Total Time: 12 min Prep: 4 min Cook: 8 min
  • 1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
  • Extra-virgin olive oil, for drizzling
  • 3 large cloves garlic, minced
  • 1 cup shredded mozzarella (found in dairy aisle)
  • 1 cup shredded provolone (found in dairy aisle)
  • 1/4 cup grated Parmigiano Reggiano or Romano (a handful)
  • 1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
  • 1/4 cup chopped parsley
Watch how to make this recipe.

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.

Recipe courtesy of Rachael Ray

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