| 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
Instructions
- 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.
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
really good and super easy to make