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
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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