Review: Artichoke and Red Pepper Pizza (CL Complete)

[makedah]

I made this to use the rest of a pack of frozen artichokes (used some of it weeks ago for the fabulous goat cheese and artichoke-stuffed chicken breasts) before it got freezer burn. I also already had red pepper and mozzerella in the freezer, so what the heck?

It was quick and easy, but I won't make it again. It doesn't taste bad, it's just bland. I had to add some salt to it as I was eating it -- that probably wouldn't have been necessary if I'd used artichokes canned in brine instead of the frozen ones. I shook some Parmesan cheese on it, but that didn't help much either.

[sunberst]

i made this over the weekend & thought it was very yummy. we all gave it a thumbs up here.

all of the ingredients i already had on hand in the house. it took 15 minutes to make from start to finish. unlike makedah, i used the canned artichokes it called for, and it was flavorful. i did grind some sea salt on top of the pizza along with cracked pepper because the mushrooms i used were the "no salt added" variety, so i figured it needed a bit of salt in there. i also used 6 cloves of garlic instead of 5 because i like garlic. after it cooked for 10 minutes, i threw it under the broiler for 3 minutes, turning every minute to evenly brown the top a little. imo, this wasnt super falvorful, but it had just the right amount of flavor & makes for a nice light weekday dinner. if you are looking for something super flavorful, i think this recipe could easily be adjusted to suit your tastes. just add some spices that you like to cook with in with the red pepper mixture & a few shakes of salt.

i will definately be making this again.

artichoke and red pepper pizza
1 (10 oz.) can refrigerated pizza crust
cooking spray
1 tablespoon olive oil
1 cup red bell pepper strips
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves, minced
1 (14 oz.) can artichoke hearts, drained & coarsely chopped
1 (2.5 oz.) jar sliced mushrooms, drained
1 1/2 cups (6 oz.) pre-shredded part skim mozzarella
cracked black pepper

1. preheat oven to 425
2. unroll pizza dough onto a baking sheet covered with cooking spray, pat dough into a 14x10 inch rectangle. bake at 425 for 6 minutes, set aside.
3. heat oil in large nonstick skillet over medium high heat. add red bell & next 3 ingredients. saute 5 minutes. remove from heat. stir in artichokes & shrooms.
4. sprinkle half of cheese over prepared crust, leaving 1/2 inch border. spread veggie mixture evenly over cheese mixture. top with remaining cheese. sprinkle with cracked black pepper. bake at 425 for 10 minutes, or until crust is lightly browned.

16 servings:
94 cals, 3.3 fat, 4.9 protein, 11.3 carbs, 0.4 fiber, 6 chol, 0.8 iron, 238 sodium, 81 calc