Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cloves garlic, minced
- 1 jar olive tapenade (10 to 12 ounces)
- 12 ounces store-bought pizza dough or 2 dough rounds
- olive oil, for drizzling
- 2 tablespoons fresh thyme leaves
- salt and pepper
- ¼ pound pecorino cheese, thinly sliced
Directions
Preheat oven to 375°F.
Stir the garlic into the tapenade.
Cut the dough rounds into 4 pieces (1½-ounce pieces) and roll those out to ⅛-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.
Drizzle each pizzetta with olive oil.
Sprinkle the thyme and salt and pepper on top.
Lay the pecorino on top of pizzetta.
Place the pizzettas onto a lightly floured baking sheet.
Bake them for 15 minutes or until light brown (a cracker like thinness and texture).
Let cool for about 10 minutes, and serve.
Category:Cathy's Recipes
Category:Appetizer Recipes
Category:Pizza Recipes
Category:Pecorino Tuscano Recipes