From, "Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1 medium red bell pepper

  • 1 teaspoon olive oil

  • 2 cloves of garlic, crushed

  • 1/4 cup light mayonnaise

  • 1/8 teaspoon red pepper

  • 1/8 teaspoon black pepper

  • 1 cup artichoke hearts

  • 1 (1-pound) Boboli pizza crust

  • 1 cup shredded mozzarella cheese

  • 1/2 cup crumbled feta cheese

  • 1/2 teaspoon thyme


Cut the red bell pepper into strips. Saute in the olive oil in a skillet for 3 minutes. Stir in half the garlic. Saute for 1 minute.

Process the remaining garlic, mayonnaise, red pepper, black  pepper and artichokes in a food processor
until the artichokes are finely chopped.

Place the pizza crust on a baking sheet.  Spread with the.  artichoke mixture to within 1/2 inch of the edge. Top with the red bell pepper.  Sprinkle with the mozzarella cheese, feta cheese and thyme. Bake at 450 degrees for 14 minutes.

4"><< Yesterday’s Recipe: Pound Cake with Vanilla Sauce
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