Roasted Red Pepper And Artichoke Pizza White Or Red Food
ROASTED RED PEPPER AND ARTICHOKE PIZZA (WHITE OR RED)
Roasted peppers and artichokes give this easy pizza a touch of elegance.
Provided by Epicurious
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F.
- Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle with the remaining ingredients in the order given.
- Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
- Roasted Red Pepper and Artichoke Pizza (this page)
- Marinated Beans (page 40)
- or
- Chickpea and Tomato Salad (page 42)
- (with marinara)
- Calories: 271
- Total Fat: 7g
- Protein: 16g
- Carbohydrate: 33g
- Cholesterol: 23mg
- Sodium: 591mg
- (with ricotta)
- Calories: 340
- Total Fat: 11g
- Protein: 24g
- Carbohydrate: 33g
- Cholesterol: 45mg
- Sodium: 479mg
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
ARTICHOKE AND RED PEPPER PIZZA
Make and share this Artichoke and Red Pepper Pizza recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a nonstick skillet, simmer ingredients until tender.
- Place on boboli shell and top with cheese. Bake at directions on Boboli package.
Nutrition Facts : Calories 3576.6, Fat 213.8, SaturatedFat 128.4, Cholesterol 798.3, Sodium 9024.3, Carbohydrate 97.3, Fiber 26.3, Sugar 26.5, Protein 322.8
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
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ARTICHOKE AND RED PEPPER PIZZA RECIPE - PILLSBURY.COM
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4.5/5 (20)Category EntreeServings 8Total Time 35 mins
- 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.
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