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Chile and Olive Pizza Snacks

In less than half an hour, turn refrigerated pizza crust into a crowd-pleasing appetizer by topping it with zesty chile pepper and olives.

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  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 32
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
cup shredded provolone cheese (4 oz)
2
oz red onion, cut into 4 (1/4-inch-thick) slices (about 1/4 of large onion)
1/2
cup coarsely chopped jalapeño-stuffed green olives (about 10 olives)
2
teaspoons olive or vegetable oil
1
poblano chile (5 oz), seeded, cut into thin rounds (about 2 cups)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  • 3 Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  • 4 Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  • 3 Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  • 4 Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.

EXPERT TIPS

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Expert Tips

Poblano chiles are mild, dark green chiles that are about 4 to 5 inches long.

If you can't find or don't like jalapeño-stuffed green olives, use pimiento-stuffed ones. Slice the olives and stir together with 1/4 teaspoon crushed red pepper flakes in a small bowl.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
50
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
20%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.