Serve with: Three-bean deli salad spooned over arugula. Dessert: Ice cream bars.
Recipe information
Yield
Makes 2 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 10-ounce tube refrigerated pizza dough, rolled to 12-inch square
1 garlic clove, minced
18-ounce package shredded pizza blend cheese
1 small green bell pepper, thinly sliced
1 small red onion, thinly sliced
1/3 cup sliced black olives
1 tablespoon chopped fresh marjoram
Preparation
Preheat oven to 400°F. Heat oil in medium ovenproof skillet over medium-high heat. Ease dough into skillet (dough will extend partially up sides). Cook until golden on bottom, about 4 minutes. Turn dough over. Top with remaining ingredients. Transfer skillet to oven; bake until cheese melts and toppings are hot, about 10 minutes. Cut into quarters and serve.
