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Black Olive Pesto Pizzette
 

Ingredients
 

2 cups pitted Kalamata olives

2 cloves garlic

2 tbsps pine nuts

1/2 cup extra-virgin olive oil

3/4 cup grated Asiago cheese

1 sheet frozen puff pastry, about 9 by 13 inches (about 8 ounces), thawed according to package directions

Directions
 

Preheat the oven to 450°F. Lightly oil a sheet pan.

To make the pesto, drain the olives well, then slice half of them and leave the remainder whole. In a food processor, combine the garlic and pine nuts and pulse until finely chopped. Add the whole olives, cheese, and olive oil and process until a puree forms. Transfer to a bowl, add the sliced olives, and stir to mix.

Lay the puff pastry on the prepared sheet pan. Spread about 1 1/2 cups of the pesto evenly over the pastry, leaving a 1-inch border uncovered around the edges. Transfer the remaining pesto to an airtight container and refrigerate for up to 5 days.

Bake until the edges of the pastry are puffed and lightly browned, 10 to 15 minutes. Cut into wedges and serve.

NOTE: Use leftover pesto on sandwiches or pasta, or more pizzette.

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