Fontina Cheese, Artichoke, and Alfredo Pizza

  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 13 mins 450°
Rate me!

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


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
Your Comment: