Pizzettas with Olive Tapenade and Pecorino Cheese

Name: Pizzettas with Olive Tapenade and Pecorino Cheese
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 3 cloves garlic (minced); 1 jar olive tapenade (10 to 12 ounces); 12 ounces store-bought pizza dough or 2 dough rounds; 1 unit olive oil (for drizzling); 2 tablespoons fresh thyme leaves; 1 unit salt and pepper; ¼ pound pecorino cheese (thinly sliced)

Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: Game Night From "Catsrecipes Y-Group"

vegetarianvegangluten-freedairy-freenut-freehalalkosher

Prep10 min

Cook8 min

Total18 min

Servings4

Difficultyintermediate

Ingredients

garlic
minced
3 cloves
olive tapenade (10 to 12 ounces)
1 jar
store-bought pizza dough or 2 dough rounds
12 ounces
olive oil
for drizzling
1 unit
fresh thyme leaves
2 tablespoons
salt and pepper
1 unit
pecorino cheese
thinly sliced
¼ pound

Method

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Divide the pizza dough into 4 equal portions and stretch each into a thin, flat round about 4-5 inches in diameter on the prepared baking sheet.

Drizzle each dough round lightly with olive oil and season with a pinch of salt and pepper.

Spread 2-3 tablespoons of olive tapenade evenly across the surface of each dough round, leaving a small border around the edges.

Top each pizzetta with the minced garlic, distributing it evenly across the tapenade.

Layer the thinly sliced pecorino cheese over each pizzetta.

Sprinkle 1½ teaspoons of fresh thyme leaves over each pizzetta.

Bake for 10-12 minutes until the crust is golden and the cheese is melted and lightly browned.

12 minutes

Remove from the oven and let rest for 1 minute before serving warm.

Pizzettas with Olive Tapenade and Pecorino Cheese

Ingredients

Method

What Makes This Variant Distinct

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