Artichoke and Sun-Dried Tomato Pizza
Artichokes and sun-dried tomatoes are a natural combination for pizza. Just don't buy sun-dried tomatoes packed in oil!
Serves: 8 1 slice servings
- 1/4 cup plus 2 tablespoons diced sun-dried tomatoes (not packed in oil)
- 1/4 cup plus 2 tablespoons water
- 1 package (9 ounces) frozen (thawed) artichoke hearts, or 1 can (14 ounces) artichoke hearts, drained
- 1 recipe Pizza Dough
- 1/2 cup shredded reduced-fat mozzarella cheese
- 1/2 cup shredded reduced-fat provolone cheese
- 1 teaspoon dried Italian seasoning
- Place the sun-dried tomatoes and the water in a small saucepan, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2 minutes, or just until the tomatoes have plumped. Remove the pot from the heat, drain off any excess water, and set aside.
- Coarsely chop the artichoke hearts, and set aside.
- Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 14-inch circle. (For a thick crust, roll the dough into a 12-inch circle.) Coat a 14-inch (or 12-inch) pizza pan with nonstick cooking spray. Place the dough on the pan, forming a slight rim around the edges. Set the crust aside for 5 to 10 minutes.
- Sprinkle first the mozzarella and then the provolone over the crust to within 1/2 inch of the edges. Top with the artichoke hearts and tomatoes, and sprinkle with the Italian seasoning.
- Bake at 425°F for about 12 minutes, or until the cheese is melted and the crust is lightly browned. Slice and serve immediately.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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