Goat cheese-artichoke pizzas

Yield: 4 servings

Measure Ingredient
3½ ounce Fresh goat cheese with herbs or plain
4 Italian bread shells or
Pita breads (6" diameter)
14 ounces Can artichoke hearts -- drain
3 tablespoons Oil-packed sun-dried
Tomatoes -- chopped
2 tablespoons Kalamata olives -- pitted half
1 tablespoon Fresh parsley -- chopped

Spread goat cheese evenl y over each bread shell. Top with remaining ingredients. Cover and grill pizzas 4 to 6 inches from medium coals 5 to 10 minutes or until crusts and vegetables are hot. (If crusts brown too quickly, place a piece of aluminum foil between crusts and grill.)

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