Tapenade and Artichoke Pizzette

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the middle.

2. 2

   Roll out pizza dough into a 1/4-inch -thick rectangle.

3. 3

   Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.

4. 4

   Transfer rounds to a greased baking sheet.

5. 5

   Spread each round with 1 teaspoon tapenade sauce.

6. 6

   Top with parmesan and 1 piece artichoke on each pizzette.

7. 7

   Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.