Very Veggie Pizza With Olives And Artichoke Hearts Recipes
VERY VEGGIE PIZZA WITH OLIVES AND ARTICHOKE HEARTS
Make and share this Very Veggie Pizza With Olives and Artichoke Hearts recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
- While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
- Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
- Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
- To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
- Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
- Distribute the cheese evenly over the vegetables.
- Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
- Slice the pizza into wedges and serve.
Nutrition Facts : Calories 294.6, Fat 20.8, SaturatedFat 8.5, Cholesterol 44.2, Sodium 617.7, Carbohydrate 14, Fiber 4.8, Sugar 2.9, Protein 15.6
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
ARTICHOKE VEGGIE PIZZA
Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Press pizza dough into a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15 minutes or until golden brown. Cool. , In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 416mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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