1. Preheat oven broiler.
2. Cover a cookie tray with parchment paper and arrange the mini pitas on it.
3. Spread about 5 ml (1 tsp.) of tapenade on each pita.
4. Divide the capicollo strips evenly among the pitas.
5. Place a slice of tomato and goat cheese on each pita. Pepper to taste.
6. Broil in the oven 2 to 3 minutes.
7. Garnish each mini pizza with a basil leaf and serve.

CHEF'S SECRET

You can replace the olive tapenade with finely chopped black olives. 

NUTRITION TIP

For a healthier version, use whole wheat mini pitas.