Friday, September 5, 2008

Artichoke and Red Pepper Pizza

When I was coming up with dinners for this week I busted out some cookbooks I hadn't used in awhile. Seriously, I have a ridiculous amount of's getting to be completely out of hand. Anyway, I'm trying to use some that I don't look at as often, so I got out a Southern Living cookbook. Everything I've tried from it has been good, I just don't think to use it that often. Which is somewhat ironic because it's a cookbook that's displayed on my kitchen wall.

I bought a refrigerated pizza crust awhile back and need to use it. This sounded really yummy, and I didn't need that much for it except the peppers and artichokes (okay, so I was missing the two main ingredients but still). I hope it's good.

Artichoke and Red Pepper Pizza
1 can refrigerated pizza crust dough
Cooking spray
i Tbsp olive oil
1 7-ounce bottle roasted red peppers, drained and julienne-cut
1 tsp dried basil
1 tsp dried oregano
5 garlic cloves, minced
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 2.5-ounce jar sliced mushrooms, drained
1-1/2 cups (6 ounces) mozzarella cheese
Cracked pepper (optional)

Preheat oven to 425. Unroll pizza crust dough onto a baking sheet coated with cooking spray and pat dough into a 14x10-inch rectangle. Bake at 425 for 5 minutes and set aside.

Heat oil in a nonstick skillet over medium high heat. Add bell peppers and next three ingredients, saute 3 minutes. Remove from heat, stir in artichokes and mushrooms.

Sprinkle half of cheese over pizza crust, leaving a 1/2-inch border. Spread vegetable mixture evenly over cheese; top with remaining cheese. SPrinkle with cracked pepper, if desired. Bake at 425 for 10 minutes or until crust is lighly browned.


I'm opposed to canned or jarred mushrooms. They're a weird color, the texture is weird to me. I don't dig them. So I bought fresh. And chances are I'll use more cheese than what's called for because that's just how we roll. I'm excited to try it.

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