The Olive-Alfredo Triple Play Pizza

At a Glance:

Prep Time:

30

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.