We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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

Tapenade Flatbread Appetizers

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

(204)
(19)
Save and Share
  • prep time 30 min
  • total time 50 min
  • ingredients 12
  • servings 24
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
120
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
330mg
330%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
10%;
Iron
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 Choices:
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