Nicoise Pizza with Olives, Red Peppers and Gruyere

This is my twist on the classic French salad that also boasts tuna, green beans and hard-boiled eggs. I decided to leave those items off the pizza, but you can certainly add them after the pizza is cooked. What follows is a unique combination of flavors that works really well on pizza dough.
February 15, 2012


Heat the oven to 400º.

Roll the dough out into a large circle or rectangle about ¼ inch thick. Transfer the dough to a pizza pan or baking sheet. Top with the peppers, olives, cheese and oregano. Bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.

Nutrients per serving: calories: 322 fat: 12g saturated fat: 4g cholesterol: 20mg carbohydrate: 39g protein: 12g fiber: 1g sodium: 826mg

From Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, 5 Nights a Week at 5:00 PM by Robin Miller/Andrews McMeel Publishing, 2011.

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  • 1 pound fresh or frozen bread or pizza dough, thawed according to package directions
  • 2 cups thinly sliced roasted red peppers
  • 1/2 cup pitted Kalamata olives, sliced into thin rounds
  • 1 cup shredded Gruyère or Swiss cheese
  • 1 teaspoon dried oregano
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