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.

  • 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)
  • 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.
  • 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.
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