FANTASTIC ARTICHOKE PIZZA
It seems I'm always entertaining at the last minute. I keep many of the ingredients for this rich pizza on hand so I can make it at a moment's notice.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 slices.
Number Of Ingredients 7
Steps:
- Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.
Nutrition Facts : Calories 216 calories, Fat 15g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
LUSCIOUS ARTICHOKE HEART PIZZA
This was a finalist in the Pizza Creations category in the Pillsbury Bake-Off. Recipe is by Kathryn Morrison.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.
- Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.
- Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 97.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.9, Sodium 123.9, Carbohydrate 8, Fiber 3, Sugar 1.3, Protein 2.8
KUMQUAT'S ROASTED ARTICHOKE HEARTS
A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
- Mix gently with olive oil and garlic slices.
- Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
- To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
- Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
- Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
- When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
- Bake for 15 minutes or so until warm and cheese has melted.
Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 2.6, Cholesterol 10, Sodium 370.8, Carbohydrate 31.7, Fiber 19, Sugar 2.8, Protein 9.4
KUMQUAT'S SPRING PIZZA WITH ASPARAGUS AND ARTICHOKE HEARTS
My BF and I loved this. It's an easy weekday meal. This is my own recipe, based on a type of pizza I saw on sale at the deli at the Whole Foods market down the street. I made this with some fresh oregano I had. I strongly recommend that you roast the asparagus first, and I like to throw in the artichoke hearts with them. I would also try this with some fresh tomatoes or sun-dried tomatoes, but this was my first stab at this and I made it as written. Vegetables can be roasted/sauteed ahead of time, making this even quicker to assemble. Serves 2 as a vegetarian main meal, 4 as a side.
Provided by Kumquat the Cats fr
Categories Cheese
Time 30m
Yield 1 pie, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 Fahrenheit. Toss the asparagus and artichoke hearts together with 1 tablespoon olive oil or so, salt lightly and spread out on a cookie sheet topped with aluminum foil. Roast for 10-15 minutes.
- Meanwhile, saute the onions together with the garlic for about 5 minutes. Set aside.
- Lightly brush the edges of the pizza crust with olive oil. When the asparagus and artichokes are roasted, reduce the oven heat to 400°F When slightly cooled, cut the asparagus spears into pieces. Put the pizza on the cookie sheet and top with fresh mozzarella cheese, then asparagus pieces. Sprinkle with your herb of choice. Arrange the artichoke hearts on top and sprinkle with fresh lemon juice. Add salt and pepper, to taste.
- Place cookie sheet in oven for about 10 minutes, or per directions on pizza crust.
Nutrition Facts : Calories 378, Fat 19.9, SaturatedFat 8.5, Cholesterol 44.2, Sodium 1072.4, Carbohydrate 34.4, Fiber 14.3, Sugar 5.8, Protein 23
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