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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake at 425° on bottom rack of oven for 15 to 17 minutes or until cheese melts and crust is lightly browned.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

349 calories; calories from fat 31%; fat 11.9g; saturated fat 4.9g; mono fat 3.9g; poly fat 2g; protein 17.7g; carbohydrates 43g; fiber 0g; cholesterol 30mg; iron 0mg; sodium 561mg; calcium 0mg.
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