A few weeks ago I thought Pickle Pizza was my new favorite pizza, but I was wrong, ohhh so wrong. It’s a close second, next to this dreamy Olive Pizza that I wish someone would make for me every single day of my life. If you are an olive lover like myself, you absolutely must make this perfectly-salty olive pizza.Read More
Do you love olives or hate them? People feel strongly about this particular food. I love olives. Always have. Set a jar of them in front of me and I will pounce. My husband cringes when he sees me indulging. I don't get it. They're so salty and flavorful and just so..Read More
My boys and I are spending quality time together at home today. It's a bittersweet one. My dad and stepmom have just left after almost a week together. We miss them and we miss the action-packed holiday season we just experienced.Read More
I have fabulous sisters. They have helped me through an incredible amount of crap. I am sure they will all have a spotlight on this blog eventually, but for now I would like to tell you about my sister Lissa. She is an amazing, beautiful woman. She has been by my side through all of my son's surgeries and hospitalizations.Read More
For the olive-loving one, you really must try this recipe. It is delicious.
This tasty, olive-y treat was one of my favorites from Ebby's and my Bloggy Day a few weeks ago. I'm a total sucker for olives. They are one of my all-time favorite foods. As with The Mushroom, I will never understand my husband's dislike for them. It perplexes me.
For those of you in my camp, the olive-loving one, you really must try this recipe. It is delicious.
Preheat your oven to 375 degrees F.
Line a baking sheet with aluminum foil and generously coat it with cooking spray. Remove one crust from a 15-oz. package of rolled refrigerator unbaked pie crusts. Unroll the crust into an 11-inch circle and place it onto the greased aluminum foil. Allow it to stand according to package directions.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add to the skillet:
1 cup chopped leek (white parts only)
1/2 cup chopped fennel
Cook for 5 minutes, or until tender.
Remove the skillet from the heat and stir in:
3/4 cup shredded Parmesan cheese
3/4 cup pitted and chopped Kalamata olives
1 tablespoon chopped fresh thyme
Spread the mixture onto the center of the pastry, leaving the outer 1 1/2 inches uncovered. Fold the uncovered pastry up over the filling.
Bake for 30-35 minutes in the preheated oven, or until the crust is golden brown. Cut into 8 wedges and serve warm.