When I came across this recipe to test, I didn’t have high expectations. A pizza that was heavily topped with olives? Hmmmm…it didn’t sound all that amusing. But, was I proven wrong! Surprisingly, the combination of the pepper jack cheese, two different kinds of olives, and a sprinkling of diced bell peppers really works into one great olive pizza!
The original recipe calls for a thin crust pizza dough, but I couldn’t steer my mind away from making individual sized pizzas over some homemade pita bread. Plus, what a great use of the pita bread that was starting to get a little too old in my freezer! You can definitely use store-bought pita bread, too. These little pizzas are thrown together within minutes and appear on your table-top in no time!
- 4 pita breads
- 1/2 cup pizza sauce
- 1/2 cup pitted kalamata olives, sliced
- 1/2 cup green olives, sliced
- 1/2 yellow or orange bell pepper, finely diced
- 1 cup shredded Pepper Jack cheese
- 4 basil leaves, thinly sliced (optional)
Preheat oven to 450 degrees F.
Spread the pizza sauce over the surface of each of the pita breads. Top with the olives, peppers and cheese. Bake on a baking sheet or stone for 5 to 8 minutes, or until the cheese is melted and bubbly. Garnish with basil, if desired.
Source: Adapted from Sargento
Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.