1 10-oz tube refrigerated pizza dough
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon grated orange zest
1/4 teaspoon pepper
1/4 cup sliced roasted red peppers, drained
2 scallions, chopped
1/4 cup kalamata olives, pitted and chopped
Servings: 12
1. Preheat oven to 425 degree F. On baking sheet, unroll pizza dough into a 8 x 12 rectangle.
2. In small bowl combine oil, rosemary, salt, zest and pepper. Brush dough with oil mixture, leaving 1/4 border around edges. Sprinkle with roasted red peppers, scallions and olives.
3. Bake until golden brown, about 10-12 minutes. Cut into squares.
Servings: 12
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon grated orange zest
1/4 teaspoon pepper
1/4 cup sliced roasted red peppers, drained
2 scallions, chopped
1/4 cup kalamata olives, pitted and chopped
Servings: 12
1. Preheat oven to 425 degree F. On baking sheet, unroll pizza dough into a 8 x 12 rectangle.
2. In small bowl combine oil, rosemary, salt, zest and pepper. Brush dough with oil mixture, leaving 1/4 border around edges. Sprinkle with roasted red peppers, scallions and olives.
3. Bake until golden brown, about 10-12 minutes. Cut into squares.
Servings: 12
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