1. Remove dough from the bag and place on lightly floured surface. Cover with a kitchen towel until room temperature, about half an hour or according to package instructions.
2. Meanwhile, place beets in a medium pot and add water to cover. Bring to a boil, then reduce heat to medium and cook until beets are fork tender, approximately 30 minutes. Let cool. Peel beets and slice into wedges.
3. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Roll out the dough on a floured surface, then cut out mini pizza crusts with a two-to-three-inch round cookie cutter and place on prepared baking sheet. Bake for three to five minutes, watching closely so they don’t overcook.
4. Spread a spoonful of olive tapenade on each crust, followed by beets. Sprinkle with feta cheese, parsley and a drizzle of olive oil before serving.