Heat oven to 400 degrees. In food processor, place olives, garlic, capers, parsley and oregano. Cover; process with on-and-off pulses until coarsely chopped. With food processor running, pour oil through feed tube; process until well blended.
Spray large cookie sheet with no stick cooking spray. Unroll pizza crust dough on cookie sheet; press into 15 by 10 inch rectangle. Bake 7 minutes or until light golden brown.
Spread olive tapenade over partially baked crust. Top evenly with cheeses, red peppers and pepperocini peppers. Bake 8 to 11 minutes longer or until golden brown. Cuts into 24 squares. Serve warm or cool.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 620 (85%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 43.7g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 44mg||14 %|
|Sodium 1294.6mg||45 %|
|Potassium 303.1mg||8 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 7.2g|
|Protein 21.4g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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