Circle B Kitchen
12 oz pizza dough (homemade or store-bought)
1/2 cup olive tapenade, store bought or homemade (see recipe below)
2/3 cup grated Parmesan cheese
Preheat oven to 450F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
Roll pizza dough out to about an 8 x 12-inch rectangle. Spread the olive tapenade over dough, leaving 1/4-inch border. Sprinkle with cheese.
Carefully roll up the dough, starting at long side. Cut in 1-inch slices. Place slices in prepared pan. Coat top with nonstick cooking spray. Bake 10 to 12 minutes or until golden. Remove from pan and serve immediately.
Olive Tapenade
Recipe adapted from Serious Eats
1/2 cup pitted black olives, such as Niçoise or oil-cured olives
1 tablespoon drained capers
2 drained oil-packed anchovy fillets
3 medium cloves garlic
5 basil leaves (optional)
1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
1 teaspoon Dijon mustard
1 teaspoon fresh juice from 1 lemon
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper, if needed
1. In a food processor combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.