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Lilly’s Table

 
 
Carrot Dressed Arugula
Garlic Sardines & Artichoke Hearts
© Lillys-Table.com Photo of Olive Bar Pizza
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Olive Bar Pizza

from Garlic Artichokes & Sardines with Olive Bar Pizza & Carrot Dressed Arugula, the Week of April 15, 2012.
View the previous or next recipe for this meal.

You know those olive bar’s you see in fancier groceries or cheese shops. Step up to one and select a nice pile of the goodies to top your pizza. You may get lucky and find the sun-dried tomatoes there too. Make your own or buy dough, slather it with a sun-dried tomato spread, cheese and then decorate as you please.

Ingredients

  • 1 lb pizza dough , may need to come up to room temperature
  • ¼ cup sun-dried tomatoes
  • ¼ cup tomato sauce
  • 6 ounces shredded mozzarella, or fresh slices
  • 2 tablespoons kalamata olives
  • 2 tablespoons green olives
  • 1 tablespoon capers

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 450. If you have a pizza stone warm it up in there. If not plan to use a baking sheet lined with parchment.

Bring the dough up to room temperature to rise a bit.

Mince up the sun-dried tomatoes and whip up with the tomato sauce.
Spread onto the dough.
Add the mozzarella.
Slice & arrange the olives all over. Sprinkle on the capers.

Bake for 8-12 minutes until the crust is golden and the cheese is bubbling a bit.