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Artichoke Heart Olive and Goat Cheese Pizza

Artichoke Heart, Olive and Goat Cheese Pizza

Artichoke Heart, Olive and Goat Cheese Pizza


Makes 4 servings


New York-Style Pizza Crust
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)


  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

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

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