Mediterranean foods are a staple in my diet. This recipe highlights artichokes, kalamata olives, sun-dried tomatoes, and fresh basil in an earthy, sweet, and salty taste profile that will whisk your palette away to the hilly landscape of coastal Italy, Spain, or Greece…you choose your adventure.
Crispy golden focaccia delivers tangy bites of sun-dried tomato pesto and salty explosions of kalamata olives and finishes with the sweet and savory taste profile of brilliant green basil leaves. The herbaceous bitter flavor of the artichoke paired with the delicate tanginess of the Daiya mozzarella shreds achieves the umami taste that your mouth craves when embarking on a chewy bite of pizza.
This recipe can be thrown together quickly for a weeknight meal if you use store-bought focaccia and sun-dried tomato pesto. If you have more time I highly recommend you try my sun-dried tomato pesto recipe. You throw all of the ingredients in the food processor and after a quick blitz, you have pesto. If you want the best focaccia bread you have ever tasted check out my sun-dried tomato pesto focaccia bread recipe. After all, you will have some leftover pesto, and what better way to use it up than fresh focaccia bread?
Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
Equipment
- 9" X 13" rimmed baking sheet
- cutting board
- Chef's Knife
Ingredients
- 1 recipe of sun-dried tomato focaccia or store-bought
- ½ cup pizza sauce
- 1 cup Daiya mozzarella shreds
- 1 can or artichoke hearts halved
- ¼ cup kalamata olives halved
- ½ cup of sundried tomato pesto using recipe above or store-bought
- 1 small handful of torn basil leaves
Instructions
- Make focaccia per recipe directions linked above or use store-bought
- Preheat oven to 400°
- Slice artichokes and kalamata olives
- Place focaccia on a baking sheet lined with parchment paper
- Spread dollops of pizza sauce over focaccia
- Top with Daiya mozzarella shreds
- Continue topping with artichokes and olives
- Bake pizza for 10 minutes just until cheese is melted and other ingredients are heated through (remember the focaccia is already cooked)
- Pull from oven and top with dollops of sundried tomato pesto and torn basil leaves
Notes
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.