Tapenade Pizza Minis


  • 1 (6 oz.) can California Black Ripe Olives, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic, chopped
  • 1 teaspoon lemon zest, chopped
  • 1 pound prepared pizza dough, whole grain
  • 3 ounces Asiago cheese, grated
  • 2 teaspoons rosemary, chopped


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.

Nutritional Analysis Per Serving: Calories 310, Fat 14g, Cholesterol 15mg, Sodium 700mg, Carbohydrate 35g, Protein 9g, Calories from fat 43%