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Artichoke And Red Pepper Pizza

Courses: Starters and appetizers
Serves: 16 people

Recipe Ingredients

1   Refrigerated pizza dough
  Vegetable cooking spray
1 tablespoon 15mlOlive oil
1 cup 237mlRed bell pepper - julienne
1 teaspoon 5mlDried basil
1 teaspoon 5mlDried oregano
5   Garlic cloves - minced
1 packet  Artichoke hearts - drained and, coarsely chopped
1 can  Sliced mushrooms - drained
1 1/2 cups 355mlMozzarella cheese - part skim milk, (6 ounces)
  Shredded
  Cracked pepper - optional

Recipe Instructions

Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425F 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 l/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425F for 10 minutes or until crust is lightly browned.

Source:
Cooking Light Nov/Dec 1995

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