Luscious Artichoke Heart Pizza

Luscious Artichoke Heart Pizza
Staff Writer
Pillsbury

Check out this simple, flavorful atrichoke heart pizza recipe for an easy meal. 

Click here to see 5 Easy Weeknight Meals.

8
Servings
45
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 13.8-ounce can Pillsbury® refrigerated classic pizza crust
  • 1/4 Cup LAND O LAKES® Butter
  • 1 large onion, thinly sliced
  • One 5.2-ounce container garlic-and-herbs spreadable cheese
  • 1/4 Cup sliced sun-dried tomatoes in oil, well drained
  • 2 jars (6 1/2 ounces each) marinated artichoke hearts, well drained, coarsely chopped
  • 2 Tablespoons finely chopped fresh parsley
  • 3 grated Parmesan cheese

Directions

Heat oven to 400 degrees. Spray 12-inch pizza pan or 13-by-9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.

Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside.

Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts.

Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Cholesterol
2mg
1%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
10mg
1%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
11mg
2%
Sodium, Na
44mg
3%
Water
7g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.