Basil Pesto Pizza with Sundried Tomatoes and Olives

Prep Time5 minsCook Time15 minsTotal Time20 mins

An Italian classic, bringing in the rustic flavours of sundried tomatoes and black olives.

 

 Pizza dough
 ½ package Sardo Pitted Black Olives, sliced or whole
 Shredded Mozzarella cheese (quantity based on preference)

1

Preheat oven to 400°F (205°C).

2

Roll and distribute dough on a floured surface, and transfer to a baking sheet.

3

Use a knife or brush to spread pesto across dough surface. Top with sundried tomatoes.

4

Place on medium rack and bake in the oven for 10 minutes.

5

Remove pizza from oven and top with olives, and mozzarella cheese. Place in oven and bake for an additional 3-5 minutes or until crust has browned. Slice and serve.

Tip: can be served as an appetizer or entrée, depending on how much you make.

Ingredients

 Pizza dough
 ½ package Sardo Pitted Black Olives, sliced or whole
 Shredded Mozzarella cheese (quantity based on preference)

Directions

1

Preheat oven to 400°F (205°C).

2

Roll and distribute dough on a floured surface, and transfer to a baking sheet.

3

Use a knife or brush to spread pesto across dough surface. Top with sundried tomatoes.

4

Place on medium rack and bake in the oven for 10 minutes.

5

Remove pizza from oven and top with olives, and mozzarella cheese. Place in oven and bake for an additional 3-5 minutes or until crust has browned. Slice and serve.

Basil Pesto Pizza with Sundried Tomatoes and Olives