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

Photo: Quintessence Challis

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)

Toppings:

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

tablespoon Marinated sun-dried tomatoes, julienne cut and drained* (1-2 per slice of bread)

Finishing Touches:

teaspoon Dried rosemary leaf, about ½ to 1 per slice

teaspoon Olive oil (regular or extra-virgin), about 2 per slice of bread

Sea salt (a light sprinkle per slice of bread)

Preparation

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

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.

Serve immediately.

Tools

Comments

Permalink Quintessence Challis
December 25, 2009

Photo by Michelle McCluggage.

Permalink Shari Benton
December 25, 2009

I have Tess's book and love this recipe! It's really impressive and easy to make. And sooooo good! Even my mother in law loved it!

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About

Here's the description from my book, "Radiant Health, Inner Wealth." (http://www.radianthealth-innerwealth.com)

Do I even need to give you the recipe after a title that long? Although these are quick and easy, they’re always a huge hit! Absolutely divine and seemingly gourmet, this recipe takes less than 20 minutes, start to finish. I’ve left the measurements fairly loose, as it’s sometimes nice to just make one of these (and sometimes nice to make twenty). Please don’t be bashful with your toppings—just pile on the good stuff!