Tapenade Flatbread Appetizer

By CandyH

You can buy pre-made tapenade (olive paste) to cut down on prep time. If you happen to have a Trader Joe's in your area they have great tapenade but you can easily find it at your grocery store.

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) 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)

Details

Servings 24
Preparation time 30mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

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 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.

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.