| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pizza |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(10-Oz) Pillsbury Refrigerated All Ready Pizze Crust |
| 5 |
g |
Cloves; peeled |
| 1/4 |
|
To 1/3 cup olive oil |
| 2 |
|
Red bell peppers; cut into 1/4-inch st |
| 1 |
|
(2.5-Oz.) Ja Green Giant Sliced Mushrooms; drained |
| 3 |
tb |
Chopped fresh basil |
|
|
Or 1 tablespoon dried basil leaves |
| 1 |
|
(6-oz.) jar marinated artichoke hearts; drained& chopped |
| 1 |
|
(2 1/4-oz.) sliced ripe olives; drained |
| 8 |
oz |
(2 cups) shredded mozzarella cheese |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
TOPPING
Heat oven to 425F. Grease 13x9-inch (3-quart) baking dish or 12-inch pizza
pan. Unroll dough and place in greased pan; starting at center, press out
with hands. Bake at 425° F. for 8 to 11 minutes or until light golden
brown.
In food processor bowl with metal blade or blender container, process
garlic 10 to 15 seconds or until finely chopped. Reserve 1 tablespoon of
the oil. With machine running, add remaining oil all at once through feed
tube or opening in top of blender lid. Process 20 to 30 seconds or just
until blended. Spread garlic mixture over partially baked crust.
Heat reserved 1 tablespoon oil in medium skillet over medium-high heat
until hot; cook and stir peppers in oil until crisp-tender, 3 to 5 minutes.
Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture;
top with cheeses. Bake at 425° F. for 8 to 14 minutes until crust is golden
brown around edges and cheese is melted. 8 servings
Posted to MC-Recipe Digest V1 #237
Date: Wed, 09 Oct 1996 08:20:35 -0700
From: Gerald Edgerton <jerrye@wizard.com>
NOTES : 1992 Bake-Off Contest
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