Summer Olive Pizza Recipe - Allrecipes.com
  • READY IN 30 mins

Summer Olive Pizza

Recipe by  

"This is a very light but strangely filling pizza that I serve mostly at our summer garden parties. It's quite quick to put together for a snack and even a full meal. The sauce is also good with pasta but tastes best on these pizzas."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 pizzas Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water. Peel, and cut in half. Place tomato halves cut side up onto a baking sheet. Drizzle with olive oil, and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.
  3. Bake for 12 minutes in the preheated oven. Meanwhile, combine the beans and mushrooms in the container of a food processor or blender, and process until smooth. Set aside in a small dish.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, and cook stirring until fragrant. Add the bean and mushroom paste, and stir to blend. When the tomatoes are done, place them into the food processor, and process for about 10 seconds. The tomatoes should not become a paste, but more of a pulp. Stir the tomatoes into the skillet a little bit at a time, and season with poultry seasoning and the remaining teaspoon of tarragon. Heat through.
  5. Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened. Remove from the oven, and place on a baking sheet. Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with shredded mozzarella cheese.
  6. Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned. Cool for a few minutes, then cut into quarters and serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

May 26, 2011

I really wanted to love this. It sounds so good and good for me. But it was just OK. Reminded me too much of a bean tostada. Couldn't tell the mushrooms were even in it. I think I'd try again and not put the mushrooms in the processor. Also add some freah spinach and onions maybe. The sauce looked like refried beans. Maybe leave the tomatoes chunkier? i liked it enough to keep fooling around with it. Thanks for posting.

 
Aug 12, 2008

This was a great dish. The children loved it as well as the hubby!! Thanks!

 
Aug 26, 2005

very good. but, dont forget to add the onions in there too. :)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 1150 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Fresh Tomato and Basil Pizza

Make a simple homemade pizza with fresh basil and cherry tomatoes.

How to Make Homemade Pizza Sauce

See Chef John’s secret formula for making pizza sauce.

How to Make Pizza Margherita

See how to make a classic pizza margherita.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States