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

Asparagus, Artichoke and Red Pepper Pizza

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.

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  • prep time 35 min
  • total time 55 min
  • ingredients 12
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
210mg
210%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
8%;
Iron
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 Choices:
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