Artichoke Foccacia Pizza With Wisconsin Parmesan Cheese


1 can (14-ounces) artichoke hearts, drained, quartered
1 red bell pepper, chopped
2 cups (8 ounces) shredded Wisconsin Italian Cheese blend
1 cup (4 ounces) grated Wisconsin Parmesan Cheese, divided
1/2 cup fresh parsley, chopped
1/2 cup mayonnaise
2 teaspoons garlic, coarsely chopped
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 10-inch round focaccia bread, sliced in half horizontally
2 tablespoons olive oil


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