- Level: Easy
- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 8 servings
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
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.
