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Ingredients
- 1 jar marinated artichoke hearts - (6 1/2 ounce) liquid removed, reserving
- 2 Tbsp. marinade
- 1 Tbsp. yellow cornmeal
- 1 pkt refrigerated pizza crust dough - (10 ounce)
- 6 ounce plum tomatoes thinly sliced into rounds
- 1 c. crumbled herb-seasoned feta cheese (abt 4 ounce)
- 1/2 med sweet onion (such as Vidalia or possibly Maui) thinly sliced
- 2 Tbsp. thinly-sliced fresh mint
Directions
- Preheat oven to 425 degrees. Cut artichokes into 1/2-inch pcs. Sprinkle baking sheet with yellow cornmeal.
- Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 Tbsp. reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 Tbsp. marinade.
- Bake pizza till crust is crisp and golden brown, about 15 min. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.
- This recipe yields 2 servings (can be doubled).
- Comments: With the pizza, serve a green salad tossed with white-wine vinaigrette and pine nuts. Finish with lemon ice cream topped with pureed raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 60 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 321mg | 9% |
| Total Carbs 13.26g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.07g | 3% |
| Protein 2.15g | 3% |
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