Tapenade Flatbread Appetizers Recipe

24

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 McCormick® 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

Preparation

Step 1

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.

4. Bake 8 to 11 minutes longer or until golden brown. Cut into 24 squares. Serve warm or cool.