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Nutrition Facts

  • One serving:
  • 2 pieces
  • Calories:
  • 153
  • Fat:
  • 8 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 416 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

Artichoke Veggie Pizza

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

SERVINGS

 18

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 40 min.

COOK

 15 min.

TOTAL

 55 min.

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 mixing bowl, beat cream cheese and tomato spread until blended. Stir in the artichokes. Spread over crust. Sprinkle with onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers. Yield: 3 dozen.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008