Salami and Olive Pizzette

3 Tbsp. green pesto
4 oz. sliced salami or pepperoni, cut into strips
12 pitted black olives, chopped
Medium or Robust Extra Virgin Olive Oil, to drizzle


Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with green pesto. Top with salami or pepperoni, black olives, and mozzarella. Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed. Bake the pizzettes for 10 minutes, or until puffed and golden brown.

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