Friday, July 27, 2012

Recipe: Tomato, Olive & Scallion Pizza

Serves 6
Hands-On Time: 15m
Total Time: 1hr 15m

  • cornmeal for the pan
  • 1  pound  Doris' pizza dough, thawed if frozen
  • 2  beefsteak tomatoes (about 1 pound) from our produce department, thinly sliced
  • 2  scallions, thinly sliced
  • 1/4  cup  pitted kalamata olives from our deli, halved
  • 2  tablespoons  Cento Pure Olive Oil
  • black pepper

1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
2. Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
3. Bake until the crust is crisp, 25 to 30 minutes.


This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.

Nutritional Information

Calories 232; Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 399mg; Protein 7g; Carbohydrate 37g; Fiber 2g


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