Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Tapenade Flatbread Appetizers

(204)
  19 reviews
  • 30 min prep time
  • 50 min total time
  • 12 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Refrigerated pizza crust makes quick work of home-baked appetizers topped with delicious Mediterranean ingredients.

Bake-Off® Contest 44, 2010
Stephanie Sawyer
Virginia Beach, Virginia

1
cup pitted ripe olives
1
cup pimiento-stuffed green olives
4
cloves garlic, chopped
2
tablespoons capers
1/2
cup Italian (flat-leaf) parsley
1
teaspoon oregano leaves
1/4
cup Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1
cup grated Parmesan cheese
2/3
cup crumbled chèvre (goat) cheese (4 oz)
1/2
cup chopped drained roasted red bell peppers (from 7-oz jar)
1/2
cup sliced drained pepperoncini peppers (from 16-oz jar)

Steps

  • 1 Heat oven to 400°F. In food processor, place olives, garlic, capers, parsley and oregano. Cover; process with on-and-off pulses until coarsely chopped. With food processor running, pour oil through feed tube; process until well blended.
  • 2 Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press into 15x10-inch rectangle. Bake 7 minutes or until light golden brown.
  • 3 Spread olive tapenade over partially baked crust. Top evenly with cheeses, red peppers and pepperocini peppers. Bake 8 to 11 minutes longer or until golden brown. Cut into 24 squares. Serve warm or cool.
  • 1 Heat oven to 400°F. In food processor, place olives, garlic, capers, parsley and oregano. Cover; process with on-and-off pulses until coarsely chopped. With food processor running, pour oil through feed tube; process until well blended.
  • 2 Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press into 15x10-inch rectangle. Bake 7 minutes or until light golden brown.
  • 3 Spread olive tapenade over partially baked crust. Top evenly with cheeses, red peppers and pepperocini peppers. Bake 8 to 11 minutes longer or until golden brown. Cut into 24 squares. Serve warm or cool.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
120
% Daily Value
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
330mg
14%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet