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Artichoke and Sun-Dried Tomato Pizza

Categories: Quick to fix, Vegetarian
Type: Main Dishes

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

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  1. 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.
  2. Coarsely chop the artichoke hearts, and set aside.
  3. 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.
  4. 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.
  5. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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