Recipe courtesy of Aida Mollenkamp
Tapenade and Artichoke Pizzette
Total:
35 min
Active:
20 min
Yield:
22 to 24 Pizzettes
Level:
Easy
Total:
35 min
Active:
20 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.

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