This guy is full of flavor. You could make it as an appetizer or a meal. There’s a bit of prep work, but nothing too difficult. This recipe serves 2.
** I made this with sun dried tomatoes, chopped, and cooked in olive oil, but I would recommend either using a food processor to chop the tomatoes and using that to make a paste, or just buying a sun dried tomato spread.
- Sun dried tomatoes, chopped as fine as possible
- 1 garlic clove, chopped
- 1 can quartered artichoke hearts, washed
- 2 zucchini, cut
- 1/2 loaf french bread, cut in half, length wise
- 1 tbsp pine nuts
- 1 pkg goat cheez
- 1 1/2 cup balsamic vinegar, or more if you want to make extra to store
- Olive oil, have about 2 cups on hand
- Olives of your choice, optional
- Sauce pan
- Baking sheet
To make the balsamic reduction just heat vinegar in sauce pan on low heat to release steam. Let vinegar reduce by a bit more than half and set aside to cool. ** Don’t waste your money on expensive balsamic for this. Reducing the vinegar makes it taste amazing, no matter what.
Preheat oven to 375.
Cut the veggies and set each aside.
In frying pan add about 1 tbsp olive oil and artichokes. Cook on med/hi heat till golden brown. Set aside.
Toast pine nuts on med heat. These will cook very quickly, so keep and eye on them. Set aside.
In sauce pan heat about 1/2 cup olive oil and garlic, on med heat. Add chopped tomatoes and cook for about 10 minutes, stirring regularly. ** Like I said before tho, in the future I would just buy some sun dried tomato spread and use that. This was quite tasty, but didn’t sink into the bread as much as I would have liked.
Season zucchini with olive oil, salt and pepper. Heat griddle to med/hi and cook for roughly 6 minutes each side, or till slightly charred.
Cut bread and hollow out some of the middle.
Drizzle olive oil over bread; add tomatoes, artichokes and goat cheez. Drizzle a bit more olive oil over pizza. Place on baking sheet and cook for roughly 10-15 minutes, or to liking.
Plate zucchini, olives and pizza. Top pizza with toasted pine nuts and balsamic reduction. Mmmm.