Tapenade and Artichoke Pizzette

• 1 pound store-bought pizza dough
• Olive oil, for brushing dough
• 1/2 cup tapenade (olive paste)
• 2 ounces grated parmesan cheese
• 2 (6-ounce) jars halved or quartered artichokes

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. Roll out pizza dough into a 1/4-inch -thick rectangle.
3. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
4. Transfer rounds to a greased baking sheet.
5. Spread each round with 1 teaspoon tapenade sauce.
6. Top with parmesan and 1 piece artichoke on each pizzette.
7. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

dough, olive oil, tapenade, parmesan cheese, artichokes

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/tapenade-and-artichoke-pizzette-recipe.html (may not work)