Tapenade Flatbread Appetizers

(204)
  19 reviews

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)

Directions

Notes

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Nutrition Information

Recipe Step Photos

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