Quick and Easy Pizzas with Manchego, Roasted Peppers & Spanish Olives

Manchego cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone offers a similar taste.

Spanish olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives provide a rich flavor and green olives are often less expensive.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: store-bought pizza dough

Whole wheat adds fiber while store-bought saves time.

roasted red peppers

🥗Healthier: fresh bell peppers

💰Cheaper: jarred roasted peppers

Fresh bell peppers are lower in calories and jarred are more affordable.

Preheat the oven to 410°F (210°C).

Cut each pita bread open gently.

Thinly slice 1/2 of a red onion after removing 1 to 2 outer layers.

Pat dry and roughly dice 3 jarred roasted peppers.

Pat dry and thinly slice about 10 black pitted Spanish olives.

Place the pita breads on a baking tray lined with foil paper.

Spread 2 tablespoons of canned tomato puree on each pita.

Season each pita with sea salt, freshly cracked black pepper, and garlic powder.

Add shredded mozzarella and shredded Manchego cheese to each pita.

Sprinkle each pizza with dried parsley and Kiva hot smoked Spanish paprika.

Evenly divide the diced roasted peppers, sliced red onions, and sliced black olives on top of the pizzas.

Drizzle each pizza with extra virgin olive oil and lightly season with sea salt and freshly cracked black pepper.

Bake in the preheated oven for 8 to 10 minutes.

Finely chop fresh chives and transfer the pizzas to a wood cutting board before topping with the chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens