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Category: Hot
Prep Time: Cook Time: Total Time:
1 (10 oz) can refrigerated pizza dough
Cooking spray
1 tbsp olive oil
1 cup julienne-cut red bell pepper
1 tsp dried basil and oregano
5 garlic cloves, minced
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 (2.5 oz) jar sliced mushrooms, drained
1 1/2 cups shredded mozzarella cheese
Cracked pepper
Unroll the dough on a greased baking sheet. Pat into a rectangle. Bake at 425 for 5 minutes; set aside. Heat oil in a skillet. Add the next 4 ingredients; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms. Sprinkle half of cheese over prepared crust, leaving a 1/2 inch border. Spread vegetable mixture over cheese, top with remaining cheese. Sprinkle with pepper. Bake at 425 for 10 minutes or until crust is lightly browned. Cut into small squares.
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ARTICHOKE AND RED PEPPER APPETIZER PIZZA
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Category: Hot
Prep Time: Cook Time: Total Time:
1 (10 oz) can refrigerated pizza dough
Cooking spray
1 tbsp olive oil
1 cup julienne-cut red bell pepper
1 tsp dried basil and oregano
5 garlic cloves, minced
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 (2.5 oz) jar sliced mushrooms, drained
1 1/2 cups shredded mozzarella cheese
Cracked pepper
Unroll the dough on a greased baking sheet. Pat into a rectangle. Bake at 425 for 5 minutes; set aside. Heat oil in a skillet. Add the next 4 ingredients; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms. Sprinkle half of cheese over prepared crust, leaving a 1/2 inch border. Spread vegetable mixture over cheese, top with remaining cheese. Sprinkle with pepper. Bake at 425 for 10 minutes or until crust is lightly browned. Cut into small squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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