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Tomato and Olive Pizzette

Course Appetizer, Main Course


  • 6 oz ¬†mozzarella grated
  • 24 pitted black olives diced
  • 3 plum tomatoes diced
  • 4 tbsp PRIMO Tuscan Herb EVOO for brushing and drizzling
  • 12 small basil sprigs


  • Preheat oven to 475.
  • Place six bases on lightly oiled cookie tin dusted with cornmeal.¬†
  • Brush with PRIMO Tuscan Herb EVOO, then sprinkle the base with mozzarella.
  • Mix together tomatoes and olives and spoon over bases.
  • Drizzle with oil and garnish with basil sprigs.
  • Bake 10 minutes until base is crisp and golden.