Tapenade And Artichoke Pizzette Recipes

NICOISE SALAD PIZZETTE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside.
• For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth.
• On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.
• Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 475 degrees F.
• Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

FIG, RICOTTA AND PROSCIUTTO PIZZETTE

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
• Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
• Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

NICOISE SALAD PIZZETTE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside.
• For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth.
• On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.
• Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve.

OLIVE AND ARTICHOKE TAPENADE

Steps:

• Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)