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Pizzetta's with Olive Tapenade and Pecorino Cheese
Recipe courtesy Michael Chiarello

Ingredients
2 cloves garlic, minced
1 (8 to 10-ounce) jar olive paste tapenade
9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese, thinly sliced
Salt and pepper


Instructions
Preheat oven to 375 degrees F.
Stir the garlic into the tapenade. Separate the ready made/store bought pizza


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out
to desired thickness by using a pasta machine). Cover the top of the rolled out
dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the
pecorino on top of pizzetta. Season with salt and pepper, to taste.

Bake the pizza for 15 minutes or until light brown (a cracker like thinness and
texture). Let cool for about 10 minutes, and serve.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved