Skip to Content
Menu

Asparagus, Artichoke and Red Pepper Pizza

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Pillsbury Kitchens
Updated Mar 27, 2014
Bake-Off® Contest 45, 2012
Terri Sherman
Palos Heights, Illinois
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Asparagus, Artichoke and Red Pepper Pizza

  • Prep Time 35 min
  • Total 55 min
  • Ingredients 12
  • Servings 24
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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 (13.8 oz) refrigerated Pillsbury™ Classic Crust 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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
  • Step 
    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.
  • Step 
    4
    Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
  • Step 
    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.
  • Step 
    6
    Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.

Nutrition

100 Calories
4g Total Fat
4g Protein
11g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
210mg
9%
Potassium
85mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
7%
Sugars
2g
Protein
4g
% 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 The Pillsbury Company ©2012
  • Crisco is a trademark of The J.M. Smucker Company
© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section