Asparagus, Artichoke and Red Pepper Pizza

Have 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.