• Prep Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings


  • 1 13.8 ounce can refrigerated pizza dough
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/2 cup Vigo Sliced Calamata Olives, finely chopped
  • 3/4 cups shredded Italian cheese
  • 1 teaspoon red pepper flakes


Preheat oven to 450. Roll out pizza dough and brush with olive oil; season with salt and pepper. Cut out small circles using a cookie cutter, gather extra dough, roll out and repeat. Place dough cut outs onto greased cookie sheet. Top with olives, cheese and red pepper. Bake for 5-7 minutes until cheese is golden and bubbly. Makes approximately 25 pizzas.