Olive Flatbread

A lovely addition to a happy hour menu, or the perfect crunch alongside a salad.

Olive Flatbread

• 1/2 recipe pizza crust (stow the second half in the freezer for another occasion)
• 1 C chopped olives
• 2-4 T of Olive Orchard Garlic oil

Preheat the oven to 425. Roll the pizza crust out as thin as possible. Pop it in the oven for 10 minutes. After 10 minutes, remove it and (without burning yourself) spread the garlic oil all over the crust, and sprinkle on the olives. Bake for 10 more minutes. Serve warm.

Egg trick #2: Mediterranean Egg Bowl

If you would have suggested this to me before I tried it, I would have laughed at your insanity. But after a catered breakfast at work last Friday (thanks Ologie) where a version of this was served, I am a complete convert. I should listen to you more often.

Mediterranean Egg Bowl

• 3 oil packed sun dried tomatoes, chopped
• 7 (ish) kalamata olives, chopped
• 4 artichoke hearts, chopped
• 3 eggs

Start scrambling your eggs (like this). When they are almost set, add the tomatoes, olives, and artichoke hearts. Stir until your eggs are set and your veggies are heated through. Serve in a bowl with a little salt.