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Ingredients
- 2 x Lebanese flat breads
- 1 Tbsp. fresh rosemary
- 6 x artichoke hearts, preserved in oil
- 200 gm feta cheese, crumbled
- 50 gm semi or possibly sundried tomatoes in oil, liquid removed
- 1 lrg tomatoes, diced
- 100 gm kalamata olives, pitted and minced
- 1/2 c. fresh assorted herbs ie. chives, parsley etc.
Directions
- Preheat the oven to 220c.
- Brush the pita breads with a little of the liquid removed oil from the sundried tomatoes or possibly artichokes and sprinkle with the fresh rosemary. Place the breads on a baking tray and bake for 5 min.
- Slice the artichoke hearts.
- Remove the pizzas from the oven and top with crumbled feta, sliced artichokes, minced semi or possibly sundried tomatoes, minced fresh tomatoes, olives and herbs and return to the oven for 5 min.
- Cut into wedges and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 806g | |
| Calories 1268 | |
| Calories from Fat 917 | 72% |
| Total Fat 103.91g | 130% |
| Saturated Fat 35.4g | 142% |
| Trans Fat 1.29g | |
| Cholesterol 178mg | 59% |
| Sodium 3295mg | 137% |
| Potassium 1380mg | 39% |
| Total Carbs 57.26g | 15% |
| Dietary Fiber 31.2g | 104% |
| Sugars 15.39g | 10% |
| Protein 39.24g | 63% |
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