Recipe: Artichoke Pizza (11)

Here's a few to provide you with ideas for your admirable efforts.
If your Sweetheart isn't your Husband, he should be. :-)

Joe

ARTICHOKE PIZZA
2 (8 oz.) cans refrigerated crescent rolls
3/4 c. buttermilk dressing
1 (14 oz.) can artichoke hearts, drained
1 (4 oz.) jar sliced pimentos, drained
3/4 c. shredded Mozzarella
3/4 c. grated Parmesan
Unroll dough without tearing; press into 15x10x1 inch pan. Bake 375 degrees 10 minutes or until cooked through. Combine remaining ingredients, saving 1/4 cup Parmesan to sprinkle on top. Spread on crust. Bake at 375 degrees 15 minutes. Let stand 5 minutes. Cut into 2 inch squares. Makes 36.

BOBOLI SALAD PIZZA
4 oz. container semi-soft cheese spiced with French onion
12 inch (16 oz.) Boboli Italian bread shell
6 oz. jar marinated artichoke hearts
3 c. shredded mixed greens
1/2 c. quartered cherry tomatoes
2 slices bacon, crisp cooked and crumbled
Spread semi-soft cheese over Italian bread shell. Drain artichokes, reserving 2 tablespoons marinade. Cut artichoke pieces in halves. Combine artichoke hearts, shredded greens, cherry tomatoes, and reserved artichoke marinade in a large mixing bowl, toss gently. Spoon mixture onto the bread shell. Sprinkle with crumbled bacon. Cut into wedges to serve. Makes 12 servings.

ARTICHOKE PIZZA
1 container refrigerated crescent rolls
1 can artichoke hearts, chopped
1 c. Cheddar cheese, grated
1 can sliced black olives
Place crescent roll dough flat on bottom of Pyrex pan. Bake until lightly brown. Sprinkle artichoke on top of dough and then add grated cheese. Top with sliced olives and cook until cheese melts.

CALIFORNIA PIZZA
1 recipe pizza dough
1 recipe pesto
1 1/2 c. Gorgonzola cheese, shredded
1 c. artichoke hearts
2 fresh tomatoes
Prepare basic dough and preheat oven. Cover dough with light brush of extra virgin olive oil and then your favorite pesto (see Pesto Pizza recipe) or commercial prepared pesto. Add Gorgonzola cheese and top with sliced Italian plum tomatoes and artichoke hearts. Transfer the pizza to the preheated baking surface and bake until the crust is golden brown and puffy, about 10 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Slice and serve immediately.

VEGGIE PIZZA
2 pkgs. crescent rolls
2 (8 oz.) pkgs. Philadelphia cream cheese
1 c. mayonnaise
1 pkg. Ranch dressing mix
Choice of veggies such as broccoli, chopped artichoke hearts, green onions (chopped), grated cheddar, black and green olives, cheese
Press crescent rolls in lightly greased jelly roll pan. Bake at 350 degrees for 10-15 minutes. Cool. Mix cream cheese, mayonnaise, and Ranch dressing mix; spread on baked and cooled rolls. Then add veggies of your choice and top with grated cheese. Cut into small squares and serve.

WHOLE WHEAT ZUCCHINI PIZZA
1 pkg. active dry yeast
1 1/2 c. warm water (about 110 degrees)
2 tbsp. salad oil
1 tsp. each salt, sugar, dry basil & oregano leaves
1/4 c. wheat germ
1 1/2 c. each all-purpose flour & whole wheat flour
All-purpose flour for kneading
Tomato sauce (recipe follows)
2 med. size zucchini, thinly sliced
1/2 green or red bell pepper, seeded & thinly sliced
4 green onions (including tops), thinly sliced
1 can (2 1/4 oz.) sliced ripe olives
1 can (14 oz.) artichoke hearts, drained & quartered
3 c. (12 oz.) shredded Jack cheese
1/4 c. grated Parmesan cheese
In a large bowl, dissolve yeast in water. Add oil, salt, sugar, basil, oregano, wheat germ and all-purpose flour. Beat until smooth (about 3 minutes, if using electric mixer). Using a heavy duty mixer or wooden spoon, beat in whole wheat flour until dough holds together. Turn out onto a lightly floured board and knead until dough is smooth and elastic (about 5 minutes). Turn over in a greased bowl, cover and let rise in a arm place until dough has doubled in size (about 45 minutes). Meanwhile, prepare tomato sauce. Punch dough down and divide in half. Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan. One at a time, bake on next to bottom rack of a 450 degree oven for about 7 minutes or just until bottom of crust starts to brown. During baking, watch carefully and prick any bubbles that form. Remove from oven and set aside. To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives and artichoke quarters over sauce. Sprinkle Jack cheese and Parmesan over all. Bake in a 450 degree oven for 12-15 minutes or until cheese melts. Cut hot pizzas in wedges to serve. Makes 2 pizzas; each serves 6. Tomato Sauce: In a wide frying pan over medium heat, cook 1 large onion (chopped) in 2 tablespoons olive oil or salad oil until soft. Stir in 1 can (15 ounce) tomato sauce, 1 can (6 ounce) tomato paste, 1/2 cup red wine, 1 teaspoon each oregano leaves and dry basil and 1/2 teaspoon salt. Simmer, uncovered, for 10 minutes.

