Roasted Red Pepper And Artichoke Pizza White Or Red Food

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ROASTED RED PEPPER AND ARTICHOKE PIZZA (WHITE OR RED)

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

ARTICHOKE AND RED PEPPER PIZZA

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.