Recipe by Brandosgirl
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Brandosgirl.”"
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unbaked pizza crust
1 (6 ounce) jar
marinated artichoke hearts, drained, liquid reserved
Classico® Tomato and Basil Sauce
tomato, cut in half and sliced
shredded Colby-Monterey Jack cheese
Awesome good. Not nearly as good as what we've enjoyed in Rome, but then again there they use fresh locally grown artichokes, good, fresh pizza dough, fresh mozzarella and a minimum of fresh tomato sauce. But this isn't Rome. I used mozzarella rather than the Colby-Monterey Jack. We loved it right down to the last bite. The only thing I'll do differently next time is use my own, simple, unseasoned tomato sauce.
This was delicious! I used Jays signature pizza crust for this recipe. This was a nice change from the usual pepperoni, and sausage.
So yummy! I used a flat bread crust and a spicy tomato sauce. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Garlic Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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