Chile and Olive Pizza Snacks

Chile and Olive Pizza Snacks

In less than half an hour, turn refrigerated pizza crust into a crowd-pleasing appetizer by topping it with zesty chile pepper and olives.

Prep Time



Total Time






can (13.8 oz) Pillsbury® refrigerated classic pizza crust
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
cup shredded provolone cheese (4 oz)
oz red onion, cut into 4 (1/4-inch-thick) slices (about 1/4 of large onion)
cup coarsely chopped jalapeño-stuffed green olives (about 10 olives)
teaspoons olive or vegetable oil
poblano chile (5 oz), seeded, cut into thin rounds (about 2 cups)
  1. Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  2. Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  3. Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  4. Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.
Makes 32 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Poblano chiles are mild, dark green chiles that are about 4 to 5 inches long.
If you can't find or don't like jalapeño-stuffed green olives, use pimiento-stuffed ones. Slice the olives and stir together with 1/4 teaspoon crushed red pepper flakes in a small bowl.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 50
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 160mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.