Greek Pesto Ricotta Pizza

Name: Greek Pesto Ricotta Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 serving(s)
Ingredients: 12 inches pre-packaged prepared pizza crust; 4 -6 tablespoons commercially-prepared pesto sauce (I use Classico); 3/4 cup low-fat ricotta cheese; 1/2 cup shredded part-skim mozzarella cheese; 0.5 (14 ounce) can quartered artichoke hearts, drained; 6 sun-dried tomatoes packed in oil, sliced into strips; 1/2 cup fresh mushrooms, sliced and sauteed; 1/4 cup shredded fresh parmesan cheese; 1/4 cup walnuts, chopped and toasted; cracked black pepper (optional)

Submitted by Southern Bette

"This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish."

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Ready In:: 27mins
Ingredients:: 10
Serves:: 8

ingredients

12 inches pre-packaged prepared pizza crust
4 -6 tablespoons commercially-prepared pesto sauce (I use Classico)
³⁄₄ cup low-fat ricotta cheese
¹⁄₂ cup shredded part-skim mozzarella cheese
0.5 (14 ounce) can quartered artichoke hearts, drained
6 sun-dried tomatoes packed in oil, sliced into strips
¹⁄₂ cup fresh mushrooms, sliced and sauteed
¹⁄₄ cup shredded fresh parmesan cheese
¹⁄₄ cup walnuts, chopped and toasted
cracked black pepper (optional)

directions

Preheat the oven to 425 degrees.
Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
Drop the ricotta cheese in dollops all over the pizza.
Sprinkle the mozzarella on top of the ricotta.
Add the artichokes, sundried tomatoes, and mushrooms.
Sprinkle the parmesan and walnuts on top.
Finish with cracked black pepper.
Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

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Reviews

Delicious! I used a pre-made whole wheat pizza crust and it turned out great. Leftovers heated up well in the microwave the next day.

Chef1128
This was so delicious! I wasn't expecting it to be so good. I used a whole wheat pizza crust and normal tomatoes since I couldn't find any sun-dried, and it turned out great. I'll definitely be making this again.

97454296538
this was another great recipe made for PAC 08 which was cheesy and wonderful! this had the right amount of cheese and i love artichokes so i was very happy to try this out! it was easy and tasty - thanks again!

chefamy
This recipe is FANTASTIC. My husband loved it and skipped a chance to go out to a restaurant the next day just so he could have the leftovers. Very healthy and filling. I thought the artichokes would be wierd, but even that was yummy!

The T-MAC

RECIPE SUBMITTED BY

Southern Bette

I'm a doctoral student in Textual Studies and a literature instructor at a large university in Tennessee. I love Southern Literature and Modern/Contemporary Drama. I am interested in moderate liberal politics, reading, travel, ethnic food, vintage collections, vinyl, and black and white photography. Marcy Goldman's A Passion for Baking is my bible. Amy Sedaris's I Like You: Hospitality Under the Influence is every kitsch kitchen cook's must-have. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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