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NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese

Make NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese at home with Garlic, Olive Paste Tapenade, Store Bought Pizza Dough, Fresh Thyme Leaves, and Pecorino Cheese Salt And Pepper. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 1 jar
• 9 oz
• 2 tbsp
• 1/4 lb

Method (preview)

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Stir the garlic into the tapenade.

3. 3

   Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them 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

   Sprinkle the thyme on top.

6. 6

   Lay the pecorino on top of pizzetta.

7. 7

   Season with salt and pepper, to taste.

8. 8

   Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes and serve.

9. 9

   Contributed to the FareShare Gazette by Chupa; 10 March 2007. www.fareshare.net

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0