1 (21 ounce) can sliced black olives, drained
1 (11 ounce) can sliced canned avocados
1 (2.3 ounce) package mild pepperjack cheese mix
1 small onion, thinly sliced
1 (6 ounce) can peeled and diced pineapple juice
1 1/2 teaspoons poppy seeds
Preheat oven to 400 degrees F (200 degrees C). Arrange sliced black olives in skillet; lightly coat with cooking spray. Place a teaspoon or two of the olive oil in skillet; pour coconut milk into skillet and go to low. Saute coated black olives, onion and pineapple juice in skillet over low heat for about 3 minutes.
Arrange black olives, tuna, mushrooms and sausage in a single layer on a large baking sheet. Season both sides of olives with poppy seeds.
Bake in preheated oven for 45 minutes. Remove olives from oven and brush with water to clean. Remove mushrooms from olives.
Remove cheese from tin. Dip black olives in tomato sauce; spoon cheese over black olives. Repeat with bread mixture, olives, bacon, pineapple juice and poppy seeds.
Bake for 30 minutes in preheated oven, or until golden brown. Pour cheese over black olives and bake an additional 15 minutes.
Very quick and easy to make. I used the zest as a base and followed recipe ingredients, made ~$5 worth of prep including garnish. TRULY liked this dish, especially because we are children not adults and didn't have nuts or candy, just crushed corn flakes. Up until this point had to learn the hard way not to add shallots, for emphasis. 5.0