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Garlic and Artichoke Pizza
SUBMITTED BY:
Brandosgirl
PHOTO BY:
What a Dish!
"Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!"
RECIPE RATING:
Read Reviews
(34)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 unbaked pizza crust
3/4 cup spaghetti sauce
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 medium tomato, cut in half and sliced
2 cloves garlic, minced
1 pound shredded Colby-Monterey Jack cheese
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DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
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REVIEWS
Reviewed on Jan. 11, 2008 by
Diana S.
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Diana S.
Jan. 11, 2008
O.k. as is, but to me it's way better when using a white sauce (olive oil w/ minced garlic, warmed in microwave to infuse the oil) or a pesto sauce. We also like it with a stronger cheese like romano mixed w/ mozzerella. Fresh basil is really good on this too.
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7 users found this review helpful
O.k. as is, but to me it's way better when using a white sauce (olive oil w/ minced garlic,...
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Reviewed on Aug. 5, 2003 by Blairs Mom
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Blairs Mom
Aug. 5, 2003
This was fabulous! I used a blend of Italian cheese instead of the Colby Jack, Roma tomatos and sprinkled it with parmesan cheese before baking. I made a 12" pizza, and 1 - 8 oz. package of cheese was more than enough. Next time I'm going to add Feta cheese. Excellent! Thank you so much, this recipe is definitely a keeper.
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6 users found this review helpful
This was fabulous! I used a blend of Italian cheese instead of the Colby Jack, Roma tomatos...
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Reviewed on Dec. 12, 2005 by
CHEFJULIE1
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CHEFJULIE1
Dec. 12, 2005
We thought this was good, but seemed to be lacking something. Maybe adding chicken, as one reviewer suggested, would help. We use our own pizza crust recipe, so we altered it a little according to how we always cook pizza. I put the sauce, tomatoes and artichokes first. We cook it for about 15 minutes then add the cheese and cook for about 10 more minutes. This keeps the cheese from burning. Next time I wouldn't bother with cooking the artichoke liquid with the garlic. I used pre-chopped garlic and would just add both of them to the pizza. I didn't see much value in cooking the garlic in the artichoke liquid.
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5 users found this review helpful
We thought this was good, but seemed to be lacking something. Maybe adding chicken, as one...
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Reviewed on Jan. 12, 2008 by pdizzy
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pdizzy
Jan. 12, 2008
Would be 5 star I think if used different cheese. Perhaps mozzerella and some feta? Great if you are a fan of veggie pizza. Made some modifications: added about half of red bell pepper to the garlic/artichoke saute, and this really helped on issue of excess liquid that many reviews commented on. Also, added fresh basil during about the last 3 minutes of cooking -- really adds to flavor. Used Boboli pizza crust and sauce -- good choice. Boboli crust instructions said to only cook for 10 minutes, whereas the recipe said 20. Took out after 10, but flavors weren't quite there yet. Put back in for about another 10, and it was much better, and crust held up fine to the extra 10 minutes of cooking. Will make again.
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3 users found this review helpful
Would be 5 star I think if used different cheese. Perhaps mozzerella and some feta? Great if ...
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Reviewed on Jan. 11, 2008 by
Unkie Stew
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Unkie Stew
Jan. 11, 2008
Pizza is pizza. I've even put clams and oysters on pizza. I made this one years ago. Just thought I would share some tips. There is a conversion chart, somewhere, that shows how to mix tomatoe paste and make it into sauce, juice and catsup. So, I never spend my money on premade sauces. Whenever I use a sauce for pizza, I always mix in some oregano and some dried red pepper flakes. It gives the taste of NYC to your pizza. I also like to add salt, but only to veggie only pizzas, and have even put olive oil on others, under the cheese, not too much, to give it that nutty flavor.
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3 users found this review helpful
Pizza is pizza. I've even put clams and oysters on pizza. I made this one years ago. Just...
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Reviewed on Nov. 19, 2007 by
Babzil
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Babzil
Nov. 19, 2007
This is a tasty pizza and went very well with some left-over Bodacious Broccoli Salad from this site that I served it with. But I'm one of those who don't see the point of the simmering liquid part. It makes it more time consuming, dirties a pot and is actually quite strange taste-wise. It gave the pizza a wierd, oily, preservetive-y taste that I really disliked. Luckily, I didn't have the patience to wait until the liquid thickened and poured most of it down the drain before adding. I think that rescued the meal. Next time I'll save the time and effort and put everything straight on the pizza. Otherwise good stuff.
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3 users found this review helpful
This is a tasty pizza and went very well with some left-over Bodacious Broccoli Salad from...
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Reviewed on Nov. 23, 2005 by
Starr
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Starr
Nov. 23, 2005
Made this pizza with a homemade, whole grain crust, 2 extra tomatoes, and a mix of cheddar and mozzerella cheese. 450F is too hot for this length of time so I turned it down to 400F after the first 10 minutes. It took about an extra 10-15 minutes to cook, make sure the crust is browning on the bottom. My oven temperature is correct, you can check it easily with an oven thermometer. My meat loving husband wasn't expecting to like it but he's already asked for me to make it again!
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3 users found this review helpful
Made this pizza with a homemade, whole grain crust, 2 extra tomatoes, and a mix of cheddar and...
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Reviewed on Nov. 1, 2004 by
Keri
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Keri
Nov. 1, 2004
I loved this pizza! I added real bacon pieces, green peppers, & Motzarella cheese. Instead of the spaghetti sauce I used Pizza sauce. It was very flavorful. I will definately make this again.
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3 users found this review helpful
I loved this pizza! I added real bacon pieces, green peppers, & Motzarella cheese. Instead of...
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Reviewed on Oct. 11, 2005 by Marie
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Marie
Oct. 11, 2005
My husband and I made this pizza last night. We always use the Whole Wheat and Honey Pizza Dough recipe from this site. This pizza was delicious! We didn't add as much cheese as it called for, but it was absolutely gourmet!
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2 users found this review helpful
My husband and I made this pizza last night. We always use the Whole Wheat and Honey Pizza...
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Reviewed on Jan. 29, 2005 by
What a Dish!
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What a Dish!
Jan. 29, 2005
This was delicious! I used a whole-wheat Boboli thin pizza crust, and instead of spaghetti sauce I just used plain tomato sauce sprinkled with Italian seasoning and parmesan cheece. The artichoke hearts were sooo good cooked with the garlic. I had some Gouda cheese that I had to use, so I used that instead of Colby. This was the best pizza I've ever made! I think next time I will double the garlic. Oh, and I definitely didn't use that much cheese! Maybe 1.5 cups of shredded cheese.
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2 users found this review helpful
This was delicious! I used a whole-wheat Boboli thin pizza crust, and instead of spaghetti...
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