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Tapenade Flatbread Appetizers

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Tapenade Flatbread Appetizers
  • Prep 30 min
  • Total 50 min
  • Ingredients 12
  • Servings 24
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Refrigerated pizza crust makes quick work of home-baked appetizers topped with delicious Mediterranean ingredients.
Updated Mar 26, 2014
Bake-Off® Contest 44, 2010
Bake-Off® Contest 44, 2010
Stephanie Sawyer
Virginia Beach, Virginia

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) refrigerated Pillsbury™ Thin Crust 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.

Nutrition Information

120 Calories, 8g Total Fat, 4g Protein, 8g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
120
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
330mg
14%
Potassium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
4g
% 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.
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