It's not delivery, it's this week's Sanctuary Sweets dinner - Artichoke and Olive Pizza by The Tolerant Vegan.
Ingredients:
Crust
- Pre-made, from a container (i.e. Pillsbury), or make your own
Sauce Ingredients
- 1 garlic clove, peeled and chopped
- 1/2 cups pitted green olives
- 8 ounces jarred or frozen artichokes, drained and quartered
- 1/2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoons sea salt
Feel free to increase or decrease the amount of toppings. I used the following:
- 1/4 cups roasted red peppers
- 1 tablespoon chopped green olives
- 1/4 cups fresh spinach
- 1/4 cups chopped artichokes
Preparation:
- If you are using frozen artichokes, boil them for 3-4 minutes and then drain the water before using.
- Preheat your oven to 400 degrees Fahrenheit and make the sauce by taking all of your ingredients and combining them in a food processor.
- Spread the sauce on your pizza crust and brush the edges with extra virgin olive oil.
- Add the toppings and bake the pizza for 10-15 minutes, until the edges begin to brown. Remove from the oven and serve warm.
Recipe and photo credit to: http://thetolerantvegan.com/2012/01/artichoke-and-olive-pizza/
