Tapenade and Artichoke Pizzette

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
22 to 24 Pizzettes
Level:
Easy

Ingredients
  • 1 pound store-bought pizza dough
  • Olive oil, for brushing dough
  • 1/2 cup tapenade (olive paste)
  • 2 ounces grated parmesan cheese
  • 2 (6-ounce) jars halved or quartered artichokes
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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    This recipe is featured in:

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