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Patio Pizza Recipe

Patio Pizza Recipe photo by Taste of Home

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This cool, veggie-packed pizza is perfect for warm days. In an interesting 'twist', breadsticks make for a fun, crispy crust idea!—Mary Ann Dell of Phoenixville, Pennsylvania

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Patio Pizza Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 tube (11 ounces) refrigerated breadsticks
1 teaspoon olive oil
1/2 teaspoon minced garlic
4 ounces cream cheese, softened
1/2 teaspoon dried oregano
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided
1 cup (4 ounces) crumbled feta cheese, divided
3/4 cup chopped tomato
1/3 cup coarsely chopped peeled cucumber
1/3 cup sliced ripe olives, drained
1/3 cup sliced onion
2 tablespoons pine nuts, toasted
1/4 cup balsamic vinaigrette

Directions

Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough.
Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette. Yield: 8 servings.

Nutritional Facts 1 slice equals 253 calories, 13 g fat (6 g saturated fat), 23 mg cholesterol, 691 mg sodium, 26 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Patio Pizza in Simple & Delicious May/June 2008, p50

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Patio Pizza

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(1-1) of 1 reviews

Reviewed on Apr. 16, 2011 by scrapo

This was okay. I couldn't get the bread sticks to form a 12 in pizza crust so I had to add another package of them. Because I did that I increased the cream cheese and oregano. I also added some cooked cubed chicken and some italian cheese.