Artichoke Pesto And Garlic Naan Bread Pizza Food

ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
• Bake in the preheated oven until cheese is melted, 7 to 9 minutes.

ARTICHOKE PESTO ON CIABATTA

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
• When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

PESTO PIZZA WITH FETA AND ARTICHOKES

Steps:

• For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
• Let sit until foamy, 3 to 5 minutes.
• Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
• Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
• Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
• For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
• In a medium skillet, cook the bacon until crisp. Drain on paper towels.
• When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
• Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
• Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
• Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
• Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
• Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
• In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO

Steps:

• Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
• Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
• Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

GARLIC AND ARTICHOKE PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
• Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
• Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
• Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

PESTO-ARTICHOKE PIZZA

Steps:

• PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
• Spread pesto on crust.
• Toss a thin coat of shredded cheese over the pesto.
• Then begin to layer vegetables.
• First spread spinach evenly.
• Then top with artichokes, followed by diced tomatoes.
• Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
• Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
• Bake according to pizza crust instructions.
• (usually 10 minutes).
• It's always a huge hit- and addictively delicious!

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA

Steps:

• Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
• Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
• When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
• Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
• Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
• Top pizza slices with dollops of pesto and serve.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!