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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This cool, veggie-packed pizza is perfect for warm days. In an interesting 'twist', breadsticks make for a fun, crispy crust idea!âMary Ann Dell of Phoenixville, Pennsylvania Ingredients:
1 tube (11 ounces) refrigerated breadsticks |
1 teaspoon olive oil |
1/2 teaspoon minced garlic |
4 ounces cream cheese, softened |
1/2 teaspoon dried oregano |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped, divided |
1 cup (4 ounces) crumbled feta cheese, divided |
3/4 cup chopped tomato |
1/3 cup coarsely chopped peeled cucumber |
1/3 cup sliced ripe olives, drained |
1/3 cup sliced onion |
2 tablespoons pine nuts, toasted |
1/4 cup balsamic vinaigrette |
Directions:
1. 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.
2. Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough.
3. Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
4. 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. Yield: 8 servings.
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