Pizzettas with Olive Tapenade and Pecorino Cheese

Description
Recipe courtesy Michael Chiarello
 * Show: Easy Entertaining with Michael Chiarello
 * Episode: Game Night
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 cloves garlic, minced
 * 1 jar olive tapenade (10 to 12 ounces)
 * 12 ounces store-bought pizza dough or 2 dough rounds
 * olive oil, for drizzling
 * 2 tablespoons fresh thyme leaves
 * salt and pepper
 * ¼ pound pecorino cheese, thinly sliced

Directions

 * 1) Preheat oven to 375°F.
 * 2) Stir the garlic into the tapenade.
 * 3) Cut the dough rounds into 4 pieces (1½-ounce pieces) and roll those out to ⅛-inch (if possible, roll out to desired thickness by using a pasta machine).
 * 4) Cover the top of the rolled out dough with olive paste and garlic mixture.
 * 5) Drizzle each pizzetta with olive oil.
 * 6) Sprinkle the thyme and salt and pepper on top.
 * 7) Lay the pecorino on top of pizzetta.
 * 8) Place the pizzettas onto a lightly floured baking sheet.
 * 9) Bake them for 15 minutes or until light brown (a cracker like thinness and texture).
 * 10) Let cool for about 10 minutes, and serve.