- Cook Time
- Prep Time
- 6 ServingsServings
- 1 (6 oz.) can California Ripe Olives, whole, pitted, drained
- 2 Tbsp. olive oil
- 2 tsp. chopped garlic
- 1 tsp. chopped lemon zest
- 1 lb. Prepared whole grain pizza dough
- 3 oz. grated asiago cheese
- 2 tsp. Chopped rosemary
1 Pulse California Ripe Olives, olive oil, garlic and lemon zest together in a food processor until coarsely pureed.
2 Set aside. Place pizza dough on a lightly floured surface and roll into a 12-inch by 16-inch rectangle.
3 Cut into 12 loosely rectangular pieces and carefully transfer each piece to a lightly greased baking sheet.
4 Spread with an even layer of tapenade mixture, then sprinkle with cheese and rosemary.
5 Bake in a 500?F oven for 9-11 minutes. Makes 12 mini pizzas.
Source: California Olive