 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 18 |
|
Ingredients:
13 4/5 refrigerated pizza crust |
1 8-ounce package(s) cream cheese, softened or cubed |
1/2 cup(s) sun-dried tomato spread |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and finely chopped |
1/2 cup(s) chopped sweet onion |
1 4 1/4-ounce can(s) chopped ripe olives, drained |
3/4 cup(s) sliced carrots |
3/4 cup(s) chopped green pepper |
1 1/2 cup(s) fresh broccoli florets, chopped |
1 cup(s) (4 ounces) shredded italian cheese blend |
Directions:
1. • 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.
2. • In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers. Yield: 3 dozen.
|
|