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Artichoke Veggie Pizza

 Artichoke Veggie Pizza
Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer.
18 ServingsPrep: 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.
Nutritional Facts: 2 pieces equals 153 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 416 mg sodium,

2 of 2

Artichoke Veggie Pizza (continued)

Nutritional Facts: 15 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.