ARTICHOKE BRUSCHETTA PIZZA:1 15-ounce can artichoke hearts packed in water, drained and rinsed well half of one large roasted red bell pepper 1 clove garlic juice of half a lemon 1/4 tsp sea salt 1/4 tsp dried parsley 1/4 tsp dried oregano dash of freshly cracked black pepper dash ground cayenne 1 TBSP olive oil | EGGPLANT BRUSCHETTA PIZZA:1 small Italian eggplant, sweated and cooked at 450 (without oil) for about 15 minutes half of one large roasted red bell pepper 1 clove garlic juice of half a lemon 1/4 tsp sea salt 1/4 tsp dried parsley 1/4 tsp dried oregano dash of freshly cracked black pepper dash ground cayenne 3 TBSP olive oil |
The method for both toppings is the same: Add all ingredients except oil to a food processor. Process and, with the motor running, drizzle in the oil. The result should be a chunky pate.
Top your pizza crust of choice and bake according to your crust's needs.