ARTICHOKE VEGGIE PIZZA

Artichoke Veggie Pizza image

Our Test Kitchen home economists used sun-dried tomato spread as the base for the vegetable-laden appetizer.

Provided by Taste of Home

Time 55m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1 package (8 ounces) cream cheese, softened
1/2 cup sun-dried tomato spread
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
1/2 cup chopped sweet onion
1 can (4-1/4 ounces) chopped ripe olives, drained
3/4 cup sliced carrots
3/4 cup chopped green pepper
1-1/2 cups fresh broccoli florets, chopped
1 cup shredded Italian cheese blend

Steps:

Press pizza dough into a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork. Bake at 400° for 13-15 minutes or until golden brown. Cool. , In a small bowl, beat cream cheese and tomato spread until blended. Stir in artichokes. Spread over crust. Sprinkle with the onion, olives, carrots, green pepper, broccoli and cheese; press down lightly. Chill for 1 hour. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 416mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges