Artichoke and Bacon Pizza

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 31%
  • Fat: 11.9g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2g
  • Protein: 17.7g
  • Carbohydrate: 43g
  • Fiber: 0.0g
  • Cholesterol: 30mg
  • Iron: 0.0mg
  • Sodium: 561mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 recipe Plain Ol' Pizza Crust dough
  • Vegetable cooking spray
  • 1 (6-ounce) jar marinated artichoke hearts
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon dried Italian seasoning
  • 2 cloves garlic, minced
  • 1 large tomato, sliced
  • 2 ounces part-skim mozzarella cheese, thinly sliced
  • 3 slices turkey bacon, cooked and crumbled
  • 1/4 teaspoon cracked pepper

Preparation

  1. Pat dough into a 12-inch pizza pan coated with cooking spray. Coat dough with cooking spray (to help crust brown). Bake at 425° on bottom rack of oven for 8 minutes.
  2. Drain artichokes, reserving 1 tablespoon marinade. Finely chop artichokes. Combine chopped artichoke, reserved marinade, ricotta cheese, Italian seasoning, and garlic, stirring well. Spread cheese mixture over crust, leaving a 1/2-inch border. Arrange tomato slices over cheese mixture; arrange mozzarella over tomato. Sprinkle bacon and cracked pepper evenly over pizza.
  3. Bake at 425° on bottom rack of oven for 15 to 17 minutes or until cheese melts and crust is lightly browned.
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