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Gourmet Mini-Pizzas

What you need: 

1 vegan English muffins, halved or sourdough bread, sliced 1/2"
1-2 cloves garlic, minced or pressed
4-5 Kalamata olives, pitted and sliced in 1/2
2-3 marinated artichoke hearts, drained
1-2 tablespoons marinated sundried tomatoes, drained and julienned
1/2-1 teaspoon fresh or dried rosemary, chopped
light sprinkle sea salt
2 teaspoons extra virgin olive oil

What you do: 

1. Preheat the oven to 375° F. For each slice of bread, spread the garlic evenly over the top with a knife.
2. Arrange the olives, artichokes, and sun-dried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary.
3. Drizzle with the olive oil and sprinkle lightly with sea salt.
4. 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.
This is a great recipe to impress. Ingredients are expensive, but worth it. I have used this often in my catering business, and everyone raves about it.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Quote:
Sounds delicious, can't wait to try the recipe.
Where can I buy the Kalamata olives, regular grocery store or health food store?
Anything particular I should be looking for on the label?

Hi!
Kalamatas should be available in any health food store or decent grocery store. I would go for the pitted variety. Otherwise, just make sure you are getting Kalamatas or other really nice greek olives.
Incidentally, I have since updated this recipe. Here is the excerpt from my cookbook which should have better, more specific directions...good luck! ;)b

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

Do I even need to give you the recipe after a title that long? Although these are quick and easy to make, they are always such a big hit! Absolutely divine and seemingly gourmet, this recipe takes less than 20 minutes, start to finish. I have left the exact measurements fairly loose, as it is 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!

High quality crusty sourdough bread, cut into ½-inch thick slices
Fresh garlic, minced or pressed (about 2 cloves per slice of bread)
Toppings:
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 bread)
Marinated sundried tomatoes, julienne cut and drained* (1-2 tablespoons per slice of bread)
Finishing touches:
Dried rosemary leaf, about ½ to1 teaspoon per slice
Olive oil (regular or extra virgin), about 2 teaspoons per slice
Sea salt (a light sprinkle per slice)

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 sundried tomatoes on top of the garlic. Sprinkle evenly with the dried rosemary. Drizzle with the olive oil and sprinkle with sea salt.
3-Bake on a 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.

Serves: any number of hungry peeps

*I usually place the artichoke hearts and sun dried tomatoes in a strainer together to allow the excess marinade to fall away

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Sounds delicious, can't wait to try the recipe.
Where can I buy the Kalamata olives, regular grocery store or health food store?
Anything particular I should be looking for on the label?

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:)>>>

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No prob, Tess! These were sooo good! You got have me addicted to kalamata olives. They are the only kind I will eat now...

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This photo was actually taken by Vegansapien...thanks VS!! :)

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