Tapenade and Artichoke Pizzette

  • Yield : 22 to 24 Pizzettes
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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  • 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


Step 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.

Step 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.

Step 3

Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

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