Artichoke and other toppings on pieces of small round pizza dough
Recipe courtesy of Aida Mollenkamp

Tapenade and Artichoke Pizzette

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 22 to 24 Pizzettes



  1. 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.
  2. 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.
  3. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.