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Tapenade Flatbread Appetizers

Tapenade Flatbread Appetizers
  • Prep 30 min
  • Total 50 min
  • Ingredients 12
  • Servings 24
Refrigerated pizza crust makes quick work of home-baked appetizers topped with delicious Mediterranean ingredients.
Updated March 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 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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