You'll notice we just put olives on half the pizza. Tyler doesn't like them so we were trying to spare his appetite. So this recipe wasn't bad, it was just a bit blah. I think it would have been a lot better if we used marinated artichoke hearts, and also kalamata olives instead of black olives. The recipe didn't specify on the olives, but I thought black olives would be a safe choice. Too safe, it seems.
- 1 can Pillsbury crescent dough sheet
- 8 oz cream cheese, softened
- 1 garlic clove, pressed
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, slivered, or 2 tsp dried basil, divided
- 1 (14 oz) can water-packed artichoke hearts, drained, cut into bite-size pieces
- 2 medium plum tomatoes, seeded, chopped
- 1/2 cup pitted ripe olives, drained, coarsely chopped
Preheat the oven to 350 degrees. Unroll the dough and press into a 12-inch circle shape. Bake 12-15 minutes or until golden brown. Let stand until cool.
Meanwhile combine the cream cheese and garlic in a medium mixing bowl and mix well. Stir in the Parmesan cheese and half the basil. Spread the cream cheese mixture over the baked crust. Sprinkle with the remaining basil, artichokes, tomatoes, and ripe olives. Cut into 10 wedges.
Serves 4
Prep Time: 10 minutes
Total Time: 25 minutes
Recipe from The Pampered Chef The Kitchen is the Heart of the Home cookbook
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