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Artichoke Veggie Pizza Recipe

Photo by: Taste of Home

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Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer.

This recipe is:

Healthy

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18 Servings
Prep: 40 min. Bake: 15 min. + chilling

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 package (8 ounces) cream cheese, softened
1/2 cup sun-dried tomato spread
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
1/2 cup chopped sweet onion
1 can (4-1/4 ounces) chopped ripe olives, drained
3/4 cup sliced carrots
3/4 cup chopped green pepper
1-1/2 cups fresh broccoli florets, chopped
1 cup (4 ounces) shredded Italian cheese blend

Directions

Press pizza dough into a greased 15-in. x 10-in. x 1-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. Yield: 3 dozen.

Nutrition Facts: 2 pieces equals 153 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 416 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein.

Artichoke Veggie Pizza published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p211