Artichoke-and-Red Pepper Pizza

Artichoke-and-Red Pepper Pizza Recipe
Photo: Howard L. Puckett; Styling: Connie Formby

Yield:

16 appetizers (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 32 %
Fat 3.6 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 4.8 g
Carbohydrate 12.7 g
Fiber 0.3 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 256 mg
Calcium 103 mg

Ingredients

1 (10-ounce) can refrigerated pizza dough
Vegetable cooking spray
1 tablespoon olive oil
1 cup julienne-cut red bell pepper
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (2.5-ounce) jar sliced mushrooms, drained
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Cracked pepper (optional)

Preparation

Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.

Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.

Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned.

Note:

November 1995
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