Patio Pizza Recipe

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Ingredients:

Serving

1 (11 oz) package refrigerated breadstick dough
1 tsp olive oil
1/2 tsp minced garlic
4 oz cream cheese, softened
1/2 tsp dried oregano
1 (14 oz) can water-packed artichoke hearts, rinsed, drained and chopped, divided
1 cup crumbled feta cheese, divided
3/4 cup chopped tomato
1/3 cup coarsely chopped peeled cucumber
1/3 cup sliced black olives, drained
1/3 cup sliced onion
2 tbsp pine nuts, toasted
1/4 cup balsamic vinaigrette

Directions:

Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
Roll or pat dough to within 1/2 inches of the edge of the pan. Brush with oil. Gently press garlic onto dough. Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.31 Kcal (642 kJ)
Calories from fat	112.57 Kcal
		% Daily Value*
Total Fat	12.51g	19%
Cholesterol	32.28mg	11%
Sodium	515.3mg	21%
Potassium	103.76mg	2%
Total Carbs	6.2g	2%
Sugars	2.98g	12%
Dietary Fiber	0.83g	3%
Protein	4.43g	9%
Vitamin C	3.3mg	6%
Iron	0.4mg	2%
Calcium	116.6mg	12%

Amount Per 100 g
Calories	175.85 Kcal (736 kJ)
Calories from fat	129.12 Kcal
		% Daily Value*
Total Fat	14.35g	19%
Cholesterol	37.03mg	11%
Sodium	591.06mg	21%
Potassium	119.01mg	2%
Total Carbs	7.11g	2%
Sugars	3.42g	12%
Dietary Fiber	0.95g	3%
Protein	5.08g	9%
Vitamin C	3.8mg	6%
Iron	0.5mg	2%
Calcium	133.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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