Artichoke and Roasted Red Pepper Pizza
Makes 2 (12-inch) pizzas.
Garlic and Herb Pizza Dough (Click to see Master Pizza Dough recipe)
2/3 cup Quick Tomato Sauce (recipe follows)
2-1/2 cups (10 ounces) grated cheddar cheese
1-1/2 cups drained, quartered marinated artichoke hearts
3/4 cup drained, chopped roasted red peppers
2 cups sliced fresh mushrooms
2/3 cup drained, chopped ripe olives
1/4 cup chopped walnuts
1 to 2 teaspoons minced garlic
2 green onions, thinly sliced
Directions
Prepare dough as directed.
Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Spread 1/3 cup Quick Tomato Sauce over each. Reserve 1/4 cup cheese; sprinkle remaining cheese on pizzas. Starting at outside rim, arrange half of following ingredients, in order, in concentric circles on each pizza: artichoke hearts, roasted red peppers, and mushrooms. Combine olives, walnuts, and garlic; spread in center of pizzas, dividing evenly. Sprinkle pizzas with remaining cheese and green onions.
Bake at 400oF on lowest oven rack for 20 minutes or until done.
Quick Tomato Sauce: Combine 1 (8-ounce) can tomato sauce and 1 (6-ounce) can tomato paste. Stir in 2 teaspoons SPICE ISLANDS Oregano (leaves) or Sweet Basil and 1 clove garlic, minced. Makes 1 1/2 cups. Reserve remaining tomato sauce for other uses.
Per Serving:
Serving size: 1 slice (1/16 of recipe)
calories 227; total fat 10g; saturated fat 4g;
cholesterol 19mg; sodium 435mg; total carbohydrate 25g; dietary fiber 2g; protein 9g.
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