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:
| 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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