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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Servings 24

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( 15 ) Ratings

15 Ratings

5 Stars 18%

4 Stars

3 Stars

2 Stars 14%

1 Stars

Member Reviews ( 10 )

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Bake-Off® Contest 45, 2012

Terri Sherman

Palos Heights, Illinois

ingredients 12
Prep Time 35 min
Total Time 55 min

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 McCormick® 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 McCormick® Garlic Powder

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Directions

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; 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:

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

Review & Comments

Write a Review

marie1102

report Posted Sep. 14, 2012 12:42 AM

easy to make and delicious !

XStitcher1

report Posted Jul. 10, 2012 4:18 PM

This was delicious. Also added a few onions (roasted), and a few sliced black olives and mushrooms to half of it. WOW. Definatly a keeper.

carowest7

report Posted Apr. 6, 2012 12:26 PM

With the two cheeses, the whipped cream cheese the oily roasted veggies, it was too oily and rich. I would not make it again.

Nancy12359

report Posted Apr. 1, 2012 8:35 AM

This was awesome and everyone wanted the recipe. Made as written except used thin crust pizza dough. Might not have made as big with thin crust as it would've with regular. Also cut up veggies before roasting. Could cut the roasting time that way. I might try adding onion (green or red) next time. If using red, would roast it with other veggies.

Spivey45

report Posted Feb. 5, 2012 11:37 AM

While not being a huge fan of Artichokes, decided to give it a try and good thing... This was truly delish and my kids could easily help construct this one. They also liked the efforts and ate it right up. We savored all the flavors which really came together superbly.