Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary

  Ready in : 45 mins

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

high quality crusty sourdough bread

4 servings

garlic

garlic

2 cloves

kalamata olives

kalamata olives

4

marinated artichoke hearts

marinated artichoke hearts

2

olive oil

olive oil

1 teaspoon

rosemary leaf

rosemary leaf

1 teaspoon

sea salt

sea salt

4 servings

marinated sun-dried tomatoes

marinated sun-dried tomatoes

1 tablespoon

Cooking in Steps

  1. 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.

    sun dried tomatoes

    sun dried tomatoes

    artichoke

    artichoke

    garlic

    garlic

    olives

    olives

    bread

    bread

    knife
    knife
    oven
    oven
  2. 2
    Sprinkle evenly with the dried rosemary.

    dried rosemary

    dried rosemary

  3. 3
    Drizzle with the olive oil and sprinkle lightly with sea salt.

    olive oil

    olive oil

    sea salt

    sea salt

  4. 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.

    rosemary

    rosemary

    cookies

    cookies

    bread

    bread

    baking sheet
    baking sheet
    oven
    oven
  5. 5
    Serve immediately.