Thanks to Mezzetta we were inspired to make a recipe with olives. So as we are a restaurant chain copycat channel we thought why not make an olive recipe from Olive Garden. We later found out that they don’t have a single entree with olives in it, so we had to choose from a salad or a flatbread and since flatbread is code for “pizza” we went that route.
Cut up your red bell pepper into strips, coat in olive oil, season with salt & pepper and roast at 450°F for 30 minutes.
Pit all olives if necessary. To pit green olives use the side of a knife until the pit cracks and then pull it out. For black olives, cut the tip off and pinch the pit out.
Slice up your olives, fresh basil and artichokes.
Prepare your flatbread with a spread of basil pesto, a layer of mozzarella cheese, roasted red peppers, black & green olives, artichoke hearts and bake for 10-15 minutes at 450°F checking periodically.
After taking out of oven, sprinkle on some fresh chopped basil and grated cheese.
The preparation takes some time, but the rest is quite simple.
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