Artichoke And Feta Cheese Pizza Recipes

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WARM FETA DIP WITH ARTICHOKES



Warm Feta Dip with Artichokes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 7

One 14-ounce can artichoke hearts, drained and finely chopped
5 ounces feta cheese, crumbled
3/4 cup mayonnaise
1/2 cup grated Parmesan
One 2-ounce jar pimientos, drained and diced
2 cloves garlic, minced
Sea salt pita chips, for dipping

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

ARTICHOKE AND FETA CHEESE PIZZA



Artichoke and Feta Cheese Pizza image

Categories     Cheese     Onion     Tomato     Bake     Vegetarian     Quick & Easy     Feta     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons thinly sliced fresh mint

Steps:

  • Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.
  • Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.

PESTO PIZZA WITH FETA AND ARTICHOKES



Pesto Pizza with Feta and Artichokes image

Provided by Eddie Jackson

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 17

2 teaspoons sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
3 cups loosely packed fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella
1 cup crumbled feta
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar

Steps:

  • For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
  • Let sit until foamy, 3 to 5 minutes.
  • Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
  • Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
  • Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
  • In a medium skillet, cook the bacon until crisp. Drain on paper towels.
  • When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
  • Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
  • Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
  • Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
  • Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
  • Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
  • In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Appetizer     Bake     Easter     Vegetarian     Quick & Easy     Mother's Day     Feta     Artichoke     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup heavy cream
4 ounces feta, divided
Kosher salt, freshly ground pepper
1 (14-ounce [1 sheet] or 17.3-ounce [2 sheets]) package frozen puff pastry, thawed
All-purpose flour (for work surface)
2 (4-ounce) jars marinated artichoke hearts, drained, halved
2 tablespoons olive oil
1 large egg, beaten to blend

Steps:

  • Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
  • If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
  • Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
  • Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
  • Do Ahead
  • Tart can be made 2 hours ahead. Let stand at room temperature.
  • Variations:
  • The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
  • Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
  • Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
  • Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

ARTICHOKE VEGGIE PIZZA



Artichoke Veggie Pizza image

Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 3 dozen.

Number Of Ingredients 10

1 tube (13.8 ounces) refrigerated pizza crust
1 package (8 ounces) cream cheese, softened
1/2 cup sun-dried tomato spread
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
1/2 cup chopped sweet onion
1 can (4-1/4 ounces) chopped ripe olives, drained
3/4 cup sliced carrots
3/4 cup chopped green pepper
1-1/2 cups fresh broccoli florets, chopped
1 cup shredded Italian cheese blend

Steps:

  • Press pizza dough into a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15 minutes or until golden brown. Cool. , In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 416mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

SPINACH FETA AND ARTICHOKE PIZZA



Spinach Feta and Artichoke Pizza image

This pizza is so good! And what an added bonus to provide your body with power-foods like spinach, garlic, artichokes and tomatoes... packed with antioxidants and other excellent health benefits!

Provided by thepurpleturtle

Categories     Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 pizza dough, uncooked and rolled out to about 16 inches (my pizza dough recipe is #167070)
1/2 cup pizza sauce (I love Ultimate Pizza Sauce)
10 ounces frozen chopped spinach, thawed and squeezed dry
10 ounces artichoke hearts, quartered
1 garlic clove, minced
1/2 red onion, chopped
1/4 cup olive, sliced
1/4 cup parmesan cheese, freshly grated
salt and pepper, to taste
1 large tomatoes, sliced thin
1/2 cup feta cheese, crumbled
1 cup mozzarella cheese, grated

Steps:

  • Preheat oven to 450 degrees, if using pizza stone, preheat on bottom rack for 1 hour.
  • In a bowl, mix together the spinach, artichokes, garlic, onion, olives, parmesan and salt and pepper.
  • Spread pizza sauce on prepared pizza dough.
  • Evenly place the spinach mixture on the pizza and top with the sliced tomatoes.
  • Sprinkle the feta and mozzarella on top.
  • Bake for 15-20 minutes until done.

ARTICHOKE AND FETA CHEESE PIZZA



Artichoke and Feta Cheese Pizza image

Make and share this Artichoke and Feta Cheese Pizza recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 (6 1/2 ounce) jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 (10 ounce) package refrigerated pizza dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herbed feta cheese (about 4 ounces)
1/2 medium sweet onion, thinly sliced (such as Vidalia or Maui)
2 tablespoons thinly sliced of fresh mint

Steps:

  • Preheat oven to 425°F Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal.
  • Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square.
  • Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices.
  • Drizzle with remaining 1 tablespoon marinade.
  • Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter.
  • Sprinkle with mint. Cut pizza into 4 squares and serve.

Nutrition Facts : Calories 89.7, Fat 0.5, SaturatedFat 0.1, Sodium 96.4, Carbohydrate 19.9, Fiber 7.1, Sugar 4.4, Protein 4.7

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