Artichoke Sun Dried Tomato Pizza Recipes

ARTICHOKE SUN-DRIED TOMATO PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• Let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, set aside.
• Coat your pizza pan with olive oil.
• Place the dough in pan, roll out in pan.
• Preheat oven to 425 degrees F.
• Spoon and spread the dough with the sauce.
• Sprinkle with the herbs and seasonings.
• Decorate with the artichokes, olives, onions, black olives,.
• and sundried tomatoes.
• Sprinkle with the cheese.
• Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
• Let stand 2 minutes, cut and enjoy.
• FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA

Steps:

• Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
• Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
• When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
• Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
• Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
• Top pizza slices with dollops of pesto and serve.

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Steps:

• Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
• Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

ARTICHOKE, ASPARAGUS, SPINACH, SUN-DRIED TOMATO, MUSHROOM, ONION PIZZA RECIPE

Steps:

• Preheat oven to 450°F. Roll out pizza dough and place on a lightly-oiled pizza pan or pizza stone. Bake on the bottom rack for 10 minutes. Remove from oven, and gently press down any parts that have risen. While dough is baking, using a large skillet, gently cook onions in a tablespoon of olive oil, or for a fat-free version, use 1/4 cup water. (If you have more time, you can caramelize the onions for even more flavor!) Remove from heat, and set aside. Place asparagus spears in a steamer basket, and steam for 3 minutes, just until bright green in color. Remove from pot, and set aside. Spread sauce over par-baked pizza dough, and then evenly place asparagus spears over pizza, so that each pizza slice will have an asparagus spear at its center. Arrange spinach, mushrooms, artichoke hearts, tomatoes, onions, and basil around asparagus spears, decorating as you please. Bake on center rack for an additional 15-20 minutes, until outer crusts begins to turn slightly golden-brown.

ARTICHOKE VEGGIE PIZZA

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.