Olive Veggie Pizza

• 1 loaf (1 pound) frozen bread dough, thawed
• 1 tablespoon olive oil
• 1 teaspoon garlic salt
• 3 tablespoons blue cheese or ranch salad dressing
• 2 cups shredded part-skim mozzarella cheese
• 1 cup shredded Colby-Monterey Jack cheese
• 4 ounces provolone cheese, shredded
• 3 medium tomatoes, thinly sliced
• 1 medium green pepper, thinly sliced into rings
• 1 small onion, thinly sliced and separated into rings
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 15 pimiento-stuffed olives, sliced
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 cup grated Parmesan cheese

1. On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly. Cover and let rise 30 minutes.
2. Preheat oven to 425u0b0. Brush oil over dough; sprinkle with garlic salt. Spread with a thin layer of salad dressing. Combine the cheeses; sprinkle over dressing. Layer with tomatoes, green pepper, onion, olives and mushrooms. Sprinkle with salt, basil, oregano, pepper and Parmesan cheese.
3. Bake 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares.

bread, olive oil, garlic salt, blue cheese, mozzarella cheese, cheese, provolone cheese, tomatoes, green pepper, onion, olives, pimiento, mushroom stems, salt, basil, oregano, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/olive-veggie-pizza/ (may not work)