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Artichoke & Vegetable
Pizza
SUBMITTED by luvtoentertain, Illinois
1 (13.8 ounces) tube refrigerated pizza crust
1 (8 ounces) package cream cheese, softened
1/2 cup sun-dried tomato spread
1 (14 ounces) can water-packed artichoke hearts, rinsed, drained
and finely chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
Variety of chopped veggies:
sweet onion
carrots
green pepper
broccoli florets
cauliflower
1 cup (4 ounces) shredded Italian cheese blend
Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking
pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15
minutes or until golden brown. Cool. In a small bowl, beat cream
cheese and tomato spread until blended. Sprinkle with the
artichokes, veggies and cheese; press down lightly. Chill for 1
hour. Cut into squares to serve.
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