FANTASTIC ARTICHOKE PIZZA
It seems I'm always entertaining at the last minute. I keep many of the ingredients for this rich pizza on hand so I can make it at a moment's notice.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 slices.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 15g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
ARTICHOKE-MORTADELLA FLATBREAD PIZZAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
- Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.
Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 55 milligrams, Sodium 950 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 23 grams
GARLIC AND ARTICHOKE PIZZA
Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!
Provided by Brandosgirl
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
- Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 25 g, Cholesterol 55.4 mg, Fat 21.3 g, Fiber 2 g, Protein 17.3 g, SaturatedFat 13 g, Sodium 852.6 mg, Sugar 4.4 g
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
ARTICHOKE PIZZA
This recipe was brought to us by chef and restaurateur Pino Luongo.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans. Set aside. In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook, stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more. Add wine and 1/2 cup water; bring to a boil. Cover, and lower heat to simmer. Cook until artichokes are tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram, and stir to combine. Season with salt and pepper. Set aside.
- Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
- Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately.
GARLIC AND ARTICHOKE PIZZA
Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!
Provided by Cucina Casalingo
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
- Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone.
- Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- Spread spaghetti sauce over the prepared pizza crust.
- Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese.
- Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Nutrition Facts : Calories 243.6, Fat 17.8, SaturatedFat 10.9, Cholesterol 50.5, Sodium 438.2, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 15.3
STEAK, MUSHROOM AND ARTICHOKE PIZZA
Another frivolous pizza idea while browsing at TJ's that turned out fantastic. Posting to save and share. Turned out like a nice cheesy steak sandwich.
Provided by Gianni 23
Categories Steak
Time 2h20m
Yield 2 slices, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all marinade ingredients in a zip-lock baggie and add steak. Marinate in fridge for 2-4 hours, turning once or twice.
- Preheat oven to 425. Saute mushrooms in a small glug of olive oil for a minute, add the garlic, another minute, add the artichoke hearts (chopped up into pizza siza bites) and saute another minute, add the cream of mushroom soup undiluted, another minute and season to taste. Finish it off with some sherry or Saki or whatever wine you like (or don't). The result ought to be fairly thick to hold together on the pie while cooking. Set off to the side.
- Slice the steak into bite size cubes, and saute to medium rare. While cooking the steak, I like to fry up the pizza crust a little bit to give it a little crispiness. Slide it onto your stone or baking pan, top with half the mushroom mix and half the steak, top with half of the cheese, and bake for 12-14 minutes.
- Repeat w second crust.
Nutrition Facts : Calories 495.4, Fat 33.4, SaturatedFat 13, Cholesterol 100.6, Sodium 915.6, Carbohydrate 14.4, Fiber 5.4, Sugar 3.3, Protein 29.8
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