Recipe courtesy of Aida Mollenkamp
Save Recipe Print
Tapenade and Artichoke Pizzette
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
22 to 24 Pizzettes
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
22 to 24 Pizzettes
Level:
Easy

Ingredients

Directions

Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch -thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.

Transfer rounds to a greased baking sheet. Spread each round with 1 teaspoon tapenade sauce. Top with parmesan and 1 piece artichoke on each pizzette.

Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Recipe courtesy of Robin Miller

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Tapenade

Recipe courtesy of Alton Brown

Tapenade

Recipe courtesy of Ina Garten

Tapenade

Recipe courtesy of Ina Garten

Roasted Artichoke Salad

Recipe courtesy of Ina Garten

Fennel Gratin Pizzette

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.