Tomato and Olive Pizzette

6 oz. mozzarella, grated
24 pitted black olives, diced
3 plum tomatoes, diced
4 Tbsp. Tuscan Herb Olive Oil for brushing and drizzling
12 small basil sprigs


Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal. Brush with Tuscan Herb olive oil, then sprinkle the base with mozzarella. Mix together tomatoes and olives and spoon over bases. Drizzle with oil and garnish with basil sprigs. Bake 10 minutes until base is crisp and golden.

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