Summer Olive Pizza Recipes
LEBANESE OLIVE PIZZA
OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two.
Provided by Peter J
Categories Cheese
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 225 C (425F).
- Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
- Sprinkle herbs over the top.
- Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
- Allow to rest a few minutes before cutting and serving.
Nutrition Facts : Calories 595, Fat 39.2, SaturatedFat 18, Cholesterol 98.8, Sodium 2506.5, Carbohydrate 33.3, Fiber 8.6, Sugar 16.5, Protein 34.1
SUMMER FRUIT PIZZA
I first made this eye-pleasing treat for a church social. Not only were people impressed with the taste, but it was one of the most beautiful desserts there. -Krista Collins, Concord, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sour cream until smooth. Beat in confectioners' sugar and milk. Chill., Meanwhile, press cookie dough onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool completely on a wire rack., Spread cream cheese mixture over crust to within 1/2 in. of edges. Arrange fruit over top., In a small microwave-safe dish, microwave preserves, uncovered, on high for 45-60 seconds or until melted. Drizzle over fruit. Chill until serving. Refrigerate leftovers.
Nutrition Facts : Calories 256 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 175mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
SAUSAGE AND OLIVES PIZZA
Sweet Italian sausage and briny green and black olives top this flavorful grilled pizza. No grill? no problem. Cook this pizza dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 7
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with sausage, olives, rosemary, and mozzarella; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
MUSHROOM & OLIVE PIZZA
This yummy vegetarian pizza is high in folate and calcium, and looks delicious too! It comes from the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220C/200C fan forced. Place bread on baking trays; spray with oil. Bake 5 minutes or until heated.
- Meanwhile, spray mushrooms with oil. Heat a large frying pan over moderate heat. Cook and stir mushrooms, in batches, for 2 minutes or until tender. Transfer to large heatproof bowl; stir in garlic, vinegar parsley and spinach until combined and spinach wilts slightly.
- Spread bread with paste; top with mushroom mixture, olives and cheeses. Bake for 10 minutes or until bread is crisp.
Nutrition Facts : Calories 111.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 22.9, Sodium 59.1, Carbohydrate 7, Fiber 1.4, Sugar 2.2, Protein 8.9
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Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water. Peel, and cut in half. Place tomato halves cut side up onto a baking sheet. Drizzle with olive oil, and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.
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