Artichoke and Garlic Pizza

Artichoke and Garlic Pizza

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Brandosgirl
Recipe by  Brandosgirl

“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Brandosgirl.””

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
  2. Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
  3. Spread the pasta sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
  4. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

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Reviews (3)

Rate This Recipe
naples34102
7

naples34102

Awesome good. Not nearly as good as what we've enjoyed in Rome, but then again there they use fresh locally grown artichokes, good, fresh pizza dough, fresh mozzarella and a minimum of fresh tomato sauce. But this isn't Rome. I used mozzarella rather than the Colby-Monterey Jack. We loved it right down to the last bite. The only thing I'll do differently next time is use my own, simple, unseasoned tomato sauce.

CARLYNSMOMMY
2

CARLYNSMOMMY

This was delicious! I used Jays signature pizza crust for this recipe. This was a nice change from the usual pepperoni, and sausage.

mommyluvs2cook
0

mommyluvs2cook

So yummy! I used a flat bread crust and a spicy tomato sauce. Loved it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

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