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Artichoke and Red pepper
Pizza
Ingredients
Topping:
5 garlic cloves, peeled
¼ cup olive oil
2 red bell peppers, cut into ¼" strips
2½ oz jar green giant mushrooms, sliced and drained
3 tbsp chopped fresh basil or 1 tbsp dried basil leaves
6 oz jar marinated artichoke hearts, drained & chopped
2¼ oz sliced ripe olives, drained
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
1. Heat oven to 425ºF.
2. Grease 13 x 9" (3-quart) baking dish or 12-inch pizza pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425ºF for 8 to 11 minutes or until light golden brown.
3. In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped. Reserve 1 tbsp of the oil.
4. With machine running, add remaining oil all at once through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended. Spread garlic mixture over partially baked crust.
5. Heat reserved 1 tbsp oil in medium skillet over medium-high heat until hot; cook and stir peppers in oil until crisp-tender, 3 to 5 minutes. Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses. 6. Bake at 425ºF. for 8 to 14 minutes until crust is golden brown around edges and cheese is melted.
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