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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1 package (8 ounces) cream cheese, softened |
1/2 cup sun-dried tomato spread |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped |
1/2 cup chopped sweet onion |
1 can (4-1/4 ounces) chopped ripe olives, drained |
3/4 cup sliced carrots |
3/4 cup chopped green pepper |
1-1/2 cups fresh broccoli florets, chopped |
1 cup (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.
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