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Recipe: Artichoke And Red Pepper Pizza
Similar Categories: Artichoke, Red, Pepper, Pizza
Artichoke-And-Red Pepper Pizza
Yield: 16 Servings
1 cn Refrigerated pizza dough;
-(10-ounce)
Vegetable cooking spray
1 tb Olive oil
1 c Julienne-cut red bell pepper
1 ts Dried basil
1 ts Dried oregano
5 Garlic cloves; minced
1 cn Artichoke hearts; drained
-and
; coarsely chopped
; (14-ounce)
1 Jar sliced mushrooms;
-drained (2.5-ounce)
1 1/2 c Shredded part-skim
-mozzarella cheese; (6
-ounces)
Cracked pepper; (optional)
Unroll pizza dough onto a baking sheet coated with
cooking spray; pat dough into a 14 x 10-inch
rectangle. Bake at 425 degrees for 5 minutes; set
aside.
Heat oil in a nonstick skillet over medium-high heat.
Add red bell pepper, basil, oregano, and garlic; saute
5 minutes. Remove from heat; stir in artichokes and
mushrooms.
Sprinkle half of cheese over prepared pizza crust,
leaving a 1/2-inch border. Spread the vegetable
mixture evenly over cheese, and top with remaining
cheese. Sprinkle with cracked pepper, if desired. Bake
at 425 degrees for 10 minutes or until crust is
lightly browned. S: 16 appetizers (serving size: 1
appetizer).
Nutritional Information: CALORIES 101 (32% from fat);
PROTEIN 4.8g; FAT 3.6g (sat 1.3g, mono 1.5g, poly
0.6g); CARB 12.7g; FIBER 0.3g; CHOL 6mg; IRON 1.1mg;
SODIUM 256mg; CALC 103mg
Yield: 16 Servings
1 cn Refrigerated pizza dough;
-(10-ounce)
Vegetable cooking spray
1 tb Olive oil
1 c Julienne-cut red bell pepper
1 ts Dried basil
1 ts Dried oregano
5 Garlic cloves; minced
1 cn Artichoke hearts; drained
-and
; coarsely chopped
; (14-ounce)
1 Jar sliced mushrooms;
-drained (2.5-ounce)
1 1/2 c Shredded part-skim
-mozzarella cheese; (6
-ounces)
Cracked pepper; (optional)
Unroll pizza dough onto a baking sheet coated with
cooking spray; pat dough into a 14 x 10-inch
rectangle. Bake at 425 degrees for 5 minutes; set
aside.
Heat oil in a nonstick skillet over medium-high heat.
Add red bell pepper, basil, oregano, and garlic; saute
5 minutes. Remove from heat; stir in artichokes and
mushrooms.
Sprinkle half of cheese over prepared pizza crust,
leaving a 1/2-inch border. Spread the vegetable
mixture evenly over cheese, and top with remaining
cheese. Sprinkle with cracked pepper, if desired. Bake
at 425 degrees for 10 minutes or until crust is
lightly browned. S: 16 appetizers (serving size: 1
appetizer).
Nutritional Information: CALORIES 101 (32% from fat);
PROTEIN 4.8g; FAT 3.6g (sat 1.3g, mono 1.5g, poly
0.6g); CARB 12.7g; FIBER 0.3g; CHOL 6mg; IRON 1.1mg;
SODIUM 256mg; CALC 103mg
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Red, Pepper, Pizza
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