Makes about 24 servings
|2||tablespoons olive oil|
|1||medium onion, thinly sliced|
|1||medium red bell pepper, cut into 3-inch-long strips|
|2||cloves garlic, minced|
|1/3||cup pitted ripe olives, cut into thin wedges|
|1||can (10 ounces) refrigerated pizza crust dough|
|3/4||cup (3 ounces) finely shredded Swiss or Gruyère cheese|
- Position oven rack to lowest position. Preheat oven to 425°F. Heat oil in medium skillet over medium heat. Add onion, bell pepper and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender. Stir in olives. Remove from heat; set aside. Pat dough into 16X12-inch rectangle on greased large cookie sheet. Arrange vegetables over dough. Sprinkle with cheese. Bake 10 minutes. With long spatula, loosen crust from cookie sheet. Slide crust onto oven rack. Bake 3 to 5 minutes more or until golden brown.
- Slide cookie sheet under crust; remove crust from rack. Transfer to cutting board. Cut dough crosswise into eight 1-3/4-inch-wide strips. Cut dough diagonally into ten 2-inch-wide strips, making diamond pieces. Serve immediately.
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