Tapenade and Artichoke Pizzette

  4.0 – 1 reviews  • Easy Lunch Recipes
Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 22 to 24 Pizzettes

Ingredients

  1. 1 pound store-bought pizza dough
  2. Olive oil, for brushing dough
  3. 1/2 cup tapenade (olive paste)
  4. 2 ounces grated parmesan cheese
  5. 2 (6-ounce) jars halved or quartered artichokes

Instructions

  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.

Nutrition Facts

Serving Size 1 of 24 servings
Calories 75
Total Fat 2 g
Saturated Fat 1 g
Carbohydrates 11 g
Dietary Fiber 1 g
Sugar 0 g
Protein 3 g
Cholesterol 2 mg
Sodium 201 mg

Reviews

Lisa Bryant
really good and super easy to make

 

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