Pizzetta with tapenade and artichokes

Ingredients:

• 450 g of store-bought pizza dough
• Olive oil to grease the dough
• 0.5 cup tapenade
• 60 gr. grated parmesan
• 2 x 170g cans of canned artichokes, halved or quartered

Preparation:

1. Preheat the oven to 220°C (425°F) and position a rack in the center. Roll out the pizza dough into a 0.5 cm (1/4 inch) thick rectangle. Lightly brush the dough with olive oil using a pastry brush and cut out 22-24 circles using an 8 cm (3.25 inch) diameter cookie cutter.
2. Place the dough circles on a greased baking sheet. Brush each circle with 1 teaspoon of tapenade. Sprinkle each pizzetta with Parmesan cheese and top with an artichoke slice.
3. Bake until the cheese is melted and the pizzettas are golden brown on the bottom, about 12 to 15 minutes.