See Also: Artichoke Heart, Olive and Goat Cheese Pizza(recipes)
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza(recipes)
Roasted Red Onion, Artichoke and Blue Cheese Ciabatta Pizza(recipes)
Artichoke-Olive Chicken Bake(recipes)
Artichoke Pizza(recipes)
Pasta with Onions and Goat Cheese(recipes)
Asparagus with Goat Cheese Sauce(recipes)
Chocolate Hazelnut & Goat Cheese Melt(recipes)
Lavender-Scented Goat Cheese Soufflé(recipes)
Warm Lavender-Scented Goat Cheese Souffles(recipes)

Artichoke Heart, Olive and Goat Cheese Pizza (recipes)


Artichoke Heart, Olive and Goat Cheese Pizza

Yield: Makes 4 servings



Ingredients:



New York-Style Pizza Crust (recipe follows)

2teaspoons olive oil

2teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

3cloves garlic, minced

1/2cup (2 ounces) shredded reduced-fat Monterey Jack cheese, divided

1can (14 ounces) water-packed artichoke hearts, drained

3slices oil-packed sun-dried tomatoes, drained

2-1/2ounces soft ripe goat cheese such as Montrachet, sliced or crumbled

10kalamata olives, pitted and halved (about 1/4 cup)









Preparation:





1.Prepare New York-Style Pizza Crust. 2.Preheat oven to 500°F. Brush olive oil over prepared crust. 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. 3.Sprinkle with remaining 1/4 cup Monterey Jack cheese. Return to oven and bake 3 to 4 minutes or until crust is deep golden and Monterey Jack cheese is melted. Cut into 8 wedges.









Nutritional Information:







Serving Size:







Sodium

778 mg







Protein

18 g







Fiber

7 g







Carbohydrate

57 g







Cholesterol

18 mg







Saturated Fat

5 g







Total Fat

12 g







Calories from Fat

26 %







Calories

395









Dietary Exchange:







Fat

1-1/2







Meat

1







Vegetable

2







Starch

3







New York-Style Pizza Crust

Yield: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- i

This thin pizza crust contains no oil.





Ingredients:



2/3cup warm water (110° to 115°F)

1teaspoon sugar

1/2(1/4-ounce) package rapid-rise or active dry yeast

1-3/4cups all-purpose or bread flour

1/2teaspoon salt

1tablespoon cornmeal (optional)









Preparation:





1.Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.2.Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.3.Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.4.Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.5.Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.









Nutritional Information:







Serving Size: 1/4 of total recipe







Sodium

292 mg







Protein

6 g







Fiber

2 g







Carbohydrate

43 g







Saturated Fat









Total Fat









Calories from Fat

2 %







Calories

206









Dietary Exchange:







Starch

3