Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Aida Mollenkamp
Watch how to make this recipe.
Tapenade and Artichoke Pizzette
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 22 to 24 Pizzettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 2 mg
- Sodium
- 201 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 22 to 24 Pizzettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 2 mg
- Sodium
- 201 mg
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.
