Sharp Cheddar Artichoke And Red Onion Pizza Recipes

GARLIC AND ARTICHOKE PIZZA

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.

ARTICHOKE AND FETA CHEESE PIZZA

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.

SHARP CHEDDAR, ARTICHOKE AND RED ONION PIZZA

Steps:

• Heat oven to 400°F. In 8-inch skillet, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Spread onion over pizza crust. Top with artichokes, roasted peppers and cheese.
• Bake 8 to 10 minutes or until cheese is melted. Cut into wedges to serve.

PIZZA WITH RICOTTA, ARTICHOKES, AND ONIONS

Steps:

• Preheat oven to 450 degrees. Roll pizza dough into a 10-by-14-inch oval; transfer to a baking sheet. Spread with ricotta cheese; season with coarse salt and ground pepper.
• Reserve 1 tablespoon oil from a 10-ounce jar of marinated artichoke hearts; drain and thinly slice artichokes. Scatter over cheese along with red onion. Drizzle with reserved oil; bake until golden, 25 to 30 minutes.

PIZZA WITH ARTICHOKES, ROSEMARY AND GOAT CHEESE

Steps:

• Make the pizza dough. Combine the yeast with one-quarter cup of the water. Cover and leave until doubled in volume. If the mixture does not rise, throw it away and use a fresh package of yeast.
• If working by hand, combine the flour and salt and place on a smooth work surface. Make a well in the center and add the yeast mixture, two tablespoons olive oil and the remaining water. Gradually work the flour into the liquid using a wooden spoon. Knead until smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky. If using a food processor, fit the bowl with a steel blade and put the flour, salt, two tablespoons olive oil, yeast mixture and remaining water into the bowl. Process until the dough forms a smooth ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
• Put the dough in an oiled bowl. Cover with plastic wrap and let the dough rise in a warm place for one hour, until doubled. Punch down and knead into a smooth ball. Let rise again for one hour. Freeze half the dough for a second pizza.
• Preheat the oven to 400 degrees.
• Trim the artichokes, cut them in half and saute until golden in the remaining olive oil. Remove from the frying pan.
• Saute the garlic, onions and rosemary until the onions are soft. Season to taste with salt and pepper.
• Spread the dough with the onion mixture. Top with the artichokes and sprinkle with the goat cheese and pine nuts. Bake for 18 to 20 minutes, or until the pizza is browned and crisp.

ARTICHOKE AND RED PEPPER PIZZA

Steps:

• Heat oil in a nonstick skillet, simmer ingredients until tender.
• Place on boboli shell and top with cheese. Bake at directions on Boboli package.