I had a leftover pizza dough in my refrigerator from dinner over the weekend that I wanted to use tonight but nothing but a bit of cheese left. My initial plan was to just make a cheese and tomato pizza. However as I was putting it together I decided to add some sliced peperoncinis and then that was followed by the thought to stuff the green olives with blue cheese. Brilliant! Turned out to be a really nice fresh and light tasting pizza. After eating it this combination of ingredients it will definitely become a go to pizza!
- New York style pizza dough
- 4 green olives, sliced in thirds, pitted & stuffed with blue cheese
- 5 peperoncini, thick sliced
- 4 ounces fresh mozzarella cheese
- 3 diced roma tomatoes or 1 can
- 2 slices of vidalia onions, diced and sauteed
- 1 teaspoon oregano
- 2 teaspoons olive oil
- 1/4 teaspoon black pepper
- Make pizza dough per instructions; can be made the night before
- Preheat oven and pizza stone to 550°F
- Saute onions on high heat with olive oil in skillet
- drain juice from tomatoes and add tomatoes, oregano and black pepper to onion. Juice will not be used.
- Cook tomato over high heat string for 5 minutes
- Salt tomatoes to taste
- Form pizza dough on pizza peel
- Top dough with tomatoes, spread evenly in clumps.
- Add mozzarella cheese between tomatoes
- Top with peperoncinis and blue cheese stuffed olives
- Bake for approximately 4-5 minutes or until a golden brown crust
- To stuff pitted green olives add a tablespoon of crumbled blue cheese to a plastic zip lock back in the bottom corner. Remove as much air from the corner as possible and twist. sit corner in cup of very hot water, just under boiling. Allow to sit for 5 minutes, cut a small tip off the bag and pipe warm blue cheese into open end of the olive.
- Extra tomato juice can be saved and added to soups, rice dishes, drank straight and many other uses. Don’t discard it. It can be keep for about a week in a sealed container.