Artichoke And Red Pepper Pizza Recipe

Ingredients

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

5

cloves garlic, peeled

1/4

cup olive oil

2

red bell peppers, cut into 1/4-inch strips

1/2

cup (4.5-oz jar) sliced mushrooms, drained

3

tablespoons chopped fresh basil or 1 tablespoon dried basil leaves

1

jar (6 oz) marinated artichoke hearts, drained and chopped

1

can (2 1/4 oz) sliced ripe olives, drained

2

cups shredded mozzarella cheese (8 oz)

1/2

cup grated Parmesan cheese

Preparation

If using classic crust: Heat oven to 425°F. Spray or grease 13 x 9-inch (3-quart) baking dish or 12-inch pizza pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15 x 10-inch rectangle.

In food processor bowl with metal blade or blender, place garlic. Cover; process 10 to 15 seconds or until finely chopped. With food processor or blender running, add 3 tablespoons of the oil through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended. Spread garlic mixture over dough.

In 8-inch skillet, heat remaining 1 tablespoon oil over medium-high heat until hot; cook and stir bell peppers in oil 3 to 5 minutes or until crisp-tender. Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.

Bake classic crust 14 to 18 minutes, thin crust 12 to 15 minutes, or until crust is golden brown around edges and cheese is melted. Cut into 8 servings.