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

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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
  • 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)


  1. Preheat the oven to 375° F.
  2. 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.
  3. 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.
  4. Serve immediately.

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