Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary
Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary might be a good recipe to expand your hor d'oeuvre collection. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 42 cents per serving. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 47 calories. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up olive oil, sea salt, kalamatan olives, and a few other things to make it today. From preparation to the plate, this recipe takes about
Instructions
- 1
Preheat the oven to 375 F.For each slice of bread, spread the garlic evenly over the top with a knife. Arrange the olives, artichokes, and sun-dried tomatoes on top of the garlic.
- 2
Sprinkle evenly with the dried rosemary.
- 3
Drizzle with the olive oil and sprinkle lightly with sea salt.
- 4
Bake on an ungreased cookie sheet for about 10-20 minutes, or until the bread and toppings are lightly browned. Be careful not to overcook or the rosemary will become bitter.
- 5
Serve immediately.
Recipe from foodista.com
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Ingredients (8)
- •High quality crusty sourdough bread, cut into 1/2-inch thick slices
- •Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
- •Kalamata olives, pitted and chopped (about 4-5 olives per slice of bread)
- •Marinated artichoke hearts, drained* (about 2-3 artichoke hearts per slice of br
- •teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread
- •teaspoon Dried rosemary leaf, about ½ to 1 per slice
- •Sea salt (a light sprinkle per slice of bread)
- •tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)