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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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My husband is in the Navy, and I often feed several of his fellow officers,â says Becky Fore of El Cajon, California. âThey always ask for this pizza. I have to make four pies to feed them! Ingredients:
1 loaf (1 pound) frozen bread dough, thawed |
1 tablespoon olive oil |
1 teaspoon garlic salt |
3 tablespoons blue cheese or ranch salad dressing |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded colby-monterey jack cheese |
4 ounces provolone cheese, shredded |
3 medium tomatoes, thinly sliced |
1 medium green pepper, thinly sliced into rings |
1 small onion, thinly sliced and separated into rings |
1 can (2-1/4 ounces) sliced ripe olives, drained |
15 pimiento-stuffed olives, sliced |
1 can (4 ounces) mushroom stems and pieces, drained |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/2 cup grated parmesan cheese |
Directions:
1. On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly. Cover and let rise 30 minutes.
2. Preheat oven to 425°. Brush oil over dough; sprinkle with garlic salt. Spread with a thin layer of salad dressing. Combine the cheeses; sprinkle over dressing. Layer with tomatoes, green pepper, onion, olives and mushrooms. Sprinkle with salt, basil, oregano, pepper and Parmesan cheese.
3. Bake 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares. Yield: 24 slices.
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