Asparagus, Artichoke and Red Pepper Pizza | The Daily Dish

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Asparagus, Artichoke and Red Pepper Pizza

No Comments | Written on December 26, 2012 at 5:00 am , by

After all the hustle and bustle of Christmas, I am ready for easy family meals the rest of this week.  In fact, this award-winning pizza recipe from the 2012 Pillsbury Bake-Off is also a great appetizer option for serving guests as we approach New Year’s Eve!

Terri Sherman of Palos Heights, Ill., won $5,000 and $3,000 in GE kitchen appliances at the Bake-Off this year for her “Asparagus, Artichoke and Red Pepper Pizza.  The dish is packed with veggies and has a wonderfully crispy crust that I love.

If you think you have what it takes to create a stellar recipe like this one, the rules and requirements for the “All New Pillsbury Bake-Off” will be announced on January 3rd.  Stay tuned to learn how you can win $1,000,000!

Keep reading for the recipe…

The first week in January we will also be announcing some really fun and exciting new twists to the Better Recipes weekly contests.  Come back to “The Daily Dish” for details in the new year!
If you love getting creative in the kitchen and want to find out more information about recipe contests, be sure to check out Cooking Contest Central.  It is the hub of information for cooking and recipe contests as well as a tight-knit and supportive online community of accomplished home cooks!
For those of you who resolve to cook more or make more money in 2013, recipe contests are a great way to get cooking while making some “dough!”

Asparagus, Artichoke and Red Pepper Pizza

8 oz fresh asparagus spears, trimmed

1 large red bell pepper, cut into 1/2-inch strips

1 tablespoon Crisco 100% Extra Virgin Olive Oil

1/4 teaspoon McCormick Sea Salt

1/4 cup Progresso panko bread crumbs

1 can Pillsbury refrigerated classic pizza crust

6 tablespoons whipped cream cheese spread

1 to 2 teaspoons grated lemon peel

1 jar (12 oz) marinated artichoke hearts, drained, chopped

3/4 cup shredded Swiss cheese (3 oz)

3/4 cup shredded Gruyere cheese (3 oz)

1/2 teaspoon McCormick Garlic Powder

Heat oven to 400°F. Place asparagus and red pepper in ungreased 13×9-inch pan; drizzle with olive oil and sprinkle with sea salt.

Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.

Meanwhile, spray cookie sheet with Crisco Original No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15×10-inch rectangle.

Flute edges of dough.

Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.

Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyere cheeses. Repeat with remaining vegetables and cheeses.

Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.


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