Thursday, January 13, 2011

Artichoke Pizza - YUM!!!

This recipe is the shizzle!!!!  I found this on (I'm a daily recipe shopper there).  I made this for our Christmas Eve potluck, it was a huge hit.  I find myself thinking about it a lot, I guess it's time to make it again!


14 ounce can artichoke hearts packed in water, drained & chopped
½ cup pitted ripe olives, sliced
½ cup (2 ounces) grated fresh Parmesan cheese, divided
zest from 1 lemon (and always always use real lemon, you CAN taste the difference :)
1/3 cup mayonnaise
1 clove garlic, minced
13.8 ounce package refrigerated pizza crust (DS:  I made my own crust, but in a pinch, I buy crusts from The Bulk Cheese Warehouse and as they are pre-baked, lower the oven temperature to about 350, or you will burn the bottom crust)
2 medium Roma tomatoes, thinly sliced and then cut in half
1 tsp Italian seasoning

1. Preheat oven to 425°F.

2. In a medium bowl, combine artichokes, olives, ¼ cup cheese, lemon zest, mayonnaise and garlic; mix well.

3. Unroll pizza dough and arrange on large round baking stone, shaping into a circle. Using a lightly floured rolling pin, roll dough to edge of baking stone. Spread artichoke mixture evenly over crust to within ½-inch of edge. Arrange tomato slices over pizza; sprinkle with Italian seasoning mix and remaining cheese.

4. Bake 20-25 minutes or until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using a pizza cutter; serve immediately.

Servings: 16

Cooking Tips:
*If you don’t have a baking stone, use a greased cookie sheet instead.

Throw together a caesar salad and you are in business... have I posted my (Sharon Genge's) caesar salad recipe?  No!  Well, I'll have to post that next!  It's the easiest and best tasting dressing I've come across, my supper guests have started to ask for it when I invite them over!    Bon Appetite!!!! 


1 comment:

  1. I tried the artichoke pizza on phylo pastry for a quick supper Sunday night - OH MY GOD, so good! Intense too.

    Thanks for sharing it.