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Tapenade Flatbread Appetizers

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Edited by Mandy
Updated Mar 25, 2026
Bake-Off® Contest 44, 2010
Stephanie Sawyer
Virginia Beach, Virginia
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Whether you’re hosting friends, attending a party, or simply want a pre-dinner bite, these Tapenade Flatbread Appetizers should be toward the top of your list. This recipe uses salty homemade tapenade and flaky Pillsbury™ Thin Crust Pizza Crust to create an ultra-easy appetizer that feels new, fun, and fresh! With easy ingredients that you can find almost anywhere, this appetizer recipe is as easy to make as it is to eat. You’ll be shocked at how quickly the pieces disappear from your serving plate! 

Recipe Ingredients

This recipe only calls for a few ingredients. See all of them in the full recipe below when you’re ready to start your grocery shopping.

Pillsbury™ Thin Crust Pizza Crust: These pizza crusts are all ready to use, and they’re incredibly easy to work with. They are the perfect base for this flatbread recipe.

Olives: Olives are essential for making tapenade. This recipe calls for both ripe olives and pimento-stuffed green olives, because they have slightly different flavors that blend nicely into a cohesive homemade tapenade.

Extra Virgin Olive Oil: Olive oil will act as a base for your tapenade spread. It also ensures that the other ingredients will blend smoothly in the food processor.

Other Ingredients You’ll Need: Garlic, capers, Italian (flat-leaf) parsley, and oregano are key ingredients for a flavorful, well-rounded tapenade. Parmesan cheese, chèvre, red bell peppers, and pepperoncini peppers make great toppings that turn this into an all-time-favorite appetizer.

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How to Make Tapenade Flatbread Appetizers

This recipe only requires a few easy steps for a stunning result! These are the basics; you can find the full recipe below when you’re ready to start.

1. Make the Tapenade

Put olives, garlic, capers, parsley, and oregano into a food processor. Cover and process with on-and-off pulses until the mixture is coarsely chopped. With the food processor running, pour oil through the feed tube and process until everything is incorporated.

2. Prepare the Dough

Spray a large baking sheet with cooking spray. Unroll your pizza crust dough on the sprayed baking sheet and press into a 15x10-inch rectangle. Bake at 400°F for 7 minutes or until light golden brown.

3. Add the Tapenade

Spread your olive tapenade over the partially baked crust. Top evenly with cheeses, red peppers, and pepperoncini. Bake for an additional 8 to 11 minutes or until golden brown. Cut the flatbread into 24 squares. Serve warm or cool.

How to Store (and Reheat) Tapenade Flatbread Appetizers

Leftover Tapenade Flatbread Appetizers make a great snack or light lunch the next day. Be sure to store any leftovers within two hours of making them so you can enjoy them later!

Refrigerator

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

The oil in this dish makes reheating difficult and messy. For best results, simply allow leftovers to come to room temperature before eating.

Tapenade Flatbread Appetizers

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 12
  • Servings 24
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Ingredients

  • 1 cup pitted ripe olives
  • 1 cup pimiento-stuffed green olives
  • 4 cloves garlic, chopped
  • 2 tablespoons capers
  • 1/2 cup fresh Italian (flat-leaf) parsley
  • 1 teaspoon dried oregano leaves
  • 1/4 cup extra virgin olive oil
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup grated or shredded 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)

Instructions

  • Step 
    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.

  • Step 
    2

    Spray large baking sheet with cooking spray. Unroll pizza crust dough on baking sheet; press into 15x10-inch rectangle. Bake 7 minutes or until light golden brown.

  • Step 
    3

    Spread olive tapenade over partially baked crust. Top evenly with cheeses, red peppers, and pepperoncini peppers. Bake 8 to 11 minutes longer or until golden brown. Cut into 24 squares. Serve warm or cool.

Nutrition

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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