Tomato, Olive & Scallion Pizza



pizza with olives, tomatoes and scallions

Serves 6, Hands-On Time: 15m, Total Time: 1hr 15m

Ingredients:

  • cornmeal for the pan
  • 1 pound Doris’ pizza dough, thawed if frozen
  • 2 beefsteak tomatoes (about 1 pound) from our produce department, thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 cup pitted kalamata olives from our deli, halved
  • 2 tablespoons Cento Pure Olive Oil
  • black pepper

Instructions

  1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
  2. Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
  3. Bake until the crust is crisp, 25 to 30 minutes.

Tip

This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.

Nutritional Information

Calories 232; Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 399mg; Protein 7g; Carbohydrate 37g; Fiber 2g



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