Mini pizzas with green olives, oregano and mozzarella

Pasta & Pizza
Written By ANNA Test Kitchen

A delicious and easy to make pizza with the most delicious toppings.

Ingredients

1 pizza dough, chilled in fridge overnight

1 1/2 cups pizza sauce (see recipe)

2 cups buffalo mozzarella

2 cups green olives, pitted, halved

2 tablespoons oregano, fresh

½ cup Parmigiano Reggiano

Serve with Seared Caesar salad (get recipe)

Preparation

Allow dough to come to room temperature 2 hours before using.

Preheat oven to 400°F. Cut dough into 8 even pieces. On lightly floured surface, roll and stretch each dough into 8 small pizzas. Place on parchment-lined baking sheet. Top with pizza sauce, buffalo mozzarella, olives and oregano. Bake 10 minutes, until crusts are crisp and tops golden. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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