Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Artichoke and Red Pepper Pizza

(20)

1 reviews

15 min prep time
35 min total time
10 ingredients
8 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

Bake-Off® Contest 35, 1992

George Kysor

San Leandro, California

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 (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

Steps

1 If using classic crust: Heat oven to 425°F. Spray or grease 13 x 9-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 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15 x 10-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.

1 If using classic crust: Heat oven to 425°F. Spray or grease 13 x 9-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 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15 x 10-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

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: 332.8
Calories from Fat: 160

% Daily Value

Total Fat: 18.1g; 28%
Saturated Fat 6.6g 33% Trans Fat 0g
Cholesterol: 30.0mg; 10%
Sodium: 665.4mg; 28%
Total Carbohydrate: 29.9g; 10%
Dietary Fiber 3.0g 12% Sugars 5.1g
Protein: 14.1g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 69.40%; 69%
Calcium: 27.10%; 27%
Iron: 11.30%; 11%

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 Choice

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

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation