"Lindsay® Pimiento Stuffed Olives, goat cheese, roasted peppers, and marinated artichoke hearts unite, destined to land this homemade pizza at the top of your summer menu picks. Topped with a sprinkling of fresh basil and Asiago cheese, it's out of the oven from start to finish in just 20 short minutes." — Lindsay® Olives
Watch video tips and tricks
2 (10 ounce) packages
8-inch Italian bread shells, such as Boboli
1 (6.5 ounce) jar
marinated artichoke hearts, drained and quartered
julienned prepared roasted red bell peppers
1 (5 ounce)
package goat cheese, crumbled
1 (6 ounce) jar
Lindsay® Manzanilla Olives Stuffed with Pimiento, drained
grated Asiago cheese
julienned fresh basil
This recipe is very good for a nice summertime pizza. I actually modified it slightly by cooking it on the grill instead of the oven and it came out very good.
yummy! a little bit dry though, so we added onions and double layered it.
I thought the olives and goat cheese were going to overpower everything and it wouldn't be good!
I was wrong -- it was fabulous!
Still good the next day.
We used another pizza dough recipe from this site.
This was good, but the taste of goat cheese is very strong so you can't eat a whole lot. Might try again with mozarella.
Wonderful blend of ingredients that really go well together! Make sure the goat cheese you get crumbles well. The first time I made this, it was really clumpy and just ended up in big globs and was too much for my taste. Also, it is a little on the salty side, but delicious just the same!
One of my favorites!
* Percent Daily Values are based on a 2,000 calorie diet.
California Harvest Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 320