Artichoke and Red Pepper Pizza

A sophisticated pizza for garlic lovers bakes up quickly and so deliciously right in your own oven.

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Servings 8

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( 24 ) Ratings

24 Ratings

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Bake-Off® Contest 35, 1992

George Kysor

San Leandro, California

ingredients 10
Prep Time 15 min
Total Time 35 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

5: cloves garlic, peeled

1/4: cup olive oil

2: red bell peppers, cut into 1/4-inch strips

1/2: cup (from Green Giant® 4.5-oz jar) sliced mushrooms, drained

3: tablespoons chopped fresh basil or 1 tablespoon dried basil leaves

1: jar (6 oz) marinated artichoke hearts, drained and chopped

1: can (2 1/4 oz) sliced ripe olives, drained

2: cups shredded mozzarella cheese (8 oz)

1/2: cup grated Parmesan cheese

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Directions

1 If using classic crust: Heat oven to 425°F. Spray or grease 13x9-inch (3-quart) baking dish or 12-inch pizza pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
2 In food processor bowl with metal blade or blender, place garlic. Cover; process 10 to 15 seconds or until finely chopped. With food processor or blender running, add 3 tablespoons of the oil through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended. Spread garlic mixture over dough.
3 In 8-inch skillet, heat remaining 1 tablespoon oil over medium-high heat until hot; cook and stir bell peppers in oil 3 to 5 minutes or until crisp-tender. Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.
4 Bake classic crust 14 to 18 minutes, thin crust 12 to 15 minutes, or until crust is golden brown around edges and cheese is melted. Cut into 8 servings.

EXPERT TIPS

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Expert Tips

Tip if using classic crust: For a crispier crust, prebake crust 8 to 11 minutes or until edges are light golden brown, then add toppings; bake pizza 8 to 14 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 780mg; 780%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 35%;
Calcium: 30%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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loisb883

report Posted Jan. 26, 2011 10:07 PM

This recipe turned out great. My husband loved it even if it wasn't a pepperoni pizza. Picture doesn't match recipe though. Everything is topped with the cheese. Reheats great in a skillet. A real keeper.