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.