1/4 cup Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 can (11 oz) refrigerated thin pizza crust
1 cup grated Parmesan cheese
2/3 cup crumbled ch?vre (goat) cheese (4 oz)
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/2 cup sliced drained pepperoncini peppers (from 16-oz jar)
Heat oven to 400°F. 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 Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press into 15×10-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. Cut into 24 squares. Serve warm or cool.