Tapenade and Artichoke Pizzette
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 22 to 24 Pizzettes
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- 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
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.
