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Pesto Pizza with Artichoke Hearts

A perfect starter course or party food, this bready, savory foccacia is richly flavored and so satisfying.

1, 10-inch whole wheat focaccia, fully baked
3/4 cup fresh basil pesto (see recipe in archive)
1, 6-ounce jar marinated artichoke hearts, drained, thinly sliced
1/2 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 degrees and line a baking sheet with parchment paper. Prepare pesto.

Spread a thin layer evenly over focaccia. 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.

Makes 6-8 servings. 


Frey Vineyards
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