Artichoke & Red Pepper Pizza
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounce |
pizza shell
ready |
*
|
| Topping | |||
| 5 | each |
garlic cloves
peeled |
|
| ¼ | cups |
olive oil
|
|
| 2 | each |
sweet red bell peppers
cut into 1/4 inch |
|
| 2 ½ | ounces |
mushrooms, canned
sliced, drained |
|
| 3 | tablespoons |
basil
fresh, chopped, or 1 tablespoon dried basil leaves |
|
| 6 | ounces |
artichoke hearts
canned, marinated, drained, chopped |
|
| 2 ¼ | ounces |
olives
ripe, sliced, drained |
|
| 8 | ounces |
mozzarella cheese
shredded, (2 cups) |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza shell
ready |
*
|
| Topping | |||
| 5 | each |
garlic cloves
peeled |
|
| 59 | ml |
olive oil
|
|
| 2 | each |
sweet red bell peppers
cut into 1/4 inch |
|
| 72.3 | ml/g |
mushrooms, canned
sliced, drained |
|
| 45 | ml |
basil
fresh, chopped, or 1 tablespoon dried basil leaves |
|
| 173.4 | ml/g |
artichoke hearts
canned, marinated, drained, chopped |
|
| 65 | ml/g |
olives
ripe, sliced, drained |
|
| 231.2 | ml/g |
mozzarella cheese
shredded, (2 cups) |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Heat oven to 425℉ (220℃).
Grease 13x9-inch (3-quart) baking dish or 12-inch pizza pan.
Unroll dough and place in greased pan; starting at center, press out with hands.
Bake at 425F for 8 to 11 minutes or until light golden brown.
In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped.
Reserve 1 tablespoon of the oil.
With machine running, add remaining oil all at once through feed tube or opening in top of blender lid.
Process 20 to 30 seconds or just until blended.
Spread garlic mixture over partially baked crust.
Heat reserved 1 tablespoon oil in medium skillet over medium -high heat until hot; cook and stir peppers in oil until crisp- tender, 3 to 5 minutes.
Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.
Bake at 425F for 8 to 14 minutes until crust is golden brown around edges and cheese is melted.
