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


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
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)


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.




Quintessence Challis's picture

Photo by Michelle McCluggage.

Shari Benton's picture

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!


Here's the description from my book, "Radiant Health, Inner Wealth." (

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!


4 servings


Friday, December 25, 2009 - 4:50am

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