Fantastic Artichoke Pizza Recipe

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

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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.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 slice: 216 calories, 15g fat (3g saturated fat), 13mg cholesterol, 386mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 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
  1. 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.
  2. Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned. Yield: 16 slices.
Originally published as Fantastic Artichoke Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p26

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