Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 7.45
- Health score: 0.00
- Weight Watcher points: 0.00
Summary
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 bread4 servings
garlic2 cloves
kalamata olives4
marinated artichoke hearts2
olive oil1 teaspoon
rosemary leaf1 teaspoon
sea salt4 servings
marinated sun-dried tomatoes1 tablespoon
Instructions
Step 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.
Step 2
Sprinkle evenly with the dried rosemary.
Step 3
Drizzle with the olive oil and sprinkle lightly with sea salt.
Step 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.
Step 5
Serve immediately.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: dairy free, lacto ovo vegetarian, vegan