Sunday, May 15, 2022
HomeWeight WatchersRuns for Cookies: RECIPE : Tapenade & Hummus Pizza

Runs for Cookies: RECIPE : Tapenade & Hummus Pizza

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Tapenade and Hummus Pizza

I utterly forgot about making a heritage recipe right now! Like I mentioned yesterday, this week feels all tousled as a result of the youngsters had been off of faculty Wednesday via Friday. It seems like right now ought to be a Monday.

Anyway, I did have a DELICIOUS dinner and figured I might share that as an alternative.

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I have been craving olive tapenade for months and months–it simply appeared like each time I used to be within the temper to make it, I did not have a number of of the components (I by no means have recent parsley readily available).

I used to be excited once I noticed that Sabra got here out with a hummus that has a dollop of tapenade on high. I purchased that a number of occasions to eat with pretzels. It simply made me crave tapenade much more.

Immediately for dinner, I made a decision to make complete wheat pizza crusts so we might every make our personal mini pizzas. After I was wanting within the fridge to ensure we had cheese, I noticed that I had recent parsley in there–I forgot that I purchased it the final time I went grocery purchasing (with the only goal of creating tapenade). So, I had the thought to make the tapenade and put it on my pizza.

olive tapenade
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We did not have cheese, so Jerry headed to the shop. I requested him to get hummus whereas he was there in order that I might mainly make a tapenade hummus pizza on complete wheat crust for dinner. It was SO good. The crust was tender and bread-like, so it jogged my memory of heat pita bread with the hummus on there; after which the tapenade was heavenly.

To make the pizza, I simply used three gadgets: pizza crust, hummus, and tapenade. I made the pizza crust and tapenade, however I used retailer purchased hummus (simply the common taste).

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So, right here is my tapenade recipe… the tapenade tastes nice on crostini (mini toasts), crackers, pretzels, and many others. I normally use it as a dip, however I am certain it might be a great condiment, too–I wager it might be superior on a toasted Italian sandwich.

Here’s a printer-friendly model of the Tapenade recipe!


6 oz. pitted inexperienced olives (that is the drained weight of 1 jar)
7 oz. pitted kalamata olives (the drained weight of 1 jar)
1/4 cup drained capers
1/4 cup lemon juice
1/4 cup chopped recent parsley
5 cloves garlic, chopped
1/4 cup olive oil (I take advantage of the additional gentle tasting–flavorless–olive oil)

Drain the olives. Put all of the components right into a meals processor and pulse a couple of occasions. Scrape down the edges of the bowl and pulse some extra till it is the consistency you prefer it. (Do not add salt; the olives make it very salty.)


This recipe makes a good-size amount–probably about 2.5 cups. You might reduce the recipe in half, however I do not like having half-empty jars of olives and capers in my fridge. The tapenade will retailer for about two weeks within the fridge (I am going to eat it lengthy earlier than that, although!)

Here’s a printer-friendly model of the Entire Wheat Pizza Crust recipe!

Entire Wheat Pizza Crust

1-3/4 to 2 cups complete wheat flour (sufficient to kind right into a ball)
1 cup scorching water
1 Tbsp. olive oil
3/4 tsp. salt
2 tsp. yeast (one packet)


Preheat oven to 450 F. Mix all components in a bowl till a ball types and canopy with plastic wrap. Let the dough rise for at the least 15-20 minutes. Divide dough into 4 parts and press them into circles. Lay them out on a baking sheet (it’s possible you’ll want so as to add a bit extra flour to maintain them from sticking). Bake at 450 F for about 10 minutes, till crust is simply baked via.

Take away crusts to a plate. Unfold about 1/4 cup of hummus on every crust; high with about 1/4 cup tapenade and unfold to edges.

This was tremendous filling and a pleasant change from the common pizza!

Tapenade and Hummus Pizza

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