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Asparagus, Artichoke & Red Pepper Pizza




Source of Recipe


Bernice


List of Ingredients




Asparagus, Artichoke & Red Pepper Pizza


8 ozs fresh asparagus spears, trimmed
1 large red bell pepper, cut into 1/2 inch strips
1 tablespoon Crisco 100% extra virgin olive oil
1/4 teaspoon McCormick Sea Salt
1/4 cup Progresso panko breadcrumbs
1 can Pillsbury refrigerated classic pizza crust
6 tablespoons whipped cream cheese spread
1 to 2 teaspoons grated lemon peel
1 - 12 oz jar marinated artichoke hearts, drained & chopped
3/4 cup (3 ozs) Swiss cheese
3/4 cup (3 ozs) shredded gruyere cheese
1/2 teaspoon McCormick Garlic Powder

Recipe




Preheat the oven to 400ºF.

Place the asparagus & red pepper in an ungreased 13 x 9 inch pan.

Drizzle with the olive oil, then sprinkle with sea salt.

Bake the vegetables for 12 to 16 minutes or until they are
tender-crisp, turning them once halfway through the baking time.
Cool for 5 minutes.

Meanwhile, spray a cookie sheet with Crisco Original No-Stick Cooking Spray.

Sprinkle with the breadcrumbs.

Unroll the pizza crust dough onto the crumb-coated sheet, pressing it into a 15 x 10 inch rectangle.

Flute the edges of the dough.

Bake the pizza dough for 12 to 16 minutes or until the crust is golden brown.

Cool for 5 minutes.

Meanwhile, cut the asparagus & red pepper into 1/2 inch pieces.

Spread the cream cheese onto the warm crust, then sprinkle with the lemon peel.

Arrange half of the artichokes, asparagus & red pepper
over the cream cheese.

Sprinkle the pizza with half of the Swiss cheese & gruyere cheese.

Repeat the same process with the remaining vegetables & cheeses.

Bake the pizza for 8 to 10 minutes or until the edges are golden brown & the cheese is melted.

Remove from the oven.

Sprinkle with the garlic powder.

Slice into wedges & serve.