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| 2 | Lebanese flat breads |
| 1 Esslöffel | rosemary fresh |
| 6 | Artichoke hearts; preserved in oil |
| 200 Gramm | Feta crumbled |
| 50 Gramm | Semi or sundried tomatoes in oil; drained |
| 1 gross | Tomatoes diced |
| 100 Gramm | Kalamata olives; pitted and chopped |
| 1/2 Tasse | Fresh assorted herbs ie. chives; parsley etc. |
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Preheat the oven to 220c.
Brush the pita breads with a little of the drained oil from the sundried tomatoes or artichokes and sprinkle with the fresh rosemary. Place the breads on a baking tray and bake for 5 minutes.
Slice the artichoke hearts.
Remove the pizzas from the oven and top with crumbled feta, sliced artichokes, chopped semi or sundried tomatoes, chopped fresh tomatoes, olives and herbs and return to the oven for 5 minutes.
Cut into wedges and serve.
Per serving: 1072 Calories (kcal); 70g Total Fat; (56% calories from fat); 47g Protein; 77g Carbohydrate; 178mg Cholesterol; 4315mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 11 Vegetable; 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates
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