Ingredients
4 Servings
| ½ | Pastene Pizza Dough Recipe or store bought dough | |
| 2 tsp | Pastene Extra Virgin Olive Oil | |
| ½ can | Pastene Pizza Sauce | |
| 2 cups | shredded mozzarella cheese | |
| ¼ cup | romano cheese, grated | |
| 2 Tbsp | kalamata olives, pitted and chopped | |
| ¼ cup | purple onion, chopped | |
| ½ | 170 ml jar Pastene Basil Pesto | |
| 1 | 398 ml can Pastene Artichoke hearts, drained and sliced | |
| 1 cup | Pastene Sliced Peperoncini, drained | |
| ⅔ | orange bell pepper, chopped | |
| 2 | 398 ml cans Pastene Italian Cherry Tomatoes, drained |
Directions
Prep time: 15 minutes, not including the pizza dough production | Cook time: 25 minutes
- Preheat the oven to 400° F.
- Follow Pastene Pizza Dough Recipe instructions or use a store bought pizza crust.
- Roll and stretch the dough onto a large pizza pan or cookie sheet.
- Leaving 1″ around the outer edge uncovered, spread a thin layer of olive oil on the crust. Next, spread pizza sauce.
- Combine the cheeses and evenly distribute on top.
- Remove excess moisture from the olives, artichokes, hot pepper rings and tomatoes by laying them onto paper towels and blotting the moisture out.
- Place the pesto in a small ziploc bag, seal and, when ready, cut the tip off the bottom of the bag to pipe the pesto into a perfect ring around the purple onions.
- Place the vegetables in the following order, starting in the center, to create the rainbow: olives, onion, pesto, artichokes, peperoncini, orange bell pepper, and tomatoes.
- Bake for 20-25 mins. Slice and serve.
