Artichoke Heart Olive and Goat Cheese Pizza
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Artichoke Heart Olive and Goat Cheese Pizza." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/artichoke-heart-olive-and-goat-cheese-pizza-recipe.htm> 24 July 2008.
Artichoke Heart, Olive and Goat Cheese Pizza
Yield: Makes 4 servings
Ingredients:
New York-Style Pizza Crust (recipe follows)
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 |
New York-Style Pizza Crust
Yield: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- i
This thin pizza crust contains no oil.
Ingredients:
2/3
cup warm water (110° to 115°F)
1
teaspoon sugar
1/2
(1/4-ounce) package rapid-rise or active dry yeast
1-3/4
cups all-purpose or bread flour
1/2
teaspoon salt
1
tablespoon cornmeal (optional)
Preparation:
1.
Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
2.
Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
3.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
4.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.
5.
Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 292 mg |
| Protein | 6 g |
| Fiber | 2 g |
| Carbohydrate | 43 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 206 |
Dietary Exchange:
| Starch | 3 |
This recipe appears in: Pizza