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 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Sun-dried Tomato and Kalamatan Olive Bruschetta, Sun-dried Tomato and Kalamatan Olive Bruschetta, and Semolinan and Sun-Dried Tomato Waffle-Pizzas are very similar to this recipe.
Ingredients
high quality crusty sourdough bread
4 servings
garlic
2 cloves
kalamata olives
4
marinated artichoke hearts
2
olive oil
1 teaspoon
rosemary leaf
1 teaspoon
sea salt
4 servings
marinated sun-dried tomatoes
1 tablespoon
Cooking in Steps
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1Preheat 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.
sun dried tomatoes
artichoke
garlic
olives
bread
knife
oven -
2Sprinkle evenly with the dried rosemary.
dried rosemary
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3Drizzle with the olive oil and sprinkle lightly with sea salt.
olive oil
sea salt
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4Bake 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.
rosemary
cookies
bread
baking sheet
oven -
5Serve immediately.
