Pizzettas with Olive Tapenade and Pecorino Cheese

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Stir the garlic into the tapenade.

3. 3

   Cut the dough rounds into 4 pieces (1 1/2-ounce pieces) and roll those out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine).

4. 4

   Cover the top of the rolled out dough with olive paste and garlic mixture.

5. 5

   Drizzle each pizzetta with olive oil.

6. 6

   Sprinkle the thyme and salt and pepper on top.

7. 7

   Lay the pecorino on top of pizzetta.

8. 8

   Place the pizzettas onto a lightly floured baking sheet.

9. 9

   Bake them for 15 minutes or until light brown (a cracker like thinness and texture).

10. 10

    Let cool for about 10 minutes, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.