Tapenade Pizza Minis
Found In: Appetizer, Baked goods
| 1 (6 oz.) can | California Ripe Olives, whole, pitted, drained |
| 2 tbsp. | olive oil |
| 2 tsp. | chopped garlic |
| 1 tsp. | chopped lemon zest |
| 1 lb. | Prepared whole grain pizza dough |
| 3 oz. | grated asiago cheese |
| 2 tsp. | chopped rosemary |
Pulse California Ripe Olives, olive oil, garlic and lemon zest together in a food processor until coarsely pureed. Set aside.
Place pizza dough on a lightly floured surface and roll into a 12-inch 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 9-11 minutes. Makes 12 mini pizzas. Serves 6.
Nutritional Analysis Per Serving:
Calories 310, Fat 14g, Cholesterol 15mg, Sodium 700mg, Carbohydrate 35g, Protein 9g, Calories from fat 43%
