Artichoke Heart Olive and Goat Cheese Pizza

by the Editors of Publications International, Ltd.


Artichoke Heart, Olive and Goat Cheese Pizza Photo
Artichoke Heart, Olive and Goat Cheese Pizza
Yield: Makes 4 servings
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:
1.
Prepare New York-Style Pizza Crust.

2.
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.

3.
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.



Nutritional Information:
Serving Size:
Sodium 778 mg
Protein 18 g
Fiber 7 g
Carbohydrate 57 g
Cholesterol 18 mg
Saturated Fat 5 g
Total Fat 12 g
Calories from Fat 26 %
Calories 395
Dietary Exchange:
Fat 1-1/2
Meat 1
Vegetable 2
Starch 3


This recipe appears in: European


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