This flatbread is great with any of the tapenades. If you have more than one tapenade prepared, try a flatbread with two or three flavors!
Preheat oven to 425°F (220°C). Brush Large Round Stone with Handles with oil. Prepare crust according to package directions. Form dough into a ball.
Place dough in center of baking stone. Roll dough to an even thickness to edges of stone using Baker's Roller®. Bake on lowest rack of oven 9-11 minutes or until crust is light golden brown. Meanwhile, grate cheese using Rotary Grater.
Remove baking stone from oven. Sprinkle about 1/4 cup (50 mL) of the cheese over crust. Spoon tapenade evenly over crust; sprinkle with remaining cheese. Bake 6-8 minutes or until edges of flatbread are deep golden brown. Remove from oven to Stackable Cooling Rack; cut into 24 pieces using Pizza Cutter.
U.S. Nutrients per serving: (2 pieces, average of savory tapenades): Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 12 g, Fiber 1 g, Protein 4 g
U.S. Nutrients per serving: (2 pieces, average of sweet tapenades): Calories 110, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 17 g, Fiber 1 g, Protein 4 g
Spinach & Olive Tapenade, Roasted Red Pepper & Sun-Dried Tomato Tapenade,Artichoke Tapenade, Apple & Walnut Tapenade or Apricot & Fig Tapenade can be used in this recipe.
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