Recipes

The Olive-Alfredo Triple Play Pizza

Provided by Mary Shivers, Ada, OK, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge!

• Post to Facebook
• Post to Twitter
• Email
  • Close

    Email This Recipe

    Your Name:

    Your Email:

    Friend’s Name:

    Friend’s Email:

    Personal Message:

• Print
  • Close

    Print This Recipe

    Please choose a format to print:

    8½” × 11” Sheet

    

    4” × 6” Index Card

    

At a Glance:

Prep Time:

30 minutes

This quick and easy pizza is made delicious by the combination of three kinds of Lindsay Olives. Other kinds of olives may be substituted according to taste preference. You can make your own crust, but be sure to use a pizza stone and a high oven temperature to make it crispy!

Ingredients

2 tablespoons yellow cornmeal
1 (11 oz.) can refrigerated thin crust pizza dough
1 tablespoon olive oil
¼ cup unsalted butter
1 clove garlic, minced
4 oz. cream cheese, softened
½ cup heavy cream
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
4 tablespoons chopped fresh Italian parsley, divided
1 ½ cups shredded fresh Mozzarella cheese
1 (3.8 oz.) can Lindsay Sliced Ripe Olives, drained
½ cup Lindsay Sliced with Pimiento Spanish Manzanilla Olives, drained
½ cup Lindsay® Sliced Greek Kalamata Pitted Olives, drained

Directions:

Preheat oven to 475 degrees. Heat pizza stone in oven for 30 minutes. Sprinkle stone with 1 tablespoon of cornmeal. On lightly floured work surface, roll crust to a 1/8-inch thick rectangle. Quickly place on heated stone. Brush crust with olive oil and sprinkle with remaining cornmeal. Bake for 5-8 minutes until golden brown.

Meanwhile, melt butter in a small skillet over medium heat. Add garlic and sauté for 3 minutes. Stir in cream cheese until melted. Whisk in cream. Stir in Parmesan cheese, salt, pepper, and 2 tablespoons parsley.

Remove from heat and spread evenly over crust to within 1-inch of edge. Sprinkle with mozzarella cheese. Bake for 5-8 minutes more until cheese is bubbly. Remove from oven.

Arrange olives and pimientos as desired on top of cheese. Sprinkle with remaining parsley. Cut into squares. Serve immediately. Serves 4.