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