4 Serves
45 Mins
Preheat your oven to 190°C.
Prepare the bread slices by spreading minced garlic evenly over the surface of each piece.
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Vitamin E
2 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
95 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
724 mg / 4,700 mgSodium
818 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Arrange the artichoke hearts, Kalamata olives, and sun-dried tomatoes on top of the garlic-coated bread.
Sprinkle the rosemary over the toppings, then drizzle with olive oil and finish with a light dusting of sea salt.
Place the assembled pizzas on a baking sheet and bake for 15 to 20 minutes until the bread is toasted and the toppings are heated through.
41
g56
g22
g
