ARTICHOKE CHICKEN PESTO PIZZA
Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 slices.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.
Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
PESTO PIZZA WITH FETA AND ARTICHOKES
Provided by Eddie Jackson
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
CRAB-ARTICHOKE PIZZA
I used leftover crabmeat and artichokes from another meal, and this turned out delicious! Enjoy! Fresh pizza dough can often be found in the deli section of supermarkets.
Provided by Laurie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
- Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
- Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.
Nutrition Facts : Calories 541 calories, Carbohydrate 60.5 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.1 g, Protein 30.9 g, SaturatedFat 5.6 g, Sodium 1496.7 mg, Sugar 6.3 g
CRAB PESTO CHEESECAKE
This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat. -Carolyn Butterfield, Lake Stevens, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon zest and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Drizzle with additional pesto; serve with crackers.
Nutrition Facts : Calories 188 calories, Fat 16g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PESTO PIZZA WITH CRABMEAT AND ARTICHOKE HEARTS
Categories Shellfish Vegetable Bake Quick & Easy Mozzarella Basil Crab Artichoke Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place crust on baking sheet. Spread with pesto, leaving 1/2-inch plain border. Top evenly with crabmeat, artichokes, olives, and crushed red pepper. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and sauté until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over. Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.
CRAB AND ARTICHOKE APPETIZER PIZZA
A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails.
Provided by duonyte
Categories Crab
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven according to the pizza crust directions and heat the pizza until it is light golden brown, Remove pizza and set aside, leaving the oven on.
- Chop the artichoke hearts and combine with the crabmeat, cheese, mayonnaise, garlic, salt and pepper, stirring to mix well.
- Spread over the pizza crust, and sprinkle with the olives.
- Return the pizza to the oven and bake 12 to15 minutes, or until the top is slightly browned and bubbling along the edges.
- Remove and sprinkle with the red bell pepper.
- Slice into small squares and serve with remoulade sauce, if desired.
Nutrition Facts : Calories 151.5, Fat 9.8, SaturatedFat 2.6, Cholesterol 25.1, Sodium 474.1, Carbohydrate 8.8, Fiber 4.5, Sugar 1.6, Protein 8
PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO
Fragrant and sophisticated, a pesto topping helps make this pizza really special
Provided by Good Food team
Categories Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 3 generously, 4 at a pinch
Number Of Ingredients 8
Steps:
- Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
- Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
- Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3.5 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
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
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