From, "Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVINGS: 4
- 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
TO PREPARE:
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.
SERVINGS: 4
