Lunch: Artichoke and Red Pepper Pizza

A sophisticated pizza for garlic lovers bakes up quickly and so deliciously right in your own oven.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Artichoke and Red Pepper Pizza

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
5 cloves garlic, peeled
1/4 cup olive oil
2 red bell peppers, cut into 1/4-inch strips
1/2 cup (4.5-oz jar) sliced mushrooms, drained
3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves
1 jar (6 oz) marinated artichoke hearts, drained and chopped
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese

Instructions

If using classic crust: Heat oven to 425 °F. Spray or grease 13 x 9-inch (3-quart) baking dish or 12-inch pizza pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400 °F. Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15 x 10-inch rectangle.
In food processor bowl with metal blade or blender, place garlic. Cover; process 10 to 15 seconds or until finely chopped. With food processor or blender running, add 3 tablespoons of the oil through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended. Spread garlic mixture over dough.
In 8-inch skillet, heat remaining 1 tablespoon oil over medium-high heat until hot; cook and stir bell peppers in oil 3 to 5 minutes or until crisp-tender. Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.
Bake classic crust 14 to 18 minutes, thin crust 12 to 15 minutes, or until crust is golden brown around edges and cheese is melted. Cut into 8 servings.

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