Fontina Cheese, Artichoke, and Alfredo Pizza

Fontina Cheese, Artichoke, and Alfredo Pizza Enlarge Image
Makes:
6 servings
Prep:
15 mins
Bake:
13 mins 450°
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Fontina Cheese, Artichoke, and Alfredo Pizza

Ingredients
1
tablespoon olive oil orcanola oil
1
medium red onion, thinly sliced
2
cloves garlic, minced
1
12-inch Italian bread shell, such as Boboli brand
1 1/2
cups shredded fontina or Swiss cheese (6 ounces)
1/2
9 ounce package frozen artichoke hearts, thawed and cut up
1/2
cup pitted kalamata olives, halved or quartered
 
Coarse ground black pepper
 
Alfredo pasta sauce, warmed (optional)

Directions

  1. Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
  2. Place bread shell on a lightly greased baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
  3. Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.

From the Test Kitchen

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Vegetarian

Nutrition Facts

(Fontina Cheese, Artichoke, and Alfredo Pizza)
    Per serving:
  • 368 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 4 g monounsatured fat),
  • 38 mg chol.,
  • 780 mg sodium,
  • 38 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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