Wednesday, July 11, 2012

Asparagus, Artichoke and Red Pepper Pizza

Asparagus, Artichoke and Red Pepper PizzaHave your own little hot artichoke dip on a hand-held crust! With fresh vegetables and three cheeses, this one is extra yummy, melty, and cheesy.

8    oz fresh asparagus spears, trimmed
1    large red bell pepper, cut into 1/2-inch strips
1    tablespoon Crisco® 100% Extra Virgin Olive Oil
1/4   teaspoon McCormick® Sea Salt
1/4   cup Progresso® panko bread crumbs
1      can Pillsbury® refrigerated classic pizza crust
6      tablespoons whipped cream cheese spread
1      to 2 teaspoons grated lemon peel
1      jar (12 oz) marinated artichoke hearts, drained, chopped
3/4  cup shredded Swiss cheese (3 oz)
3/4  cup shredded Gruyère cheese (3 oz)
1/2  teaspoon McCormick® Garlic Powder
  • 1 Heat oven to 400°F. Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt.
  • 2 Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
  • 3 Meanwhile, spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15x10-inch rectangle. Flute edges of dough.
  • 4 Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
  • 5 Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyère cheeses. Repeat with remaining vegetables and cheeses.
  • 6 Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.

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