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Dairy
Easy
1 Hour
Diets 
The adult in you will be happy you tried the different flavors. Yield: 12-14 mini pizzas
1 (1-pound) ball refrigerated pizza dough, store-bought or homemade
6 small beets, red or yellow
1 cup olive tapenade (recipe follows)
1/2 cup Ta’amti Feta Cheese, crumbled
1 tablespoon minced parsley or 3 cubes Gefen Frozen Parsley
6 ounces Gefen Black Olives, pitted and drained
1 clove garlic
3 tablespoons Tuscanini Olive Oil
1 tablespoon parsley, stems removed
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.
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.
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.
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.
In a food processor, combine all ingredients until coarsely pureed.
Photo by Heather Winters
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