This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Artichoke Heart And Goat Cheese Pizza
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- #8698
Pizza crust topped with Monterey Jack cheese, artichoke hearts, sun-dried tomatoes, goat cheese, and kalamata olives.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pizza crust, premade, homemade, etc
2 teaspoons olive oil
2 teaspoons minced fresh rosemary leaves
3 cloves garlic, minced
1/2 cup shredded Monterey Jack cheese, divided
1 can (14 ounce size) water-packed artichoke hearts, drained
3 slices oil-packed sun-dried tomatoes, drained
2 1/2 ounces soft ripe goat cheese, crumbled
10 kalamata olives, pitted and halved
directions
Prepare Pizza Crust. Preheat oven to 500 degrees F. Brush crust surface with olive oil. Sprinkle with rosemary and garlic and brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden.
Sprinkle with 1/4 cup Monterey Jack cheese, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives. Sprinkle with remaining 1/4 cup Monterey Jack cheese. Return to oven and bake 3 to 4 minutes more or until crust is deep golden and cheese is melted. Cut into wedges and serve.
added by
jenifersrecipes
nutrition data
733 calories, 32 grams fat, 91 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
December 6, 2012
Awesome! I made these using the small, individual pizza crusts instead of a larger crust (the recipe didn't really specify). This makes a delicious meal, snack, or appetizer for a party. Chop up the artichoke hearts a bit. Even quartered ones are a little large to bit into.