Tapenade and Artichoke Pizzette

Name: Tapenade and Artichoke Pizzette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 22 to 24 Pizzettes
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

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Level: Easy
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

Ingredients

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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.