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

Name: Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 servings high quality crusty sourdough bread; 2 cloves garlic; 4 kalamata olives; 2 marinated artichoke hearts; 1 teaspoon olive oil; 1 teaspoon rosemary leaf; 4 servings sea salt; 1 tablespoon marinated sun-dried tomatoes

Ingredients

high quality crusty sourdough bread4 servings
garlic2 cloves
kalamata olives4
marinated artichoke hearts2
olive oil1 teaspoon
rosemary leaf1 teaspoon
sea salt4 servings
marinated sun-dried tomatoes1 tablespoon

Nutrition Facts

Calories47kcal

Protein1g

Carbs3g

Fat4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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