Artichoke, Spinach Goat Cheese Pizza


Pizza with a veggie heart and a touch of attitude! Artichoke, Spinach and Goat Cheese Pizza 1 pound purchased pizza dough (or 1/2 recipe Pizza Dough 4-Ways)   Pesto: 3 tablespoons extra virgin olive oil 3 medium garlic cloves 2 tablespoons pine nuts, lightly toasted 12 large fresh basil leaves Pinch salt   Pizza Toppings: 2 cups (8 ounces) shredded mozzarella cheese 3 to 4 sun-dried tomatoes packed in oil, drained and cut into thin slices 2 ounces baby spinach leaves, thoroughly washed and dried 1/2 (10-ounce) package frozen artichoke hearts, thawed and quartered* 2 Roma tomatoes, seeded, cored and chopped 2 ounces goat cheese, crumbled Coarse or sea salt and freshly ground pepper to taste 3 tablespoons freshly grated Parmesan cheese 2 green onions, thinly sliced for garnish


For Pesto: Place All Ingredients In A Blender Or Small Food Processor And Blend Well. If You Have One, Place A Pizza Stone On Middle Rack Of Your Oven. Preheat Oven To 500°F (230°C). Roll Or Stretch Pizza Dough Out On

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