Tapenade and Artichoke Pizzette (Aida Mollenkamp) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 22 |
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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:
1. 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.
2. 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.
3. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
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