Best Tapenade And Artichoke Pizzette Recipes

Nicoise Salad Pizzette image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Cornmeal, for dusting
1 cup pitted kalamata olives, rinsed and drained
2 tablespoons fresh lemon juice (from 1/2 a large lemon)
2 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 anchovy fillets in oil, drained
1 clove garlic, peeled and coarsely chopped
All-purpose flour, for dusting
One 1-pound ball pizza dough, halved
1 large tomato, sliced into eight 1/4-inch-thick slices
Olive oil, for drizzling
One 5-ounce can tuna in olive oil, such as Flott
6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note)

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 image

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

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.)