch wide circular space at the center of the pizza. Add roasted red peppers to the center of each pizza. Finished pizzas should look like vinyl records.