How To Make Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary | Recipe

In this post, you will learn how to make Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary.

The 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)

The Instructions:-

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.

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