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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.
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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.
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