PITA BREAD PIZZA
TOPPINGS:
4 cloves garlic, peeled and thinly sliced
1-2 lg. onions, sliced
1-2 green, red, or yellow peppers, seeded and cut into strips
4 (8 oz.) canned mushrooms slices
1/2 c. sliced olives
Blanched broccoli florets
Sliced artichoke hearts
Pepperoni, sliced
Sausage or hamburger, browned, drained and crumbled
Flat anchovies, cut into small pieces
Preheat oven to 500 degrees. 1 jar pizza sauce Olive oil 12 oz. shredded Mozzarella Place pita breads on baking sheet, cut face up. Spoon pizza sauce evenly over bread. Add any (or all) toppings to suit each diner's taste. Drizzle lightly with olive oil; top with shredded cheese and bake 15 minutes, or until cheese is melted and bubbly.

WHOLE WHEAT CRUST PIZZA
1 pkg. active dry yeast
1 1/2 c. warm water
2 tsp. dry basil
2 tsp. oregano
1/4 c. oat bran
1 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
All-purpose flour for kneading
1 lg. red onion
1 (15 oz.) can tomato paste
1/2 c. red wine
2 zucchini, thinly sliced
1/2 green or red bell pepper, seeded and thinly sliced
4 green onions including tops, thinly sliced
1 can sliced ripe olives
1 (14 oz.) can artichoke hearts, drained and quartered
1 c. diced Liteline cheese (optional)
4 tbsp. grated Parmesan cheese
In a large bowl, dissolve yeast in water. Add 1 teaspoon basil, 1 teaspoon oregano, oat bran, and all-purpose flour. Beat until smooth (about 5 minutes) using an electric mixer. Using a wooden spoon, beat in whole wheat flour until dough holds together. Turn onto a lightly floured board and knead until dough is smooth and elastic, about 5 minutes. Turn over in a greased bowl, cover, and let rise in a warm place until dough has doubled in size (about 45 minutes). Meanwhile, prepare tomato sauce. Tomato Sauce: In a frying pan, saute the onion. Stir in tomato sauce, tomato paste, red wine, 1 teaspoon oregano, and 1 teaspoon basil. Simmer, uncovered, for 10 minutes. Punch down dough and divide in half. Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan. 1 at a time, bake on next to bottom rack of a 450 degree oven for about 7 minutes or until bottom of crust just starts to brown. During baking, watch carefully and prick any bubbles that form. Remove from oven and set aside. To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce. Sprinkle Liteline cheese and Parmesan cheese over the top (optional). Bake in a 450 degree oven for 12 to 15 minutes or until cheese melts. cut hot pizzas in wedges to serve. Makes 2 pizzas, each serves 6.

SAUCELESS PIZZA
1 pkg. raw pizza dough
2 c. shredded Mozzarella cheese
1 lg. tomato, sliced thinly
1 can artichoke hearts
6-7 mushrooms, sliced thinly
1/2 green pepper, sliced thinly
Olive oil
Basil (dried)
8-10 cloves garlic, chopped
Rinse artichoke hearts and squeeze out excess water, then quarter. Marinate tomato slices and artichoke hearts by drizzling with olive oil and sprinkling dried basil. After flouring hands, stretch pizza dough out onto a 15 inch pizza pan (preferably with a perforated bottom for a crispy crust). Drizzle crust with olive oil and bake in preheated oven at 500 degrees for 5 minutes. Liberally put layer of cheese on crust. Place tomatoes, artichoke hearts, mushrooms, peppers and garlic on crust as desired. Bake at 500 degrees for 10-15 minutes. Serve immediately.

WHITE PIZZA
1 lb. dough
Sm. jar artichoke hearts in oil
Sm. can sliced olives
Sm. can sliced mushrooms
Chopped garlic
Parmesan cheese (grated)
Black pepper
Oregano, dried
Basil, dried
Shredded Mozzarella
Green Barbera Hot Pepper Ringlets, optional
Spread dough on greased baking sheet; cover with artichoke hearts (chop finely) and juice from artichoke hearts. Sprinkle oregano, basil, little black pepper on top. Spread olives, mushrooms, grated cheese over top; sprinkle shredded garlic, sprinkle Parmesan (grated) cheese over top - cover with 1/2 cup shredded Mozzarella. Bake at 375 degrees until bottom is golden brown.

CHICKEN ARTICHOKE PIZZA
1 (6 oz.) jar marinated artichoke hearts
2 med. zucchini and or yellow summer squash, sliced
1 sm. red sweet pepper, chopped
1 tbsp. olive oil or cooking oil
1 1/2 c. sliced fresh mushrooms
2 green onions, sliced
1 lb. skinless, boneless chicken breasts, cut into cubes
2 plum tomatoes, sliced
1 (2 1/4 oz.) can sliced pitted ripe olives
3 tbsp. vinegar
1/2 tsp. each garlic powder; seasoned salt; dried oregano, crushed; and
dried basil, crushed
1 tbsp. cornstarch
1 (16 oz.) Italian bread shell (Boboli brand)
1 1/3 c. shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese
The 12 inch Italian bread shell makes a convenient crust for this top prize pizza Drain artichokes; reserve liquid. Cut artichokes into bite size pieces; set aside. In a large skillet cook squash and sweet pepper in hot oil until crisp tender; remove. Add mushrooms and onion to skillet. Cook until just tender; remove. Cook chicken, half at a time, for 2 to 3 minutes or until no longer pink. Return all chicken to skillet. Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano, and basil. Combine cornstarch and 1 tablespoon water; add to skillet. Cook and stir until bubbly; cook for 1 minutes more. Return all vegetables to skillet; stir. Place bread shell on a greased baking sheet; top with chicken mixture and cheeses. Bake in a 425 oven for 10 to 12 minutes. let stand for 5 minutes. Makes 6 to 8 servings. Nutrition information per serving: 496 cal. (41% from fat), 23 g fat, 46 mg chol., 33 g pro., 42 g carbo., 3 g dietary fiber, 964 mg sodium