Preparation

• 1 Pulse California Ripe Olives, olive oil, garlic and lemon zest together in a food processor until coarsely pureed.2 Set aside. Place pizza dough on a lightly floured surface and roll into a 12-inch by 16-inch rectangle.3 Cut into 12 loosely rectangular pieces and carefully transfer each piece to a lightly greased baking sheet.4 Spread with an even layer of tapenade mixture, then sprinkle with cheese and rosemary.5 Bake in a 500?F oven for 9-11 minutes. Makes 12 mini pizzas.
• Source: California Olive