TLC Cooking "Artichoke Heart, Olive and Goat Cheese Pizza"

Artichoke Heart Olive and Goat Cheese Pizza

Artichoke Heart, Olive and Goat Cheese Pizza

YIELD Makes 4 servings
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INGREDIENTS

New York-Style Pizza Crust (recipe)
2	teaspoons olive oil
2	teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
3	cloves garlic, minced
1/2	cup (2 ounces) shredded reduced-fat Monterey Jack cheese, divided
1	can (14 ounces) water-packed artichoke hearts, drained
3	slices oil-packed sun-dried tomatoes, drained
2‑1/2	ounces soft ripe goat cheese such as Montrachet, sliced or crumbled
10	kalamata olives, pitted and halved (about 1/4 cup)

PREPARATION:

Prepare New York-Style Pizza Crust.
Preheat oven to 500°F. Brush olive oil over prepared crust. Sprinkle with rosemary and garlic and brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden. Sprinkle with 1/4 cup Monterey Jack cheese, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives.
Sprinkle with remaining 1/4 cup Monterey Jack cheese. Return to oven and bake 3 to 4 minutes or until crust is deep golden and Monterey Jack cheese is melted. Cut into 8 wedges.

This recipe appears in: European

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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