Artichoke Heart, Olive and Goat Cheese Pizza the Editors of Publications International, Ltd.
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)|
- 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.
|Saturated Fat||5 g|
|Total Fat||12 g|
|Calories from Fat||26 %|
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