Delicious Recipes

Tapenade and Artichoke Pizzette

Posted on: 22/07/2015

Tapenade and Artichoke Pizzette.fw

Prep time: 20 min

Cook time: 15 min

Yield: 22 to 24 Pizzettes

Level: Easy


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


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.


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