MediterraneanSnack
Artichoke, Kalamata, & Sun-Dried Tomato Mini-Pizzas With Garlic and Rosemary Recipe
These open-faced bites start with crusty sourdough, topped with a bright mix of artichokes, Kalamata olives, and sun-dried tomatoes. A layer of fresh garlic and a sprinkle of rosemary bakes into the bread, infusing it with its aroma. Drizzled with olive oil and a pinch of sea salt, they come out of the oven lightly browned and ready to eat. They’re quick to assemble and make a good snack or appetizer, especially if you have some good bread on hand.
