We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Asparagus, Artichoke and Red Pepper Pizza

(15)
  9 reviews
  • 35 min prep time
  • 55 min total time
  • 12 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Have your own little hot artichoke dip on a hand-held crust! With fresh vegetables and three cheeses, this one is extra yummy, melty, and cheesy.

Bake-Off® Contest 45, 2012
Terri Sherman
Palos Heights, Illinois

Ingredients

8
oz fresh asparagus spears, trimmed
1
large red bell pepper, cut into 1/2-inch strips
1
tablespoon Crisco® 100% Extra Virgin Olive Oil
1/4
teaspoon sea salt
1/4
cup Progresso™ panko bread crumbs
1
can Pillsbury™ refrigerated classic pizza crust
6
tablespoons whipped cream cheese spread
1
to 2 teaspoons grated lemon peel
1
jar (12 oz) marinated artichoke hearts, drained, chopped
3/4
cup shredded Swiss cheese (3 oz)
3/4
cup shredded Gruyère cheese (3 oz)
1/2
teaspoon garlic powder

Steps

  • 1 Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt.
  • 2 Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
  • 3 Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough.
  • 4 Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
  • 5 Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
  • 6 Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.
  • 1 Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt.
  • 2 Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
  • 3 Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough.
  • 4 Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
  • 5 Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
  • 6 Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
7%
Sugars
2g
2%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved