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)


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