In actuality this appetizer could easily be a stand alone entrée. However, because it was a part of Sunday dinner, and I was straining at the bit to get back into my kitchen, it was our appetizer. This was really good and I think it may be on the menu again this weekend.
Typically we’re die hard load up the pizza with meat people. After reading the recipe and seeing that there wasn’t any meat I figured what the heck let’s try it. As I started to prepare it I could feel the no meat pizza withdrawal symptoms coming on. So in a mad dash to the fridge I grabbed some sausage and added it.
The recipe is from the 43rd Pillsbury bake-off and is the creation of Kathryn Morrison of Danville, CA. Trust me this isn’t one that will be delivered in 30 minutes or less.
Artichoke Heart Pizza
1 (13.8 oz) Pillsbury refrigerated classic pizza crust
¼ cup butter or margarine – I used butter
1 large onion, thinly sliced
1 container (5.2 oz) garlic and herb spreadable cream cheese
¼ cup sliced sun dried tomatoes in oil, well drained
2 jars (6.5oz each) marinated artichoke hearts well drained, coarsely chopped
2 TBS finely chopped fresh parsley
¾ cup chopped smoked sausage – my addition
3 TBS grated Parmesan cheese
½ cup mozzarella cheese – my addition
½ cup Italian cheese blend – my addition
Heat oven to 400°. Spray a 12 inch pizza pan or a 13×9 inch pan with cooking spray. Unroll pizza crust dough and press it to the edge of pan. Bake 10 -12 minutes or until light golden brown. Meanwhile, in a 10-inch skillet, cook butter and onion over medium heat 10 minutes stirring occasionally. Add smoked sausage and cook 5 minutes more until onion is deep golden brown. Remove from heat and set aside.
Spread spreadable cream cheese evenly over partially baked crust. Spread onion evenly over cheese; top with tomatoes, artichoke hearts and sausage. Bake 6 – 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan, mozzarella and Italian blend cheeses. Bake 4-6 minutes longer and let stand 5 minutes before cutting. Serves 8.