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The artichoke pie is light and zippy, the eggplant one is rich and savory. They pair perfectly. And since the ingredients are nearly identical, they're a snap to make at the same time. If you’re ever in need of a more elegant presentation, these should make great savory galettes: Chop and toss together the ingredients instead of processing, then top the unbaked crusts, leaving a three-inch border. Fold the edges over, and bake.

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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.

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