NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese

[Guest guest]

This is one of those recipes you can make from the cupboard at the

last minute for unexpected (or expected!!) guests. Make your own

tapenade and keep a big bottle for entertainment emergencies.

Chupa

 

 

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NapaStyle Pizzettas with Olive Tapenade and Pecorino Cheese

2 cloves garlic, minced

1 (8 to 10-ounce) jar olive paste tapenade

9 ounces store bought pizza dough

2 tablespoons fresh thyme leaves

1/4 pound Pecorino cheese, thinly sliced

Salt and pepper

 

 

 

 

Preheat oven to 375 degrees F. Stir the garlic into the tapenade.

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). Cover the top of the rolled out

dough with olive paste and garlic mixture. Sprinkle the thyme on top.

Lay the pecorino on top of pizzetta. Season with salt and pepper, to

taste.

 

Bake the pizza for 15 minutes or until light brown (a cracker like

thinness and texture). Let cool for about 10 minutes, and serve.

 

6 Servings

 

Source: Napa Style by Michael Chiarelo

Formatted by Chupa Babi in MC; 11.14.06

 

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