 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier. Ingredients:
2 tablespoons olive oil, divided |
1 cup jarred mixed pickled vegetables, rinsed and finely chopped |
1 (7-oz.) package shredded provolone-italian cheese blend |
8 thin slices genoa salami, chopped (about 1/8 lb.) |
1/2 cup diced cooked ham |
1/4 cup sliced pimiento-stuffed spanish olives |
1 pound bakery pizza dough |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 425°. Stir together 1 Tbsp. olive oil, pickled vegetables, and next 4 ingredients.
2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.
4. Bake at 425° for 20 to 24 minutes or until golden brown.
|
|