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

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

By Mia Chen
0’ Prep time
45’ Cook time
45’ Total time
46 Calories
4 Serving

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.
Mia Chen 0 Followers

Step by Step

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Step 1

Preheat the oven to 375° F.
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Step 2

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. Sprinkle evenly with the dried rosemary. Drizzle with the olive oil and sprinkle lightly with sea salt.
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Step 3

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.
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Step 4

Serve immediately.

Ingredient

  • garlic
    garlic
    2 cloves
  • coarse sea salt
    coarse sea salt
    4
  • olive oil
    olive oil
    1 teaspoon
  • rosemary
    rosemary
    1 teaspoon
  • sun dried tomatoes
    sun dried tomatoes
    1 tbsp
  • crusty bread
    crusty bread
    4
  • kalamata olives
    kalamata olives
    4
  • marinated artichokes
    marinated artichokes
    2

Nutrition Facts

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