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Tapenade Flatbread Appetizers

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  • Prep 30 min
  • Total 50 min
  • Servings 24
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Refrigerated pizza crust makes quick work of home-baked appetizers topped with delicious Mediterranean ingredients.
Created Jul 6, 2015
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Ingredients

  • 1 cup (250 mL) pitted ripe olives
  • 1 cup (250 mL) pimiento-stuffed green olives
  • 4 cloves garlic, chopped
  • 2 tbsp (25 mL) capers
  • 1/2 cup (125 mL) (Italian flat-leaf) parsley
  • 1 tsp (5 mL) dried oregano leaves
  • 1/4 cup (50 mL) olive oil
  • 1 can Pillsbury* Refrigerated Pizza Crust
  • 1 cup (250 mL) grated Parmesan cheese
  • 2/3 cup (150 mL) crumbled goat cheese
  • 1/2 cup (125 mL) chopped drained roasted red bell peppers
  • 1/2 cup (125 mL) sliced drained pepperoncini peppers

Steps

  •  
    1
    Heat oven to 400ºF. 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 baking sheet with nonstick cooking spray. Unroll pizza crust dough on baking 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

No nutrition information available for this recipe
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