Mini Tepenade, Cherry Tomato & Mozzarella Pizzas

A couple of months ago my mother in law made us some tepenade flat-breads with prosciutto, sliced buffalo mozzarella cheese and freshly torn basil, which were pretty much pure heaven on earth, and a huge hit with everyone! I decided to recreate a similar recipe with mini pizzas. I already had a batch of tepenade in the fridge, so these came together so quickly and easily, yet seemed as if I had spent a lot of time and effort on them {just my kind of recipe!} This is one of my new absolute favorite go-to recipes when i’m in a pinch! <3 it & hope you do too!

{for the tepenade}
3 cloves crushed garlic
1 cup pitted kalamata olives
2 Tbsp capers
4 Tbsp fresh parsley
2 Tbsp fresh lemon juice
2 Tbsp olive oil
Kosher Salt
Freshly Ground black pepper
{for the pizza}
2-4 small pizza bases
fresh mozzarella cheese, sliced
cherry tomatoes, halved
prosciutto, cut into strips
fresh basil to garnish

Combine all the ingredients for the tepenade in a food processor and pulse until chopped.

Preheat a pizza stone in the oven to 450degF. Spread the tepenade on top of the pizza to cover, add cherry tomatoes and slices of prosciutto; then mozzarella cheese to cover. Bake for 8-10 mins until cheese has melted, and pizza base is golden. Garnish with basil and freshly ground black pepper. Repeat with remaining pizzas.

pizza4 mini3mini2pizza3pizza2P.S. I know in these pictures I garnished the pizzas with parsley and not basil, but I couldn’t get any in the THREE stores I went to! :-( They are good with parsley too, but MUCH better with basil! 

Hope you enjoy!
<3 Sarah