ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Pizza Bread

Prep time 20 mins
Cook time 25 mins
Yield 8 mini-pizzas


  • 1 loaf unsliced Italian Bread
  • .25 cup Crisco® Light Tasting Olive Oil
  • 1.25 teaspoons dried oregano
  • .5 teaspoon crushed red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 1 cup seeded and chopped Roma tomatoes
  • 1/2 cup chopped and pitted black or Kalamata olives
  • 1 container container feta cheese, crumbled

How to Make It

  1. HEAT oven to 425°F. Cut loaf of bread into 1/2-inch thick slices. Brush 8 bread slices on both sides with olive oil, reserving remaining bread for another use. Place on baking sheet. Bake 5 minutes. Turn slices upside down.


  3. COMBINE oregano, red pepper flakes and mozzarella cheese. Reserve 1/2 cup of cheese mixture. Divide remaining seasoned cheese evenly on top of toasted bread slices. Sprinkle each with tomatoes, olives and feta. Top with remaining seasoned cheese.


  5. RETURN to oven. Bake 12 to 15 minutes or until cheese melts and bottoms are crisp.