Tapenade Flatbread Appetizers

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

  • 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)
  • 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
    (
    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.
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