Start with artichoke tapenade. This recipe on it's own makes a great dip for pitas or crudités, etc. When it is left a little more chunky, and then spread thinly on a pizza crust and topped with sliced cremini mushrooms, fresh baby spinach, & grated parm it makes a great little bite of appetizer pizza.
1 can (15 oz) of artichoke hearts in water, drained
1 1/2 cups basil leaves
2 cloves garlic, minced
1 tsp lemon juice
1/2 to 1 cup extra virgin olive oil
Mix the artichoke hearts, basil, garlic & lemon juice together in a food processor. For pizza topping leave a little more chunky. For tapenade to be served as a dip process into smaller pieces. Drizzle in olive oil until desired consistency.
Spread over unbaked pizza crust, top with sliced cremini mushrooms & baby spinach. Top with grated Parmesan cheese or Italian cheese blend. Bake according to crust directions.
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