Artichoke and red pepper pizza

Yield: 8 Servings

Measure Ingredient
1 can (10-Oz) Pillsbury Refrigerated All Ready Pizze Crust
5 grams Cloves; peeled
¼ \N To 1/3 cup olive oil
2 \N Red bell peppers; cut into 1/4-inch st
1 \N (2.5-Oz.) Ja Green Giant Sliced Mushrooms; drained
3 tablespoons Chopped fresh basil
\N \N Or 1 tablespoon dried basil leaves
1 \N (6-oz.) jar marinated artichoke hearts; drained& chopped
1 \N (2 1/4-oz.) sliced ripe olives; drained
8 ounces (2 cups) shredded mozzarella cheese
½ cup Grated Parmesan cheese


Heat oven to 425F. Grease 13x9-inch (3-quart) baking dish or 12-inch pizza pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425ø F. for 8 to 11 minutes or until light golden brown.

In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped. Reserve 1 tablespoon of the oil. With machine running, add remaining oil all at once through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended. Spread garlic mixture over partially baked crust.

Heat reserved 1 tablespoon oil in medium skillet over medium-high heat until hot; cook and stir peppers in oil until crisp-tender, 3 to 5 minutes.

Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses. Bake at 425ø F. for 8 to 14 minutes until crust is golden brown around edges and cheese is melted. 8 servings Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:35 -0700 From: Gerald Edgerton <jerrye@...> NOTES : 1992 Bake-Off Contest

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