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

Name: Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

47 kcal

Calories

1 g

Protein

4 g

Fat

3 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.35 · ~€0.10/serving

Kitchen Tools

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Küchenwaage

ab €12 · Amazon

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Ninja Food Processor

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* Affiliate links

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.