Artichoke and Red Pepper Pizza

  1 reviews


can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
cloves garlic, peeled
cup olive oil
red bell peppers, cut into 1/4-inch strips
cup (from Green Giant™ 4.5-oz jar) sliced mushrooms, drained
tablespoons chopped fresh basil or 1 tablespoon dried basil leaves
jar (6 oz) marinated artichoke hearts, drained and chopped
can (2 1/4 oz) sliced ripe olives, drained
cups shredded mozzarella cheese (8 oz)
cup grated Parmesan cheese


  1. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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