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Artichoke Heart Olive and Goat Cheese Pizza
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Publications International, Ltd., the Editors of. "Artichoke Heart Olive and Goat Cheese Pizza." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/artichoke-heart-olive-and-goat-cheese-pizza-recipe.htm> 21 November 2008.
Artichoke Heart, Olive and Goat Cheese Pizza
Yield: Makes 4 servings
Ingredients:
New York-Style Pizza Crust (recipe follows)
2
teaspoons olive oil
2
teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
3
cloves garlic, minced
1/2
cup (2 ounces) shredded reduced-fat Monterey Jack cheese, divided
1
can (14 ounces) water-packed artichoke hearts, drained
3
slices oil-packed sun-dried tomatoes, drained
2-1/2
ounces soft ripe goat cheese such as Montrachet, sliced or crumbled
10
kalamata olives, pitted and halved (about 1/4 cup)
Preparation:
1.
Prepare New York-Style Pizza Crust.
2.
Preheat oven to 500°F. Brush olive oil over prepared crust. Sprinkle with rosemary and garlic and brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden. Sprinkle with 1/4 cup Monterey Jack cheese, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives.
3.
Sprinkle with remaining 1/4 cup Monterey Jack cheese. Return to oven and bake 3 to 4 minutes or until crust is deep golden and Monterey Jack cheese is melted. Cut into 8 wedges.
Nutritional Information:
| Serving Size: | |
| Sodium | 778 mg |
| Protein | 18 g |
| Fiber | 7 g |
| Carbohydrate | 57 g |
| Cholesterol | 18 mg |
| Saturated Fat | 5 g |
| Total Fat | 12 g |
| Calories from Fat | 26 % |
| Calories | 395 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 1 |
| Vegetable | 2 |
| Starch | 3 |
This recipe appears in: European
