Prev Recipe Next Recipe

Recipe courtesy of Aida Mollenkamp

Save Recipe Print

Total:: 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.

My Private Notes

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