Mini Pesto Pizza with Artichoke Hearts
A fabulous party dish or appetizer. The basil pesto makes for a rich flavor and the artichoke hearts make the pizza sexier and more special...not to mention the nutrients in those little gems.
1, 10-inch whole wheat foccacia, fully baked
1 cup fresh basil pesto (in recipe listing)
1, 6-ounce jar marinated artichoke hearts, drained, thinly sliced
1/4 cup finely minced oil-cured black olives
generous pinch crushed red pepper flakes
extra virgin olive oil
1 ripe tomato, thinly sliced into rounds, do not peel or seed
1-2 cups shredded vegan soy mozzarella
Preheat oven to 350 and line a baking sheet with parchment paper. Prepare pesto. Spread a thin layer evenly over foccacia. Top with artichoke heart slices, black olives and sprinkle with red pepper flakes. Drizzle lightly with oil. Arrange tomato slices over top of pizza and sprinkle with soy mozzarella. Bake until cheese melts, 15-20 minutes. Remove from oven and transfer to a dry work surface. Cut into squares.