Seville  Citrus  Olive,  Lemon  &  Smoked-Mozzerella  Pizza

Seville Citrus Olive, Lemon & Smoked-Mozzerella Pizza

  • prep
  • cook
  • Yields (2) 9-10” pizzas servings


  • 1 cup Seville Citrus Olives – thinly sliced – 1/2 cup liquid/marinade from the olive jar reserved

  • 1 organic lemon - cut in half vertically, each half cut crosswise into very thin half moon slices, seeds removed

  • 1 1/2 cups Monterey Jack cheese – grated divided in half

  • ¾ lb smoked mozzarella cheese – grated, about 4 cups divided in half

  • 1 lb prepared pizza dough – divided in half

  • ¼ cup flour

  • ¼ cup corn meal if using a pizza paddle

  • 2 Tablespoons Lindsay Olive Oil

  • 1/2 cup basil leaves –packed

Cooking Directions

  1. In a small bowl combine the 1/2 cup of Seville Citrus Olive liquid/marinade and sliced lemons. Let sit for 10 min or up to 1 hour.

  2. Preheat oven to 450F degrees. Add pizza stone to the oven if using. On flour lined parchment paper roll out the pizza dough to 9 -10” oval. Gently transfer the dough to a large pizza pan or pizza paddled lined with corn meal. Brush the dough with 1 tablespoon olive oil. Top dough with ¾ cup Monterey Jack cheese, 2 cups smoked mozzarella cheese, half of the sliced Seville Citrus Olives and half of the sliced lemons. Bake 15 minutes until golden brown. Slice pizza and garnish with ¼ cup basil leaves and serve. Repeat for second pizza.