Fantastic Artichoke Pizza Recipe

Fantastic Artichoke Pizza Recipe Fantastic Artichoke Pizza Recipe photo by Taste of Home Rating 0

It seems I'm always entertaining at the last minute. I keep many of the ingredients for this rich pizza on hand so I can make it at a moment's notice.

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Fantastic Artichoke Pizza Recipe
  • Prep/Total Time: 25 min.
  • Yield: 16 Servings
10 15 25

Ingredients

  • 1 prebaked 12-inch pizza crust
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Parmesan cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 cup mayonnaise
  • 6 garlic cloves, minced
  • 1/2 cup sliced grape tomatoes

Directions

  • Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust.
  • Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned. Yield: 16 slices.

Nutritional Facts 1 serving (1 slice) equals 216 calories, 15 g fat (3 g saturated fat), 13 mg cholesterol, 386 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.

Originally published as Fantastic Artichoke Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p26

Tip

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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