Tomatoandartichokepizza Recipes

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TOMATO AND ARTICHOKE TART



Tomato and Artichoke Tart image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
1/2 cup fresh mozzarella, torn into small pieces
1/2 cup goat cheese crumbles
1 tablespoon Italian seasoning (recommended: McCormick)

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
  • Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
  • Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
  • Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
  • Cut into serving potions and serve hot.

TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (15 ounce) can artichoke hearts, drained and chopped
1 (15 ounce) can Italian-style diced tomatoes
1 cup vegetable broth
½ cup chopped roasted red bell peppers
1 teaspoon dried basil
1 teaspoon herbes de Provence
salt and ground black pepper to taste
¾ cup nonfat half-and-half
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
  • Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
  • Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

GRILLED PIZZA WITH TOMATOES, BASIL, AND ARTICHOKES



Grilled Pizza with Tomatoes, Basil, and Artichokes image

Provided by Dave Lieberman

Categories     appetizer

Time 3h

Yield 6 to 8 slices

Number Of Ingredients 14

Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
Extra-virgin olive oil, for brushing on dough
1 cup grape tomatoes, halved lengthwise
1 (6-ounce) jar marinated artichoke hearts
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt

Steps:

  • Heat a grill pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 7 by 14-inch oval.
  • Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside.
  • In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan, and season with salt and pepper, to taste. Serve immediately.
  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  • In a large mixing bowl, whisk together flour and salt.
  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

ARTICHOKE SUN-DRIED TOMATO PIZZA



Artichoke Sun-Dried Tomato Pizza image

Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.

Provided by Shannon Holmes

Categories     Onions

Time 55m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 24

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
4 ounces hunt tomato sauce
1/4 teaspoon oregano
1/4 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
4 -5 marinated artichoke hearts
1/4 medium onion, cut in thin slivers
3 mushrooms, sliced thin (optional)
10 black olives, sliced thin (optional)
5 sun-dried tomatoes, not packed in oil, reconstitute in
hot water, for about 15 minutes to soften
1 (12 ounce) package vegan mozzarella cheese or 1 (12 ounce) package vegan mozzarella cheese, sliced thin
olive oil
cooking spray

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.

TOMATO-ARTICHOKE TILAPIA



Tomato-Artichoke Tilapia image

My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 tablespoons drained capers
4 tilapia fillets (6 ounces each)

Steps:

  • In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.

TOMATO AND ARTICHOKE PIZZA



Tomato and Artichoke Pizza image

This pizza is simple and delicious. If you have a Publix Supermarket near you, try the pizza dough from the bakery. You can also try making your own.

Provided by Dominick and Amanda

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

cooking spray
1 (10 ounce) container pizza dough
1 tablespoon olive oil
1 -2 tablespoon garlic, minced
1 tablespoon fresh basil, sliced
1 (14 1/2 ounce) can chunky tomatoes, drained or 1 (14 1/2 ounce) can you can use fresh plum tomatoes
1 (8 1/2 ounce) can artichoke hearts, drained and quartered
8 ounces fresh mushrooms, rinsed and sliced
8 ounces feta cheese, crumbled
1/2 cup red bell pepper, thinly sliced

Steps:

  • Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
  • Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
  • Brush dough lightly with olive oil. Sprinkle with garlic and basil.
  • Cover with drained tomatoes, artichoke hearts, and mushrooms.
  • Sprinkle with feta cheese and sliced bell pepper.
  • Bake pizza for about 20 minutes until crust is golden brown.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 26.8, Sodium 358.7, Carbohydrate 8.7, Fiber 3.7, Sugar 3.9, Protein 6.7

TOMATO-ARTICHOKE SIDE DISH



Tomato-Artichoke Side Dish image

At the heart of this recipe is plenty of flavor, according to Valree Augustine of Pisgah Forest, North Carolina. "The artichokes, tomatoes and other ingredients blend together so well that I often make a large recipe to take to potlucks I attend," she reports.-Valree Augustine, Pisgah Forest, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 jar (6-1/2 ounces) marinated quartered artichoke hearts
1 tablespoon chopped green onions
1/4 teaspoon sugar
1/8 teaspoon dried basil
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 Roma tomatoes, quartered

Steps:

  • Drain artichokes, reserving 1 tablespoon marinade. In a small skillet, saute onions in reserved marinade until tender. Stir in sugar, basil, pepper and garlic powder. Add tomatoes and artichokes; heat through, stirring gently.

Nutrition Facts :

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