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Patio Pizza

 Patio Pizza
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Patio Pizza (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer