Seville Citrus Olive, Lemon & Smoked-Mozzerella Pizza

Ingredients

• 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.