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- Pizzetta's with Olive Tapenade and Pecorino Cheese
- Recipe courtesy Michael Chiarello
- 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.
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