Tapenade Pizza Minis
Recipe courtesy of California Ripe Olives.
1 (6-ounce) can California Ripe Olives, whole, pitted, drained
2 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon chopped lemon zest
1 pound prepared whole grain pizza dough
3 ounces grated asiago cheese
2 teaspoons chopped fresh rosemary
- Pulse California Ripe Olives, olive oil, garlic and lemon zest together in a food processor until coarsely puréed. Set aside.
- Place pizza dough on a lightly floured surface and roll into a 12 by 16-inch rectangle. Cut into 12 loosely rectangular pieces and carefully transfer each piece to a lightly greased baking sheet.
- Spread with an even layer of tapenade mixture, then sprinkle with cheese and rosemary.
- Bake in a 500°F oven for 9 to 11 minutes.
Makes 12 mini pizzas.
Nutritional Information Per Serving (1/12 of recipe): Calories: 310; Total Fat: 14g; Cholesterol: 15mg; Total Carbs: 35g; Protein: 9g; Sodium: 700mg.
Recipe and photograph courtesy of California Ripe Olives.