1 lb. Prepared pizza dough
1 c. Sliced California Ripe Olives
3/4 c. Part skim ricotta cheese
1/2 c. Frozen chopped spinach, thawed and drained
1/2 c. Grated Italian cheese blend
1 oz. Sliced pepperoni, chopped
Knead 1/3 cup of California Ripe Olives into pizza dough. Cut into four 4 ounce pieces and form into balls. Cover with a kitchen towel and allow to rest for 30 minutes.
While dough is resting, combine remaining California Ripe Olives, ricotta cheese, spinach, Italian cheese blend and pepperoni in a small mixing bowl. Set aside.
Roll each piece of dough into a 7-8 inch disc on a lightly floured surface. Scoop one heaping 1/2 cup of filling mixture onto one half of each disc. Brush edges of crust with water, then fold empty half of dough over filling. Pinch edges of crust together to enclose in the shape of a half moon.
Place on a pre-heated grill over medium-high heat (450 F), cover and cook for 5 minutes. Flip and cook on remaining side for an additional 3-5 minutes until browned and cooked through.