Olive Pizza

Cooking Light
8 servings


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2 (10-ounce) cans refrigerated pizza crust
Cooking spray
1 tablespoon cornmeal
3 tomatoes, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) crumbled feta cheese
1/2 cup sliced pitted kalamata olives
Freshly ground black pepper (optional)


Preheat oven to 450°.

Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal. Slightly overlap the edges of the dough, pinching the edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Bake at 450° for 2 minutes. Top with the remaining ingredients. Bake an additional 12 minutes or until cheese melts. Garnish with pepper, if desired.

Created date

April 2002

Nutritional Information

Calories 304
Caloriesfromfat 30 %
Fat 10.2 g
Satfat 5 g
Monofat 3.2 g
Polyfat 1.6 g
Protein 13.9 g
Carbohydrate 38.4 g
Fiber 1.4 g
Cholesterol 25 mg
Iron 2.4 mg
Sodium 810 mg
Calcium 217 mg