LUSCIOUS ARTICHOKE HEART PIZZA
This was a finalist in the Pizza Creations category in the Pillsbury Bake-Off. Recipe is by Kathryn Morrison.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 97.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.9, Sodium 123.9, Carbohydrate 8, Fiber 3, Sugar 1.3, Protein 2.8
GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA
Based on a pizza from Romio's, a regional chain of pizza & pasta restaurants. One of our very favorite pizzas! The first time I ever had it, DH made it for me the night we got engaged. Ahh, the memories! :D
Provided by Halcyon Eve
Categories European
Time 35m
Yield 8 slices, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 657.8, Fat 33.1, SaturatedFat 15.7, Cholesterol 90.7, Sodium 1361.1, Carbohydrate 56.2, Fiber 26.4, Sugar 10.3, Protein 47.1
LUSCIOUS ARTICHOKE HEART PIZZA
Perk up your pizza with artichokes along with herbed cheese and Parmesan.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 31.5 g, Cholesterol 38.7 mg, Fat 18.7 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 9.9 g, Sodium 732.5 mg, Sugar 3.8 g
LUSCIOUS ARTICHOKE HEART PIZZA
Perk up your pizza with artichokes along with herbed cheese and Parmesan.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 31.5 g, Cholesterol 38.7 mg, Fat 18.7 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 9.9 g, Sodium 732.5 mg, Sugar 3.8 g
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.
INDIVIDUAL SAUSAGE, TOMATO, AND ARTICHOKE-HEART PIZZAS
Categories Cheese Pork Tomato Vegetable Appetizer Bake Mozzarella Parmesan Sausage Artichoke Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 17
Steps:
- Make the crust:
- In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the water, and turn the motor off. Add the oil, the sugar, the salt, and the remaining 1 cup flour, blend the mixture until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the sausage mixture.
- In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer it with a slotted spoon to a bowl, and discard all but 1 tablespoons of the fat remaining in the skillet. In the fat cook the onion, the garlic, the orégano, the basil, and salt and pepper to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
- Halve the dough, form each half into a ball, and stretch each ball into 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to a baking sheet (preferably black steel, for a crisper crust), oiled and sprinkled lightly with the cornmeal, top the rounds evenly with the sausage mixture, the tomatoes, the artichoke hearts, the mozzarella, the Parmesan, and salt and pepper to taste, and bake the pizzas on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden brown.
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LUSCIOUS ARTICHOKE HEART PIZZA RECIPE BY PILLSBURY
From thedailymeal.com
4.5/5 (2)Total Time 40 minsServings 8Calories 352 per serving
- Heat oven to 400 degrees. Spray 12-inch pizza pan or 13-by-9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
LUSCIOUS ARTICHOKE HEART PIZZA RECIPE - PILLSBURY.COM
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5/5 (30)Category EntreeServings 8Total Time 40 mins
- Heat oven to 400°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
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