Tapenade Flatbread Appetizers

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  • 24

Ingredients

  • 1 cup pitted ripe olives1cup 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. Bake 8 to 11 minutes longer or until golden brown.

4) Cut into 24 squares. Serve warm or cool.

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